A mix of ground spices lend smokiness and depth of flavor. Some dried fruit bumps up the moisture and adds a subtle sweetness. You really won’t know the fruit is there, it kind of just melts into the mix. Finally, herbs add a welcome freshness.
There are a few tricks to keeping turkey or chicken meatballs moist. Remember to….relax…let all the nightmares of dry meatballs leave your mind. Be patient when rolling the meat into balls, add moisture to the mix and last but not least….with all your will and might, resist, resist, resist the urge to overcook them into something that resembles sawdust marbles. Be gentle and kind to your meatballs. This is going to be hard at first, but trust me, it gets easier with practice and letting go. Even if you overcook them a little (this happens from time to time) they’ll still be full of flavor.
Serve these meatballs with fragrant and fluffy basmati rice and my cooling Persian Chopped Salad. The meatballs are packed with heat and flavor, so mild rice and a refreshing salad are welcome additions to this meal. Plain Greek yogurt or sour cream for dipping and a simple salad made from a few sliced cucumbers tossed with sea salt, lime or lemon are good side dishes too.
You may want to toast some of the sesame seeds you’ll use for rolling the meatballs. This brings out their nutty flavor. Just put them in a nonstick pan and cook them on medium heat until they’re golden brown, being careful not to burn them.
When dicing the ingredients, really run your knife over them a few times, almost mincing them. The meatballs are small so they cook pretty quickly. Therefore, the veggies must cook quickly too. 
Sweet and Spicy Sesame Chicken Meatballs
- Total Time: 35 minutes
- Yield: Serves 4-6 1x
- Diet: Gluten-Free, Omnivore
Description
Spicy-sweet meatballs glazed in a honey-sesame sauce.
Perfect for a weeknight dinner or a fun appetizer!
Ingredients
- 2 lbs (907 g) ground chicken, turkey or lean beef
- 6-8 scallions
- 1 small piece (optional) fresh ginger
- 1-2 small Thai chili peppers
- 0.5 tsp ground cumin
- 1 tsp smoked paprika
- 3.5 tbsp sesame seeds
- 10 diced apricots or 0.3 cups (71 ml) diced dried dates
- honey
- Salt
- 0.25 cups (59 ml) Fresh herb of your choice
- Neutral oil
- lemon or lime wedges, chopped scallions, Greek yogurt, sour cream
Instructions
- Add all ingredients to a bowl, including a good drizzle of honey and your choice of herb; mix to combine.
- Wet your hands with cold water and form the mixture into small balls, about the size of large marbles or walnuts.
- Heat a large nonstick pan over medium-high heat with some oil. Add meatballs to the pan and sauté until golden brown on all sides and cooked through. Do not overcrowd the pan; fry in batches if necessary.
- Avoid burning; the honey will help caramelize the outside, resulting in a brown and crisp finish. Cover the pan occasionally to cook, but keep a close eye on them and remove the cover when almost done. Do not overcook, or they will become dry.
- Drizzle more honey over the cooked meatballs and roll to coat. Place reserved sesame seeds on a plate and roll the meatballs in the seeds to coat.
Notes
- For extra flavor, finely grate the ginger and finely mince the chili peppers before adding them to the meatball mixture.
- If using dried apricots or dates, soak them in warm water for 10-15 minutes to soften before adding to the mixture.
- Leftover meatballs can be stored in the refrigerator for up to 3 days and reheated in a skillet or oven.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Pan-Frying
- Cuisine: Asian-Fusion
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 10
- Sodium: 300
- Fat: 20
- Saturated Fat: 5
- Unsaturated Fat: 10
- Carbohydrates: 25
- Fiber: 4
- Protein: 30
- Cholesterol: 100
Frequently Asked Questions
What makes these meatballs hold together without drying out?
A binder like breadcrumbs soaked in a bit of liquid, plus an egg, keeps the texture moist. Avoid overmixing the ground chicken since that makes the meatballs dense and rubbery.
How spicy is the sauce, and can I adjust the heat?
The heat level depends on how much chili or sriracha the recipe calls for. Start with less and taste as you go, since the sesame and sweetener in the sauce will temper the spice somewhat.
Can I bake these instead of pan-frying them?
Yes. Bake at 400F for about 18 to 20 minutes, flipping once halfway through. Toss them in the sauce right after they come out of the oven so the glaze coats them while they are still hot.
