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–+ servings
Sesame Chicken Meatball Bowls

Savory Sesame Chicken Meatball Bowls for Cozy Nights

These flavorful Sesame Chicken Meatball Bowls are a delightful, wholesome alternative to takeout, perfect for cozy nights.
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Prep Time 10 minutes
Cook Time 30 minutes
Resting Time 10 minutes
Total Time 40 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Asian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Meatballs
  • 1 lb Ground Chicken or ground turkey for a leaner option
  • 2 tbsp Toasted Sesame Oil use olive oil if needed
  • 2 cloves Minced Garlic fresh is recommended
  • 1 tbsp Grated Ginger can substitute with ground ginger
  • 3 tblsp Chopped Green Onions or chives
  • 1 large Egg a flax egg for a vegan option
  • 1 cup Panko Breadcrumbs gluten-free if needed
  • 3 tbsp Soy Sauce or tamari for gluten-free
For the Sauce
  • 2 tbsp Honey replace with maple syrup if needed
  • 2 tbsp Brown Sugar use coconut sugar for a healthier option
  • 1 tbsp Cornstarch for thickening the sauce
  • 2 tbsp Water
For Serving
  • 2 cups Rice white or brown, cauliflower rice for grain-free
  • 2 cups Vegetables e.g., broccoli, carrots, bell peppers

Equipment

  • Large mixing bowl
  • Oven
  • Parchment paper
  • Non-stick skillet
  • Small saucepan

Method
 

Preparation
  1. In a large mixing bowl, combine ground chicken, toasted sesame oil, minced garlic, grated ginger, chopped green onions, egg, panko breadcrumbs, and soy sauce. Mix gently and let sit for 10 minutes.
  2. Preheat the oven to 375°F (190°C). Form the mixture into 16-18 meatballs, each about 1.5 inches in diameter, and place them on a parchment-lined baking sheet.
  3. Heat a non-stick skillet over medium heat with a splash of vegetable oil. Cook meatballs in batches for 2-3 minutes on each side until golden brown and cooked through.
  4. In a small saucepan, whisk together soy sauce, honey, rice vinegar, toasted sesame oil, minced garlic, grated ginger, and brown sugar over medium heat. Stir in the cornstarch mixed with water and cook until thickened.
  5. Return the cooked meatballs to the skillet with the sauce and gently toss to coat. Simmer briefly to absorb flavors.
  6. Assemble the bowls by dividing the cooked rice among them, adding vegetables, topping with meatballs, and drizzling remaining sauce. Garnish with chopped green onions and sesame seeds.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 50gProtein: 30gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 11gCholesterol: 90mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 12gVitamin A: 300IUVitamin C: 30mgCalcium: 40mgIron: 3mg

Notes

Store leftovers in airtight containers for up to 4 days. Freeze cooked meatballs and sauce for up to 3 months.

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