Description
These sesame chicken meatball bowls are made with tender ground chicken meatballs, broccoli, rice, and a sweet-spicy ginger sesame sauce. Serve them over coconut rice or brown rice with scallions, cilantro, and chopped roasted peanuts.
Ingredients
Sweet & Spicy Ginger Sesame Sauce
- 1/4 cup low-sodium soy sauce
- 1/2 cup water
- 1 tablespoon sesame oil
- 1 tablespoon sesame seeds
- 1 tablespoon red chili paste, such as sambal oelek
- 1 tablespoon fresh grated ginger
- 3 cloves garlic, minced
- 2 tablespoons brown sugar or coconut sugar
- 1 teaspoon arrowroot starch or cornstarch
For the Meatballs
- 1 tablespoon toasted sesame oil, for cooking
- 1 pound lean ground chicken or ground turkey
- 1 egg
- 1/2 cup panko or gluten-free breadcrumbs
- 2 green onions, finely diced, about 1/4 cup
- 1/2 cup finely diced cilantro
- 2 cloves garlic, minced
- 1/2 tablespoon fresh grated ginger
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon salt
- Freshly ground black pepper
For the Broccoli
- 1 tablespoon toasted sesame oil
- 3 to 4 cups broccoli florets
For Serving
- Coconut rice or brown rice
- Scallions
- Cilantro
- Chopped roasted peanuts
Instructions
- In a medium bowl, whisk together the soy sauce, water, sesame oil, sesame seeds, red chili paste, ginger, garlic, brown sugar, and arrowroot starch until smooth. Set aside.
- In a large bowl, combine the ground chicken, egg, breadcrumbs, green onions, cilantro, garlic, ginger, cayenne, salt, and black pepper.
- Mix until combined, then form the mixture into 16 golf ball-sized meatballs. Wet or lightly oil your hands if the mixture sticks.
- Heat 1 tablespoon toasted sesame oil in a large deep skillet over medium-high heat.
- Add the meatballs and brown on all sides. Cook until the meatballs are fully cooked and reach an internal temperature of 165°F, about 10 to 12 minutes total. Cook in batches if needed to avoid overcrowding.
- Transfer the cooked meatballs to a plate.
- Wipe the skillet clean. Add 1 tablespoon toasted sesame oil and the broccoli florets.
- Cook the broccoli, stirring often, for 6 to 8 minutes, until slightly tender with some bite and light char.
- Return the meatballs to the skillet with the broccoli.
- Pour the prepared sauce over the meatballs and broccoli.
- Reduce the heat to low and simmer for 2 to 5 minutes, until the sauce thickens slightly and coats the meatballs.
- Serve over coconut rice or brown rice.
- Garnish with scallions, cilantro, and chopped roasted peanuts if desired.
Notes
- Wet or lightly oil your hands before shaping the meatballs to prevent sticking.
- Ground turkey can be used instead of ground chicken.
- Gluten-free breadcrumbs can be used instead of regular panko.
- For a paleo or gluten-free option, use 2 to 3 tablespoons coconut flour instead of breadcrumbs.
- Cornstarch can be used instead of arrowroot starch.
- Coconut sugar can be used instead of brown sugar.
- Double the sauce ingredients if you prefer extra sauce.
- Keep the sauce on low heat when simmering so it thickens slightly without reducing too much.
- Cook the broccoli separately so it keeps some texture before the sauce is added.
- Always cook the meatballs to an internal temperature of 165°F.
Storage and Make-Ahead
- Raw formed meatballs can be placed on a parchment-lined baking sheet, tightly covered, and refrigerated for 1 to 2 days before cooking.
- Cooked meatballs can be stored in the refrigerator for 2 to 3 days before continuing with the recipe.
- Cooked meatballs, sauce, and broccoli can be frozen together in a freezer-safe airtight container or bag for up to 3 months.
- Do not overcook the broccoli if you plan to freeze the cooked meatballs, sauce, and broccoli together.
- Thaw frozen cooked meatballs, sauce, and broccoli in the refrigerator for a few hours or overnight, then warm in a pan on the stovetop.
- Raw formed meatballs can be flash frozen for 1 to 2 hours, then transferred to a freezer-safe bag or container and frozen for up to 3 months.
- Thaw raw frozen meatballs in the refrigerator for a few hours or overnight before cooking in the skillet as directed.
- Prep Time: 20 mins
- Cook Time: 20 mins
- Category: Dinner / Meal Prep
- Cuisine: Asian-Inspired