Recipe Sticky Ginger Sesame Chicken Meatballs

These little beauties pack a flavour punch and are an easy dinner to whip up!



  • 500g chicken mince
  • 2 spring onions, finely chopped
  • 1 teaspoon powdered chicken stock
  • 2 tablespoons soy sauce
  • 2 teaspoons sesame oil
  • 1 teaspoon black sesame seeds
  • 2 tablespoons Buderim Ginger Sweet Ginger Sauce
  • 1.5 cups breadcrumbs
  • 1 egg

Sticky glaze

  • 1/3 cup soy sauce
  • 1/3 cup Buderim Ginger Sweet Ginger Sauce
  • 2 tablespoons Chinese cooking wine (can substitute with water)
  • Pinch chilli flakes
  • 2 teaspoons cornflour and 2 tablespoons water, mixed


  1. In a bowl combine all meatball ingredients.
  2. Vigorously stir until a thick sticky paste forms then allow to rest for 10 minutes.
  3. Meanwhile, for the sticky glaze, whisk together soy sauce, ginger sauce, Chinese cooking wine/water, and chilli flakes in a saucepan and bring to a simmer.
  4. Add in cornflour and water and whisk until thick.
  5. Preheat a frying pan with a little olive oil. Drop teaspoons of the meatball mixture into the frying pan and cook for 3-4 minutes on each side until golden brown.
  6. Once cooked, pour sticky glaze over the meatballs, and toss to coat.
  7. Serve hot with spring onion, chilli and black sesame seed for garnish and a side of rice.

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