Weeknights we don’t want to make things more complicated than needed. It doesn’t mean you need to buy ready meals or order a delivery. The sticky ginger chicken meatballs are made effortless within 30 minutes. Asian food tend to be very salty but the ginger and pomegranate make this meal super fresh.
You can serve the chicken meatballs with a bowl of rice and veggies of your preference on the side. We like them with bimi, some call them broccolini. These baby broccoli’s were made in Japan and are a mix of broccoli and kailan, the Chinese broccoli. I believe these chicken meatballs would also be well appreciated as an appetizer when throwing a party!
This easy recipe is inspired by the Asian cuisine. It’s quick, easy and delicious, exactly what you need for a weeknight!
Sticky Ginger Chicken Meatballs
- 500 grams ground chicken
- 4 green onions
- 3 cm ginger
- 1 clove of garlic
- 400 grams bimi or broccoli
- 1 pomegranate
- 1 red pepper thinly sliced
- 1 tbsp sesame seeds
- 2 cups steamed rice
For the sticky sauce
- 1/3 cup soysauce
- 2 tbsp sesame oil
- 3 tbsp hoisin sauce
- 2 tbsp rice vinniger
- 1 tsp chili flakes
- 3 tbsp honey
- 1/3 cup fresh orange juice
- Preheat the oven with 220oC and cover a baking tray with parchment paper.
- Cut the green onions fine and add half of the amount to a bowl and save the rest for garnishing. Cut the red pepper in thin slices (with or without the seeds, depending on how much spice you can handle) and keep aside for garnishing as well.
- Add the ground chicken to the bowl and squash both the garlic clove and the ginger above the bowl (the garlic crusher is also very useful to squash ginger instead of grating). Finish with peper and salt and start mixing it all together with your hands.
- Add a little bit of olive oil to your hands and start making small meatballs. Put them one by one on the baking tray. It’s normal that the mixture feels very wet, it will dry quickly in the oven. Leave some space on the baking tray for the bimi.
- Transfer the meatballs in the oven for 10 minutes. After ten minutes take the meatballs out of the oven and add the bimi on the baking tray. Transfer everything back into the oven and let it bake for 5 more minutes.
- Meanwhile start making the sauce by adding all the ingredients in a saucepan and heath it up until it cooks. The sauce should get thicker while cooking, but if not you could add some maizena to the sauce. Add a little bit of maizena to a small cup and mix this with a tiny bit of water. This way you won’t get chunks of maizena in the sauce. Now add this mix to the sauce and keep stirring until the sauce thickens.
- Take the meatballs and bimi out of the oven and spread the sauces over both of them. Transfer back into the oven for 5 more minutes until the meatballs are glazed with the sauce.
- Take a bowl of steamed rice and put the meatballs on top. Pour the rest of the sauce over the meatballs en garnish with sesame seeds, red pepper and the rest of the chopped spring onion.