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Tray Bake Sticky Sesame Chicken Meatballs
Sweet, sticky and delicious. These tray baked sticky sesame chicken meatballs are packed with flavour and bake easily in the oven for a perfect week night meal.
Prep Time
10
minutes
mins
Cook Time
20
minutes
mins
Total Time
30
minutes
mins
Course:
Appetizer, Main
Cuisine:
Asian Inspired
Servings:
4
Calories:
361
kcal
Author:
Claire | Sprinkle and Sprouts
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@sprinklessprout
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Ingredients
US Customary
-
Grams
For the meatballs
1
tablespoon
oil -
canola/veg/sunflower
14
oz
chicken mince
(ground chicken)
½
cup
panko
2
teaspoon
sesame seeds -
I used a mixture of white and black
1
teaspoon
sesame oil
½
teaspoon
salt
¼
teaspoon
pepper
pinch red chilli flakes
3
garlic cloves
For the sticky sauce
½
cup
soy sauce
½
cup
mirin
1
teaspoon
sesame oil
2
tablespoon
rice wine vinegar
¼
cup
honey
1
teaspoon
sesame seeds
handful fresh coriander
Instructions
Preheat oven to 220°C/425°F.
Pour the oil into a large roasting dish and put it into the oven, to get hot.
Place the chicken mince, breadcrumbs, sesame seeds, sesame oil, salt, pepper and chilli flakes into a bowl, then crush in the garlic.
Mix well to combine everything.
Roll tablespoonfuls of the chicken mixture into balls.
Remove the dish from the oven and carefully add the chicken balls. Once you have added them all, start back at the beginning and flip them all over.
Put the dish back in the oven and cook for 5 minutes,
Mix the soy sauce, mirin, sesame oil, vinegar and honey in a small bowl.
Remove the dish from the oven, add the sou mixture and shake the tray to coat the meatballs.
Return to the oven and cook for 12-15 minutes until the sauce is sticky and the meatballs are cooked through.
Sprinkle the meatballs with sesame seeds and chopped coriander to serve.
Nutrition
Calories:
361
kcal
|
Carbohydrates:
37
g
|
Protein:
21
g
|
Fat:
14
g
|
Saturated Fat:
3
g
|
Cholesterol:
85
mg
|
Sodium:
2252
mg
|
Potassium:
614
mg
|
Sugar:
25
g
|
Vitamin C:
0.7
mg
|
Calcium:
44
mg
|
Iron:
2.2
mg
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