These baked chicken meatballs are inspired by the savory filling inside your favorite dumplings, with garlic, ginger, green onions, and sesame oil packed into every bite. Paired with roasted green beans and a simple sweet-and-savory sauce, this easy sheet pan dinner is perfect for busy weeknights and meal prep alike. If you’re looking for flavorful ground chicken meatballs with simple ingredients and minimal cleanup, this recipe is a great option.
Why You’ll Love This Recipe
- Tender, juicy meatballs packed with dumpling-inspired flavor
- Easy sheet pan dinner with minimal cleanup. Another favorite sheet pan dinner is our sheet pan meatballs with roasted veggies.
- Made with simple ingredients and pantry staples
- Perfect for meal prep and busy weeknights
- Sweet and savory sauce adds a ton of flavor
- A lighter twist on traditional meatballs
- Great served on its own, with rice, or in grain bowls
Ingredient Notes
This chicken meatball recipe uses simple ingredients that come together for big flavor and a tender texture.
- Lean ground chicken - Keeps the meatballs lighter while still staying juicy thanks to the sesame oil and sauce. You can also use ground turkey, ground pork, or ground beef if preferred. If you like using ground chicken, try our recipe for honey Sriracha chicken bowls.
- Cornstarch or arrowroot powder - Helps bind the meatballs while keeping them tender without needing breadcrumbs.
- Fresh garlic and ginger - These give the meatballs their dumpling-inspired flavor. Fresh works best here for maximum flavor.
- Green onions - Add freshness and mild onion flavor throughout the meat mixture.
- Sesame oil - Adds rich flavor and helps prevent dry meatballs.
- Green beans - Roast beautifully on the same baking sheet for an easy complete meal.
See the recipe card below for a complete list of ingredients and measurements.
Recipe Tips & Variations
- Don’t overmix - Mix the meatball mixture until just combined to help keep the meatballs tender.
- Use a cookie scoop - Helps create evenly sized meatballs that bake evenly.
- Check the temperature - The meatballs are done when they reach an internal temperature of 165°F.
- Make a double batch - These freeze well and are great for meal prep.
- Add some heat - Sprinkle in a pinch of red pepper flakes for a spicy kick.
- Switch the vegetables - Bok choy, broccoli, snap peas, or zucchini also work well.
- Serve different ways - Pair with rice, noodles, or use in grain bowls for easy bowl dinner inspo.
How to Make Baked Chicken Meatballs With Green Beans
For the full recipe instructions, scroll down to the recipe card at the bottom of the page.
Step 1: Preheat the oven to 425°F. Line a large baking sheet with parchment paper for easier cleanup.
In a large bowl, combine the lean ground chicken, green onions, cornstarch, garlic, ginger, salt, and sesame oil. Mix until just combined.
Step 2: Using a cookie scoop or your hands, form the mixture into evenly sized meatballs, about 1½ inches wide.
Place the meatballs on one side of the prepared baking sheet, leaving room for the green beans.
Add the green beans to the other side of the pan. Drizzle with oil, season with salt and pepper, and toss to coat evenly.
Spread the green beans into a single layer and bake for 18–22 minutes, or until the meatballs are cooked through and the green beans are tender.
Step 3: While the meatballs bake, prepare the sauce. In a small saucepan over medium heat, whisk together the chicken broth, soy sauce, honey, rice vinegar, garlic, ginger, and cornstarch.
Cook for 3–4 minutes, stirring continuously, until the sauce thickens slightly.
Step 4: Remove the baking sheet from the oven and drizzle the sauce over the meatballs and green beans, or serve on the side for dipping.
Serve warm on its own or with rice for a complete meal.
Baked Chicken Dumpling Meatballs FAQs
Store leftover meatballs and green beans in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or in a skillet over medium heat until warmed through. The meatballs also freeze well. Store cooled meatballs in a freezer-safe air-tight container for up to 2 months. Thaw overnight in the refrigerator before reheating.
Yes! Let the meatballs cool completely, then store them in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator and reheat before serving.
Absolutely. Ground turkey works very similarly and is an easy substitute in this recipe. You can also use ground pork or beef if preferred.
Using sesame oil, not over mixing the meat mixture, and avoiding over baking all help create juicy meatballs with a tender texture.
These are delicious served with rice, noodles, cauliflower rice, or in grain bowls for an easy complete meal.
These baked chicken meatballs are gluten free with the use of tamari. They are dairy free.
Other Recipes for Homemade Meatballs
If you make this easy baked chicken meatballs recipe recipe, please let us know how it turns out in the comments below and/or rate the recipe! Don’t forget to tag us on Instagram to show us your finished product—it makes our day every time we see you trying the recipes we love!
Oven Baked Chicken Meatballs and Green Beans Sheet Pan
Ingredients
For the chicken mixture:
- 1 pound lean ground chicken
- 3 green onions, thinly sliced
- 1 tablespoon cornstarch or arrowroot powder
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
- ½ teaspoon kosher salt
- 2 teaspoons sesame oil
For the green beans:
- 1 pound green beans, washed and trimmed
- 2 teaspoons olive or avocado oil
- Salt & pepper
For the sauce:
- ½ cup low sodium chicken broth
- ¼ cup low sodium soy sauce
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 1 teaspoon minced garlic
- 1 teaspoon minced ginger
- 2 teaspoons cornstarch or arrowroot powder
Instructions
- Preheat the oven to 425°F. Line a large baking sheet with parchment paper for easier cleanup.
- In a large bowl, combine the lean ground chicken, green onions, cornstarch, garlic, ginger, salt, and sesame oil. Mix until just combined.
- Using a cookie scoop or your hands, form the mixture into evenly sized meatballs, about 1½ inches wide.
- Place the meatballs on one side of the prepared baking sheet, leaving room for the green beans.
- Add the green beans to the other side of the pan. Drizzle with oil, season with salt and pepper, and toss to coat evenly.
- Spread the green beans into a single layer and bake for 18–22 minutes, or until the meatballs are cooked through and the green beans are tender.
- While the meatballs bake, prepare the sauce. In a small saucepan over medium heat, whisk together the chicken broth, soy sauce, honey, rice vinegar, garlic, ginger, and cornstarch.
- Cook for 3–4 minutes, stirring continuously, until the sauce thickens slightly.
- Remove the baking sheet from the oven and drizzle the sauce over the meatballs and green beans, or serve on the side for dipping.
- Serve warm on its own or with rice for a complete meal.
Notes
- Save time/prep ahead:
- Prep the sauce ahead - Mix the sauce ingredients together and refrigerate until ready to cook.
- Use pre-trimmed green beans - Saves prep time on busy nights.
- Make a double batch - Freeze extra meatballs for future meals.
- Form the meatballs early - You can shape the raw meatballs and refrigerate them a day ahead before baking.
- Serve multiple ways - Leftovers work well in rice bowls, lettuce wraps, or noodle bowls.
- These baked chicken meatballs are gluten free with the use of tamari. They are dairy free.
- The recipe can be found on My Fitness Pal by searching "BWB Baked Chicken Meatballs With Green Beans." The nutrition content provided for each recipe is an estimate created through the My Fitness Pal database. Please be aware that the nutritional content of each recipe may vary based on the products you use, the precision of your measurements, and the source you use to obtain nutrition data. While we try to provide accurate information, we give no guarantee regarding the accuracy of the nutritional information provided.
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