For The Meatballs:

  • 1 tbsp oil – canola/veg/sunflower
  • 14 oz chicken mince (ground chicken)
  • 1/2 cup panko
  • 2 tsp sesame seeds – I used a mixture of white and black
  • 1 tsp sesame oil
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • pinch red chilli flakes
  •  garlic cloves

For The Sticky Sauce:

  • 1/2 cup soy sauce
  • 1/2 cup mirin
  •  tsp sesame oil
  •  tbsp rice wine vinegar
  • 1/4 cup honey
  • 1 tsp sesame seeds
  • handful fresh coriander


  1. Preheat oven to 220°C/425°F.
  2. Pour the oil into a large roasting dish and put it into the oven, to get hot.
  3. Place the chicken mince, breadcrumbs, sesame seeds, sesame oil, salt, pepper and chilli flakes into a bowl, then crush in the garlic.
  4. Mix well to combine everything.
  5. Roll tablespoonfuls of the chicken mixture into balls.
  6. 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.
  7. Put the dish back in the oven and cook for 5 minutes,
  8. Mix the soy sauce, mirin, sesame oil, vinegar and honey in a small bowl.
  9. Remove the dish from the oven, add the sou mixture and shake the tray to coat the meatballs.
  10. Return to the oven and cook for 12-15 minutes until the sauce is sticky and the meatballs are cooked through.
  11. Sprinkle the meatballs with sesame seeds and chopped coriander to serve.
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