These Chicken and Scallion “Dumpling” Meatballs with Chili-Sesame Drizzle capture the bright, savory flavors of dumplings—ginger, garlic, and scallions—without any folding. They’re easy to make, stay juicy, and are perfect for game day appetizers, parties, or make-ahead meal prep.
One of the keys to tender, non-dry chicken meatballs is using ground dark meat chicken, which holds moisture better than lean white meat. A small amount of tapioca flour or cornstarch gives the meatballs a springy, dumpling-like texture. The sesame-chili dipping sauce blends sweet, spicy, and savory notes in under a minute and elevates each bite.
Set the meatballs out with toothpicks and extra drizzle of the chili-sesame sauce and watch them disappear. They’re bite-sized, bold, and crowd-pleasing—ideal for Super Bowl Sunday, holiday gatherings, or casual get-togethers. To turn these into a full dinner, serve the meatballs over steamed rice with roasted broccoli and an extra spoonful of the sauce for a quick, flavor-packed meal.
Ingredients
- 2 tablespoons avocado oil
- 2 pounds ground dark meat chicken
- 1 cup finely minced scallions (from about 1 bundle)
- 1/4 cup finely minced fresh cilantro, plus more for garnish
- 3 garlic cloves, minced
- 2 teaspoons freshly grated ginger
- 2 teaspoons toasted sesame oil
- 2 teaspoons Sichuan chili crisp
- 2 tablespoons tamari or soy sauce
- 2 teaspoons kosher salt
- 1/2 teaspoon ground white pepper
- 1 large egg, lightly beaten
- 2 tablespoons tapioca flour (or cornstarch)
- Toasted sesame seeds, optional, for garnish
Step-by-Step Instructions
Step 1: Preheat the oven and prepare the baking sheet
Arrange the oven rack in the top position and preheat to 425°F (218°C). Drizzle the avocado oil onto a large baking sheet and brush or spread it to coat the surface evenly. Set the baking sheet aside while you mix the meatball mixture.
Step 2: Make the meatball mixture
In a large bowl, combine the ground dark meat chicken, scallions, cilantro, minced garlic, grated ginger, toasted sesame oil, Sichuan chili crisp, tamari (or soy sauce), kosher salt, ground white pepper, lightly beaten egg, and tapioca flour (or cornstarch). Mix thoroughly with your hands until the mixture becomes cohesive and slightly paste-like. This helps the meatballs hold together and yields a tender texture.
Step 3: Form and shape the meatballs
Use a small cookie scoop or a tablespoon to portion the mixture into small mounds and place them on the prepared baking sheet. With damp hands, roll each portion into a smooth ball. You can leave them a bit rustic—perfectly round is optional. Make about 40 small meatballs from this batch.
Step 4: Bake the meatballs
Place the baking sheet in the preheated oven and bake until the meatballs are golden and cooked through, about 15 minutes. Internal temperature should reach 165°F (74°C). Remove from the oven and let the meatballs rest for a few minutes before serving.
Step 5: Make the sesame-chili dipping sauce
In a small bowl, whisk together 1 to 2 tablespoons Sichuan chili crisp (adjust to heat preference), 2 tablespoons tamari or soy sauce, 1/2 teaspoon toasted sesame oil, and 1 tablespoon honey until smooth and well combined. Taste and adjust sweetness or heat as desired. The sauce is sweet-spicy-savory and comes together in under a minute.
Step 6: Garnish and serve
Arrange the meatballs on a platter, garnish with chopped fresh cilantro and toasted sesame seeds if using, and serve with the chili-sesame drizzle and toothpicks for easy serving. For a main-course option, serve the meatballs over steamed rice with roasted broccoli and extra sauce.
Recipe FAQs
You can substitute ground turkey or ground pork. Both offer similar fat content and flavor, keeping the meatballs tender and juicy.
Yes. Prepare the meatball mixture and refrigerate it, covered, for up to 24 hours before shaping and baking. Shaped, uncooked meatballs can also be refrigerated for a short time before baking.
Yes. Cool cooked meatballs completely, then freeze in a single layer on a baking sheet. Once solid, transfer to an airtight container or freezer-safe bag. They keep for up to 3 months. To reheat, thaw overnight in the refrigerator or heat gently from frozen in a skillet with a splash of broth or water to maintain moisture.
Nutrition (per meatball, approximate)
Calories: 48 kcal • Carbohydrates: 1 g • Protein: 4 g • Fat: 3 g • Sodium: 233 mg
Nutrition information is an approximation and will vary based on ingredients and portion size.
Additional Info
- Author: Alex Snodgrass
- Course: Appetizer
- Yield: about 40 meatballs
- Total time: about 45 minutes
Tips for success
- Use ground dark meat chicken or a fattier substitute to avoid dry meatballs.
- Mix the ingredients thoroughly by hand until cohesive; this improves texture and binding.
- Adjust the amount of chili crisp to control the heat level in the dipping sauce.
- Make extra sauce for drizzling over rice bowls or roasted vegetables if serving as a main dish.
If you try this recipe, leave a comment with your tweaks and how the crowd reacted. These Chicken and Scallion “Dumpling” Meatballs with Chili-Sesame Drizzle are meant to be simple, flavorful, and reliably juicy—perfect for parties and weeknight dinners alike.
Food Photography and Styling by Eat Love Eats.