Sesame Ginger Chicken Meatballs

Who doesn’t love a good meatball? Delicious bites perfect to serve as an appetizer or a main dish. These meatballs are packed with flavor and make a great weeknight dinner in under 30 minutes! Not only are my Sesame Ginger Chicken Meatballs gluten-free they are also Low FODMAP and low sodium.

Since being diagnosed with celiac disease in 2008 I have been using San-J Tamari and sauces. All of their products are 100% gluten free and now many of them are certified Low FODMAP by the FODMAP Friendly certification (Fodmap Accreditation) program. In addition San-J is non-gmo, kosher, vegan, and organic. San-J’s Tamari process is different from typical soy sauce, where they use 100% soybeans vs. a combination of wheat and soybeans. Fun fact; did you know that Tamari means “that which accumulates”? Tamari contains 37% more soy protein than regular soy sauce.

In addition to their traditional Tamari, San-J offers several low sodium offerings that range between 25-50% less sodium (my favorite is the 50% less sodium). As part of the blogger team for the Nourished Festival this year San-J kindly sent a newly re-branded (its a theme apparently) bottle of their 25% less sodium Tamari which I had to put to use right away. I have been working on this recipe for a little bit and the lower sodium Tamari was perfect for it (even the 50% less is still extremely flavorful). This post is not sponsored by San-J, the bottle was a gift to show their new branding (which I love) for the bloggers of the festival and all opinions are 100% my own. I swear by San-J products and have used them since my diagnosis. We even travel with the little packets of Tamari from San-J.

Sesame Ginger Chicken Meatballs

Quick and flavorful meatballs are delicious as an appetizer, in lettuce wraps, or served over steamed rice. A great weeknight meal.
Prep Time10 mins
Cook Time20 mins
Course: Appetizer, Main Course
Servings: 4 servings


  • Large baking sheet
  • Sauté Pan
  • Chef's Knife



  • Neutral Oil
  • 1 Pound Ground Chicken
  • 1/2 Cup Bread Crumbs (Low FODMAP)
  • 1/3 Cup Green Onions (green parts only) chopped
  • 1-2 Tbs Chopped Cilantro (Optional)
  • 3 Tbs Fresh Grated Ginger
  • 1 Large Egg
  • 3 tsp Sesame Oil toasted
  • 2 tsp Low Sodium Tamari
  • 1/4 tsp Ground Pepper black or white
  • 1/2 - 1 tsp Red Pepper Flakes or Chili Paste

Sesame Ginger Sauce

  • 1/3 Cup Low Sodium Tamari
  • 1 Tbs Unseasoned Rice Wine Vinegar
  • 1.5 tsp Fresh Grated Ginger
  • 1 tsp Sesame Oil toasted
  • 1/4 Cup Maple Syrup
  • 2 tsp Corn Starch
  • 1 Tbs Cold Water


  • Sesame Seeds
  • Green Onions green parts only



  • Preheat oven to 450°
  • Prepare a large baking sheet with parchment paper (or brush it with neutral oil) and set aside
  • In a large bowl combine all the meatball ingredients and mix until evenly combined.
  • Form into 1 1/2 inch meatballs and place on prepared baking sheet.
  • Lightly brush the meatballs with neutral oil (this helps with browning as the chicken is lean and does not contain a lot of fat like pork or beef).
  • Bake for 12-15 minutes or until browned and cooked to an internal temperature of 165°
  • While the meatballs cook prepare the sauce; heat a large sauté over medium heat add in low sodium tamari, rice wine vinegar, ginger, sesame oil, and maple syrup, whisk well and bring to a simmer.
  • Mix cornstarch and cold water to make a slurry, add to the sauté pan and bring to a boil, whisk until thickened and reduce heat back down to a simmer.
  • Add meatballs and toss to coat well.
  • Serve in lettuce cups or over steamed rice, with cucumbers and top with sesame seeds and additional green onions



March 25, 2021 at 9:00 am | Celiac Disease, Chef's Corner, Culinary, Dairy-Free, Fish Free, FODMAP Friendly, Gluten-Free, Peanut Free, Recipe, Shellfish Free, Tree Nut Free, Uncategorized, Wheat Free | No comment

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