1-Step 1: Prepare Your Workspace and Oven Start by preheating your oven to 400°F. Position the rack in the middle position for even heat distribution. Line a large rimmed baking sheet with parchment paper, which prevents sticking and makes cleanup a breeze. There’s nothing worse than scraping stuck meatballs off a pan after dinner!

2-Step 2: Mix the Meatball Ingredients In a medium mixing bowl, combine all the meatball ingredients. Add the 1 pound of lean ground chicken, 2 minced garlic cloves, 1 teaspoon of minced fresh ginger, 1/4 teaspoon red pepper flakes, 1/2 tablespoon soy sauce (or tamari), 1 teaspoon sesame oil, 3 chopped scallions, 1 egg, and 1/3 cup panko breadcrumbs. Critical technique: Gently mix everything together with your hands or a fork until just combined. Stop mixing as soon as the ingredients are evenly distributed. Overmixing compacts the protein structure, resulting in tough, rubbery meatballs instead of tender, juicy ones. Why this matters: Think of mixing meatball ingredients like folding batter for muffins. A light touch preserves the delicate texture that makes meatballs so satisfying to eat.

3-Step 3: Shape the Meatballs Using your hands or a small cookie scoop for uniformity, portion the mixture into approximately 16 meatballs. Aim for each to be about 1.5 inches in diameter. Rolling gently between your palms creates smooth, round shapes without compressing the mixture too much. Arrange the shaped meatballs on your prepared baking sheet, leaving a little space between each one. This allows hot air to circulate properly for even cooking.

4-Step 4: Bake to Perfection Slide the baking sheet into your preheated 400°F oven and bake for 12-15 minutes. The meatballs are done when they reach an internal temperature of 165°F and have a golden-brown exterior. There’s no need to flip them halfway through. The oven’s ambient heat cooks them evenly on all sides, saving you time and effort.

5-Step 5: Prepare the Glaze While the meatballs bake, whisk together all sauce ingredients in a small bowl. Combine the 1/4 cup soy sauce, 1 teaspoon cornstarch, 1 tablespoon honey, 1 teaspoon sriracha, 1 minced garlic clove, 1 teaspoon minced ginger, and 1 teaspoon sesame oil. Make sure the cornstarch is fully dissolved to prevent lumps. Pour the mixture into a skillet over low heat. Whisking constantly, bring the sauce to a gentle boil. Continue cooking for 30-60 seconds until it thickens to a glaze-like consistency that coats the back of a spoon.

6-Step 6: Coat and Serve Remove the skillet from heat. Add the baked meatballs to the skillet and gently toss them in the thickened glaze until each one is beautifully coated. The sauce will cling to the meatballs, infusing them with savory-sweet flavor. Transfer to a serving platter and sprinkle with sesame seeds and additional chopped scallions for that restaurant-worthy presentation. Serve immediately while hot.