Drizzle the sesame oil over a large sheet pan and rub it evenly over the pan with your clean hands. **Coating your hands with oil also prevents the meatball mixture from sticking as you form them.
Add the ground chicken, egg, bread crumbs, garlic, and ginger to a large mixing bowl. Gently combine the mixture with your hands or a mixing spatula, until just combined. **Avoid over mixing, which can make the chicken meatballs tough and dry.
Using a medium-sized cookie scoop, portion the chicken mixture into balls (about the size of a golf ball), and roll them in your hands. Arrange the meatballs on the oiled baking sheet, at least 1 inch apart.
Bake the meatballs for 15-18 minutes, or until the internal temperature of a meatball registers 165°F.
Remove from oven and let the meatballs sit on the pan while you make the sauce.
For the honey sriracha sauce, add the sour cream, mayonnaise, honey, ponzu sauce, sriracha sauce, and lime juice to a large mixing bowl. Whisk to combine.
Add the warm chicken meatballs to the spicy sauce and toss to combine, or drizzle the sauce over the chicken meatballs.
Garnish with sliced green onion and sesame seeds (optional) and drizzle with extra sauce.
Serve over rice with your favorite vegetables on the side, or as an appetizer with sauce for dipping.
Notes
Egg helps bind the meatballs together.
Panko helps absorb extra moisture in the meatballs to keep them juicy without being soggy.
Siracha sauce and honey provide a bit of spice and sweetness to the meatballs.
Garlic and ginger are classic additions to flavor the meatballs. We like using grated aromatics in these meatballs, so they incorporate well, without big chunks. You can find tubes of prepared minced ginger in most grocery produce sections.
Sesame oil adds a nutty flavor and helps crisp the outside of the meatballs as they bake.
Lime adds a bit of acidity and freshness to the sauce.