Go Back

Spicy Chicken Potsticker Meatballs with Sesame Ramen

Servings 4


  • 1 pound ground chicken breast
  • 1/3 cup panko bread crumbs
  • 1/4 cup grated zucchini, squeezed and drained
  • 2 tablespoons soy sauce, divided
  • 1 tablespoon + 2 teaspoons sesame oil, divided
  • 2 cloves garlic, minced
  • 2 teaspoons freshly grated ginger
  • 2 teaspoons chili garlic paste
  • 1 teaspoon rice vinegar
  • 6 ounces ramen noodles
  • garnish (optional) scallions, chili flakes, toasted sesame seeds


  1. In a large bowl, combine chicken, bread crumbs, zucchini, 1 tablespoon soy sauce, garlic, ginger, chili paste, rice vinegar and 2 teaspoons of sesame oil until just combined. Mixture will be wet. Refrigerate for 15-20 minutes. 

  2. Preheat oven to 400* Once meatball mixture is chilled, roll about 1 tablespoon of meat into a ball and place on a parchment lined baking sheet. Complete until all the meatballs are formed (about 25 meatballs.) Bake for 8-10 minutes or until meatballs are cooked through. 

  3. While meatballs are baking, bring 2 cups water to a boil in a small saucepan. Add ramen noodles and simmer 3-4 minutes, separating the noodles as they cook with a fork or tongs . Remove from the heat and let the noodles absorb any remaining liquid, about 5 minutes. Once there is no liquid left, stir in 1 tablespoon each of sesame oil and soy sauce. Serve meatballs on top of ramen noodles and garnish as desired. Noodles are delicious served hot or cold.