Preheat the oven to 350 degrees F.
Lightly whisk the egg in a medium bowl. Add the teriyaki glaze and sweet chili sauce, and whisk until incorporated.
Place the ground chicken in a large bowl. Add the egg mixture, then sprinkle in the ground ginger, 1/4 teaspoon salt and a pinch of black pepper. Add the cilantro and green onions. Gently mix together by hand to avoid slopping over the side of the bowl. (Using kitchen gloves is more sanitary and less freaky.) Add the breadcrumbs and gently fold in by hand just until thoroughly incorporated; don't overmix (see Cook's Note).
Using a small squeeze-handle scoop (see Cook's Note), scoop out meatballs and place them on a nonstick or parchment-lined baking sheet. Bake they reach an internal temperature of 165 degrees F, about 8 minutes.
Serve with warm Sesame-Ginger Sauce as a party snack, an entree or on a sandwich.
Add the sweet chili sauce, teriyaki glaze, lime juice, sesame oil, sesame seeds, granulated garlic and ground ginger to a bowl; blend with a stick blender until thoroughly combined. Add a pinch of salt. (If you don't have a stick blender, whisk aggressively until the ingredients are well blended.)
You can find sweet chili sauce in the Asian foods section of larger grocery stores or at an Asian grocer. Don't overmix the meatball batter after adding the breadcrumbs. An overmixed meatball will be dense rather than light and airy. I like a 1/2-ounce scoop for mini meatballs. If you use a larger scoop, the meatballs will take a bit longer to cook. If you can't find toasted sesame seeds and don't want to toast them yourself, substitute black sesame seeds.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Sweet Carrot, Columbus, OH