Asian Chicken Meatballs

Asian chicken meatballs are a flavorful and versatile dish packed with a perfect balance of savory, sweet, and tangy flavors. These tender, juicy meatballs are coated in a delicious glaze, making them an irresistible choice for appetizers, main courses, or meal prep.

Why You’ll Love This Recipe

  • Bursting with flavor: A perfect mix of soy sauce, garlic, ginger, and sesame for a rich, umami-packed taste.
  • Healthy alternative: Made with lean ground chicken for a lighter option.
  • Quick and easy: Ready in under 30 minutes, perfect for busy weeknights.
  • Versatile: Serve them as an appetizer, with rice, or over noodles for a complete meal.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Meatballs:

  • Ground chicken
  • Panko breadcrumbs
  • Egg
  • Soy sauce
  • Garlic, minced
  • Ginger, grated
  • Green onions, finely chopped
  • Sesame oil

For the Glaze:

  • Soy sauce
  • Honey or brown sugar
  • Rice vinegar
  • Garlic, minced
  • Ginger, grated
  • Cornstarch (for thickening)
  • Water

Directions

  1. Preheat the oven: Set your oven to 400°F (200°C) and line a baking sheet with parchment paper or lightly grease it.
  2. Prepare the meatballs: In a large bowl, mix ground chicken, panko breadcrumbs, egg, soy sauce, garlic, ginger, green onions, and sesame oil until well combined. Shape into 1-inch meatballs and place them on the prepared baking sheet.
  3. Bake: Bake the meatballs for 12-15 minutes or until cooked through and lightly browned.
  4. Make the glaze: In a small saucepan, combine soy sauce, honey, rice vinegar, garlic, ginger, and water. Bring to a simmer over medium heat. In a separate bowl, mix cornstarch with a tablespoon of water to form a slurry, then add it to the saucepan. Cook until the glaze thickens.
  5. Coat the meatballs: Toss the cooked meatballs in the glaze until fully coated.
  6. Serve: Garnish with sesame seeds and chopped green onions. Serve hot as an appetizer or with rice or noodles for a main course.

Servings and Timing

  • Servings: 4
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes

Variations

  • Spicy Kick: Add Sriracha or chili flakes to the glaze for some heat.
  • Pork or Turkey: Substitute ground chicken with ground turkey or pork for a different flavor.
  • Gluten-Free: Use gluten-free soy sauce and breadcrumbs to make this dish gluten-free.
  • Air Fryer Option: Cook the meatballs in an air fryer at 375°F for 12-14 minutes, shaking the basket halfway through.
  • Teriyaki Twist: Use teriyaki sauce instead of soy sauce for a sweeter, richer glaze.

Storage/Reheating

  • Storage: Store leftover meatballs in an airtight container in the refrigerator for up to 3 days.
  • Reheating: Reheat in a skillet over medium heat or in the microwave. Add a splash of water to loosen the glaze if needed.

FAQs

Can I make these meatballs ahead of time?

Yes, prepare the meatballs and refrigerate them for up to 24 hours before baking.

Can I freeze the meatballs?

Absolutely! Freeze uncooked or cooked meatballs in a single layer, then transfer to an airtight container. Thaw before reheating or cooking.

How do I keep the meatballs from falling apart?

Ensure the mixture is well combined and not too wet. Adding breadcrumbs and an egg helps bind the ingredients together.

What can I serve with Asian chicken meatballs?

Serve with steamed rice, fried rice, noodles, or stir-fried vegetables for a complete meal.

Can I use ground beef instead of chicken?

Yes, ground beef works, though the flavor will differ slightly.

How do I make the glaze less sweet?

Reduce the amount of honey or brown sugar and increase the soy sauce or vinegar for a more savory glaze.

Can I make these meatballs without eggs?

Yes, use a flaxseed egg (1 tablespoon flaxseed meal mixed with 2.5 tablespoons water) or omit it and add more breadcrumbs to compensate.

What can I use instead of panko breadcrumbs?

Crushed crackers, regular breadcrumbs, or oats can be used as substitutes.

How do I know when the meatballs are cooked?

Use a meat thermometer; the internal temperature should reach 165°F (74°C).

Can I double this recipe for a crowd?

Definitely! Simply double the ingredients, and bake in batches if needed.

Conclusion

Asian chicken meatballs are a flavorful and versatile dish that’s quick, healthy, and perfect for any occasion. Whether served as a party appetizer or a hearty main course, this recipe is sure to impress. Try it today and enjoy a delicious, crowd-pleasing meal!

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Asian Chicken Meatballs

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  • Author: clara
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 4 servings 1x
  • Category: Main Dish
  • Method: Baking and Stirring
  • Cuisine: Asian

Description

These tender and flavorful Asian Chicken Meatballs are packed with savory and sweet flavors, coated in a sticky glaze, and perfect for dinner or as an appetizer. Serve them with rice, noodles, or steamed vegetables for a complete meal that’s sure to impress!


Ingredients

Scale

For the Meatballs:

  • 1 lb ground chicken
  • 1/3 cup breadcrumbs (panko or regular)
  • 1 egg (lightly beaten)
  • 2 cloves garlic (minced)
  • 1 teaspoon ginger (grated)
  • 2 green onions (finely chopped)
  • 2 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • 1 teaspoon sriracha (optional, for heat)
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper

For the Sauce:

  • 1/4 cup soy sauce
  • 2 tablespoons honey
  • 1 tablespoon rice vinegar
  • 1 teaspoon sesame oil
  • 1 teaspoon ginger (grated)
  • 1 clove garlic (minced)
  • 1 teaspoon cornstarch (mixed with 2 teaspoons water)

Optional Garnishes:

  • Sesame seeds
  • Sliced green onions

Instructions

  1. Preheat the oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
  2. Make the meatballs: In a large bowl, mix all the meatball ingredients until well combined. Scoop about 1–2 tablespoons of the mixture and roll into balls. Place them on the prepared baking sheet.
  3. Bake the meatballs: Bake for 15–18 minutes, or until cooked through and golden (internal temperature of 165°F).
  4. Prepare the sauce: While the meatballs bake, whisk together soy sauce, honey, rice vinegar, sesame oil, ginger, and garlic in a small saucepan. Bring to a simmer over medium heat. Add the cornstarch slurry and cook for 1–2 minutes, stirring constantly, until the sauce thickens.
  5. Coat the meatballs: Transfer the baked meatballs to a large bowl and pour the sauce over them. Toss gently to coat.
  6. Serve: Garnish with sesame seeds and sliced green onions. Serve immediately with rice, noodles, or as an appetizer.

Notes

  • Swap ground chicken for ground turkey or pork if desired.
  • Adjust sweetness in the sauce by adding more or less honey.
  • Leftovers can be stored in an airtight container in the fridge for up to 3 days.

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