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
- Preheat the oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
- 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.
- Bake the meatballs: Bake for 15–18 minutes, or until cooked through and golden (internal temperature of 165°F).
- 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.
- Coat the meatballs: Transfer the baked meatballs to a large bowl and pour the sauce over them. Toss gently to coat.
- 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.