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
- Preheat the oven: Set your oven to 400°F (200°C) and line a baking sheet with parchment paper or lightly grease it.
- 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.
- Bake: Bake the meatballs for 12-15 minutes or until cooked through and lightly browned.
- 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.
- Coat the meatballs: Toss the cooked meatballs in the glaze until fully coated.
- 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!
PrintAsian Chicken Meatballs
Savory and tender chicken meatballs with Asian-inspired flavors, served with a deliciously sticky soy-ginger glaze—perfect as an appetizer or main dish.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Total Time: 28 minutes
- Yield: 18–20 meatballs (serves 4) 1x
- Category: Appetizer / Main Course
- Method: Baking
- Cuisine: Asian-Inspired
- Diet: Low Fat
Ingredients
- 1 lb ground chicken
- 1/2 cup panko breadcrumbs
- 1 large egg
- 2 green onions, finely chopped
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tsp rice vinegar
- 1/4 tsp red pepper flakes (optional)
- Salt & pepper, to taste
- For the Glaze:
- 3 tbsp soy sauce
- 2 tbsp honey or brown sugar
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1 tsp grated ginger
- 1 garlic clove, minced
- 1 tsp cornstarch mixed with 2 tbsp water (slurry)
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, combine ground chicken, panko, egg, green onions, garlic, ginger, soy sauce, sesame oil, rice vinegar, red pepper flakes (if using), salt, and pepper. Mix gently until just combined.
- Form mixture into 18–20 meatballs, about 1½ inches in diameter, and place on prepared baking sheet.
- Bake for 15–18 minutes, until cooked through and lightly golden.
- While meatballs bake, make the glaze: whisk together soy sauce, honey, rice vinegar, sesame oil, ginger, and garlic in a small saucepan. Bring to a simmer over medium heat. Stir in the cornstarch slurry and cook until thickened, about 1 minute. Remove from heat.
- When meatballs are done, transfer them to a large bowl, drizzle with the warm glaze, and gently toss to coat.
- Serve immediately, garnished with sesame seeds and chopped green onions. Great with rice, noodles, or in lettuce wraps.
Notes
- Cook meatballs in an air fryer at 375°F (190°C) for 12–14 minutes for a crispier exterior.
- Make ahead and freeze baked meatballs; thaw and reheat in glaze before serving.
- Adjust sweetness or spice by varying honey and red pepper flakes.
- Use ground turkey instead of chicken for a lighter option.
Nutrition
- Serving Size: 4–5 meatballs
- Calories: 220 kcal
- Sugar: 6 g
- Sodium: 480 mg
- Fat: 10 g
- Saturated Fat: 2 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 0.5 g
- Protein: 20 g
- Cholesterol: 85 mg