Description
These Asian Chicken Meatballs are a comforting dish with rich, savory-sweet Asian flavors. Made with lean ground chicken, garlic, ginger, scallions, and soy sauce, they offer umami in every bite. They are perfect for appetizers, meal prep, or dinner, and are kid-friendly and freezer-friendly, glazed in a sticky, sweet, and savory sauce.
Ingredients
Scale
- 1 lb ground chicken
- 2 garlic cloves, minced
- 1-inch piece fresh ginger, grated
- 2 scallions, finely chopped
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 1 egg
- ½ cup breadcrumbs
- Salt, to taste
- Pepper, to taste
- ¼ cup low-sodium soy sauce
- 2 tbsp honey
- 1 tbsp hoisin sauce
- 1 tsp sesame oil
- 1 tsp cornstarch
- 2 tbsp water
- Optional: sesame seeds and sliced scallions for garnish
Instructions
- In a large bowl, combine the ground chicken, minced garlic, grated ginger, scallions, soy sauce, sesame oil, egg, breadcrumbs, salt, and pepper. Mix until just combined.
- Using a tablespoon or small cookie scoop, shape the mixture into 1 to 1.5-inch Asian chicken meatballs. Place them on a parchment-lined baking sheet.
- Bake the Asian chicken meatballs at 400°F (200°C) for 18–20 minutes, or pan-fry them in oil until golden brown and cooked through.
- In a small saucepan over medium heat, whisk together soy sauce, honey, hoisin sauce, sesame oil, cornstarch, and water. Simmer for a few minutes until it thickens into a glossy glaze.
- Once the Asian chicken meatballs are cooked, toss them in the warm sauce until fully coated. Sprinkle with sesame seeds and sliced scallions for garnish.
Notes
- You can double the sauce if you love extra glaze or want to drizzle it over rice.
- These Asian chicken meatballs are gluten-free if you use gluten-free breadcrumbs and tamari instead of soy sauce.
- Don’t overmix the meatball mixture to keep them tender.
- Wet your hands when rolling the meatballs to prevent sticking.
- You can prep the Asian chicken meatballs ahead and freeze them raw or cooked.
- Swap breadcrumbs for panko if you prefer extra lightness.
- For heat, add a dash of chili garlic sauce or sriracha to the glaze.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer / Main Dish
- Method: Baked or Pan-Fried
- Cuisine: Asian-inspired
Nutrition
- Serving Size: 4 meatballs
- Calories: 230
- Sugar: 5g
- Sodium: 460mg
- Fat: 10g
- Saturated Fat: unknown
- Unsaturated Fat: unknown
- Trans Fat: unknown
- Carbohydrates: 14g
- Fiber: unknown
- Protein: 18g
- Cholesterol: unknown