Asian Chicken Meatballs Recipe (2024)

For the Meatballs:

• ▢ 1 pound ground chicken
• ▢ ½ cup breadcrumbs
• ▢ 4 green onions finely chopped
• ▢ 2 cloves garlic minced
• ▢ 1 teaspoon minced fresh ginger
• ▢ 1 large egg
• ▢ 2 teaspoons sesame oil
• ▢ 1 tablespoon soy sauce
• ▢ ¼ teaspoon kosher salt

For the Glaze:

• ▢ ⅓ cup low-sodium soy sauce
• ▢ 1 tablespoon rice vinegar
• ▢ 1 clove garlic grated or minced
• ▢ ¼ cup honey
• ▢ 1 teaspoon sesame oil
• ▢ 2 teaspoons cornstarch + 2 teaspoons water

• Preheat oven to 425°F.

• Thoroughly combine all the ingredients for the meatballs in a large bowl.

  1 pound ground chicken, ½ cup breadcrumbs, 4 green onions, 2 cloves garlic, 1 teaspoon minced fresh ginger, 1 large egg, 2 teaspoons sesame oil, 1 tablespoon soy sauce, ¼ teaspoon kosher salt

• Form the mixture into 24-30 meatballs and arrange on a large baking sheet.

• Bake for 15-20 minutes, or until the meatballs are slightly browned on the outside and cooked through (165°F internally).

• While the meatballs are baking, whisk together the glaze ingredients in a small saucepan.

  ⅓ cup low-sodium soy sauce, 1 tablespoon rice vinegar, 1 clove garlic, ¼ cup honey, 1 teaspoon sesame oil, 2 teaspoons cornstarch

• Bring the mixture to a boil, whisking until the sauce begins to thicken. Reduce heat to low and continue to whisk occasionally until the meatballs are ready.

• Pour the glaze over the meatballs on the baking sheet and toss to coat.

• Serve meatballs as an appetizer or with rice and a vegetable.

• Ensure that the ingredients for the meatballs are really well combined. I prefer to mix everything with my hands to ensure everything is mixed thoroughly.
• Line your baking sheet with parchment so that the don’t stick. It also makes clean up a breeze.
• Roll the balls into even shapes and sizes so that they cook evenly. You can use a small cookie scoop to get uniformed sizes.
• If you prefer, you can also cook the meatballs in a skillet on the stovetop. Add a little oil to a medium hot pan and cook for around 12 minutes while turning occasionally.

Storage:Store Asian chicken meatballs in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.

Nutrition Facts

Asian Chicken Meatballs Recipe

Amount Per Serving (6 meatballs)

Calories 349Calories from Fat 126

% Daily Value*

Fat 14g22%

Saturated Fat 4g25%

Trans Fat 0.1g

Polyunsaturated Fat 4g

Monounsaturated Fat 6g

Cholesterol 144mg48%

Sodium 1349mg59%

Potassium 756mg22%

Carbohydrates 31g10%

Fiber 1g4%

Sugar 19g21%

Protein 26g52%

Vitamin A 118IU2%

Vitamin C 2mg2%

Calcium 55mg6%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.