Asian Chicken Meatballs
User Reviews
5
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Prep Time
10 mins
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Cook Time
15 mins
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Total Time
25 mins
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Servings
4 servings
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Calories
359 kcal
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Course
Main Course
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Cuisine
Asian
Asian Chicken Meatballs
Description
This recipe uses lean ground chicken combined with panko breadcrumbs, egg, hoisin sauce, minced garlic, grated ginger, sesame oil, onion powder, red pepper flakes, and seasonings to form a sticky, moist meatball mixture. Baking the meatballs at 350°F results in a golden exterior while remaining juicy inside. Care is taken not to overmix, preserving tender texture. Using a consistent scoop size helps ensure uniform cooking.
The accompanying sauce thickens on the stove with cornstarch and coats the meatballs prior to serving. The balance of sweet honey and tangy rice vinegar complements the savory base, with sesame oil adding nutty notes. Sesame seeds and sliced green onions finish the presentation with visual and textural interest.
These meatballs serve well with rice and can be stored refrigerated for several days or frozen for long-term use. When reheating, toss with sauce over medium-low heat to maintain moisture. Frozen meatballs can be reheated in the oven or air fryer to restore texture.
Ingredients
Meatballs
- 1 pound ground chicken lean
- 1 egg
- ½ cup panko breadcrumbs
- ¼ cup hoisin sauce
- 1 clove garlic minced
- 2 teaspoon ginger grated
- 1 teaspoon sesame oil
- 1 teaspoon onion powder
- ¼ teaspoon red pepper flakes
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 3 green onions sliced
- 3 teaspoon sesame seeds
Sauce
- ¼ cup soy sauce
- ¼ cup honey
- ¼ cup rice vinegar
- 2 teaspoon sesame oil
- 2 teaspoon cornstarch
Instructions
- Preheat oven to 350.° Line a large rimmed baking sheet with parchment paper.
- In a large bowl, combine all meatball ingredients except the green onions using a large fork or your hands.
- Use a melon or cookie scoop to drop the mixture into 1.5 inch balls on the prepared baking sheet.
- Space meatballs evenly on prepared baking sheet. Bake for 15 minutes, turning halfway through, until golden brown and internal temperature is 165°F.
- In a small saucepan, combine soy sauce, honey, vinegar and sesame oil and cornstarch, whisking until cornstarch is completely dissolved.
- Over medium heat, bring the sauce to a boil, whisking, until thickened and glossy. Remove from heat. Add the meatballs and toss gently to coat them completely.
- Serve, along with any extra sauce, with rice and garnish with sesame seeds and green onion.
Notes
- Mix the chicken just until combined to avoid tough, rubbery meatballs.
- Use a cookie scoop for uniform meatball size to ensure even cooking.
- The chicken mixture will be wetter than ground beef, especially if using defrosted frozen chicken.
- The meatball size can be adjusted, with cooking time changed accordingly.
- Check for an internal temperature of 165°F to ensure safety and juiciness.
- Store cooked meatballs in an airtight container in the fridge up to 4 days; reheat gently in sauce on the stove.
- Meatballs freeze well for up to 3 months. Reheat frozen meatballs in the oven or air fryer before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 359 kcal
% Daily Value*
| Calories | 359kcal | 18% |
| Carbohydrates | 34g | 11% |
| Protein | 25g | 50% |
| Fat | 14g | 22% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 139mg | 46% |
| Sodium | 1378mg | 57% |
| Potassium | 732mg | 16% |
| Fiber | 2g | 8% |
| Sugar | 23g | 46% |
| Vitamin A | 188IU | 4% |
| Vitamin C | 2mg | 2% |
| Calcium | 63mg | 6% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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