5 from 153 votes
Asian Chicken Meatballs
Asian Chicken Meatballs are tender bites made from ground chicken mixed with aromatics, hoisin sauce, and spices, baked until golden and cooked through. Tossed in a glossy sauce of soy, honey, rice vinegar, and sesame oil thickened with cornstarch, they deliver savory, sweet, and tangy flavors. Garnished with sesame seeds and green onions, they offer a balanced texture and satisfying finish.
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
Servings:
4
servings
Calories:
359 kcal
Course:
Main Course
Cuisine:
Asian
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 servings
Amount Per Serving
Calories 359
% 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.