0 from 0 votes
Asian Chicken Meatballs
These Asian chicken meatballs are juicy and tender, with a creamy peanut sauce that makes them a standout. Quick, easy, and ready in 25 minutes!
Prep Time
15 mins
Cook Time
15 mins
Total Time
25 mins
Servings: 4 servings (about 5 meatballs each)
Calories: 454 kcal
Course:
Main Course , Appetizer , Dinner
Cuisine:
Asian
Ingredients
For the Meatballs:
- 1 pound ground chicken or turkey
- ⅓ cup panko breadcrumbs
- 1 large egg
- 2 green onions finely chopped, plus additional for serving
- 2 tablespoons finely chopped fresh cilantro plus additional for serving, optional
- 2 teaspoons grated fresh ginger
- 2 garlic cloves finely chopped, about 2 teaspoons
- 1 tablespoon reduced-sodium soy sauce
- 2 teaspoons sesame oil
- 1 teaspoon Sriracha
- 2 tablespoons canola oil for brushing
- sesame seeds optional for serving
For the Sauce:
- ⅔ cup water
- ⅓ cup reduced sodium soy sauce
- ¼ cup creamy peanut butter
- 3 tablespoons honey
- 1 tablespoon rice vinegar
- 1 garlic clove finely minced or grated
- 1 teaspoon grated fresh ginger
- 1 teaspoon Sriracha
- 1 teaspoon sesame oil
For Serving:
- brown or white rice
- Fresh or steamed veggies of choice: broccoli bell peppers, shredded cabbage, etc.
Instructions
- Place a rack in the center of your oven and preheat to 400°F. Line a rimmed baking sheet with parchment paper.
- In a large bowl, place all of the meatball ingredients except for the canola oil: chicken, panko, egg, green onion, cilantro (if using), ginger, garlic, soy sauce, sesame oil, and sriracha.
- With a fork, break up the egg yolk, then stir gently to combine all of the ingredients, switching to your hands if needed.
- Scoop the mixture by 1 tablespoon portions and shape into balls that are 1 to 1 1/2-inches wide. Be careful not to overwork or compact the meat or the meatballs will be tough. You'll have 18 to 20 meatballs total. Transfer to the prepared baking sheet, leaving a little space between each. Brush canola oil over the top and sides.
- Bake the meatballs until they register 165°F on an instant read thermometer, about 10 minutes.
- While the meatballs cook, prepare the sauce: In a medium saucepan, combine the water, soy sauce, peanut butter, honey, rice vinegar, garlic, ginger, and sriracha. Whisk and heat over medium-high, bringing the sauce to a boil. Let bubble, whisking constantly, until the ingredients are smoothly combined, and the sauce cooks down a little, 30 seconds to 1 minute. Stir in the sesame oil. Carefully taste and adjust the seasoning as desired. Set aside to cool (the sauce will continue to thicken).
- Serve the meatballs with rice and your veggies of choice. Drizzle generously with the sauce and sprinkle with sesame seeds, green onions, and cilantro as desired.
Cup of Yum
Notes
- TO STORE: Store leftover Asian chicken meatballs and sauce in an airtight storage container in the refrigerator for up to 3 days.
- TO REHEAT: Warm leftover meatballs in a 350ºF oven or the microwave until heated through and steaming.
- TO FREEZE: Transfer the sauce and chicken meatballs to a ziptop bag or airtight container. Freeze for up to 3 months and thaw in the refrigerator before reheating.
Nutrition Information
Serving
1(one of 4, about 5 meatballs per serving)
Calories
454kcal
(23%)
Carbohydrates
23g
(8%)
Protein
28g
(56%)
Fat
29g
(45%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
7g
Monounsaturated Fat
14g
Trans Fat
0.1g
Cholesterol
144mg
(48%)
Potassium
843mg
(24%)
Fiber
1g
(4%)
Sugar
15g
(30%)
Vitamin A
144IU
(3%)
Vitamin C
4mg
(4%)
Calcium
50mg
(5%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4servings (about 5 meatballs each)
Amount Per Serving
Calories 454
% Daily Value*
| Serving | 1(one of 4, about 5 meatballs per serving) | |
| Calories | 454kcal | 23% |
| Carbohydrates | 23g | 8% |
| Protein | 28g | 56% |
| Fat | 29g | 45% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 7g | 41% |
| Monounsaturated Fat | 14g | 70% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 144mg | 48% |
| Potassium | 843mg | 18% |
| Fiber | 1g | 4% |
| Sugar | 15g | 30% |
| Vitamin A | 144IU | 3% |
| Vitamin C | 4mg | 4% |
| Calcium | 50mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.