Asian Chicken Meatballs
User Reviews
5.0
153 reviews
Excellent
-
Prep Time
10 mins
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Cook Time
10 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
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Asian Chicken Meatballs are made with lean ground chicken, and baked, so they're a healthy and delicious meatball alternative. Only 30 minutes to make!
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Ingredients
Meatballs
- 1 pound lean ground chicken
- 1 egg
- ½ cup panko breadcrumbs
- ¼ cup hoisin sauce
- 1 clove garlic minced
- 2 teaspoon grated ginger
- 1 teaspoon sesame oil
- 1 teaspoon onion powder
- ¼ teaspoon red pepper flakes
- ¼ teaspoon salt
- ¼ teaspoon 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
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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.
Equipments used:
Notes
- Don't over mix: Try not to overwork the chicken mixture. Mix just until it holds together. Too much mixing will result in tough, rubbery meatballs.
- Don't over mix: Try not to overwork the chicken mixture. Mix just until it holds together. Too much mixing will result in tough, rubbery meatballs.
- Shaping: Use a cookie scoop or melon baller to shape the meatballs. This will give your meatballs a uniform size for even cooking.
- Shaping: Use a cookie scoop or melon baller to shape the meatballs. This will give your meatballs a uniform size for even cooking.
- Texture: The chicken mixture will be wet and sticky, unlike ground beef. This is normal, especially if you are using defrosted frozen ground chicken.
- Texture: The chicken mixture will be wet and sticky, unlike ground beef. This is normal, especially if you are using defrosted frozen ground chicken.
- Size: You can make your chicken meatballs larger or smaller. (I like larger for main meals, smaller for appetizers). Cooking time should be adjusted up or down accordingly.
- Size: You can make your chicken meatballs larger or smaller. (I like larger for main meals, smaller for appetizers). Cooking time should be adjusted up or down accordingly.
- Internal temperature: To ensure the juiciest meatballs, use an instant-read thermometer to check the internal temperature. Cook the meatballs until they reach an internal temperature of 165°F (74°C).
- Internal temperature: To ensure the juiciest meatballs, use an instant-read thermometer to check the internal temperature. Cook the meatballs until they reach an internal temperature of 165°F (74°C).
- Storage: Store cooked Asian chicken meatballs, after cooling completely, in an airtight container in the fridge for up to 4 days. Re-heat with the sauce, in a large skillet over medium-low heat.Freezing: These meatballs freeze beautifully. Let them cool completely, and then transfer the cooked meatballs to an airtight container or freezer-friendly zip-top bag. They can be stored in the freezer for up to three months. To reheat, put frozen meatballs on a baking sheet lined with parchment paper. Cook in the oven at 400° for 20 minutes, or in the air fryer for 10 minutes.
- Storage: Store cooked Asian chicken meatballs, after cooling completely, in an airtight container in the fridge for up to 4 days. Re-heat with the sauce, in a large skillet over medium-low heat.Freezing: These meatballs freeze beautifully. Let them cool completely, and then transfer the cooked meatballs to an airtight container or freezer-friendly zip-top bag. They can be stored in the freezer for up to three months. To reheat, put frozen meatballs on a baking sheet lined with parchment paper. Cook in the oven at 400° for 20 minutes, or in the air fryer for 10 minutes.
Nutrition Information
Show Details
Calories
359kcal
(18%)
Carbohydrates
34g
(11%)
Protein
25g
(50%)
Fat
14g
(22%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
4g
Monounsaturated Fat
6g
Trans Fat
0.1g
Cholesterol
139mg
(46%)
Sodium
1378mg
(57%)
Potassium
732mg
(21%)
Fiber
2g
(8%)
Sugar
23g
(46%)
Vitamin A
188IU
(4%)
Vitamin C
2mg
(2%)
Calcium
63mg
(6%)
Iron
3mg
(17%)
Nutrition 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.
Genuine Reviews
User Reviews
Overall Rating
5.0
153 reviews
Excellent
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