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Asian Chicken Meatballs

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!

Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings: 4 servings
Calories: 359 kcal
Course: Main Course
Cuisine: Asian

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

Instructions

    Cup of Yum
  1. Preheat oven to 350.° Line a large rimmed baking sheet with parchment paper.
  2. In a large bowl, combine all meatball ingredients except the green onions using a large fork or your hands.
  3. Use a melon or cookie scoop to drop the mixture into 1.5 inch balls on the prepared baking sheet.
  4. Space meatballs evenly on prepared baking sheet. Bake for 15 minutes, turning halfway through, until golden brown and internal temperature is 165°F.
  5. In a small saucepan, combine soy sauce, honey, vinegar and sesame oil and cornstarch, whisking until cornstarch is completely dissolved.
  6. 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.
  7. Serve, along with any extra sauce, with rice and garnish with sesame seeds and green onion.

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

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

% 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.