Asian Chicken Meatballs
User Reviews
5
Asian Chicken Meatballs
Description
This recipe uses ground chicken combined with egg, breadcrumbs, finely sliced green onions, fresh garlic, soy sauce, sesame oil, and black pepper. The mixture is gently mixed and formed into small meatballs which are then baked in the oven, producing moist and tender meatballs with slight browning on the outside. The sticky sesame glaze is prepared separately by simmering soy sauce with honey, vinegar, garlic, fresh ginger, and arrowroot starch until thickened.
Once baked, the meatballs are tossed in the glaze, coating them fully and adding a sweet-savory layer. The garlic and ginger provide bright aromatic notes, while the sesame oil and soy sauce support the Asian flavor profile. The technique can be adapted to air frying following the notes for a crispier exterior.
These meatballs can be served as an appetizer or main course paired with steamed rice or vegetables. Their size and glaze make them ideal for finger food or part of a larger meal.
Leftovers store well refrigerated and can be frozen. Reheating is possible in a saucepan or microwave to maintain sauce coating. Variations in seasoning and substitutions for certain ingredients are possible per dietary needs.
Ingredients
Chicken Meatballs:
- 1 pound ground chicken I love 93% lean
- 1 large egg
- ⅓ cup breadcrumbs gluten-free if needed
- ¼ cup green onion finely sliced (about 4 stalks, white and light green parts
- 2 large garlic minced, cloves
- 1 tablespoon soy sauce or Tamari, low-sodium
- 1 teaspoon sesame oil
- ½ teaspoon black pepper
Sticky Sesame Glaze:
- ¼ cup soy sauce or Tamari, low-sodium
- 1 tablespoon water cold
- 2 teaspoon rice vinegar
- 1 - 2 large garlic minced, cloves
- 1 teaspoon ginger freshly grated
- 1 - 2 teaspoon honey
- 1 teaspoon sesame oil
- 1 teaspoon arrowroot starch or cornstarch or tapioca flour
Instructions
- Preheat the oven to 400°F and line a baking tray with parchment paper.
- Add all the meatball ingredients to a large mixing bowl. Gently mix with your hands to fully combine.
- Using a scooper or your hands, create 18 - 22 meatballs and evenly space them across the lined baking sheet.
- Bake for 15 - 20 minutes or until the meatballs are slightly browned on the outside and cooked through. They are done once they reach an internal temperature of 165°F. Read instrucitons in the notes section below on how to air fry.
- Meanwhile, while the meatballs are baking, whisk together the glaze ingredients in a small bowl. Heat a small saucepan over medium-low heat and add sesame glaze sauce. Simmer for 2 to 3 minutes, making sure to continually whisk until the sauce has thickened.
- Once the meatballs are done, carefully transfer them to the pot with the sticky sesame glaze and gently mix to coat all meatballs. Depending on the size of your saucepan, you can also do this in a mixing bowl.
- Serve on a bed of brown or jasmine rice with your favorite roasted vegetable or edamame. Garnish with sesame seeds and thinly sliced green onion. Enjoy!
Notes
- You may substitute ground turkey for chicken; both 93% and 99% lean work fine.
- Honey in the glaze can be replaced with maple syrup, coconut sugar, or light brown sugar according to preference.
- Freshly grated ginger is best to maximize flavor; alternatively, use about 1 teaspoon ground ginger.
- Rice vinegar can be replaced with white wine vinegar in equal amounts.
- For garlic, freshly minced is preferred; garlic powder can be used with at least 1 teaspoon in both meatballs and sauce.
- To air fry, preheat to 360°F with a greased basket; cook meatballs spaced apart for 8–10 minutes until 165°F internal temperature, then coat with glaze.
- Store leftovers refrigerated in airtight containers up to 4–5 days or freeze for up to 3 months; reheat gently to preserve texture and sauce.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 263 kcal
% Daily Value*
| Calories | 263kcal | 13% |
| Carbohydrates | 10g | 3% |
| Protein | 25g | 50% |
| Fat | 11g | 17% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 144mg | 48% |
| Sodium | 539mg | 22% |
| Potassium | 735mg | 16% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 151IU | 3% |
| Vitamin C | 2mg | 2% |
| Calcium | 49mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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