Asian Chicken Meatballs Recipe
User Reviews
4.6
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
4 people
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Calories
349 kcal
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Course
Main Course, Appetizer
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Cuisine
Asian
Asian Chicken Meatballs Recipe
Description
This Asian Chicken Meatballs Recipe blends ground chicken with aromatics like green onions, garlic, and ginger, along with sesame oil and soy sauce for seasoning. Breadcrumbs and egg bind the mixture, which is formed into uniform small balls for even cooking. Baking at 425°F yields meatballs with a slight brown crust while maintaining a juicy interior.
The accompanying glaze is a balanced mix of soy sauce, rice vinegar, garlic, honey, and sesame oil thickened with cornstarch. It is heated to a boil to thicken, then tossed with the warm meatballs, imparting a shiny, sticky coating that enhances their flavor and moisture. The contrast between the savory meatballs and sweet-tart glaze makes these well-rounded in flavor.
They can be enjoyed as finger food appetizers or as part of a main course alongside rice and steamed vegetables. Practical tips include storing leftovers refrigerated up to three days or frozen for up to three months. Baking sheet parchment lining simplifies cleanup. Uniform meatball sizing ensures even cooking, and an optional stovetop cooking method uses a lightly oiled skillet for convenience.
Ingredients
For the Meatballs:
- 1 pound ground chicken
- ½ cup breadcrumbs
- 4 green onions finely chopped
- 2 cloves garlic minced
- 1 teaspoon ginger fresh, minced
- 1 large egg
- 2 teaspoons sesame oil
- 1 tablespoon soy sauce
- ¼ teaspoon kosher salt
For the Glaze:
- ⅓ cup soy sauce low-sodium
- 1 tablespoon rice vinegar
- 1 clove garlic grated or minced
- ¼ cup honey
- 1 teaspoon sesame oil
- 2 teaspoons cornstarch + 2 teaspoons water
Instructions
- Preheat oven to 425°F.
- Thoroughly combine all the ingredients for the meatballs in a large bowl.
- Form the mixture into 24-30 meatballs and arrange on a large baking sheet.
- Bake for 15-20 minutes, or until the meatballs are slightly browned on the outside and cooked through (165°F internally).
- While the meatballs are baking, whisk together the glaze ingredients in a small saucepan.
- Bring the mixture to a boil, whisking until the sauce begins to thicken. Reduce heat to low and continue to whisk occasionally until the meatballs are ready.
- Pour the glaze over the meatballs on the baking sheet and toss to coat.
- Serve meatballs as an appetizer or with rice and a vegetable.
Notes
- Mix meatball ingredients thoroughly, preferably by hand, to ensure even seasoning and texture.
- Line baking sheet with parchment paper for non-stick cooking and easier cleanup.
- Shape meatballs uniformly, using a small cookie scoop for consistent size and even cooking.
- Meatballs can be reheated, stored in the refrigerator up to 3 days, or frozen for up to 3 months.
- As an alternative to baking, cook meatballs in a lightly oiled skillet over medium heat for about 12 minutes, turning occasionally.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 349 kcal
% Daily Value*
| Serving | 6meatballs | |
| Calories | 349kcal | 17% |
| Carbohydrates | 31g | 10% |
| Protein | 26g | 52% |
| Fat | 14g | 22% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 144mg | 48% |
| Sodium | 1349mg | 56% |
| Potassium | 756mg | 16% |
| Fiber | 1g | 4% |
| Sugar | 19g | 38% |
| Vitamin A | 118IU | 2% |
| Vitamin C | 2mg | 2% |
| Calcium | 55mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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