Asian Inspired Chicken Meatballs
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4 servings
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Calories
302 kcal
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Course
Main Course
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Cuisine
Asian
Asian Inspired Chicken Meatballs
Description
The Asian Inspired Chicken Meatballs recipe uses ground chicken mixed with aromatics including minced ginger, garlic, and thinly sliced green onions, alongside panko breadcrumbs and an egg as binders. Soy sauce, toasted sesame oil, and canola oil contribute umami and moisture. Formed into 1½-inch meatballs and baked at 400°F, they cook through to an internal temperature of 165°F, yielding juicy and tender bites.
A sauce of soy sauce, honey, rice vinegar, sesame oil, cornstarch, and optional sriracha is cooked separately until thickened and coats the meatballs to impart a savory-sweet glaze with a hint of heat. The meatballs can be baked in advance or frozen raw or cooked, adjusting cooking times accordingly.
This dish serves well as a main or appetizer and pairs with rice or steamed vegetables. Adjusting the heat by varying sriracha and using gluten-free ingredients ensures dietary needs can be met.
Using a meat thermometer helps achieve perfect doneness; refrigerating the mixture makes shaping easier. The moisture from oil ensures the meatballs remain juicy despite using lean ground chicken.
Ingredients
For the Meatballs
- 1 egg
- ½ cup panko breadcrumbs or regular, plain
- 4 green onions (thinly sliced)
- 1 tablespoon ginger see notes, fresh, minced
- 1 clove garlic (minced)
- 1 tablespoon soy sauce (low sodium or gluten-free if preferred)
- ¼ teaspoon black pepper
- 1½ tablespoons canola oil (or other neutral tasting oil)
- 1 teaspoon sesame oil toasted
- 1 pound ground chicken (or turkey)
For the Sauce
- ¼ cup soy sauce
- 1 teaspoon cornstarch
- 2 tablespoons honey
- 1 teaspoon sesame oil toasted
- 1 tablespoon rice vinegar
- 1 teaspoon sriracha (or chili garlic sauce, optional)
Instructions
- Preheat your oven to 400 degrees F and line a rimmed baking sheet with parchment paper (for easy clean-up - you can grease it if you prefer).
- In a large bowl, mix together the egg, breadcrumbs (½ cup), sliced green onions (4), minced fresh ginger (1 tablespoon), minced fresh garlic (1 clove), soy sauce (1 tablespoon), black pepper (¼ teaspoon), canola oil (1½ tablespoons), and toasted sesame oil (1 teaspoon).
- Add the ground chicken to the bowl and mix together well (hands work best here, but a spoon can also be used).
- Scoop the meatball mixture onto the prepared baking sheet, forming 1½ inch balls. Bake at 400 degrees F for about 20 minutes, or until the internal temperature of the meatballs reach 165 degrees F (see notes).
- While the meatballs bake, make the sauce. Whisk together the soy sauce (1/4 cup) with the cornstarch (1 teaspoon) in a medium pot. Add the remaining sauce ingredients (2 tablespoons honey, 1 teaspoon sesame oil, 1 tablespoon rice vinegar, and 1 teaspoon sriracha). Heat over medium heat, whisking often, until thickened (2-4 minutes).
- Gently toss the cooked meatballs with the sauce directly in the pot or in another bowl. Serve, garnished with extra green onions and sesame seeds, if desired.
Notes
- The recipe yields about 20 meatballs; larger or smaller sizes require adjusted cooking times, checked with a meat thermometer.
- Freeze raw or cooked meatballs; cook from frozen at 400°F for specified times in the notes.
- Use gluten-free soy sauce and breadcrumbs to make the recipe gluten-free.
- Canola oil in the mixture helps maintain moisture but can be reduced or omitted for lower fat.
- The mixture will be sticky; refrigerating before shaping helps the meatballs hold their shape better.
- A cookie scoop aids forming uniform meatballs without using hands.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 302 kcal
% Daily Value*
| Serving | 5meatballs | |
| Calories | 302kcal | 15% |
| Carbohydrates | 14g | 5% |
| Protein | 23g | 46% |
| Fat | 17g | 26% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 118mg | 39% |
| Sodium | 1194mg | 50% |
| Potassium | 699mg | 15% |
| Fiber | 1g | 4% |
| Sugar | 10g | 20% |
| Vitamin A | 152IU | 3% |
| Vitamin C | 3mg | 3% |
| Calcium | 32mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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