Strawberry Balsamic Asian Glazed Chicken Meatballs
User Reviews
5
Strawberry Balsamic Asian Glazed Chicken Meatballs
Description
The recipe begins by mixing ground chicken with panko breadcrumbs, finely chopped scallions, bell peppers, cilantro, ginger, garlic, egg, sesame oil, and kosher salt. Formed into small balls, they are baked at a high temperature until set and slightly browned. After an initial baking, they are dipped in a homemade glaze made from strawberry jam, balsamic vinegar, soy sauce, fresh ginger, and chili garlic sauce, then returned briefly to bake, allowing the sauce to set and infuse flavor.
The glaze gives a vibrant, fruity tang with a hint of heat, complementing the juicy texture of the baked meatballs. Using fresh ginger and garlic in both the meatballs and sauce adds brightness and a layered flavor profile typical of Asian-inspired dishes.
These meatballs work well as appetizers, party finger food, or served with rice or greens for a meal. Garnishes such as sliced green onions, cilantro leaves, and sesame seeds provide freshness and crunch.
For better texture and shape, chilling the formed meatballs before baking is recommended. They can also be frozen for later use. Cooking times may slightly increase if starting from frozen. The recipe yields approximately 18-20 meatballs, depending on size.
Ingredients
For the meatballs:
- 1 pound ground chicken
- 3 scallion green onions, finely chopped, medium
- ½ cup bell pepper or a combination of both colors, red or yellow, finely chopped
- 3 tablespoons cilantro finely chopped
- 1 tablespoon ginger finely minced, fresh
- 2 garlic finely minced, cloves
- ½ cup panko crumbs
- 1 egg large
- 1 teaspoon sesame oil
- 1 teaspoon kosher salt
- sesame seed for garnish, sesame seeds; green onions thinly sliced; cilantro
- green onion
- cilantro
For the sauce:
- ¼ cup water
- 2 teaspoons cornstarch
- ½ cup strawberry jam
- ¼ cup balsamic vinegar
- 2 tablespoon soy sauce low sodium
- 2 teaspoons ginger finely grated fresh
- ½-2 teaspoons Chili garlic sauce
Instructions
For the meatballs:
- Preheat the oven to 475˚F with a rack positioned near the top of the oven. Line a sheet pans with parchment paper or foil. If you use foil, spray it lightly with baking spray or rub with a bit of oil.
- Combine the ground chicken, panko, scallions, bell pepper, cilantro, ginger, garlic, egg, sesame oil and kosher salt in a large bowl. Using your hands or a sturdy spatula, mix until combined.
- Using an ice cream scoop or spoon, scoop up the mixture into 1 or 1 ½ inch balls and arrange them on the baking sheets, spaced about 2 inches apart. If you have time, refrigerate the meatballs for 30 minutes (or longer). You could also freeze the meatballs at this point.
- Brush the meatballs with additional sesame oil or olive oil and bake for 10 minutes. (If meatballs are frozen, give them an extra 2-3 minutes.)
- Remove meatballs from the oven. Using a fork, dip each meatball into the sauce then return to the baking pan. Bake for another 2-3 minutes until meatballs are nicely glazed
- Brush the meatballs with more sauce and serve with toothpicks or cocktail forks and the remainder of the sauce in a small bowl for dipping. You can also pour the remaining sauce over the meatballs and serve meatballs in a bowl with toothpicks or cocktail forks on the side.
- Garnish with sesame seeds (I like both light and black seeds), thinly sliced green onions and cilantro sprigs.
For the sauce:
- While the meatballs are baking, make the sauce. Combine water and cornstarch in a medium saucepan and stir until well combined and there are no lumps. Add all remaining sauce ingredients. Bring to a boil and cook for 3-4 minutes until the sauce begins to thicken. Remove from heat and set aside.
Notes
- Refrigerate the shaped meatballs for at least 30 minutes to help them hold together during baking.
- You can freeze the unbaked meatballs at this stage for future convenience; bake a few minutes longer if frozen.
- Use fresh ginger and garlic for the best flavor in both the meatballs and sauce.
- The recipe yields about 18-20 meatballs, suitable for serving a medium group.
Nutrition Information
Show DetailsNutrition Facts
Serving: 20Serving
Amount Per Serving
Calories 74 kcal
% Daily Value*
| Calories | 74kcal | 4% |
| Carbohydrates | 8g | 3% |
| Protein | 5g | 10% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 28mg | 9% |
| Sodium | 208mg | 9% |
| Potassium | 150mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 5g | 10% |
| Vitamin A | 41IU | 1% |
| Vitamin C | 8mg | 9% |
| Calcium | 10mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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