Go Back
Homemade Asian Chicken Meatballs photo

Asian Chicken Meatballs

These Asian Chicken Meatballs are SO DELICIOUS! Juicy, flavorful, and perfect over rice or as a snack, they’re a must-try!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Asian
Ingredients Equipment Method Notes

Ingredients
  

For the Meatballs:
  • 1 pound ground chicken
  • ½ cup breadcrumbs
  • 4 green onions, finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon minced fresh ginger
  • 1 large egg
  • 2 teaspoons sesame oil
  • 1 tablespoon low sodium soy sauce
  • ½ teaspoon kosher salt
For the Glaze:
  • ½ cup low-sodium soy sauce
  • 1 tablespoon rice vinegar
  • 1 clove garlic, grated or minced
  • ½ cup honey
  • 1 teaspoon sesame oil
  • 2 teaspoons cornstarch (+ 2 teaspoons water)

Equipment

  • Mixing bowl
  • Baking sheet
  • Parchment paper
  • Whisk
  • Measuring cups and spoons
  • Cooking thermometer

Method
 

Method:
  1. Step 1: Preheat your oven to 400°F (200°C). This ensures that the meatballs will cook evenly and develop a nice color.
  2. Step 2: In a large mixing bowl, combine the ground chicken, breadcrumbs, finely chopped green onions, minced garlic, minced ginger, egg, sesame oil, low sodium soy sauce, and kosher salt. Use your hands or a spoon to mix until everything is well incorporated, but be careful not to overmix, as this can lead to tough meatballs.
  3. Step 3: Using your hands, shape the mixture into small meatballs, about 1 to 1.5 inches in diameter. Place them on a baking sheet lined with parchment paper, ensuring they are spaced evenly apart.
  4. Step 4: Bake in the preheated oven for 20-25 minutes, or until the meatballs are cooked through and reach an internal temperature of 165°F (75°C).
  5. Step 5: While the meatballs are baking, prepare the glaze. In a small bowl, whisk together the low-sodium soy sauce, rice vinegar, grated garlic, honey, sesame oil, cornstarch, and water. This glaze will provide a sweet and savory finish to the meatballs.
  6. Step 6: Once the meatballs are done baking, remove them from the oven and brush or drizzle the glaze over the top. Return them to the oven for an additional 5 minutes to set the glaze and allow the flavors to meld together.
  7. Step 7: Remove the meatballs from the oven and let them rest for a few minutes before serving. These Asian Chicken Meatballs are delicious served over rice, with steamed veggies, or enjoyed on their own. Garnish with additional chopped green onions or sesame seeds if desired.

Notes

  • For lighter meatballs, substitute ground chicken with turkey.
  • Add chopped bell peppers or carrots for extra nutrition.
  • Store leftovers in an airtight container for up to three days.
  • Freeze uncooked meatballs for up to three months; cook straight from the freezer.
  • Use gluten-free breadcrumbs and soy sauce for a gluten-free version.