Asian Chicken Meatballs
These tender, flavor-packed chicken meatballs are glazed in a sticky, savory-sweet Asian-inspired sauce that will have everyone coming back for seconds.
Ingredients
- •1 pound ground chicken (450g)
- •1/2 cup panko breadcrumbs (30g)
- •1 large egg, lightly beaten
- •2 green onions, finely chopped
- •1 tablespoon fresh ginger, minced
- •2 cloves garlic, minced
- •1 tablespoon soy sauce
- •1 teaspoon toasted sesame oil
- •1/4 cup soy sauce (60ml) for the sauce
- •2 tablespoons honey or brown sugar
- •1 tablespoon rice vinegar
- •1 teaspoon sriracha or Asian chili garlic sauce
- •1 teaspoon cornstarch mixed with 1 tablespoon cold water
- •1 tablespoon vegetable oil
- •Sesame seeds and chopped green onion for garnish
Instructions
- 1
Preheat your oven to 400 degrees F (200 degrees C) and line a baking sheet with parchment paper or lightly grease it with oil.
- 2
In a large bowl, combine the ground chicken, panko breadcrumbs, beaten egg, chopped green onions, minced ginger, half of the minced garlic, 1 tablespoon soy sauce, and sesame oil.
- 3
Mix gently with your hands until just combined, being careful not to overwork the meat which can make the meatballs tough.
- 4
Roll the mixture into 1.5-inch meatballs, yielding about 16 to 18 meatballs, and place them on the prepared baking sheet.
- 5
Bake in the preheated oven for 15 to 18 minutes, or until the meatballs are cooked through and reach an internal temperature of 165 degrees F (74 degrees C).
- 6
While the meatballs bake, prepare the sauce by whisking together the remaining soy sauce, honey, rice vinegar, sriracha, and the remaining garlic in a small saucepan over medium heat.
- 7
Bring the sauce to a gentle simmer, then stir in the cornstarch-water mixture and cook for 1 to 2 minutes until the sauce thickens and becomes glossy.
- 8
Add the cooked meatballs directly into the simmering sauce, tossing gently until every meatball is thoroughly coated and heated through.
- 9
Garnish with toasted sesame seeds and fresh chopped green onions before serving warm.
💡 Chef tips
- For extra tender meatballs, use ground chicken thighs instead of breast meat.
- You can assemble and roll the meatballs a day ahead, keeping them covered in the refrigerator until ready to bake.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated easily in a skillet or microwave.
✅ How it should turn out
The finished meatballs should be golden-brown and tender on the inside, coated in a sticky, glossy, umami-rich glaze that smells of garlic, ginger, and toasted sesame.