These asian chicken meatballs are one of my favorite recipes to make for both healthy meals and party appetizers. Made with ginger and covered in a sticky honey sesame glaze, these oven-baked ground chicken meatballs are unbelievably tasty. The best part is these are so easy to make, and they’re ready in just 30 minutes!
Top Reader Reviews
I made these meatballs on a whim tonight and absolutely loved them! I paired them with sautéed riced cauliflower and it was the perfect, healthy dinner!
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A great simple meatball recipe that is easy and tastes delicious!
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Ginger Chicken Meatballs with Honey Garlic Sesame Sauce
If you ask me, it’s never a bad time for chicken meatballs — especially ones that are bursting full of flavor! My Asian-inspired ginger chicken meatballs come together quickly and easily, so it’s really become a go-to recipe for me. I’ve found that they work just as well for a well-balanced dinner with rice and veggies, as they do for a crowd-pleasing appetizer.
Inspired by my favorite sesame chicken, the glaze for these meatballs is made with sesame oil, honey, garlic, soy sauce, and rice vinegar. It gives them the best pop of flavor, and perfectly complements the fresh ginger I put in the ground chicken.
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Get the Perfect Glaze Consistency!
The cornstarch slurry helps thicken up the glaze to create the perfect saucey coating for these chicken meatballs. But if it boils too long, it may become too thick. I recommend lowering the temperature as soon as the mixture starts bubbling, and whisking regularly until ready to use. It’s easiest to glaze the meatballs while the mixture is still warm.
Asian Chicken Meatballs Recipe
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 (***)
- ¼ teaspoon kosher salt
For the Glaze:
- ⅓ cup low-sodium soy sauce
- 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.1 pound ground chicken, ½ cup breadcrumbs, 4 green onions, 2 cloves garlic, 1 teaspoon minced fresh ginger, 1 large egg, 2 teaspoons sesame oil, 1 tablespoon low sodium soy sauce, ¼ teaspoon kosher salt
- 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.⅓ cup low-sodium soy sauce, 1 tablespoon rice vinegar, 1 clove garlic, ¼ cup honey, 1 teaspoon sesame oil, 2 teaspoons cornstarch
- 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
- Ensure that the ingredients for the meatballs are really well combined. I prefer to mix everything with my hands to ensure everything is mixed thoroughly.
- Line your baking sheet with parchment so that the ground chicken mixture doesn’t stick. It also makes clean up a breeze!
- Roll the ground chicken into evenly-sized balls so that they cook evenly. You can use a small cookie scoop to get uniform sizes.
- To make these gluten-free: use gluten-free breadcrumbs, and swap the soy sauce for tamari or coconut aminos.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
Variations to Try
There are lots of ways you can change up this ginger chicken meatballs recipe. To make them spicier, try adding some sriracha, crushed red pepper flakes, or gochujang to the sauce. Swap the honey for brown sugar and the rice vinegar for mirin to make a teriyaki variation.
How to Make Asian Ground Chicken Meatballs Step by Step
Make the Meatballs: Preheat your oven to 425°F. In a large bowl, combine 1 pound of ground chicken, ½ cup of breadcrumbs, 4 finely chopped green onions, 2 minced cloves of garlic, 1 teaspoon of minced fresh ginger, 1 large egg, 2 teaspoons of sesame oil, 1 tablespoon of soy sauce, and ¼ teaspoon of kosher salt. Next, take about 1-2 tablespoons of the ground chicken mixture (I use a cookie scoop for even portions), roll it between your hands to form it into a ball, and place it on a baking tray lined with parchment paper. Repeat until the meatball mixture is gone. It should yield 24-30 meatballs.
Bake: Bake the ginger chicken meatballs for 15-20 minutes, or until the they are slightly browned on the outside and fully cooked through to 165°F internally.
Make the Glaze: While the meatballs are baking; place a small saucepan on the stovetop over medium-high heat. In the pot, whisk together ⅓ cup of low-sodium soy sauce, 1 tablespoon of rice vinegar, 1 minced clove of garlic, ¼ cup of honey, and 1 teaspoon of sesame oil. Then combine 2 teaspoons of cornstarch with 2 teaspoons of water in a separate bowl to create a cornstarch slurry, and whisk into the mixture (this helps thicken it). Bring the mixture to a boil, whisking until the sauce begins to thicken. Then reduce heat to low, and continue to whisk occasionally until the meatballs are ready.
Glaze the Meatballs: Remove the chicken meatballs from the oven. Pour the honey sesame glaze over the meatballs on the baking sheet, and toss to fully coat.
Serve: Serve glazed Asian chicken meatballs for dinner with white rice, broccoli, fried rice, or lo mein noodles. I always top mine with sesame seeds and green onions. Or serve them simply as an appetizer!
How to Store, Freeze, and Reheat
Let leftover Asian chicken meatballs cool before storing in an airtight container.
- Fridge: Keep in the refrigerator for up to 3 days.
- Freeze: Freeze ground chicken meatballs in a single layer on a lined baking sheet until solid, about 1-2 hours. Transfer to an airtight container or resealable bag to store for up to 3 months. Let thaw overnight in the refrigerator before reheating.
- Reheat: Reheat in a saucepan set over medium-low heat until warmed through.
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