Here’s a great recipe that doubles up as a delicious appetizer or an easy weeknight meal. Asian Chicken Meatballs are baked in the oven and covered in a sticky ginger, honey, and sesame glaze. On the table in 30 minutes and oh so yummy!
What’s in this Asian Chicken Meatballs Recipe?
It’s never a bad time for meatballs, especially ones that are bursting full of flavor! These Asian-inspired chicken meatballs come together so quickly and easily. Perfect to serve as a crowd-pleasing appetizer or with rice and veggies for a well balanced meal.
- Ground Chicken: Forms the base of our meatballs.
- Breadcrumbs: Absorb the juices from the chicken as it cooks, ensuring moist meatballs.
- Green Onions: Add a pop of color and freshness.
- Garlic + Ginger: Add an earthy, zesty flavor. I highly recommend using fresh over powdered.
- Egg: Helps bind the meatballs together.
- Sesame Oil: Adds moisture and a little bit of extra fat to the meatballs and adds a rich nutty flavor to the sauce.
- Soy Sauce: Adds a salty, umami element to the meatballs and the sauce.
- Kosher Salt: Enhances the natural flavor of the chicken.
- Rice Vinegar: Adds acidity and brightness to the sauce.
- Honey: Adds a touch of sweetness to the sauce.
- Cornstarch: Combines with water to create a slurry that thickens the sauce.
Pro Tip: To mix the meatballs the most evenly, use your hands and really get in there!
Variations on Ginger Chicken Meatballs
There are lots of ways you can change up this meatball 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.
Yes! Simply swap out the breadcrumbs for gluten-free breadcrumbs, and swap the soy sauce for tamari or coconut aminos.
The meatballs are done when the outside of them is slightly browned and they are cooked through, it should take between 15 and 20 minutes. You can break one apart to check that they are cooked through. If you have an instant-read thermometer it should register at 165ºF.
You can roll the meatballs and before you bake them you can keep them in the fridge, covered for 2 to 3 days. You can also bake the meatballs ahead of time and keep them in an airtight container in the fridge. Warm them through in the oven before adding the sauce and serving.
How to Store and Reheat
Store leftover Asian chicken meatballs in an airtight container in the refrigerator for up to 3 days. Reheat in a saucepan set over medium-low heat until warmed through.
How to Freeze
Freeze chicken meatballs in a single layer on a lined baking sheet until solid, about 1-2 hours. Transfer to an airtight container or Ziplock bag to store for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Asian Chicken Meatballs Recipe
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 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
- 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 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.
- 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 don’t stick. It also makes clean up a breeze.
- Roll the balls into even shapes and sizes so that they cook evenly. You can use a small cookie scoop to get uniformed sizes.
- If you prefer, you can also cook the meatballs in a skillet on the stovetop. Add a little oil to a medium hot pan and cook for around 12 minutes while turning occasionally.