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!
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 balance meal.
If you, like me, are a meatball fan, be sure to check out my creamy chicken meatballs and Italian baked meatballs.
How To Make Asian Chicken Meatballs
Be sure to scroll down for the full recipe!
Prep: Pre heat the oven and line a large baking sheet with parchment.
Make: In a large bowl, combine all of the ingredients and form the mixture into balls and place on the baking sheet.
Cook: Bake the meatballs until they are slightly browned and cooked through
Make the sauce: Whisk together the glaze ingredients and bring to a boil until it starts to thicken.
Finish: Pour the sauce over the cooked meatballs and serve.
Sticky Sesame Ginger Sauce
The sauce that coats these delicious meatballs is full of flavor and it takes just minutes to make. It really takes these meatballs from good to amazing! It’s the perfect mix of sweet, salty and tangy and it’s made with:
- Soy sauce
- Rice vinegar
- Garlic
- Honey
- Sesame oil
Can you make these ahead of time?
You can prep these Asian chicken meatballs a day or two before you plan to serve them, but it’s best not to add the glaze until you serve them.
You can roll the meatballs and before you bake them you can keep them in the fridge, covered for 2 to 3 days. Continue on with the reipe when you are ready to serve.
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. Take care to only reheat the meatballs once.
How do you know when the meatballs are cooked?
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.
Tips To Make Asian Chicken Meatballs
- 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.
- 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.
Use an ice cream scoop
A small ice cream scoop works great to make sure all your meatballs are the same size. It also keeps your hands cleaner! Win win.
More Asian Chicken Recipes
- Chinese Chicken Salad
- Easy Teriyaki Chicken
- Orange Sesame Chicken Stir Fry
- Air Fryer General Tso’s Chicken
Have you tried this Asian chicken meatball recipe? Feel free to leave a star rating and I’d love to hear from you in the comments below!
Ginger Sesame Chicken Meatballs
Ingredients
For the Meatballs:
- 1 pound ground chicken
- 1/2 cup breadcrumbs
- 4 green onions finely chopped
- 2 cloves garlic minced
- 1 teaspoon minced ginger
- 1 egg
- 2 teaspoons sesame oil
- 1 tablespoon soy sauce
- 1/4 teaspoon salt
For the Glaze:
- 1/3 cup soy sauce
- 1 tablespoon rice vinegar
- 1 clove garlic grated or minced
- 1/4 cup honey
- 1 teaspoon sesame oil
- 2 teaspoon cornstarch + 2 teaspoon water
Instructions
- Preheat the oven to 425 degrees.
- Thoroughly combine all the ingredients for the meatballs in a large bowl.
- 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.
- While the meatballs are baking, whisk together the glaze ingredients in a small saucepan.
- 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 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.
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KatJ says
Very good recipe, will make again
Thank you
Becky Hardin says
So glad you enjoyed it, Kat!
Karine says
Am I bale to substitute the breadcrumbs with almond meal?
Becky Hardin says
I’ve not tried this, but it could work!
Jacqueline Belcher says
Very tasty recipe – you can also cheat by not making the sauce and just buying some sweet chilli sauce or something similar. Although, I have made the sauce too and it is lovely.
Becky Hardin says
Thanks so much for sharing, Jacqueline!
Adrienne Reid says
I was looking for a chinese chicken ball recipe that did not include deep frying or dipping the chicken in a batter. first I found this recipe and it was very good. Quick to make and tasty. I served it with rice and a salad. Will keep this in my recipe files! Thanks!
Becky Hardin says
I’m so glad you enjoyed it, Adrienne!