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.
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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.
Serving Suggestions
These meatballs are great served over white rice with a side of steamed broccoli (pictured) or green beans. They’re also delish with fried rice or lo mein!
Asian Chicken Meatballs Recipe
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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 soy sauce
- ¼ teaspoon kosher salt
For the Glaze:
- â…“ 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 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 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.
Ati T says
Easy to make , and very tasty!!!
Becky Hardin says
I’m so happy you love it!
Susanne says
The meatballs were really good. They stayed soft and were very tasty. The sauce was not so good. All we could taste was the honey. Too overpowering. Either I’ll use less next time or switch to brown sugar. My kid ate the meatballs but not the sauce.
Becky Hardin says
I’m sorry the sauce didn’t work out for you! I am glad you enjoyed the meatballs though!
Lucy perez says
the sauce was amazing. I used mikes hot honey and some raw honey mixed .. and used ground ginger for the meatballs. everything came out great thank you!
Becky Hardin says
Yay! Thanks for sharing, Lucy!
Christie says
I love the idea of using hot honey- will try that next time! Thanks for sharing.
Christie says
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!
Becky Hardin says
Thanks for sharing, Christie!
Aliza says
We love this recipe! I’m actually making it tonight and since my baby is now eating table food, I want to sub brown sugar for the honey since he’s under 1. Would you do a full 1/4 cup of brown sugar or less?
Mm says
Super good and easy. Liked the fact that they were flavorful but light. I liked the sauce (I did not measure the honey so possibly added less) as iis but added some sambal oelek to add some kick. Would definitely make again.
Becky Hardin says
I’ll have to try that! Sounds yummy!
Emily says
Delicious recipe, my husband and I loved it! The only thing I’ll modify is less honey next time, it was extremely sweet! I don’t have a sweet tooth so it could just be my preference but I did taste more honey than savory-ness. Definitely will make again!
Becky Hardin says
Thanks for sharing, Emily! Definitely modify to your liking!
Jill g. says
Very tasty. But I did need to add some more crumbs. My mixture was way too loose.very good. !! Added a little Srhacha for a kick !
Becky Hardin says
Definitely modify if needed!
Laura kaplan says
I made this for dinner tonight. It was very easy and delicious. I served it with rice and steamed broccoli.
Becky Hardin says
Thanks for sharing, Laura!
Noreen says
For sure making this again. Delicious!
Becky Hardin says
Thanks for sharing, Noreen!
Kelly says
Do you use panko or regular breadcrumbs?
Becky Hardin says
Use whatever you have on hand!
HeidiHeidiHey says
I made them into chicken patties and served them on a bun with the sauce. I will make them into meatballs next time and serve with rice. Delicious and so easy!
Becky Hardin says
Sounds delicious!