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.
Video
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.
Storage: Store Asian chicken meatballs in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.