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–+ servings
Asian chicken meatballs served with rice and broccoli
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4.63 from 227 votes

Asian Chicken Meatballs Recipe

Asian-inspired ginger ground chicken meatballs are baked in the oven then covered in a sticky honey and sesame glaze. They'll be on the table in 30 minutes!
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Appetizer, Main Course
Cuisine: asian
Servings: 4 people
Calories: 349kcal
Author: Becky Hardin

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
    Asian ground chicken meatball ingredients in a glass mixing bowl.
  • Form the mixture into 24-30 meatballs and arrange on a large baking sheet.
    Hand holding ground chicken mixture rolled into a ball.
  • Bake for 15-20 minutes, or until the meatballs are slightly browned on the outside and cooked through (165°F internally).
    Ground chicken meatballs lined up on a baking tray, before baking.
  • 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
    Sesame soy glaze ingredients combined in a 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.
    Whisking a glaze mixture in a saucepan.
  • Pour the glaze over the meatballs on the baking sheet and toss to coat.
    Tossing baked ground chicken meatballs in a sauce.
  • Serve meatballs as an appetizer or with rice and a vegetable.
    A serving of Asian chicken meatballs in a bowl of white rice and broccoli.

Video

Notes

*You can use ground ginger instead of fresh. But ground ginger is much stronger, so use a small amount.
**I prefer to use a low-sodium soy sauce, but it's not necessary.
**Substitute white wine vinegar.
Tips:
  • 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.
Stovetop Instructions: 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 leftover Asian chicken meatballs in an airtight container in the refrigerator for up to 3 days, or freeze up to 3 months.

Nutrition

Serving: 6meatballs | Calories: 349kcal | Carbohydrates: 31g | Protein: 26g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 144mg | Sodium: 1349mg | Potassium: 756mg | Fiber: 1g | Sugar: 19g | Vitamin A: 118IU | Vitamin C: 2mg | Calcium: 55mg | Iron: 2mg