Go Back
+ servings
Overhead shot of Asian chicken meatballs in a black plate, garnished with chopped scallions and sesame seeds.
5 from 24 votes

Asian Chicken Meatballs

The best Asian Chicken Meatballs are seasoned with garlic and ginger and coated in an irresistible sweet and spicy glaze that everyone loves.
Author Diana
Servings 4 servings
Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes

Ingredients

  • 1 pound (450g) ground chicken
  • 1 small yellow onion finely diced
  • 2 cloves garlic minced
  • 2 teaspoons grated fresh ginger
  • ½ cup dried breadcrumbs
  • 1 large egg
  • 1 teaspoon toasted sesame oil
  • 1 tablespoon soy sauce
  • 2 tablespoons oil for brushing the meatballs

For the sauce:

  • ¼ cup soy sauce
  • 1 tablespoon rice vinegar
  • 1 teaspoon toasted sesame oil
  • 1 tablespoon honey or maple syrup
  • 1 teaspon sriracha
  • 1 teaspoon cornstarch to make a slurry

Optional Garnishes

  • sesame seeds
  • sliced green onions

Instructions

To Make the Meatballs

  • Preheat the oven to 375°F/190°C, and prepare a quarter size sheet pan with a wire rack (make sure it’s an oven safe one). Or line a baking sheet with parchment paper.
  • In a large bowl, combine all of the meatball ingredients except for the oil. Best to use your hands (I like to use gloves) but you can also use a spatula if you like, and mix everything together until just combined. Do not over mix.
  • Use a medium cookie scoop and scoop meatballs that are about 1 ½ tablespoons directly onto the sheet pan fitted with a wire rack.  Lightly spray with oil, or brush using a pastry brush.
  • Bake for 10-12 minutes.
  • Optionally, for more color, place under the broiler for a minute or two. The meatballs are ready when the internal temperature reaches 165°F/74°C

To Make the Sauce:

  • in a saucepan over medium heat, combine soy sauce, rice vinegar, toasted sesame oil, honey and sriracha. Whisk until it’s heated through.
  • Mix cornstarch with water to make a slurry, and add this to the sauce. Whisk it in and cook until the sauce has thickened, then remove from the heat.
  • In a bowl (or even on the baking pan if you'd like to save dishes!) toss the meatballs with the sauce. Serve, garnished with toasted sesame seeds and sliced green onions if desired.

Notes

  • If you don't have a quarter sheet pan, a standard half-size pan will work just as well. 
  • Using a wire rack to bake the meatballs allows the grease to drip away from them as they cook. If you don't have one, simply line a baking sheet with parchment paper instead. 
  • Don't overmix. Use your hands to ensure that the ingredients are well mixed, but don't mix too much or the texture of the meatballs will be tough. 
  • Use a Scoop. A medium-sized cookie scoop helps to make sure that all of your meatballs are the same size, which means that they will all cook at the same rate. A scoop also creates rounded meatballs, so you don't necessarily need to shape them by hand.
  • Instead of the Oven, you can pan-fry the meatballs in a small amount of oil in a skillet over medium-high heat. Turn occasionally so that they cook from all sides.
  • If the Sauce Gets Too Thick while you're cooking it, whisk in a bit of water to thin it out.
  • To Store: Keep leftovers in an airtight container in the fridge, and enjoy within 3 days. 
  • To Freeze: Freeze meatballs either raw or cooked, but without the sauce. They can be stored for up to 3 months in the freezer. Cook raw frozen chicken meatballs at 375°F/190°C for 30-35 minutes or until fully cooked. Reheat cooked frozen meatballs for 25-30 minutes, or until heated through. 

Nutrition

Calories: 353kcal | Carbohydrates: 18g | Protein: 25g | Fat: 20g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 144mg | Sodium: 1254mg | Potassium: 715mg | Fiber: 1g | Sugar: 6g | Vitamin A: 68IU | Vitamin C: 2mg | Calcium: 50mg | Iron: 2mg