Asian Chicken Meatballs Recipe
If you’re craving a dish that balances juicy, savory flavors and an irresistible sweet-and-sticky glaze, look no further than these Asian Chicken Meatballs. They’re delightfully tender, deeply seasoned, and lacquered with a honey-soy glaze that delivers a mouthwatering punch. Easy enough for a weeknight dinner but impressive enough for parties, this recipe is a guaranteed crowd-pleaser that’s full of classic Asian-inspired ingredients.
Ingredients You’ll Need
Every ingredient here plays a special role in crafting truly unforgettable Asian Chicken Meatballs. It’s a short list, but each item is a powerhouse of flavor, adding depth, aroma, and color to each bite.
- Ground Chicken: Lean, mild, and tender, ground chicken forms the perfect base and readily picks up all the delicious flavors.
- Bread crumbs: These help keep the meatballs extra juicy and soft, preventing them from becoming tough.
- Egg: Acts as a natural binder, holding everything together for perfectly round meatballs.
- Green onions: Freshness and crunch in every bite, plus a lovely pop of color.
- Garlic: Classic aromatic that adds powerful depth and savory notes.
- Fresh ginger: Brings brightness and gentle heat, giving the meatballs a true hint of zing.
- Soy sauce: The backbone of umami flavor—don’t skip this rich, salty essential.
- Sesame oil: Just a splash creates a nutty aroma that feels quintessentially “Asian.”
- Hoisin sauce: Delivers sweetness and complexity; a little goes a long way.
- Salt: Seasons the chicken so every bite is flavorful.
- Black pepper: Adds a subtle warmth that balances out the other flavors.
- Vegetable oil: For cooking, ensuring the meatballs get beautifully browned on all sides.
- For the glaze: A mix of soy sauce, honey, rice vinegar, hoisin, sesame oil, and a cornstarch slurry turns into a sticky, glossy sauce that clings to each meatball for a finger-licking finish.
How to Make Asian Chicken Meatballs
Step 1: Mix the Meatball Base
In a large bowl, combine the ground chicken, bread crumbs, egg, freshly chopped green onions, minced garlic, grated ginger, soy sauce, sesame oil, hoisin sauce, salt, and black pepper. Gently fold everything together just until combined—overmixing can make the texture tough, so be careful to stop as soon as it looks evenly mixed.
Step 2: Shape the Meatballs
Using a tablespoon or a small scoop, portion out the mixture and roll the meat into 1-inch balls. If the mixture gets sticky, dampen your hands with water to make shaping easier. Try to keep the meatballs uniform in size so they cook evenly.
Step 3: Cook for Perfect Browning
Heat the vegetable oil in a large skillet over medium heat. Add your meatballs in batches to avoid crowding the pan. Cook for 8 to 10 minutes, turning occasionally, until each meatball is golden on the outside and cooked through (the internal temperature should read at least 165°F). Set aside on a plate while you make the glaze.
Step 4: Whip Up the Sticky Glaze
In a small saucepan, whisk together the soy sauce, honey, rice vinegar, hoisin sauce, and sesame oil. Bring it to a gentle simmer. Add the cornstarch slurry (just stir cornstarch and water together first), then whisk for 1–2 minutes until the glaze thickens to a luscious, pourable consistency.
Step 5: Toss and Serve
Put the cooked meatballs back in the skillet or a serving bowl and pour the warm glaze over the top. Gently toss until every meatball is coated in that shiny, sticky glaze. For the best finish, sprinkle with extra sliced green onions and a few sesame seeds before serving.
How to Serve Asian Chicken Meatballs
Garnishes
To really make your Asian Chicken Meatballs pop, finish them off with a generous scattering of sliced green onions and toasted sesame seeds. You could also add a few fresh cilantro leaves or a sprinkle of crushed red pepper flakes if you like a bit of heat. Not only do these garnishes add a splash of color, but they also infuse little bursts of extra flavor and crunch.
Side Dishes
These meatballs play so well with others! Serve them over fluffy jasmine rice or tender lo mein noodles to soak up that glorious glaze. If you’re craving something lighter, steamed or stir-fried veggies like snap peas, bok choy, or broccoli will round out the meal perfectly. For fun, tuck them into lettuce cups for a fresh, hand-held bite.
Creative Ways to Present
Asian Chicken Meatballs make a fantastic party appetizer. Skewer them on decorative toothpicks for easy, no-mess eating. Turn them into sliders by tucking one or two meatballs into mini buns with a dab of extra hoisin sauce and crunchy slaw. Or arrange them over a colorful salad with a drizzle of the glaze as dressing—guaranteed to impress any guest!
Make Ahead and Storage
Storing Leftovers
Leftover Asian Chicken Meatballs keep beautifully! Store them in an airtight container in the refrigerator for up to 4 days. Make sure you cool them completely before storing, and keep the extra glaze separate if possible for the best texture when reheating.
Freezing
You can absolutely freeze these meatballs for future meal prep. Place the cooked and cooled meatballs in a single layer on a baking sheet, freeze until firm, then transfer to a freezer bag or container. They’ll stay delicious for up to 2 months. Thaw overnight in the fridge and glaze just before serving for best results.
Reheating
Reheat the meatballs gently in a skillet with a splash of water or extra glaze, covered, until warmed through. You can also microwave them, but use short bursts and cover the container with a damp paper towel to prevent drying out.
FAQs
Can I make these Asian Chicken Meatballs ahead of time for a party?
Absolutely! You can prep and cook the meatballs a day or two in advance, store them in the fridge, and reheat just before serving. Hold off on glazing until right before you plan to serve for the glossiest, stickiest results.
What can I use instead of ground chicken?
Ground turkey is a great substitute if you don’t have chicken on hand. Both are lean and mild, making them a great canvas for the sweet and savory glaze. You could also use ground pork for a richer flavor profile.
Can I bake the meatballs instead of pan-frying?
Definitely! Arrange the shaped meatballs on a lined baking sheet and bake at 400°F for about 15–18 minutes, until cooked through and lightly browned. Bonus: this method is a bit more hands-off and great for bigger batches.
Is the glaze spicy?
This glaze is all about sweet and savory goodness with no real heat. If you’d like a bit of a kick, add a squirt of sriracha or a pinch of red pepper flakes to the sauce while it simmers.
Can I make these Asian Chicken Meatballs gluten-free?
Yes! Swap out the regular soy sauce for gluten-free tamari, use gluten-free breadcrumbs, and double-check that your hoisin sauce is gluten-free as well. No need to miss out on any flavor or texture.
Final Thoughts
If you’re hunting for a guaranteed hit, Asian Chicken Meatballs should be at the top of your list. They’re fast, full of vibrant flavor, and flexible enough for dinner, lunchboxes, or sharing at the next big gathering. Give them a try—you’re bound to find yourself making them again and again!
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Asian Chicken Meatballs Recipe
- Total Time: 30 minutes
- Yield: 20 meatballs 1x
- Diet: Non-Vegetarian
Description
These Asian Chicken Meatballs are a perfect combination of sweet and savory flavors, with a sticky glaze that makes them irresistible. Serve them as a main course with rice or noodles, or enjoy them as a tasty appetizer.
Ingredients
Main Meatballs:
- 1 lb ground chicken
- ¼ cup breadcrumbs
- 1 egg
- 2 green onions (finely chopped)
- 2 cloves garlic (minced)
- 1 tablespoon fresh ginger (grated)
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon hoisin sauce
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon vegetable oil (for cooking)
For the glaze:
- ¼ cup soy sauce
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 1 tablespoon hoisin sauce
- 1 teaspoon sesame oil
- 1 teaspoon cornstarch mixed with 1 tablespoon water
Instructions
- Main Meatballs: In a large bowl, combine ground chicken, breadcrumbs, egg, green onions, garlic, ginger, soy sauce, sesame oil, hoisin sauce, salt, and pepper. Mix until just combined — do not overmix. Form into 1-inch meatballs using a scoop or damp hands.
- Cooking: Heat vegetable oil in a large skillet over medium heat. Add the meatballs in batches and cook for 8–10 minutes, turning occasionally, until browned and cooked through.
- Glaze: Combine soy sauce, honey, rice vinegar, hoisin sauce, and sesame oil in a small saucepan over medium heat. Bring to a simmer, then stir in the cornstarch slurry. Cook for 1–2 minutes until thickened.
- Finish: Toss the cooked meatballs in the glaze or drizzle over the top. Garnish with sesame seeds and extra green onions if desired.
Notes
- Serve with rice, noodles, or as an appetizer.
- You can bake the meatballs at 400°F for 15–18 minutes if preferred.
- Substitute ground turkey for chicken if needed.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer, Main Course
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 4 meatballs
- Calories: 210
- Sugar: 6 g
- Sodium: 570 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 0.5 g
- Protein: 16 g
- Cholesterol: 90 mg
