Introducing baked Asian chicken meatballs! These juicy and flavorful meatballs are a healthier alternative to fried versions but just as delicious. Juicy chicken meatballs are a breeze to make using either the oven or air fryer.
The best part? From start to finish, you can have these delectable Asian style chicken meatballs on the table in less than 30 minutes. A sticky honey sesame glaze compliments the recipe perfectly.
Meatballs are such a versatile recipe. There are so many ways to make them, including my Greek meatballs, Cajun turkey meatballs, sweet and sour meatballs, and even meatless mushroom meatballs. Meatballs can be an appetizer or delicious main dish with your favorite sides.
Note: The continent of Asia has many countries with different cuisines. I am calling these “Asian meatballs” because the recipe contains ingredients that are common in many of those cuisines, giving them an “Asian flavor”. which in no way claims to be authentic to any specific country.
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Why you’ll love this recipe
This Asian chicken meatball recipe is sure to become one of your favorite ways to make meatballs.
- Quick and Easy: This delicious recipe comes together with just 10 minutes prep time and 15 minutes in the oven.
- Great for Meal Prep: This is a great recipe for meal prep. Make a large batch and have a delicious and convenient protein option throughout the week.
- Versatile: Sticky Asian meatballs can be served as a delicious appetizer or as a flavorful, easy weeknight dinner.
- Bold Flavors: The combination of soy sauce, sesame oil, ginger, and other Asian-inspired ingredients is sure to have everyone coming back for seconds.
Meatball ingredients
Ingredient quantities and full instructions are in the recipe card at the bottom of this post.
- Lean Ground Chicken: I sometimes use lean ground turkey for this recipe, and any other ground meat will work, too. Combine equal parts of ground pork and chicken for an extra juicy meatball.
- Large Egg: The egg holds the meatball mixture together and prevents the meatballs from falling apart.
- Onion Powder: Onion powder is the best way to add that onion flavor. Diced onions won’t be fully cooked in the time the meatballs are baked.
- Panko Breadcrumbs: In my experience, these Japanese-style breadcrumbs are perfect for baked meatballs. I use gluten-free panko, but regular panko is fine, too.
- Hoisin Sauce: Hoisin is a sweet and savory Chinese condiment. Its flavor is unique and there isn’t really a good substitute, in my opinion.
- Garlic and Ginger: Fresh ginger and garlic are my first choice but you can use dried in a pinch. I like the convenience of jarred mixed garlic.
- Sesame Oil: A little bit of sesame oil gives these Asian chicken meatballs a nutty, toasted flavor.
- Red Pepper Flakes: Leave out the chili flakes if you don’t like any heat, add more if you do.
- Fresh Green Onion and Sesame Seeds: For garnish and flavor.
Sauce ingredients
- Soy Sauce: I prefer using a low sodium soy sauce so I can control the saltiness. I use gluten-free soy sauce, tamari, or coconut aminos but regular soy sauce works just as well.
- Honey: Honey add a touch of sweetness. You can use maple syrup or brown sugar instead.
- Rice Vinegar: Rice vinegar is a common ingredient in Asian cooking. It’s mild and sweet and also labelled as rice wine vinegar. Substitute apple cider vinegar or white wine vinegar if you don’t have it.
- Sesame Oil: A drizzle of sesame oil enhances the nutty taste in the sauce.
- Corn Starch: The corn starch helps thicken the sauce, and you can also use arrowroot starch instead, in equal measurement.
How to make Asian inspired meatballs
Step by step instructions.
- In a large bowl, combine all meatball ingredients except the green onions,using a large fork or your hands.
- Scoop the mixture into 1.5 inch balls, and divide so that you have 25-30 meatballs.
- Space meatballs evenly on prepared baking sheet. Bake for 15 minutes, turning halfway through.
- In a small saucepan over medium-high heat, combine soy sauce, honey, rice vinegar, sesame oil, and cornstarch.
- Over medium heat, bring the sauce to a boil, whisking, until glossy and thickened. Remove from heat.
- Add the meatballs and toss gently with the sauce until coated.
- Serve with rice and garnish with green onion and sesame seeds.
Top helpful tips
- Don’t over mix: Try not to overwork the chicken mixture. Mix just until it holds together. Too much mixing will result in tough, rubbery meatballs.
- Shaping: Use a cookie scoop or melon baller to shape the meatballs. This will give your meatballs a uniform size for even cooking.
- Texture: The chicken mixture will be wet and sticky, unlike ground beef. This is normal, especially if you are using defrosted frozen ground chicken.
- Size: You can make your chicken meatballs larger or smaller. (I like larger for main meals, smaller for appetizers). Cooking time should be adjusted up or down accordingly.
- Internal temperature: To ensure the juiciest meatballs, use an instant-read thermometer to check the internal temperature. Cook the meatballs until they reach an internal temperature of 165°F (74°C).
- Storage: Store cooked Asian chicken meatballs, after cooling completely, in an airtight container in the fridge for up to 4 days. Re-heat with the sauce, in a large skillet over medium-low heat.
Freezing: These meatballs freeze beautifully. Let them cool completely, and then transfer the cooked meatballs to an airtight container or freezer-friendly zip-top bag. They can be stored in the freezer for up to three months. To reheat, put frozen meatballs on a baking sheet lined with parchment paper. Cook in the oven at 400° for 20 minutes, or in the air fryer for 10 minutes.
Variations
- Teriyaki Meatballs: Substitute the honey soy sauce with either a store bought teriyaki sauce, or try my super easy honey teriyaki sauce recipe.
- Peanut Sauce: Make a peanut sauce instead of the sauce in the recipe. In a small bowl, combine ¼ cup creamy peanut butter, 2 tablespoons soy sauce, 1 tablespoon rice wine vinegar, 1 tablespoon honey or maple syrup, and a pinch of red pepper flakes.
- Gluten Free Meatballs: Use gluten-free breadcrumbs, and gluten-free soy sauce, (or tamari or coconut aminos).
Frequently asked questions
Yes, to cook the Asian Chicken Meatballs in an air fryer, preheat the air fryer to 400°F (200°C). Cook the meatballs in batches for about 10-12 minutes, turning them halfway through for even browning.
Yes, ground turkey works as a great substitute for ground chicken in this recipe. It still delivers a juicy and flavorful outcome.
You can use a slow cooker. However the meatballs will not be as browned and won’t have the crisp exterior. Cook them in the slow cooker on low for 4-5 hours or on high for 2-3 hours. Pour the sticky sauce over the meatballs during the last 30 minutes of cooking.
Did you make this recipe? Please leave a rating in the comments below and let us know how it turned out. Did you make any changes? We would love for you to share and your feedback is important! Thank you for visiting The Food Blog!
Recipe
Asian Chicken Meatballs
Asian Chicken Meatballs are made with lean ground chicken, and baked, so they’re a healthy and delicious meatball alternative. Only 30 minutes to make!
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Servings: 4 servings
Calories: 359kcal
Instructions
Preheat oven to 350.° Line a large rimmed baking sheet with parchment paper.
In a large bowl, combine all meatball ingredients except the green onions using a large fork or your hands.
1 pound lean ground chicken, 1 egg, ½ cup panko breadcrumbs, ¼ cup hoisin sauce, 1 clove garlic, 2 teaspoon grated ginger, 1 teaspoon sesame oil, 1 teaspoon onion powder, ¼ teaspoon red pepper flakes, ¼ teaspoon salt, ¼ teaspoon pepper
Use a melon or cookie scoop to drop the mixture into 1.5 inch balls on the prepared baking sheet.
Space meatballs evenly on prepared baking sheet. Bake for 15 minutes, turning halfway through, until golden brown and internal temperature is 165°F.
In a small saucepan, combine soy sauce, honey, vinegar and sesame oil and cornstarch, whisking until cornstarch is completely dissolved.
¼ cup soy sauce, ¼ cup honey, ¼ cup rice vinegar, 2 teaspoon sesame oil, 2 teaspoon cornstarch
Over medium heat, bring the sauce to a boil, whisking, until thickened and glossy. Remove from heat. Add the meatballs and toss gently to coat them completely.
Serve, along with any extra sauce, with rice and garnish with sesame seeds and green onion.
3 green onions
Notes
- Don’t over mix: Try not to overwork the chicken mixture. Mix just until it holds together. Too much mixing will result in tough, rubbery meatballs.
- Shaping: Use a cookie scoop or melon baller to shape the meatballs. This will give your meatballs a uniform size for even cooking.
- Texture: The chicken mixture will be wet and sticky, unlike ground beef. This is normal, especially if you are using defrosted frozen ground chicken.
- Size: You can make your chicken meatballs larger or smaller. (I like larger for main meals, smaller for appetizers). Cooking time should be adjusted up or down accordingly.
- Internal temperature: To ensure the juiciest meatballs, use an instant-read thermometer to check the internal temperature. Cook the meatballs until they reach an internal temperature of 165°F (74°C).
- Storage: Store cooked Asian chicken meatballs, after cooling completely, in an airtight container in the fridge for up to 4 days. Re-heat with the sauce, in a large skillet over medium-low heat.
Freezing: These meatballs freeze beautifully. Let them cool completely, and then transfer the cooked meatballs to an airtight container or freezer-friendly zip-top bag. They can be stored in the freezer for up to three months. To reheat, put frozen meatballs on a baking sheet lined with parchment paper. Cook in the oven at 400° for 20 minutes, or in the air fryer for 10 minutes.
Nutrition
Calories: 359kcal | Carbohydrates: 34g | Protein: 25g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 139mg | Sodium: 1378mg | Potassium: 732mg | Fiber: 2g | Sugar: 23g | Vitamin A: 188IU | Vitamin C: 2mg | Calcium: 63mg | Iron: 3mg
Colleen
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