Asian Chicken Meatballs

These sweet and savory Asian Chicken Meatballs are infused with fresh ginger and garlic, then baked and coated in a sticky honey-soy glaze. Perfect as an appetizer or served with rice for a quick and easy dinner!

Prep : 10 Total : 25 minutes

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Ingredients

Main Ingredients

1 lb ground chicken or turkey
0.5 cup panko breadcrumbs
2 cloves garlic minced
2 teaspoons fresh ginger grated
1 large egg
0.5 teaspoon salt
0.5 teaspoon freshly ground pepper
2 tablespoon green onions chopped
0.25 cup low-sodium soy sauce
2 tablespoon honey
1 tablespoon rice vinegar
1 teaspoon sriracha sauce
1 teaspoon sesame oil
1 clove garlic minced
0.5 teaspoon fresh ginger grated
2 teaspoons cornstarch
2 teaspoons water
sesame seeds for garnish
green onions chopped, for garnish

Instructions

Preparation Steps

Preheat the oven to 425°F. Line a baking tray with parchment paper and set it aside.
In a large bowl, combine all the meatball ingredients: ground chicken, breadcrumbs, minced garlic, grated ginger, egg, salt, pepper, and green onions. Mix until everything is well combined.
Using a large cookie scoop (2 or 3 tablespoons sized) and your hands, shape the meatball mixture into balls and arrange them evenly on the prepared baking tray. Bake the meatballs for 15 to 18 minutes, until they are cooked through.
While the meatballs are baking, prepare the sauce. Heat a large skillet over medium heat and whisk together soy sauce, honey, rice vinegar, sriracha sauce, sesame oil, ginger, and garlic.
Bring the mixture to a simmer, then whisk in the cornstarch slurry (2 teaspoons cornstarch + 2 teaspoons water mixed together). Continue simmering, whisking constantly, just until the sauce thickens.
Add the baked meatballs to the sauce, tossing until they are well coated. Garnish with sesame seeds and green onions and serve immediately!

Notes