These Asian Chicken Meatballs are juicy, easy to make, and bursting with flavor. They offer a healthier alternative to fried meatballs without sacrificing taste. The recipe is customizable, works great for meal prep, and can be served with rice, noodles, or lettuce wraps. The sauce alone is enough to make you keep coming back for more.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
ground chicken garlic, minced ginger, minced or grated green onions, finely chopped soy sauce sesame oil panko breadcrumbs egg salt and pepper to taste vegetable oil (for cooking, if pan-frying)
For the sauce: soy sauce hoisin sauce rice vinegar honey or brown sugar garlic, minced ginger, minced cornstarch + water (for thickening, optional) sesame seeds and chopped green onions for garnish
Directions
Preheat your oven to 400°F (200°C) or heat a skillet over medium heat with a little oil if pan-frying.
In a large bowl, combine ground chicken, garlic, ginger, green onions, soy sauce, sesame oil, breadcrumbs, egg, salt, and pepper. Mix until just combined—avoid overmixing.
Form into 1.5-inch meatballs using a scoop or your hands.
Place meatballs on a parchment-lined baking sheet or cook in a skillet until browned and cooked through (internal temperature should reach 165°F/74°C).
While meatballs cook, make the sauce: In a small saucepan, combine soy sauce, hoisin sauce, rice vinegar, honey, garlic, and ginger. Bring to a simmer over medium heat.
Optional: Mix cornstarch and water, then stir into the sauce to thicken. Cook for 1–2 minutes until glossy and thickened.
Toss the cooked meatballs in the sauce until well coated.
Garnish with sesame seeds and chopped green onions before serving.
Servings and timing
This recipe makes about 20 meatballs, serving 4 people. Preparation time: 15 minutes Cooking time: 15–20 minutes Total time: 30–35 minutes
Variations
Make it spicy: Add sriracha, red pepper flakes, or chili garlic sauce to the meat mixture or the sauce.
Gluten-free: Use tamari instead of soy sauce and gluten-free panko breadcrumbs.
Sweeter sauce: Add more honey or a dash of pineapple juice for a sweet-savory balance.
Add vegetables: Finely grated carrots or zucchini can be mixed into the meatballs for added moisture and nutrition.
Air fryer: Cook meatballs at 375°F (190°C) in an air fryer for 10–12 minutes, flipping halfway through.
Storage/Reheating
Store cooked meatballs in an airtight container in the refrigerator for up to 4 days. To reheat, warm them in a skillet over medium heat or microwave in 30-second intervals until heated through. For longer storage, freeze the cooked meatballs (without sauce) for up to 2 months. Thaw overnight and reheat with fresh sauce for best results.
FAQs
Can I use ground turkey instead of chicken?
Yes, ground turkey is a great substitute and works just as well in this recipe.
Can I bake these meatballs instead of frying?
Absolutely. Baking at 400°F for 15–20 minutes is an easy and healthier method.
What can I serve with Asian chicken meatballs?
They go great with steamed rice, noodles, stir-fried vegetables, or in lettuce wraps.
Can I make the meatballs ahead of time?
Yes, you can form the meatballs and refrigerate them for up to 24 hours before cooking.
How do I know when the meatballs are done?
Use a meat thermometer—internal temperature should be 165°F (74°C).
Can I freeze these meatballs?
Yes, freeze after cooking and cool them first. Reheat and toss with sauce when ready to serve.
Is there a low-sodium option?
Use low-sodium soy sauce and reduce added salt in the recipe.
Can I make them without breadcrumbs?
You can substitute breadcrumbs with almond flour or oat flour, or omit them for a denser texture.
Can I double the recipe?
Yes, easily. Just be sure to cook meatballs in batches if pan-frying.
What if I don’t have hoisin sauce?
You can substitute with oyster sauce or make a simple mix of soy sauce, brown sugar, and a touch of peanut butter.
Conclusion
Asian Chicken Meatballs are a must-try dish that brings big flavor with minimal effort. Whether served as a crowd-pleasing appetizer or a main course over rice or noodles, they offer a delicious balance of sweet, savory, and umami tastes. Easy to prepare, customizable, and perfect for weeknight dinners or entertaining, this recipe is one you’ll want to make again and again.
Asian Chicken Meatballs are juicy, flavorful meatballs made with ground chicken, garlic, ginger, and green onions, then coated in a sweet-savory Asian-inspired sauce. Perfect as an appetizer or main dish, they’re easy to make, versatile, and always a crowd-pleaser.
1 teaspoon cornstarch + 1 tablespoon water (optional, for thickening)
Sesame seeds and chopped green onions for garnish
Instructions
Preheat oven to 400°F (200°C), or heat a skillet with oil over medium heat if pan-frying.
In a large bowl, mix together ground chicken, garlic, ginger, green onions, soy sauce, sesame oil, breadcrumbs, egg, salt, and pepper until just combined.
Form the mixture into 1.5-inch meatballs.
Place on a parchment-lined baking sheet or cook in a skillet until browned and cooked through (internal temperature of 165°F/74°C).
While the meatballs cook, prepare the sauce: In a saucepan, combine soy sauce, hoisin sauce, rice vinegar, honey, garlic, and ginger. Bring to a simmer.
Optional: Stir in a cornstarch slurry (cornstarch + water) to thicken the sauce. Simmer 1–2 minutes until glossy.
Once meatballs are cooked, toss them in the sauce until well coated.
Garnish with sesame seeds and chopped green onions. Serve hot.
Notes
Make ahead by forming meatballs up to 24 hours in advance and storing in the fridge.Use ground turkey instead of chicken for a variation.Freeze cooked meatballs (without sauce) for up to 2 months; thaw and reheat with fresh sauce.Adjust sauce sweetness or spice level to your taste with honey, chili sauce, or sriracha.
