Asian Chicken Meatballs
These Asian Chicken Meatballs make killer appetizers when served on a platter with cocktail sticks, but they can quite easily be served over spaghetti, rice or even spiralized zucchini (for a low-carb version) to make a main meal!
While ground chicken can often be bland and dry, the addition of buttermilk in my meatball mixture ensures moist and flavorful meatballs that’ll keep you coming back for more.
The soy sauce glaze kicks the flavor profile of these chicken meatballs up another notch, generously coating each meatball in all the typical Asian cuisine flavors you’d expect from your favorite Asian restaurant or takeout.
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Easily make a double batch of these Asian Chicken Meatballs to store in the freezer for stress-free appetizers or meals down the line!
TIPS FOR MAKING ASIAN CHICKEN MEATBALLS
- This recipe makes 12 large meatballs or 24 smaller regular-sized meatballs. Adjust the recipe quantities depending on how many people you need to feed.
- I don’t recommend that you use breadcrumbs that contain herbs or seasoning in them as the flavors don’t mix well with the Asian-inspired ingredients in the sauce and meatball mixture.
- If you find that your meatball mixture is initially a bit loose, don’t worry. Once the mixture sits for a couple of minutes, the breadcrumbs tend to soak up some of the moisture, allowing the meatballs to hold their shape more easily.
- Feel free to use Panko breadcrumbs instead of regular breadcrumbs. It won’t affect the outcome of your meatballs.
- Since chicken meat is naturally bland in flavor and dry, I’ve added buttermilk to the meatball mixture which adds moisture and also provides a rich flavor from the fatty content. If you prefer to use normal milk then whole or 2% milk will work too for this recipe.
- Use a 1 ½” cookie scoop to easily form your meatballs. It’s a simple way to get uniform sized meatballs without the mess of rolling them by hand.
Asian Chicken Meatballs
- Preheat oven to 425°F. In a medium mixing bowl, stir together all of the meatball ingredients until thoroughly combined. Set mixture aside for 5 minutes.
- Line a baking sheet or casserole dish with parchment paper or spray well with non-stick cooking spray.
- Use a 1 tablespoon cookie dough scoop (for small meatballs) to form balls from the meat mixture.
- Place the meatballs with just a bit of space between each one in the prepared baking dish.
- Bake for 15 minutes, checking to make sure the meatballs reach an internal temp of 165°F.
- In the last few minutes of cooking time, whisk together all of the glaze ingredients (except for the cornstarch mixture) in a skillet or saucepan. Heat over medium until the mixture comes to a boil.
- While whisking continuously, slowly pour in the cornstarch mixture; Continue whisking and cooking until mixture thickens. Simmer 1 minute longer and remove from heat.
- Transfer the cooked meatballs into the sauce and toss gently to coat.
- Toast a tablespoon of sesame seeds in a dry skillet for just a minute or two until they are lightly browned. Sprinkle toasted sesame seeds and chopped green onions over the glazed meatballs.
- Serve over a bed of rice, or with toothpicks for a fun appetizer.
Got Leftovers? We love to pack ours for lunch the next day. You can get the lunchbox containers here. 
HOW SHOULD I STORE ASIAN CHICKEN MEATBALLS?
- These chicken meatballs can be stored in an airtight container with the soy sauce glaze in the refrigerator for 3-4 days. You can also freeze them for a longer shelf life of up to 3 months.
- I like to save on freezer space wherever possible. A good way to do this is by flash freezing your meatballs on a baking sheet and then transferring them to a Ziploc bag.
- To reheat from frozen, simply thaw overnight in the refrigerator and reheat in the oven, covering the dish you use with aluminium foil so that the meatballs don’t dry out.
WAYS TO SERVE YOUR ASIAN CHICKEN MEATBALLS
These tasty meatballs can either be served up as an appetizer using cocktail sticks or you can make a hearty meal by:
- Serving them with a side of roasted vegetables or side salad;
- Serving them over spiralized zucchini for a low-carb meal;
- Adding them to pasta like spaghetti or over a helping of rice with a little bit of sauce just to coat the starch (you won’t need much sauce since the meatballs are very flavorful);
- Making a meatball sub by placing them into a long crusty roll with some added toppings of your choice;
- Making a meatball melt by placing them onto some bread and adding a sprinkling of parmesan cheese over!
- Using the meatballs in a meatball casserole.
If you opt to serve these to your family as a main meal, then consider doubling the recipe quantity. Any leftovers can easily be enjoyed throughout the week in other meals that’ll be effortless to whip up.
More Asian Chicken Meals
- Crockpot Cashew Chicken
- Honey Soy Sticky Chicken Wings
- Sweet Slow Cooker Sesame Chicken Recipe
- Easy Chicken Stir Fry
Asian Chicken Meatballs
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Ingredients
Meatball Ingredients
- 1 pound ground chicken
- 1 teaspoon minced garlic
- 1/2 teaspoon coarse black pepper
- 1/2 teaspoon coarse sea salt
- 1/2 cup plain bread crumbs
- 1/2 cup buttermilk
- 1 tablespoon ginger paste
- 1 tablespoon soy sauce
- 1 large egg
Sauce Ingredients
- 1/3 cup soy sauce
- 1 tablespoon mirin
- 1 teaspoons ginger paste
- 2 tablespoons light brown sugar
- 2 tablespoons honey
- 1 teaspoon sesame oil
- 1 teaspoon chili sauce
- 2 teaspoons cornstarch dissolved in 1⁄4 cup water
- 1 tablespoon toasted sesame seeds Sesame seeds and green onions for garnish
Instructions
- Preheat oven to 425°F. In a medium mixing bowl, stir together all of the meatball ingredients until thoroughly combined. Set mixture aside for 5 minutes.
- Line a baking sheet or casserole dish with parchment paper or spray well with non-stick cooking spray.
- Use a 1 tablespoon cookie dough scoop (for small meatballs) to form balls from the meat mixture. Place the meatballs with just a bit of space between each one in the prepared baking dish.
- Bake for 15 minutes, checking to make sure the meatballs reach an internal temp of 165°F.
- In the last few minutes of cooking time, whisk together all of the glaze ingredients (except for the cornstarch mixture) in a skillet or saucepan. Heat over medium until the mixture comes to a boil.
- Transfer the cooked meatballs into the sauce and toss gently to coat.
- Toast a tablespoon of sesame seeds in a dry skillet for just a minute or two until they are lightly browned. Sprinkle toasted sesame seeds and chopped green onions over the glazed meatballs.
Video
Nutrition
Nutritional Disclaimer: Family Fresh Meals is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
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