Asian Chicken Meatballs
When it comes to quick, flavorful, and versatile dishes, these Asian Chicken Meatballs stand out as a must-try. Packed with bold flavors like soy sauce, ginger, and garlic, these bite-sized delights bring the essence of Asian cuisine to your table. Perfect as an appetizer or a delicious dinner!
Why This Recipe is a Keeper!
Whether you are looking for an appetizer to impress guests, a family-friendly dinner option, or a meal prep solution that holds up all week, Asian Chicken Meatballs tick every box.
These flavorful bites are packed with a perfect balance of sweet, savory, and umami notes with the right amount of tang, making them a crowd-pleaser for any occasion. Easy to prepare and baked to perfection, these ground chicken meatballs pair perfectly with the silky barbecue-style sauce.
Plus, with wholesome ingredients and lean protein, they’re a light choice that doesn’t compromise taste. Elevate your mealtime or next party with these irresistible Asian meatballs!
This Asian Chicken Meatballs recipe is:
- Easy! Although the list of ingredients looks long, some are in both the meatballs and the sauce, so you only have to prep or measure once. The rest is as easy as mixing, forming, and baking the meatballs and simmering the sauce.
- So flavorful! The perfect balance of sweet and savory with just the right amount of spice and tanginess.
- Perfect for meal prep! These Asian Chicken Meatballs are easily made ahead of time and reheated later. They’re also freezer-friendly for a quick and delicious meal when you need it!
How to Make Asian Chicken Meatballs:
Recipe Ingredients:
Here’s everything you’ll need to make this ground chicken meatball recipe and instructions for preparing the ingredients. The recipe card below has the exact quantities.
Ingredient Notes and Substitutions:
- Applesauce: Use unsweetened applesauce. Applesauce adds moisture and flavor.
- Ginger: Fresh, minced ginger is used in both the meatballs and the sauce.
- Soy Sauce: Used in both the meatballs and the sauce. We always use Less Sodium Soy Sauce from Kikkomann. A number of the ingredients in this Asian Chicken Meatballs recipe will be high in sodium, so it’s nice to cut sodium wherever you can. It has a smoother, less sharp flavor than regular soy sauce.
- Oyster Sauce: Oyster sauce is a thick, savory condiment that adds an umami-rich flavor. Authentic oyster sauce is made by slowly simmering oysters in water until the liquid caramelizes into a viscous, dark black-brown sauce. Most commercial brands, however, are made with oyster extracts. Lee Kum Kee is an excellent brand.
- Chili Garlic Sauce: Used in both the meatballs and the sauce. Huy Fong Chili Garlic Sauce is my go-to brand.
- Panko: Also called Japanese bread crumbs, the texture of panko is perfect for these Asian meatballs and meatloaf recipes. Ground chicken has less structure than beef, so fresh breadcrumbs could cause the meatballs to be mushy or soft.
- Ground Chicken: This Asian meatballs recipe also works well with ground turkey or pork. Use all ground white meat, dark meat, or a combination.
- Rice Vinegar: Rice vinegar is milder and less acidic than distilled white vinegar or those derived from anything grape-based. Use plain, unseasoned rice vinegar.
- Hoisin Sauce: Hoisin sauce is a thick, dark, sweet, salty, and savory sauce often used in Chinese cuisine, specifically Cantonese. I’m not a fan of five-spice powder, which is in many brands of hoisin sauce, so I usually use Kikkomann.
Step-By-Step Instructions:
- Gather and prep all the ingredients.
- MEATBALLS: Preheat oven to 375 degrees. Line a baking sheet with parchment paper.
- Combine the first 11 ingredients in a bowl.
- Add the ground chicken and mix well.
- Form into 34-36 1 to 1 1/2-inch meatballs and place on the lined baking sheet.
- Bake for 15 to 18 minutes or until a meat thermometer inserted in the center registers 165 degrees.
- SAUCE: While the Asian ground chicken meatballs are cooking, combine sauce ingredients in a saucepan.
- Bring to a simmer and cook on low for 10 to 12 minutes or until heated through and thickened.
- Serve sauce over meatballs.
- Garnish with sliced scallions and sesame seeds if desired.
- Done! These Asian ground chicken meatballs for a great appetizer your guests will rave about or a great family dinner. Or, save it for later in the week as part of your meal prep routine!
Chef Tips and Tricks for Perfect Meatballs:
- When mixing anything with ground meat, like meatballs or meatloaf, get all the ingredients except the ground meat mixed first, then add the ground meat. This ensures the ingredients are more evenly distributed throughout the meat. Also, use your hands, not a mixing spoon. You can mix more thoroughly with your hands than with a spoon. (Wear disposable gloves so nothing gets under your fingernails.)
- A large 1 1/2-inch cookie scoop works well to form meatballs.
- Take a handful of the meatball combination on the palm of your left hand and portion it with the cookie scoop with your right hand onto a baking sheet.
- After portioning the meat mixture, roll it into neat balls with your hands.
Money-Saving Tip:
- Keeping a well-stocked pantry of Asian ingredients is how to get your Asian food fix without going out or getting take-out. I always keep a good inventory of Asian staples and pantry items on hand, such as:
- Soy sauce
- Hoisin sauce
- Unseasoned rice vinegar
- Oyster sauce
- Chili garlic sauce
- Fresh ginger
Frequently Asked Questions:
Absolutely! We found that the flavor of these Asian Chicken Meatballs was even better the next day. This ground chicken meatball recipe, along with the sauce, reheats beautifully, making it a great option for meal prep or leftovers. Bring the sauce and meatballs to a simmer on the stovetop to reheat and cook until hot and heated through. If the sauce has thickened in the fridge, adding a splash of broth or water can help restore its consistency.
Absolutely! Freeze for up to three months. Thaw in the refrigerator or microwave, then reheat at 350 degrees in the microwave or oven until heated to 165 degrees.
Storage:
- Store leftovers in the refrigerator for up to five days. Reheat in the oven at 350 degrees or microwave.
- Freeze for up to three months. Thaw in the refrigerator or microwave. Reheat in the oven at 350 degrees or microwave.
Serve with:
More great meatball recipes you’ll love!
- Asian Turkey Meatballs
- Meatballs in Spicy Curry
- Baked Turkey Meatballs in Beer Sauce
- Moroccan Meatball and Vegetable Ragout
Get all my chicken recipes at Chicken Recipes – From A Chef’s Kitchen.
Asian Chicken Meatballs
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Ingredients
Meatballs
- 1 bunch thin scallions - white and light green part only, finely chopped (approximately 1/2 cup)
- 4 cloves garlic - minced
- 1 tablespoon minced ginger
- 1/4 cup unsweetened applesauce
- 2 tablespoons soy sauce
- 2 teaspoons chili garlic sauce - or to taste and tolerance
- 1 tablespoon oyster sauce
- 1 large egg
- 1 cup panko
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 1/2 pounds ground chicken - all white, all dark, or a combination of white and dark meat
Sauce
- 1 cup ketchup
- 3/4 cup chicken broth - or water
- 1/3 cup brown sugar
- 1/3 cup soy sauce
- 3 tablespoons hoisin sauce
- 2 tablespoons rice vinegar
- 2 teaspoons chili garlic sauce - or to taste
- 2 teaspoons minced ginger
- 3 cloves garlic - minced
- 1 tablespoon cornstarch
- Salt and freshly ground black pepper - to taste
- 2 scallions - white and light green part only, thinly sliced, for garnish
- Sesame seeds - optional, for garnish
Instructions
Meatballs
- Preheat oven to 375 degrees. Line a baking sheet with parchment paper.
- Combine first 11 ingredients in a bowl. Add the ground chicken and mix well.
- Form into 34-36 1 to 1 1/2-inch meatballs and place on the lined baking sheet.
- Bake for 15-18 minutes or until a meat thermometer inserted in the center registers 165 degrees.
Sauce
- While the meatballs are cooking, combine sauce ingredients in a saucepan. Bring to a simmer and cook on low for 10-12 minutes or until heated through and thickened.
- Serve sauce over meatballs. Garnish with sliced scallions and sesame seeds if desired.
Recipe Notes
- This Asian meatball recipe also works well with ground turkey or pork. Use all ground white meat, dark meat, or a combination.
- A large 1 1/2-inch cookie scoop works well to form meatballs.
- Can be made 1-2 days ahead of time. (Will keep longer in the refrigerator but for best flavor, serve within 2 days).
- Bring the sauce and meatballs to a simmer on the stovetop to reheat and simmer until hot and heated through.
- If the sauce thickens in the fridge, adding a splash of broth or water can help restore its consistency.
- Freeze in an airtight container for up to three months.
- Thaw in the refrigerator or microwave. Reheat in the oven at 350 degrees or in the microwave.
Nutrition
These are estimated values generated from a nutritional database using unbranded products. Please do your own research with the products you’re using if you have a serious health issue or are following a specific diet.
I am always looking for easy and delicious ground chicken recipes. These meatballs were definitely a winner!
Hi, Michele, Thank you so very much and so happy you enjoyed!