Asian Chicken Meatballs

How to Make Asian Chicken Meatballs:

Recipe Ingredients:

Here’s everything you’ll need to make this ground chicken meatball recipe. 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.

• 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