Asian Chicken Meatballs

5 from 3 votes

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!

Prep Time15

Cook Time15

Total Time30

Course: Chicken and Turkey

Cuisine: Asian

Diet: Diabetic, Low Fat, Low Lactose

Servings:

Author: Carol | From A Chef's Kitchen

Equipment

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.

Notes

SUBSTITUTIONS:

This Asian meatball recipe also works well with ground turkey or pork. Use all ground white meat, dark meat, or a combination.

TIPS:

A large 1 1/2-inch cookie scoop works well to form meatballs.

MAKE AHEAD:

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.

FREEZER-FRIENDLY:

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