asian chicken meatballs

Asian chicken meatballs are baked in the oven and covered in a sticky ginger, honey and sesame glaze and are on the table in 30 minutes.

Ginger Sesame Chicken Meatballs

chicken

breadcrumbs

green onions (finely chopped)

garlic (minced)

ginger

sesame oil

soy sauce

salt

rice vinegar

garlic (grated

honey

cornstarch + 2 teaspoon water

Preheat

Combine

Thoroughly combine all the ingredients for the meatballs in a large bowl.

Form

Form the mixture into 24-30 meatballs and arrange on a large baking sheet.

Bake

Bake for 15-20 minutes or until the meatballs are slightly browned on the outside and cooked through.

Whisk

While the meatballs are baking, whisk together the glaze ingredients in a small saucepan.

Boil

Bring the mixture to a boil, whisking until the sauce begins to thicken. Reduce heat to low and continue to whisk occasionally until the meatballs are ready.

Pour

Pour the glaze over the meatballs on the baking sheet and toss to coat.

Serve

Serve meatballs as an appetizer or with rice and a vegetable.

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Here’s a great recipe that doubles up as a delicious appetizer or an easy weeknight meal. Asian chicken meatballs are baked in the oven and covered in a sticky ginger, honey and sesame glaze. On the table in 30 minutes and oh so yummy!

Sesame chicken meatballs are quick, easy, delicious, and loaded with Asian flavor, cooked in a homemade stir fry sauce and customizable with easy veggies! 

Sesame Chicken Meatballs

Shaoxing wine (or mirin)

ginger, freshly grated

garlic powder

green onions, finely chopped

black pepper (or

soy sauce (preferably dark soy sauce)

chicken broth (or water)

brown sugar (or honey)

vinegar

cornstarch

vegetable oil

red bell pepper, sliced

white sesame seeds (optional,

In a large mixing bowl, combine ground chicken with breadcrumbs, soy sauce, Shaoxing wine, sesame oil, ginger, garlic powder, green onions, and black pepper. Mix well until evenly combined and set aside to marinate for at least 20 minutes.

Take 2 spoonfuls of the ground chicken mixture at a time and roll into meatballs. Set aside on a plate.

Heat oil in a large skillet over medium-high heat until the hot oil sizzles, about 1 minute. Add meatballs and cook until browned on all sides, about 6-8 minutes. Stir the meatballs occasionally to brown evenly.

Alternatively, you can bake the meatballs in a 400F preheated oven for 15 minutes until fully cooked through and the internal temperature reaches 165F as read on a meat thermometer. You can also deep fry the meatballs (5-7 minutes) or cook in an air fryer in batches at 350F for 12-14 minutes per batch.

While cooking the meatballs, prepare the sauce in a small mixing bowl by combining soy sauce, chicken broth, sesame oil, brown sugar, vinegar, and cornstarch. Mix well until smooth.

Stir in the sauce and bell peppers. Toss well and cook until the sauce simmers, about 1-2 minutes.

Cover the lid and cook until the meatballs are fully cooked through, about 3-4 minutes. The internal temperature for the chicken should reach 165F as read on a meat thermometer.

Garnish with green onions and sesame seeds and serve warm with a bowl of steamed rice.

These Egg Roll Chicken Meatballs paired with a homemade Sweet Chili Sauce are made with coconut aminos for the perfect Paleo recipe. Juicy and crunchy just like the Asian appetizer, and sure to be a family favorite!

Egg Roll Chicken Meatballs with Sweet Chili Sauce

lb Chicken Breast (Ground

Shredded Cabbage (140 grams)

Carrots (Chopped, 64 grams)

White Onion (Chopped, 40 grams)

Green Onion (Chopped, about 25 grams)

1½ Tbsp Minced Garlic (about 4-5 cloves)

Tbsp Minced Ginger (about 6 grams)

1½ Tbsp Coconut Aminos (or Low Sodium Soy Sauce)

Salt

½ tsp Black Pepper

Almond Flour (40 grams, see notes for sub)

Water

Rice Vinegar (or White Wine Vinegar)

tsp Chicken Broth

tsp Coconut Aminos (or Low Sodium Soy Sauce)

1½ tsp Crushed Red Chili Pepper Flakes

1½ tsp Minced Garlic (1-2 cloves)

tsp Minced Ginger

Stevia Sweetener (¼ cup sugar worth (Use your brand's Conversion Chart))

¼ tsp Xanthan Gum (see notes for sub)

Preheat oven to 350°F and lightly grease a baking sheet.

If using whole chicken breast, cut into large chunks and place in a food processor.

Pulse (do not process, use the pulse option, or the chicken will form mush) about 10-15 times until it turns into a ground chicken. Set aside.Work in batches if needed.

Place cabbage, carrots, white onion and green onion in food processor and pulse until finely chopped.

Prepare Chicken and Vegetables:

In a large bowl combine chicken, chopped vegetables, coconut aminos/soy sauce, garlic, ginger, salt, pepper and, almond flour, and stir until uniform.

Spoon out a heaping 1-2 tablespoons worth of the mix, toss between hands to shape into meatballs (about 20) and transfer to baking sheet. Use clean hands!

Bake for 23 minutes.

Make Meatballs:

While meatballs cook, heat a small pot over medium and combine vinegar, water, broth, coconut aminos or soy sauce, chili flakes, garlic, ginger and stevia sweetener. Bring to a simmer. Simmer for 3-4 minutes until it starts to thicken.

Add in xanthan gum, whisking until it starts to thicken. Set aside.

Sauce will thicken more when cooled. Add more water if too thin.

Cook Sauce:

Transfer meatballs to a serving dish, top with sauce and garnish with more cilantro.

Serve with your choice of side. Rice or Cauliflower Rice go well!

Serve:

I absolutely love this recipe! I tried it out once, then went shopping for more ground chicken that same week to make two more batches. It's great that so many veggies sneak their way into a savory chicken dish. It actually tastes like an egg roll!

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Top 3 asian chicken meatballs recipes from across the web

The most viewed asian chicken meatballs recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Ginger Sesame Chicken Meatballs

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The most viewed asian chicken meatballs recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine