Asian Chicken Meatballs
Irresistibly tender meatballs infused with savory-sweet Asian flavors, perfect for any occasion.
Ingredients
- 1 lb ground chicken
- 2 cloves garlic, minced
- 1 inch fresh ginger, grated
- 2 scallions, finely chopped
- 1 tbsp soy sauce Can use low-sodium.
- 1 tsp sesame oil
- ½ cup breadcrumbs Can substitute with gluten-free breadcrumbs.
- Salt and pepper To taste.
- ¼ cup low-sodium soy sauce
- 2 tbsp honey
- 1 tbsp hoisin sauce
- 1 tsp sesame oil
- 1 tsp cornstarch
- 2 tbsp water
- Optional: sesame seeds and sliced scallions For garnish.
Instructions
- In a large bowl, combine the ground chicken, minced garlic, grated ginger, scallions, soy sauce, sesame oil, egg, breadcrumbs, salt, and pepper. Mix until just combined—overmixing can make the meatballs dense.
- Using a tablespoon or small cookie scoop, shape the mixture into 1 to 1.5-inch meatballs. Place them on a parchment-lined baking sheet.
- You can bake the meatballs at 400°F (200°C) for 18–20 minutes, or pan-fry them in a bit of oil until golden brown and cooked through.
- In a small saucepan over medium heat, whisk together soy sauce, honey, hoisin sauce, sesame oil, cornstarch, and water. Let it simmer for a few minutes until it thickens into a glossy glaze.
- Once the meatballs are cooked, toss them in the warm sauce until fully coated. Sprinkle with sesame seeds and sliced scallions for a final flourish.
Notes
Don't overmix the meatball mixture to keep them tender. Wet your hands when rolling the meatballs to prevent sticking. You can prep the meatballs ahead and freeze them raw or cooked. Swap breadcrumbs for panko if you prefer extra lightness.