Name: Asian Chicken Meatballs
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Asian
Ingredients: 1 pound ground chicken; 1/2 cup panko breadcrumbs; 2 green onions, finely chopped; 1 tablespoon freshly grated ginger; 2 cloves garlic, minced; 1 large egg; 1 tablespoon soy sauce; 1 teaspoon sesame oil; Salt and pepper to taste; 1 tablespoon olive oil (for cooking); 1/4 cup low-sodium soy sauce (for sauce); 2 tablespoons hoisin sauce; 1 tablespoon rice vinegar; 1 tablespoon honey; 1 teaspoon sesame oil (for sauce); 1 teaspoon freshly grated ginger (for sauce); 1 clove garlic, minced (for sauce); 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry); Sesame seeds and chopped green onions for garnish

Why You’ll Love Asian Chicken Meatballs Recipe

Quick and convenient — you get tender, flavorful meatballs on the table in about 30 minutes.
Balanced flavors — fresh ginger and garlic in the meatballs, with a sweet‑savory honey‑sesame glaze that delivers both depth and brightness.
Versatile — works equally well as a main dish (with rice or veggies) or as an appetizer.
Easily customizable — you can adjust sweetness, heat, or make gluten‑free substitutions if needed.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Meatballs:
ground chicken
breadcrumbs
green onions (finely chopped)
garlic (minced)
fresh ginger (minced)
large egg
sesame oil
low‑sodium soy sauce
salt

For the Glaze:
low‑sodium soy sauce
rice vinegar
garlic (grated or minced)
honey
sesame oil
cornstarch + water slurry

Directions

Preheat your oven to 425°F (about 220°C).
In a large bowl, combine ground chicken, breadcrumbs, green onions, garlic, ginger, egg, sesame oil, soy sauce, and salt. Mix thoroughly by hand.
Shape the mixture into 24–30 meatballs and place them on a parchment-lined baking sheet.
Bake for 15–20 minutes, or until meatballs are cooked through and golden (internal temp of 165°F/75°C).
While the meatballs bake, prepare the glaze: in a saucepan, combine soy sauce, rice vinegar, garlic, honey, and sesame oil. Bring to a simmer.
Add the cornstarch slurry to the pan and cook, whisking constantly, until the sauce thickens.
Once the meatballs are done, pour the glaze over them and gently toss to coat.
Serve immediately, either on their own or with rice and vegetables.

Servings and timing

Serves: 4
Prep time: 15 minutes
Cook time: 15 minutes
Total time: 30 minutes

Variations

Add a kick with sriracha, gochujang, or red pepper flakes in the glaze.
Swap honey for brown sugar to deepen the flavor.
Make it gluten-free by using gluten-free breadcrumbs and tamari or coconut aminos instead of soy sauce.

Storage/Reheating

Store leftovers in an airtight container in the fridge for up to 3 days.
To freeze, place cooked meatballs on a baking sheet to freeze individually, then transfer to a freezer bag or container for up to 3 months.
Reheat gently in a saucepan over medium-low heat until warmed through. Add a splash of water or sauce to maintain moisture.

FAQs

What if I don’t have fresh ginger — can I use ground ginger?

Yes. Use about 1/4 teaspoon of ground ginger for every 1 teaspoon of fresh ginger, as it’s more concentrated in flavor.

Can I cook the meatballs on the stovetop instead of the oven?

Yes, pan-fry them in a lightly oiled skillet over medium heat for about 12 minutes, turning to brown all sides evenly.

Is there a way to make the meatballs extra crispy?

Brushing them with oil before baking and spacing them well on the baking sheet helps create a crispier exterior.

Can I freeze the meatballs before cooking?

Yes. Freeze raw, shaped meatballs in a single layer. Once frozen, store in a container or bag. Bake directly from frozen, adding a few extra minutes.

How should I reheat leftover meatballs so they don’t dry out?

Reheat over low heat in a covered skillet with a bit of water or sauce to help retain moisture.

What can I serve with these meatballs?

Great with steamed rice, stir-fried veggies, noodles, or as a protein addition to an Asian-style salad.

How can I make this recipe gluten-free?

Use gluten-free breadcrumbs and replace soy sauce with tamari or coconut aminos.

Can I make the glaze ahead of time?

Yes. Store it in the refrigerator for up to 3 days and reheat gently before serving.

Can I use ground turkey or beef instead of chicken?

Absolutely. Ground turkey is a close substitute; lean beef works too but may change the flavor slightly.

Do I have to bake all the meatballs at once?

No, you can bake them in batches if needed. Just ensure they are evenly spaced and adjust baking time accordingly.

Conclusion

Asian Chicken Meatballs are a flavorful, easy-to-make dish perfect for both quick dinners and entertaining. The sweet-savory glaze paired with tender, oven-baked meatballs creates a delicious combination that’s sure to please. With plenty of options for customization, this recipe is bound to become a repeat favorite in your kitchen.

Asian Chicken Meatballs