Asian Chicken Meatballs Recipe

If you ask me, it’s never a bad time for meatballs–especially ones that are bursting full of flavor! This recipe for Asian-inspired ginger chicken meatballs comes together so quickly and easily, so it’s really become a go-to for me. I’ve found that they work just as well for a well-balanced dinner with rice and veggies, as they do for a crowd-pleasing appetizer.

What’s in Asian Chicken Meatballs?

Ground Chicken: Forms the base of our meatballs. Breadcrumbs: Absorb the juices from the chicken as it cooks, ensuring moist meatballs. Green Onions: Add a pop of color and freshness. Garlic + Ginger: Add an earthy, zesty flavor. I highly recommend using fresh over powdered. Egg: Helps bind the meatballs together. Sesame Oil: Adds moisture and a little bit of extra fat to the meatballs, and adds a rich nutty flavor to the glaze. Soy Sauce: Adds a salty, umami element to the ginger meatballs and the sauce. Rice Vinegar: Adds acidity and brightness to the honey sesame sauce. Honey: Adds a touch of sweetness to the sauce. Cornstarch: Combines with water to create a slurry that thickens the sauce.

Variations to Try

There are lots of ways you can change up this ginger chicken meatballs recipe. To make them spicier, try adding some sriracha, crushed red pepper flakes, or gochujang to the sauce. Swap the honey for brown sugar and the rice vinegar for mirin to make a teriyaki variation.

How to Store and Reheat

Store leftover Asian chicken meatballs in an airtight container in the refrigerator for up to 3 days. Reheat in a saucepan set over medium-low heat until warmed through.

How to Freeze

Freeze ground chicken meatballs in a single layer on a lined baking sheet until solid, about 1-2 hours. Transfer to an airtight container or Ziplock bag to store for up to 3 months. Let thaw overnight in the refrigerator before reheating.

Notes and Tips

I recommend using your hands to combine ingredients–this is the easiest way to really get in there and make sure everything is mixed evenly. If you prefer to cook meatballs on the stovetop instead of the oven, cook them in a skillet over medium heat for about 12 minutes. Serve these Asian chicken meatballs with white rice and broccoli, fried rice, or lo mein noodles.

How to Make Asian Chicken Meatballs Step by Step

Combine Meatball Ingredients: Preheat your oven to 425°F. In a large bowl, combine 1 pound of ground chicken, ½ cup of breadcrumbs, 4 finely chopped green onions, 2 cloves of minced garlic, 1 teaspoon of minced fresh ginger, 1 large egg, 2 teaspoons of sesame oil, 1 tablespoon of soy sauce, and ¼ teaspoon of kosher salt. Form the Meatballs: Take about 1-2 tablespoons of the ground chicken mixture (I use a cookie scoop), and roll it between your hands to form it into a ball, and place it on a baking tray lined with parchment paper. Repeat until the meatball mixture is gone. It should yield 24-30 meatballs. Bake: Bake the ginger chicken meatballs for 15-20 minutes, or until the they are slightly browned on the outside and fully cooked through (165°F internally). Make the Glaze: While the meatballs are baking; place a small saucepan on the stovetop over medium-high heat. In the pot, whisk together ⅓ cup of low-sodium soy sauce, 1 tablespoon of rice vinegar, 1 clove of minced garlic, ¼ cup of honey, and 1 teaspoon of sesame oil. Then combine 2 teaspoons of cornstarch and 2 teaspoons of water in a separate bowl, then whisk into the mixture (this helps thicken it). Thicken the Sauce: Bring the mixture to a boil, whisking until the sauce begins to thicken. Then reduce heat to low, and continue to whisk occasionally until the meatballs are ready. Glaze the Meatballs: Remove the chicken meatballs from the oven. Pour the honey sesame glaze over the meatballs on the baking sheet, and toss to fully coat. Serve: Serve glazed Asian chicken meatballs as desired. For dinner, serve them with white rice, broccoli, sesame seeds, and green onions. Or serve them as an appetizer!