Description
These Asian Chicken Meatballs are a flavorful and versatile dish that’s perfect for an appetizer or a main course! Tender ground chicken meatballs are baked until golden brown and then coated in a sweet and savory Asian-inspired glaze.
Ingredients
Units
Scale
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For the Meatballs:
- 1 pound ground chicken
- 1/2 cup breadcrumbs
- 4 green onions, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon minced fresh ginger
- 1 large egg
- 2 teaspoons sesame oil
- 1 tablespoon soy sauce
- 1/4 teaspoon kosher salt
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For the Glaze:
- 1/3 cup low-sodium soy sauce
- 1 tablespoon rice vinegar
- 1 clove garlic, grated or minced
- 1/4 cup honey
- 1 teaspoon sesame oil
- 2 teaspoons cornstarch
- 2 teaspoons water
Instructions
- Preheat Oven and Make Meatballs: Preheat oven to 425°F (220°C). In a large bowl, combine all meatball ingredients and mix thoroughly. Shape the mixture into 24-30 meatballs and arrange on a baking sheet lined with parchment paper.
- Bake Meatballs: Bake for 15-20 minutes, or until browned and cooked through (internal temperature of 165°F/74°C).
- Make Glaze: While meatballs bake, whisk together glaze ingredients in a saucepan. Bring to a boil, whisking until thickened. Reduce heat and simmer, whisking occasionally.
- Glaze and Serve: Pour glaze over meatballs and toss to coat. Serve as an appetizer or with rice and vegetables.
Notes
- For best results, mix the meatball ingredients with your hands to ensure they are well combined.
- Use a cookie scoop for uniform meatballs that cook evenly.
- You can cook the meatballs in a skillet on the stovetop with a little oil instead of baking them.
- For a thicker glaze, add more cornstarch slurry (equal parts cornstarch and water).
Nutrition
- Serving Size: 6-8 meatballs
- Calories: 300
- Sugar: 15g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 80mg