Description
These Asian Chicken Meatballs are a flavorful and healthy appetizer or main dish, featuring lean ground chicken combined with fresh herbs, spices, and a savory-sweet sauce. Baked to perfection and tossed in a sticky, honey-soy glaze, this recipe is perfect for family dinners or entertaining guests.
Ingredients
Meatballs
- 1 pound lean ground chicken
- 3 scallions, chopped
- 1 large egg
- 1/2 cup panko bread crumbs
- 1/4 cup chopped cilantro
- 1 tablespoon sesame oil
- 1 tablespoon reduced sodium soy sauce
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 3/4 teaspoon salt
- 1/4 teaspoon dried ginger
Garnish
- Sesame seeds
- Extra scallions, sliced
Sauce
- 3 tablespoons reduced sodium soy sauce
- 1/2 teaspoon cornstarch
- 4 tablespoons honey
- 1 tablespoon sesame oil
- 1 clove garlic, finely minced
- 1/4 teaspoon red pepper flakes (adjust to taste)
Instructions
- Preheat Oven: Preheat your oven to 400°F (204°C) and line a baking sheet with parchment paper to prepare for baking the meatballs.
- Mix Meatball Ingredients: In a mixing bowl, combine the lean ground chicken, chopped scallions, egg, panko bread crumbs, chopped cilantro, sesame oil, reduced sodium soy sauce, garlic powder, onion powder, salt, and dried ginger. Mix thoroughly using a wooden spoon or your hands until evenly blended.
- Form Meatballs: Use a medium cookie scoop to portion the mixture into approximately 20 equal-sized portions. Roll each portion between your hands to form smooth, even meatballs.
- Arrange and Bake: Place the meatballs evenly spaced on the prepared baking sheet. Bake in the preheated oven for about 12 minutes or until the internal temperature reaches 165°F (74°C), signaling they are fully cooked.
- Prepare the Sauce: While the meatballs bake, whisk together the soy sauce and cornstarch in a small saucepan until smooth. Add honey, sesame oil, minced garlic, and red pepper flakes to the pan and stir to combine. Bring the mixture to a boil over medium heat, stirring often. Then reduce heat and simmer for 5 minutes, stirring frequently to prevent burning. Remove from heat and let cool slightly to thicken.
- Toss Meatballs in Sauce: Once the meatballs are cooked, transfer them to the saucepan or a large bowl with the sauce. Toss gently to coat all meatballs evenly with the glossy, flavorful sauce.
- Garnish and Serve: Sprinkle sesame seeds and extra sliced scallions over the coated meatballs for garnish. Serve immediately, using the sauce as a dip or coating as preferred.
Notes
- Make sure the internal temperature of the meatballs reaches 165°F for safe consumption.
- Panko breadcrumbs can be substituted with regular breadcrumbs if needed.
- Adjust the amount of red pepper flakes according to your preferred level of heat.
- Use fresh cilantro and scallions for best flavor.
- The sauce thickens more as it cools; if it becomes too thick, whisk in a splash of water to loosen it.
- These meatballs can also be cooked in an air fryer at 380°F for about 10-12 minutes, turning halfway through for crispiness.
- Leftover meatballs can be refrigerated for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 17 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Asian
