If you’re looking for a dish that brings together vibrant flavors, a perfect balance of sweet and savory, and a comforting texture, this Asian Chicken Meatballs with Sesame Soy Glaze Recipe is exactly what you need. Juicy meatballs infused with fresh ginger and garlic, baked to golden perfection, then coated in a sticky, glossy sesame soy glaze that bursts with umami and a hint of honeyed sweetness — every bite is an absolute delight. This recipe is a wonderful crowd-pleaser and a fantastic way to enjoy an easy yet impressive meal any day of the week.
Ingredients You’ll Need
Nothing fancy here, just simple, essential ingredients that work together to create big, bold flavors. Each item plays its part, whether adding moisture, texture, or that signature Asian twist that makes these meatballs irresistible.
- 1 pound ground chicken: The lean protein base that keeps the meatballs tender and juicy.
- ½ cup breadcrumbs: Helps bind the mixture together and gives a pleasant texture.
- 4 green onions, finely chopped: Adds a fresh, mild onion flavor and a pop of green color.
- 2 cloves garlic, minced: Essential for that classic aromatic punch in every bite.
- 1 teaspoon minced fresh ginger: Brings warmth and a subtle zing that defines this Asian-inspired dish.
- 1 large egg: Acts as a perfect binder, holding everything firmly yet tenderly.
- 2 teaspoons sesame oil: Adds a toasty, nutty depth that’s iconic to sesame-flavored dishes.
- 1 tablespoon soy sauce: Infuses umami and saltiness into the meat mix.
- ¼ teaspoon kosher salt: Enhances all the other flavors without overpowering.
- â…“ cup low-sodium soy sauce (glaze): The salty base of the luscious sesame soy glaze.
- 1 tablespoon rice vinegar: Balances the glaze with a subtle tang.
- 1 clove garlic, grated or minced (glaze): Boosts the glaze’s flavor complexity.
- ¼ cup honey: Sweetness that gives the glaze its irresistible shine and flavor punch.
- 1 teaspoon sesame oil (glaze): Continues the thread of nutty goodness throughout the dish.
- 2 teaspoons cornstarch: Thickens the glaze to a perfect consistency for coating.
- 2 teaspoons water: Used to dissolve the cornstarch for smooth thickening.
How to Make Asian Chicken Meatballs with Sesame Soy Glaze Recipe
Step 1: Preheat Oven and Make Meatballs
Start by preheating your oven to 425°F (220°C), so it’s nice and hot when you’re ready to bake. Meanwhile, gather all your meatball ingredients in a large bowl. Mixing ground chicken with breadcrumbs, chopped green onions, minced garlic, fresh ginger, egg, sesame oil, soy sauce, and salt ensures every meatball will be bursting with flavor and perfectly tender. Once combined, shape the mixture into about 24 to 30 small meatballs – the size of a walnut works best.
Step 2: Bake the Meatballs
Arrange your meatballs evenly on a parchment-lined baking sheet. Baking at 425°F for 15 to 20 minutes will cook them thoroughly while developing a beautiful golden-brown exterior. It’s a great hands-off step that lets the oven work its magic, ensuring juicy meatballs with no fuss.
Step 3: Make the Sesame Soy Glaze
While your meatballs bake, whisk together the glaze ingredients — low-sodium soy sauce, rice vinegar, garlic, honey, sesame oil, cornstarch, and water — in a small saucepan. Heat the mixture over medium heat until it reaches a boil, then reduce to a simmer. Keep whisking gently as it thickens into a glossy, sticky sauce that’s pure perfection for coating meatballs.
Step 4: Glaze and Serve
Once your meatballs come out golden and cooked through, pour the warm glaze over them and toss gently to coat each one evenly. The shiny glaze sticks beautifully, adding a rich depth of flavor and a slight sweet-savory kick. Now your Asian Chicken Meatballs with Sesame Soy Glaze Recipe is ready to be enjoyed!
How to Serve Asian Chicken Meatballs with Sesame Soy Glaze Recipe
Garnishes
Fresh garnishes take this dish to the next level. Sprinkle toasted sesame seeds for crunch and an extra nutty aroma. Thinly sliced green onions scattered on top add a vibrant color contrast and a mild sharpness. If you like, a few sprigs of fresh cilantro or a pinch of red pepper flakes can bring brightness and a subtle heat to complement the glaze’s mellow sweetness.
Side Dishes
These meatballs shine beside fluffy steamed jasmine rice or sticky sushi rice, absorbing every bit of that luscious glaze. A simple Asian cucumber salad or sautéed bok choy adds freshness and balance to your plate, providing crisp textures that contrast perfectly with the tender meatballs. For a heartier option, serve them alongside stir-fried vegetables or noodles tossed lightly in sesame oil.
Creative Ways to Present
They make a stunning appetizer when arranged on a platter with toothpicks for easy picking — perfect for parties or casual get-togethers. For a fun family meal, pile the glazed meatballs over rice bowls with pickled vegetables and a drizzle of sriracha mayo. You can even skewer them with grilled veggies and serve family-style for a delightful Asian-inspired twist on kebabs.
Make Ahead and Storage
Storing Leftovers
Leftover Asian Chicken Meatballs with Sesame Soy Glaze Recipe can be stored in an airtight container and kept in the refrigerator for up to 3 days. Make sure they are fully cooled before sealing the container to preserve their texture and freshness.
Freezing
If you want to save them for longer, these meatballs freeze beautifully. Lay them out on a baking sheet to freeze individually first, then transfer into a resealable freezer bag or container. They will keep well for up to 3 months, making them an ideal make-ahead meal option.
Reheating
Reheat frozen or refrigerated meatballs by warming them gently in a covered skillet over medium heat or in the oven at 350°F (175°C) until heated through. Avoid microwaving if possible to keep their texture intact and glaze shiny. Add a splash of water or extra glaze if they look dry while reheating.
FAQs
Can I use ground turkey instead of ground chicken?
Absolutely! Ground turkey is a wonderful substitute if you want a slightly different texture or flavor. Just be sure to adjust cooking time slightly as turkey can vary in moisture.
Is it possible to make these meatballs gluten-free?
Yes, simply swap the regular breadcrumbs for gluten-free breadcrumbs or even crushed rice crackers. Also, check that your soy sauce is gluten-free, as some varieties contain wheat.
How can I make the glaze less sweet?
If you prefer a more savory glaze, reduce the honey by half and add a splash more rice vinegar or a pinch of chili flakes for a little bite.
Can I cook these meatballs on the stovetop instead of baking?
Yes, you can pan-fry them in a bit of oil over medium heat, turning often, until cooked through and golden on all sides, though baking helps keep them tender and less greasy.
What other sauces pair well with these meatballs?
Besides the sesame soy glaze, try dipping them in spicy mayo, sweet chili sauce, or even a tangy peanut sauce to mix things up!
Final Thoughts
This Asian Chicken Meatballs with Sesame Soy Glaze Recipe is one of those recipes that feels like a warm hug on a plate — comforting, flavorful, and irresistible. Whether you’re making it for a quick weeknight dinner or impressing friends at your next gathering, these meatballs deliver every time. Trust me, once you try them, they’ll quickly become a beloved favorite in your recipe rotation.
Print
Asian Chicken Meatballs with Sesame Soy Glaze Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 24-30 meatballs (serves 4)
- Category: Appetizer
- Method: Baking
- Cuisine: Asian
Description
These Asian Chicken Meatballs are tender, flavorful, and glazed with a sweet and savory sauce. Perfect as an appetizer or served alongside rice and vegetables for a complete meal, they combine ground chicken with aromatic ginger, garlic, and sesame oil, baked to perfection and coated in a sticky honey-soy glaze.
Ingredients
For the Meatballs:
- 1 pound ground chicken
- ½ 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
- ¼ teaspoon kosher salt
For the Glaze:
- â…“ cup low-sodium soy sauce
- 1 tablespoon rice vinegar
- 1 clove garlic, grated or minced
- ¼ cup honey
- 1 teaspoon sesame oil
- 2 teaspoons cornstarch
- 2 teaspoons water
Instructions
- Preheat Oven and Make Meatballs: Preheat your oven to 425°F (220°C). In a large mixing bowl, combine ground chicken, breadcrumbs, green onions, minced garlic, minced fresh ginger, egg, sesame oil, soy sauce, and kosher salt. Mix everything thoroughly until well combined, ensuring the ingredients are evenly distributed.
- Shape and Arrange Meatballs: Take portions of the mixture and shape them into 24 to 30 evenly sized meatballs. Arrange these meatballs on a baking sheet lined with parchment paper, spacing them out to allow even cooking.
- Bake Meatballs: Place the baking sheet in the preheated oven and bake the meatballs for 15 to 20 minutes, or until they are browned on the outside and cooked through with an internal temperature of 165°F (74°C).
- Prepare the Glaze: While the meatballs are baking, combine low-sodium soy sauce, rice vinegar, grated or minced garlic, honey, and sesame oil in a saucepan. Whisk the ingredients together and bring the mixture to a boil over medium heat. In a small bowl, mix cornstarch and water to create a slurry, then whisk this into the boiling sauce. Continue whisking until the glaze thickens, then reduce the heat and simmer gently, stirring occasionally.
- Glaze and Serve: Once the meatballs are cooked, remove them from the oven and pour the warm glaze over them. Toss gently to coat all the meatballs evenly in the sticky sauce. Serve immediately as an appetizer or with steamed rice and vegetables for a full meal.
Notes
- For extra crispiness, broil the meatballs for 2-3 minutes after baking.
- You can substitute ground chicken with ground turkey or pork if preferred.
- Adjust the honey in the glaze to your desired level of sweetness.
- Leftover meatballs can be refrigerated for up to 3 days or frozen for up to 1 month.
- To make gluten-free, use gluten-free breadcrumbs and soy sauce.
