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
Scale
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.
