Asian Chicken Meatballs with Honey-Soy Glaze Recipe
Introduction
These sweet and savory Asian Chicken Meatballs are bursting with fresh ginger and garlic flavors, then baked to perfection and coated in a sticky honey-soy glaze. They make a fantastic appetizer or a simple dinner when served with rice.
Ingredients
- 1 lb ground chicken or turkey
- ½ cup panko breadcrumbs
- 2 cloves garlic, minced
- 2 teaspoons grated fresh ginger
- 1 large egg
- ½ teaspoon salt
- ½ teaspoon freshly ground pepper
- 2 tablespoons chopped green onions
- ¼ cup low-sodium soy sauce
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 1 teaspoon sriracha sauce
- 1 teaspoon sesame oil
- 1 clove garlic, minced
- ½ teaspoon grated fresh ginger
- 2 teaspoons cornstarch
- 2 teaspoons water
- Sesame seeds (optional garnish)
- Chopped green onions (optional garnish)
Instructions
- Step 1: Preheat the oven to 425°F. Line a baking tray with parchment paper and set aside.
- Step 2: In a large bowl, combine the ground chicken, panko breadcrumbs, minced garlic, grated ginger, egg, salt, pepper, and chopped green onions. Mix until evenly combined.
- Step 3: Using a cookie scoop or your hands, shape the mixture into meatballs about 2 to 3 tablespoons each. Arrange them evenly on the prepared baking tray.
- Step 4: Bake the meatballs for 15 to 18 minutes, or until cooked through.
- Step 5: While the meatballs bake, prepare the sauce. In a large skillet over medium heat, whisk together soy sauce, honey, rice vinegar, sriracha, sesame oil, grated ginger, and minced garlic.
- Step 6: Bring the sauce to a simmer. Mix cornstarch and water to create a slurry, then whisk it into the sauce. Continue simmering and whisking until the sauce thickens.
- Step 7: Add the baked meatballs to the skillet and toss until they are fully coated in the sauce.
- Step 8: Garnish with sesame seeds and chopped green onions, then serve immediately.
Tips & Variations
- For a spicier kick, increase the sriracha amount or add a pinch of chili flakes to the sauce.
- If you prefer, swap ground chicken for turkey or pork depending on your taste.
- Serve with steamed jasmine rice or noodles to make it a complete meal.
- Use gluten-free panko and tamari sauce to make the dish gluten-free.
Storage
Store leftover meatballs in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium-low heat or in the microwave, adding a splash of water or soy sauce to loosen the glaze if needed.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make these meatballs ahead of time?
Yes, you can prepare and shape the meatballs ahead of time, then refrigerate them for up to 24 hours before baking. Alternatively, bake them fully, cool, and refrigerate; just reheat and toss with sauce before serving.
Can I cook these meatballs on the stovetop instead of baking?
Yes, you can pan-fry the meatballs in a bit of oil over medium heat until cooked through and browned on all sides. Then toss them in the sauce as directed.
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Asian Chicken Meatballs with Honey-Soy Glaze Recipe
- Total Time: 40 minutes
- Yield: Serves 4
Description
These Asian Chicken Meatballs are a delightful blend of sweet and savory flavors infused with fresh ginger and garlic. Baked to perfection and coated in a sticky honey-soy glaze, they make a perfect appetizer or a quick and easy dinner when served with rice.
Ingredients
For the Meatballs
- 1 lb ground chicken or turkey
- ½ cup panko breadcrumbs
- 2 cloves garlic, minced
- 2 teaspoons grated fresh ginger
- 1 large egg
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
- 2 tablespoons chopped green onions
For the Sauce
- ¼ cup low-sodium soy sauce
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 1 teaspoon sriracha sauce
- 1 teaspoon sesame oil
- 1 clove garlic, minced
- ½ teaspoon grated fresh ginger
- 2 teaspoons cornstarch
- 2 teaspoons water
Optional Garnishes
- Sesame seeds
- Chopped green onions
Instructions
- Preheat the oven: Preheat the oven to 425°F (220°C). Line a baking tray with parchment paper and set it aside to prepare for baking the meatballs.
- Mix the meatball ingredients: In a large bowl, combine ground chicken, panko breadcrumbs, minced garlic, grated ginger, egg, salt, pepper, and chopped green onions. Mix thoroughly until all ingredients are well incorporated.
- Shape and bake the meatballs: Using a large cookie scoop or your hands, form the mixture into evenly sized meatballs (about 2 to 3 tablespoons each). Arrange them on the lined baking tray and bake for 15 to 18 minutes until fully cooked through and slightly golden.
- Prepare the sauce: While the meatballs bake, heat a large skillet over medium heat. Whisk together soy sauce, honey, rice vinegar, sriracha sauce, sesame oil, minced garlic, and grated ginger. Bring the mixture to a simmer.
- Thicken the sauce: In a small bowl, mix cornstarch and water to create a slurry. Slowly whisk this into the simmering sauce and continue whisking constantly until the sauce thickens to a glossy, sticky finish.
- Coat meatballs in sauce: Add the baked meatballs into the skillet with the thickened sauce. Toss gently to coat them evenly and heat through for a minute or two.
- Garnish and serve: Transfer the glazed meatballs to a serving plate. Garnish with sesame seeds and chopped green onions. Serve immediately, ideally with steamed rice or as an appetizer.
Notes
- Ground turkey can be substituted for ground chicken if preferred.
- Use low-sodium soy sauce to control the salt content in the dish.
- Adjust sriracha to taste depending on how spicy you want the glaze.
- Keep an eye on the sauce while thickening to avoid lumps by whisking constantly.
- Meatballs can be made ahead and reheated in the sauce before serving.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Appetizer, Main Course
- Method: Baking
- Cuisine: Asian
Keywords: Asian chicken meatballs, baked meatballs, honey soy glaze, ginger garlic meatballs, quick dinner, easy appetizer
