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
Scale
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
