Asian Chicken Meatballs with Honey Soy Glaze Recipe
If you adore the perfect blend of sweet and savory with a satisfying bite, then you are in for a real treat with this Asian Chicken Meatballs with Honey Soy Glaze Recipe. These meatballs are juicy, tender, and packed full of flavor from fresh ginger and garlic, all beautifully complimented by a sticky honey soy glaze that clings to each bite. Whether you’re looking for a quick weeknight dinner or a crowd-pleasing appetizer, this dish will quickly become one of your favorites to share with family and friends.
Ingredients You’ll Need
The beauty of the Asian Chicken Meatballs with Honey Soy Glaze Recipe lies in its simplicity, using ingredients that are easy to find yet crucial in building the authentic, rich layers of flavor and perfect texture. Each component, from the ground chicken to the sesame oil, works in harmony to deliver a meal that hits all the right notes.
- 1 pound ground chicken: The base of these meatballs, ground chicken provides a lean, tender meat that absorbs flavors beautifully.
- ½ cup breadcrumbs: Adds structure to the meatballs, helping them hold their shape while keeping them soft.
- 4 green onions, finely chopped: Brings a mild sharpness and vibrant color to the mix.
- 2 cloves garlic, minced: Infuses a deep, aromatic flavor that is essential in Asian cooking.
- 1 teaspoon minced fresh ginger: Adds a refreshing zest with a hint of spice, lifting the entire dish.
- 1 large egg: Acts as a binder to keep everything together perfectly.
- 2 teaspoons sesame oil: Imparts a nutty richness that makes these meatballs truly special.
- 1 tablespoon soy sauce: Brings umami depth and saltiness into every bite.
- ¼ teaspoon kosher salt: Enhances all the flavors subtly and balances the seasoning.
- ⅓ cup low-sodium soy sauce (for glaze): Forms the savory backbone of the sticky glaze.
- 1 tablespoon rice vinegar: Adds a gentle tang and brightness to cut through the sweetness.
- 1 clove garlic, grated or minced (for glaze): Builds on the savory notes of the glaze.
- ¼ cup honey: The star of the glaze that brings a luscious sweetness and shiny finish.
- 1 teaspoon sesame oil (for glaze): Enhances the glaze with its signature nutty aroma.
- 2 teaspoons cornstarch: Used to thicken the glaze, giving it that perfect coat for the meatballs.
- 2 teaspoons water: Helps dissolve the cornstarch for a smooth glaze consistency.
How to Make Asian Chicken Meatballs with Honey Soy Glaze Recipe
Step 1: Preheat Oven and Mix Meatball Ingredients
Start by heating your oven to 425°F (220°C) to prepare for baking the meatballs to a perfect golden brown. In a large bowl, combine the ground chicken, breadcrumbs, finely chopped green onions, minced garlic, fresh ginger, egg, sesame oil, soy sauce, and kosher salt. Take your time mixing everything well to ensure even distribution of all those fantastic flavors.
Step 2: Shape and Arrange Meatballs
Once your mixture is well combined, roll it into 24 to 30 equal-sized meatballs. The size should be bite-sized so they cook evenly and are easy to enjoy as a snack or part of a meal. Place them on a baking sheet lined with parchment paper to prevent sticking and make clean-up a breeze.
Step 3: Bake Meatballs
Pop the meatballs into your preheated oven and bake for 15 to 20 minutes, or until they are browned on the outside and cooked through to an internal temperature of 165°F (74°C). The high heat ensures a crisp exterior while locking in juiciness inside – and that texture contrast is part of what makes this Asian Chicken Meatballs with Honey Soy Glaze Recipe so irresistible.
Step 4: Prepare the Honey Soy Glaze
While the meatballs are baking, whisk together the low-sodium soy sauce, rice vinegar, grated garlic, honey, and sesame oil in a saucepan. Heat the mixture until it begins to boil, then dissolve the cornstarch in water and whisk it in. Continue whisking and simmer gently until the glaze thickens into a glossy, luscious sauce that you’ll want to drizzle on everything.
Step 5: Coat Meatballs and Serve
As soon as the meatballs are out of the oven, pour the honey soy glaze over them and toss gently to coat thoroughly. This gives every meatball a shiny, sticky finish that tastes incredible with just a hint of sweetness and deep umami flavor. Serve immediately while warm for the best experience.
How to Serve Asian Chicken Meatballs with Honey Soy Glaze Recipe
Garnishes
Brighten these meatballs by sprinkling with toasted sesame seeds and extra sliced green onions. The sesame seeds add a lovely crunch and nutty aroma while the green onions keep things fresh and vibrant — a perfect contrast to the rich glaze.
Side Dishes
Serve these meatballs alongside fluffy jasmine rice or steamed rice noodles to soak up every bit of that delightful honey soy glaze. Fresh steamed or stir-fried vegetables like bok choy, snap peas, or broccoli complement the dish beautifully by adding crisp texture and color.
Creative Ways to Present
For a party, skewer a few meatballs on decorative picks and drizzle extra glaze on top for an elegant yet approachable appetizer. You can also tuck them into lettuce cups with shredded carrots and cilantro to add an interactive, hand-held element to your meal.
Make Ahead and Storage
Storing Leftovers
Once cooled, place any leftover meatballs in an airtight container and refrigerate for up to 3 days. Keep the glaze separate if possible to avoid sogginess, and simply reheat before serving.
Freezing
These meatballs freeze wonderfully. Arrange baked meatballs in a single layer on a tray and freeze until firm before transferring them to a resealable bag or container. They’ll keep well for up to 3 months. Freeze the glaze in a small container or freezer bag separately.
Reheating
Reheat thawed meatballs in a 350°F (175°C) oven for 10-15 minutes until warmed through. Warm the glaze gently on the stovetop and toss before serving. This method preserves the texture and flavor best compared to microwaving.
FAQs
Can I use ground turkey instead of chicken?
Absolutely! Ground turkey works well as a leaner alternative and will still absorb the flavors beautifully. Just adjust cooking time as needed to ensure thorough cooking.
Is there a gluten-free option for this recipe?
Yes. Simply use gluten-free breadcrumbs and tamari or a gluten-free soy sauce for the meatballs and glaze. This way, you maintain all the deliciousness without gluten.
Can I make these meatballs without an oven?
You can pan-fry the meatballs in a skillet over medium heat, turning frequently until cooked through and browned on all sides. Then finish them by coating in the glaze warmed in a saucepan.
How long does the glaze keep?
The honey soy glaze will keep refrigerated in a sealed container for up to a week. Just warm it gently before tossing with meatballs again.
What can I use if I don’t have rice vinegar?
You can substitute with apple cider vinegar or white wine vinegar, though the flavor will be slightly different. Use the same quantity to balance the sweetness of the honey.
Final Thoughts
This Asian Chicken Meatballs with Honey Soy Glaze Recipe is such a wonderful way to add excitement to your dinner rotation or party menu. It’s approachable for cooks of all levels and packed with flavor that never disappoints. I encourage you to try it soon and watch how quickly these tender, sticky meatballs become a new favorite at your table.
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Asian Chicken Meatballs with Honey Soy Glaze Recipe
- Total Time: 30 minutes
- Yield: 24–30 meatballs, serves 4 1x
Description
These Asian Chicken Meatballs are a flavorful and easy appetizer or main dish, featuring tender ground chicken mixed with aromatic green onions, garlic, and ginger, baked to perfection and coated in a sweet and savory honey soy glaze. Perfectly balanced with sesame oil and soy sauce, they make a delicious meal served alone or alongside rice and vegetables.
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:
- ⅓ 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 bowl, combine ground chicken, breadcrumbs, finely chopped green onions, minced garlic, minced fresh ginger, egg, sesame oil, soy sauce, and kosher salt. Mix thoroughly to evenly distribute all ingredients throughout the meat.
- Shape and Arrange Meatballs: Using your hands or a small scoop, shape the mixture into 24-30 small meatballs. Arrange them on a baking sheet lined with parchment paper, making sure they are spaced evenly for even cooking.
- Bake Meatballs: Place the baking sheet in the preheated oven and bake for 15-20 minutes, or until the meatballs are browned on the outside and cooked through internally, reaching an internal temperature of 165°F (74°C).
- Prepare the Glaze: While the meatballs are baking, combine the low-sodium soy sauce, rice vinegar, grated or minced garlic, honey, and sesame oil in a small saucepan. Whisk the cornstarch and water together to form a slurry, then add it to the saucepan.
- Cook the Glaze: Bring the mixture to a boil over medium-high heat, whisking constantly until it thickens to a glossy glaze. Reduce the heat to low and let it simmer gently while stirring occasionally to prevent sticking.
- Glaze and Serve: Once the meatballs are cooked, transfer them to a large bowl or serving dish. Pour the hot glaze over the meatballs and toss gently to coat each meatball evenly. Serve warm as an appetizer or with steamed rice and vegetables for a complete meal.
Notes
- For extra flavor, you can garnish the meatballs with toasted sesame seeds or chopped fresh cilantro before serving.
- If you prefer a gluten-free version, use gluten-free breadcrumbs and tamari sauce instead of soy sauce.
- To save time, you can prepare the glaze while the meatballs bake, ensuring everything is ready simultaneously.
- These meatballs also freeze well: freeze cooked and glazed meatballs in an airtight container and reheat gently on the stovetop or in the oven.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Asian
