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
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:
- 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
