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Asian Chicken Meatballs

Baked Asian chicken meatballs coated in sticky honey sesame glaze garnished with toasted sesame seeds and green onions in a white bowl over rice
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Juicy baked Asian chicken meatballs packed with fresh ginger, garlic, and sesame oil, tossed in a sticky honey soy sesame glaze. Perfect as an appetizer or dinner over rice.

Ingredients

Scale
  • 1 pound ground chicken
  • 1/2 cup breadcrumbs
  • 4 green onions, finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon fresh ginger, minced
  • 1 large egg
  • 2 teaspoons sesame oil
  • 1 tablespoon low-sodium soy sauce
  • 1/4 teaspoon kosher salt
  • 1/3 cup low-sodium soy sauce
  • 1 tablespoon rice vinegar (or white wine vinegar)
  • 1 clove garlic, grated or minced
  • 1/4 cup honey
  • 1 teaspoon sesame oil
  • 2 teaspoons cornstarch mixed with 2 teaspoons cold water

Instructions

  1. Preheat oven to 425 degrees F and line a large baking sheet with parchment paper.
  2. In a large bowl, combine ground chicken, breadcrumbs, green onions, garlic, ginger, egg, sesame oil, soy sauce, and salt. Mix thoroughly by hand until fully and evenly combined.
  3. Using a small cookie scoop or tablespoon, portion and roll mixture into 24 to 30 evenly sized meatballs and arrange on the prepared baking sheet with space between each one.
  4. Bake for 15 to 20 minutes until slightly golden on the outside and cooked through to an internal temperature of 165 degrees F. Start checking at 15 minutes.
  5. While meatballs bake, whisk together soy sauce, rice vinegar, garlic, honey, sesame oil, and cornstarch slurry in a small saucepan over medium heat.
  6. Bring glaze to a boil, whisking continuously until thickened and glossy. Reduce heat to low and keep warm, whisking occasionally, until meatballs are done.
  7. Pour hot glaze over meatballs on the baking sheet and toss gently until every meatball is evenly and generously coated.
  8. Serve immediately as an appetizer with toothpicks or over steamed rice as a full dinner. Garnish with toasted sesame seeds and sliced green onions.

Notes

  • Fresh ginger is strongly preferred. If substituting ground ginger, use only a tiny pinch as it is significantly more potent than fresh.
  • Line the baking sheet with parchment paper – ground chicken is very sticky and will adhere to an unlined pan.
  • For gluten-free: use gluten-free breadcrumbs and swap soy sauce for tamari or coconut aminos in both the meatballs and glaze.
  • Stovetop option: cook meatballs in a lightly oiled skillet over medium heat for about 12 minutes total, turning occasionally, until browned on all sides and cooked through to 165 degrees F.
  • Freeze cooked meatballs with or without glaze for up to 3 months. Thaw overnight in the refrigerator before reheating.

Nutrition

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