Description
These Asian Chicken Meatballs are a flavorful and easy-to-make appetizer or main dish, featuring ground chicken mixed with aromatic green onions, garlic, and ginger. Baked to perfection and coated in a sweet and savory honey soy glaze, they are perfect served on their own 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:
- â…“ 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 the oven to 425°F (220°C). In a large bowl, combine the ground chicken, breadcrumbs, chopped green onions, minced garlic, minced fresh ginger, egg, sesame oil, soy sauce, and kosher salt. Mix thoroughly to evenly distribute the ingredients.
- Shape and Arrange Meatballs: Shape the mixture into 24 to 30 small meatballs. Place the meatballs evenly spaced on a baking sheet lined with parchment paper to prevent sticking and ensure even cooking.
- Bake Meatballs: Bake the meatballs in the preheated oven for 15 to 20 minutes, or until they are browned and cooked through. The internal temperature should reach 165°F (74°C) to ensure they are safe to eat.
- Prepare the 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 and bring it to a boil, then whisk in the cornstarch dissolved in water to thicken. Reduce the heat and simmer the glaze, stirring occasionally until it reaches a syrupy consistency.
- Coat Meatballs with Glaze and Serve: Once the meatballs are baked, pour the warm glaze over them and toss gently to coat each meatball thoroughly. Serve immediately as an appetizer or alongside rice and vegetables for a complete meal.
Notes
- For extra flavor, you can add finely chopped fresh cilantro or a pinch of red pepper flakes to the meatball mixture.
- Make sure not to overcrowd the baking sheet to allow even cooking and browning.
- If you prefer a gluten-free version, substitute the breadcrumbs with gluten-free breadcrumbs or ground oats.
- The glaze can be prepared ahead and reheated gently before serving.
- Leftover meatballs can be stored in an airtight container in the refrigerator for up to 3 days.
