Description
These Asian chicken meatballs combine tender ground chicken with aromatic ginger, garlic, and green onions, then get glazed with a sweet-savory sauce that makes everyone reach for seconds. They are healthier than traditional beef meatballs while staying wonderfully moist and tender.
Ingredients
Instructions
- Preheat your oven to 400°F and line a baking sheet with parchment paper
- In a large bowl, combine the ground chicken, panko breadcrumbs, chopped green onions, grated ginger, minced garlic, soy sauce, sesame oil, and egg. Mix everything gently with your hands until just combined
- Form the mixture into balls about 1½ inches in diameter and place them on the prepared baking sheet, spacing them about an inch apart
- Bake for 18-20 minutes until golden brown and cooked through
- Meanwhile, prepare the sauce by whisking together soy sauce, honey, rice vinegar, and sriracha in a small saucepa
- In a separate small bowl, mix cornstarch with water until smooth. Bring the sauce mixture to a simmer over medium heat, then stir in the cornstarch slurry. Cook for about 2 minutes, stirring constantly, until the sauce thickens
- Once the meatballs finish baking, transfer them to the saucepan with the glaze and gently toss to coat evenly. Sprinkle with sesame seeds and extra sliced green onions before serving
Notes
Keep your hands slightly wet when forming the meatballs to prevent sticking.
Use a cookie scoop for perfectly uniform meatballs.
Don't skip the pankoit keeps the meatballs incredibly tender and moist.
- Prep Time: 20 mins
- Cook Time: 20 mins
- Category: Dinner
- Method: Baking
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 285 kcal
- Sugar: 11g
- Sodium: 820mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 24g
- Cholesterol: 70mg