Healthy Asian Chicken Meatballs are made with ground chicken, ginger, and spices and coated with a honey-soy sauce. An easy weeknight dinner!
Asian Chicken Meatballs
If you need some easy dinner ideas, you’ll love these Asian Chicken Meatballs. I like to roast broccoli alongside them in another sheet pan and serve them over rice. This meal comes together quickly with minimal effort, making it perfect for busy weeknights. Plus, it’s great for meal prep, and I love the leftovers for lunch. If you enjoy these and want to try a similar recipe in the air fryer, make sure to try my turkey Air Fryer Asian Meatballs.
Why You’ll Love This Asian Chicken Meatballs Recipe
- Fast and Simple: The meatballs bake in under 15 minutes, and the sauce only takes a few minutes to whip up.
- Meal Prep-Friendly: Double the recipe and freeze half for quick dinners in the future. You don’t even have to thaw them first–you can microwave them straight from the freezer.
- Dietary Restrictions: Weight Watchers-friendly, gluten-free (if using GF panko and tamari), high-protein, dairy-free
If you make this healthy Asian chicken meatball recipe, I would love to see it. Tag me in your photos or videos on Instagram, TikTok, or Facebook!
Asian Chicken Meatballs Ingredients
The meatballs and sauce share 4 of the same ingredients, making this recipe simple to prepare without needing a long list of extras. See the recipe card for the exact measurements.
- Ground Chicken: Use 93% lean ground chicken for all the protein with less fat.
- Aromatics: Minced garlic, ginger, and scallions enhance the meatballs’ taste.
- Red Pepper Flakes for some heat
- Low-Sodium Soy Sauce adds umami flavor and salt.
- Sesame Oil provides a rich, nutty depth.
- Egg and Panko bind the ingredients together so the meatballs don’t fall apart.
- Sauce: Toss the meatballs in this spicy, salty, sweet sauce made from soy sauce, cornstarch, honey, sriracha, garlic, ginger, and sesame oil.
- Garnish the dish with sesame seeds and scallions.
How to Make Asian Chicken Meatballs
Here’s how to make this easy Asian chicken meatball recipe. The printable instructions are in the recipe card below.
- Make the Meatballs: Combine all the meatball ingredients in a medium bowl, being careful not to overmix. Shape the mixture into 16 meatballs.
- Bake the Meatballs: Place them on a sheet pan lined with parchment and bake at 400°F for 12 to 15 minutes.
- Make the Sauce: Whisk all the sauce ingredients in a small bowl, then pour into a skillet on low heat. Whisk the sauce until it begins to boil, and then cook for 30 to 60 seconds until it thickens.
- How to Serve the Meatballs: Toss them in the sauce and garnish with scallions and sesame seeds.
Air Fryer Method
If you prefer to use your air fryer, air fry them at 400F for 8-10 minutes, turning halfway.
Variations
- Meat: Substitute lean ground turkey or pork.
- Spice adverse? Omit the red pepper flakes and sriracha.
- Panko: Use regular breadcrumbs.
- Gluten-free Asian Meatballs: Swap soy sauce with tamari and use gluten-free panko.
- Sweetener: Replace honey with maple syrup.
- Air Fry Meatballs at 400°F for 8 to 10 minutes, turning halfway.
What to Serve with Asian Chicken Meatballs
Storage
- Refrigerate for 4 days.
- How to Meal Prep Meatballs: Double the recipe and flash freeze the cooked meatballs on a parchment-lined sheet pan so they don’t stick together. Then, transfer to a zip-locked bag.
- Freeze for 3 months.
- Thaw in the fridge overnight before reheating, or microwave/air fry them straight from the freezer.
More Meatball Recipes You’ll Love
Yield: 4 servings
Serving Size: 4 meatballs
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Preheat the oven to 400°F, and adjust the oven rack to the middle position. Line a large, rimmed baking sheet with parchment paper and set aside.
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Place all of the meatball ingredients in a medium bowl. Use your hands to combine them well, but no need to over-mix. Shape the mixture into approximately 16 meatballs.
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Arrange the meatballs on the prepared baking sheet. Bake them until they are cooked through, about 12 to 15 minutes.
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When the meatballs are done, prepare the sauce. Combine all the sauce ingredients in a small bowl and whisk well. Pour the sauce into a large skillet over low heat, whisking until it begins to boil, then cook 30 to 60 seconds, until the sauce thickens.
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Turn the heat off immediately and gently toss in the meatballs and coat well.
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Top off with fresh scallions and sesame seeds. Enjoy immediately.
Last Step:
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Serving: 4 meatballs, Calories: 246 kcal, Carbohydrates: 12 g, Protein: 26.5 g, Fat: 10.5 g, Saturated Fat: 3 g, Cholesterol: 132.5 mg, Sodium: 856.5 mg, Fiber: 0.5 g, Sugar: 4 g
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