Asian Chicken Meatballs
The ultimate comfort food, Asian Chicken Meatballs are juicy, flavorful, and perfect for any weeknight dinner. With a blend of ground chicken, fresh herbs, and a savory sauce, these meatballs are easy to prepare and sure to please your entire family. Make this dish tonight and enjoy the smiles at your dinner table!
Equipment
- Frying Pan
- Whisk
- Oven
- Large Pot
- Grater
- Chef's Knife
- Mixing Bowl
- Wooden Spoon
- Baking Sheet
Ingredients
- 1 pound ground chicken or turkey
- ⅓ cup panko breadcrumbs
- 1 large egg
- 2 units green onions, finely chopped
- 2 tablespoons finely chopped fresh cilantro
- 2 teaspoons grated fresh ginger
- 2 cloves garlic, finely chopped
- 1 tablespoon reduced-sodium soy sauce
- 2 teaspoons sesame oil
- 1 teaspoon sriracha
- 2 tablespoons canola oil for brushing
- ⅔ cup water
- ⅓ cup reduced sodium soy sauce
- ¼ cup creamy peanut butter
- 3 tablespoons honey
- 1 tablespoon rice vinegar
- 1 clove garlic, finely minced or grated
- 1 teaspoon grated fresh ginger
- 1 teaspoon sriracha
- 1 teaspoon sesame oil
- 1 cup Brown or white rice
- 1 cup Fresh or steamed veggies of choice
Instructions
- Start by placing a rack in the center of your oven and preheating it to 400°F.
- Line a rimmed baking sheet with parchment paper to prevent sticking.
- In a large bowl, combine all meatball ingredients except for the canola oil: ground chicken, panko, egg, green onion, cilantro, ginger, garlic, soy sauce, sesame oil, and sriracha.
- Using a fork, break up the egg yolk and stir gently to combine, ensuring you don't overmix.
- Scoop the mixture into 1 tablespoon portions and form into balls about 1 to 1½ inches wide.
- Transfer the meatballs to the prepared baking sheet, ensuring little space between each.
- Brush the tops and sides of the meatballs with canola oil for a golden finish.
- Bake the meatballs until they reach 165°F, about 10 minutes.
- Prepare the sauce by combining water, soy sauce, peanut butter, honey, rice vinegar, garlic, ginger, and sriracha in a medium saucepan.
- Bring the sauce to a boil, whisking constantly until combined and thickened.
- Once cooked, serve the meatballs with rice and veggies, drizzling generously with the sauce.
Notes
- Tip 1: Store leftover Asian chicken meatballs and sauce in an airtight storage container in the refrigerator for up to 3 days.
- Tip 2: Transfer the sauce and chicken meatballs to a ziptop bag or airtight container. Freeze for up to 3 months and thaw in the refrigerator before reheating.
- Tip 3: Warm leftover meatballs in a 350ºF oven or the microwave until heated through and steaming.
- Tip 4: Serve with steamed vegetables like broccoli or a simple side salad for a balanced meal.
- Tip 5: Garnish with fresh herbs like cilantro or sliced green onions for added flavor.