The Best Saucy Asian Meatballs Recipe
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This Saucy Asian Meatballs Recipe features tender, juicy, Asian chicken meatballs smothered with a delicious soy glaze. Ready in an hour, they’re the perfect appetizer for small gatherings or a light meal for a quick weeknight dinner!
Who doesn’t love meatballs? Whether you’re making Firecracker Chicken Meatballs, Juicy Chicken Meatballs with Onions, Peppers, and Provolone, or Chicken Cacciatore Meatballs, they always hit the spot!
However, when it comes to crowd-pleasing meatballs, you can’t beat this saucy Asian meatballs recipe for a quick appetizer. Made with a few simple, healthy ingredients, you’ll be blown away by how much flavor these mini meatballs pack.
The outside has a perfectly crispy golden-brown sear, while the center is juicy and tender. Tossed in a sweet and savory sauce, this recipe is hard to resist!
Table of Contents
Recipe Ingredients
For the Meatballs
- Ground Chicken – You’ll need one pound of ground chicken for this dish. If preferred, ground turkey will also work. Just make sure to use a lean version, or the meatballs will be too juicy.
- Egg – This acts as a binder, holding the meatballs together. I haven’t tested this recipe with egg substitutes but don’t think it would work.
- Aromatics – Diced shallots, garlic, and ginger infuse the meatballs with a tangy, savory, subtly sweet flavor.
- Panko Breadcrumbs – These are a Japanese-style breadcrumb made from steamed crustless bread. As a result, they create a lighter breading that becomes golden and crispy when cooked. If needed, use a gluten-free panko breading to keep this recipe gluten-free.
- Low Sodium Soy Sauce – This low sodium soy sauce adds extra moisture to the meatballs and a salty, umami taste. Feel free to substitute tamari or coconut aminos to keep this recipe gluten-free. Please keep in mind that tamari and coconut aminos are not a one for one conversion. Adjust accordingly.
- Chives – These have a mild, onion-like flavor that pairs well with the aromatics.
- Seasoning – Kosher salt gives the meatballs a little extra savoriness.
- Vegetable Oil – Used to brown the meatballs, giving them a good sear to lock in flavor and keep them moist. Option to use avocado oil instead.
For the Soy Glaze
- Avocado Oil – We use this to sauté the aromatics, enhancing their taste and adding extra depth to the sauce.
- Aromatics – Garlic and ginger create a savory, tangy taste, tying the flavor of the glaze in with that of the meatballs.
- Low Sodium Soy Sauce – This low sodium soy sauce adds extra moisture to the meatballs and a salty, umami taste. Feel free to substitute tamari or coconut aminos to keep this recipe gluten-free. Please keep in mind that tamari and coconut aminos are not a one for one conversion. Adjust accordingly.
- Light Brown Sugar – This adds a touch of sweetness and a subtle molasses flavor.
- Chicken Stock – Used to thin out the sauce without diluting its flavor.
- Sesame Oil – A bold finishing oil, a little goes a long way to add nuttiness to the glaze.
- Rice Vinegar – This has a mild, sweet flavor with a hint of acidity that balances the umami ingredients.
- Cornstarch – This acts as a thickener, creating a thicker glaze.
- Red Pepper Flakes – Add as little or as much as you like, depending on your spice preferences.
- Optional Toppings – Garnishes are optional, but I like to top my meatballs with sesame seeds, chives, or scallions for a little extra flavor and crunch!
How to Make This Saucy Asian Meatballs Recipe
Prepare the Asian Meatballs
- Prepare. Before you begin, preheat your oven to 350 degrees Fahrenheit. Then, gently grease an 8×8 baking dish with cooking spray, and set it aside.
- Combine the meatballs. In a large mixing bowl, combine the ground chicken, egg, low sodium soy sauce, minced garlic, ginger, chives, and kosher salt. Once well blended, fold in the panko breadcrumbs.
- Shape the meat mixture. Portion the meatball mixture into 30 equal-sized balls, rolling them between your palms.
- Cook. Heat the vegetable oil in an 11-inch skillet over medium heat. Once hot, add the mini meatballs. Cook, turning frequently until they’re browned on all sides. Then, transfer the Asian chicken meatballs to a paper towel-lined plate.
- Bake. Transfer the meatballs to the prepared baking dish, cover them with foil, and bake until the chicken cooks through.
Make the Sauce
- Combine. In a large mixing bowl, whisk the low-sodium soy sauce, chicken stock, rice vinegar, light brown sugar, sesame oil, and cornstarch until smooth.
- Sauté. Heat the avocado oil in an 11-inch skillet over medium heat. Once hot, add the minced ginger and garlic, and sauté until fragrant.
- Simmer. Next, add the soy sauce mixture to the pan, and simmer over low heat, whisking frequently until the sauce reaches your desired thickness.
Assemble
- Toss. Transfer the baked meatballs to the pan with the soy sauce glaze. Toss to combine and coat.
- Serve. Sprinkle sesame seeds, chives, and scallions on top as desired. Then, serve your saucy Asian meatballs warm!
Tips for Success
- Avoid overpacking the meatballs. Be careful to shape and roll the meatballs, squeezing them just enough so they hold together. If the ingredients are packed tightly, your meatballs will be too dense, becoming tough and rubbery as they cook.
- Wet your hands. Wet your hands with water before shaping the meatballs. This will prevent them from clinging to your hands!
- Be careful not to overcook. Keep a close eye on your meatballs! Remove them from the oven as soon as they’re no longer pink and the internal temperature reaches 165 degrees Fahrenheit when measured with an instant-read thermometer.
Frequently Asked Questions
How should I serve these Asian chicken meatballs? I typically serve this Asian meatballs recipe as an appetizer, speared with mini toothpicks. However, if you want to enjoy them as a complete meal, try pairing them with sides like steamed rice, rice noodles, steamed broccoli, or bok choy!
How long does this recipe last? Leftover Asian meatballs will stay fresh in an airtight container in the fridge for up to three to four days.
Can I freeze these saucy Asian meatballs? Yes, once cool, you can transfer leftovers to a freezer-safe container or sealable bag, and freeze them for three to four months. Thaw them in the fridge overnight when you’re ready to serve and warm them in 30-second intervals in the microwave.
The Best Saucy Asian Meatballs Recipe
This saucy Asian meatballs recipe features tender chicken meatballs smothered in a soy sauce glaze for a quick appetizer or light main course full of flavor!
Equipment
- 1 8×8 baking dish
- 1 11-inch skillet
- 11 mixing bowl
Ingredients
Asian Inspired Meatball Mixture
- 1 lb. ground chicken
- 1 large egg
- ½ cup shallots, finely diced – almost minced
- 2 tablespoons low sodium soy sauce
- 1.5 teaspoons garlic, minced – about 1-2 cloves
- 1 teaspoon ginger, minced be sure to remove the skin before mincing
- 1.5 tablespoons chives, chopped very small
- kosher salt, to season
- ¾ cup panko breadcrumbs
Soy Glaze
- 1 tablespoon avocado oil
- 2 teaspoons garlic, minced
- 2 teaspoons ginger, minced
- ¼ cup low sodium soy sauce
- 2 tablespoons light brown sugar
- ½ cup chicken stock
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 1.5 teaspoons cornstarch
- pinch red pepper flakes
Optional toppings:
- sesame seeds
- chives
- scallions
Instructions
Make the Meatballs
- Preheat the oven to 350 degrees Fahrenheit. Gently grease an 8×8 baking dish with cooking spray, and set it aside. In a large bowl, combine the ground chicken, egg, low sodium soy sauce, finely diced shallots, minced garlic, minced ginger, chopped chives, and salt. Fold in the panko breadcrumbs, mixing to distribute evenly. Divide the meat mixture into 30 equal-sized portions, rolling them into balls. Heat the vegetable oil in an 11-inch skillet over medium heat. Once hot, add the mini meatballs. Cook, turning frequently until they’re golden brown on all sides. Then, transfer them to a paper towel-lined plate to absorb any excess oil. Arrange the meatballs in the prepared baking dish. Cover it with foil, and bake for 20-25 minutes or until the chicken is fully cooked. The internal temperature should reach 165 degrees Fahrenheit to ensure doneness.
Prepare the Soy Glaze
- While the meatballs bake, combine the low-sodium soy sauce, chicken stock, rice vinegar, light brown sugar, sesame oil, and cornstarch in a mixing bowl. Whisk until smooth. Heat the avocado oil in the same skillet used to cook the meatballs. Once hot, add the minced ginger and garlic. Sauté just until fragrant do not let it burn. Add the soy sauce mixture to the pan, stirring to combine. Simmer over low heat, whisking frequently until the sauce reaches the desired consistency.
Assemble the Dish
- Remove the meatballs from the oven, and place them in the pan with the soy glaze. Toss to combine and coat. Sprinkle the sesame seeds, chives, and scallions on top, if desired, and serve warm!
Notes
How should I serve these Asian chicken meatballs? I typically serve this Asian meatballs recipe as an appetizer, speared with mini toothpicks. However, if you want to enjoy them as a complete meal, try pairing them with sides like steamed rice, rice noodles, steamed broccoli, or bok choy!
How long does this recipe last? Leftover Asian meatballs will stay fresh in an airtight container in the fridge for up to three to four days.
Can I freeze these saucy Asian meatballs? Yes, once cool, you can transfer leftovers to a freezer-safe container or sealable bag, and freeze them for three to four months. Thaw them in the fridge overnight when you’re ready to serve and warm them in 30-second intervals in the microwave.
Nutrition
Serving: 1serving, Calories: 46kcal, Carbohydrates: 3g, Protein: 4g, Fat: 2g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 1g, Cholesterol: 19mg, Sodium: 246mg, Potassium: 113mg, Fiber: 1g, Sugar: 1g, Vitamin A: 16IU, Vitamin C: 1mg, Calcium: 9mg, Iron: 1mg
7 Comments on “The Best Saucy Asian Meatballs Recipe”
These meatballs turned out great. I reduced the amount of soy sauce & chicken stock so it wouldn’t be too saucy. Really liked it wasn’t salty. Used ginger powder since kids aren’t fans of the real thing. This is going into my dinner rotation. Thanks for a great recipe.
So glad you enjoyed!
LOVE LOVE LOVE! These are so good! I had them with Korean rice cakes, peppers and spinach and it was delicious! Could also see these being great in a sandwich with bok choy and peppers, etc. The sauce is awesome 🙂
Wow! This recipe went straight to my printer to try in the next day or two. Looks great!
Meatballs were full of flavor. Very tender which is hard to get with meatballs. Loved it all!!
Do you give nutritional information on your recipes?
Just made these tonight. They were a delicious and new way to make a chicken meatball. I omitted the bread crumbs to lower the carbs and they still turned out really good. This will be a recipe that I add to the rotation of meal planning.