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! 

Saucy Asian Meatballs- Healthyish Foods

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. 
Saucy Asian Meatballs- Healthyish Foods

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! 
Saucy Asian Meatballs- Healthyish Foods

How to Make This Saucy Asian Meatballs Recipe

Prepare the Asian Meatballs

  1. 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. 
  2. 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. 
  3. Shape the meat mixture. Portion the meatball mixture into 30 equal-sized balls, rolling them between your palms. 
  4. 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. 
  5. Bake. Transfer the meatballs to the prepared baking dish, cover them with foil, and bake until the chicken cooks through. 

Make the Sauce

  1. 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. 
  2. 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. 
  3. 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 

  1. Toss. Transfer the baked meatballs to the pan with the soy sauce glaze. Toss to combine and coat. 
  2. 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. 

Saucy Asian Meatballs- Healthyish Foods

The Best Saucy Asian Meatballs Recipe

Author: Sarah Thomas-Drawbaugh
Yield: 30 meatballs
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
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!
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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
Course: Appetizer
Cuisine: American
Calories: 46
Author: Sarah Thomas-Drawbaugh