Saucy Asian Meatballs
Prep Time: 30 minutes mins
Cook Time: 30 minutes mins
Total Time: 1 hour hr
Looking for the perfect party appetizer? These saucy Asian meatballs are what you need! They're tender, juicy and smothered in the most delicious soy glaze.
Preheat the oven to 350 degrees. Gently spray an 8x8 baking dish with cooking spray. Set it aside.
In a large mixing bowl, combine ground chicken, egg, soy sauce, finely diced shallots, minced garlic, minced ginger, chopped chives, onion powder, and salt.
Once well blended, fold in the panko breadcrumbs and form the mixture into mini meatballs. I was able to get 30 mini meatballs.
Grab an 11-inch skillet and add 1 cup of vegetable oil. Heat the oil over medium heat.
Once the oil is hot, begin adding the mini meatballs. Turn frequently to prevent burning.
Once all sides are golden brown place the meatballs on a paper towel to absorb any excess oil.
Next, place the meatballs in the prepared baking dish. Cover them with foil and finish baking them in the oven.
I baked mine for 20-25 minutes or until the chicken is fully cooked through.
Prepare the Soy Glaze
Combine the low sodium soy sauce, chicken stock, rice vinegar, light brown sugar, sesame oil, and cornstarch in a mixing bowl. Whisk well.
In an 11-inch skillet, heat the avocado oil. Once hot add the minced ginger and garlic. Saute until fragrant.
Next, add the soy sauce mixture to the pan. Simmer over low heat whisking frequently until the sauce reaches your desired thickness.
Assemble the Dish
Remove the meatballs from the oven, place them in the pan with the soy glaze. Toss everything until well coated.
Top with extra chopped chives and sesame seeds.
Enjoy!
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