The Best Saucy Asian Meatballs Recipe

5 from 4 votes

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!

Prep Time30

Cook Time30

Total Time1

Course: Appetizer

Cuisine: American

Servings: meatballs

Calories: 46kcal

Author: Sarah Thomas-Drawbaugh

Equipment

1 8x8 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 8x8 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.

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