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These sweet and savory Asian chicken meatballs make every dinner a little more fun. Juicy and infused with garlic and fresh ginger, each bite is tossed in a glossy honey soy glaze. My kids cannot get enough when these appear for dinner, especially as the sauce clings to every piece. Whether you serve them for a quick weeknight meal or as a party-ready appetizer, they always disappear first.
I first made these for an after-school gathering and loved how fast they were gone. Now we double the recipe and save extras for weekday lunches.
Ingredients
- Ground chicken: brings a mild base flavor and absorbs all the seasoning well Use ground turkey as a lighter option
- Panko breadcrumbs: provide that soft yet structured texture Choose a Japanese brand for the crispiest bite
- Egg: acts as the essential binder for meatballs that hold together every time
- Fresh ginger: makes these meatballs come alive Opt for firm unwrinkled ginger roots for the brightest flavor
- Sesame oil: deepens the aroma Toasted varieties deliver an even richer note Look for dark bottles and strong scent
- Soy sauce: balances salt and umami Choose low sodium or tamari if you prefer gluten free
- Rice vinegar: gives a subtle tang Choose unseasoned rice vinegar for pure flavor
- Sriracha: brings heat You can add more or less for your preferred spice level Try to find one where chili is the first ingredient
- Honey: sweetens and creates a glossy finish Use local honey for the best floral taste
- Cornstarch: is the secret to your glossy thick sauce Look for a fine grit and keep it in a dry container
- Garlic: adds its sharp signature flavor Use fresh cloves for robust results
- Green onions and sesame seeds: garnish and boost the final aroma Look for firm greens and whole sesame seeds for toasting
Step-by-Step Instructions
- Prepare the Meatball Base:
- Combine ground chicken panko breadcrumbs egg grated ginger minced garlic sliced green onion soy sauce and a splash of sesame oil in a large bowl Mix by hand until even and sticky This mix should hold its shape and smell fragrant already
- Shape the Meatballs:
- Use a large cookie scoop or your hands to create even balls Place on a parchment lined baking sheet with enough room between each one Uniform sizes ensure even baking
- Bake Until Golden:
- Bake in a preheated oven at 400 degrees for about 15 minutes Meatballs should be firm with a light golden color and juices running clear
- Make the Sauce:
- In a small saucepan whisk together soy sauce honey rice vinegar sriracha sesame oil and minced garlic Bring to a gentle simmer Meanwhile mix cornstarch with a little water to form a slurry and pour into the sauce Cook until thick and glossy about 2 minutes
- Coat the Meatballs:
- Add baked meatballs to the hot sauce Toss gently with a spatula until each one is coated and shiny
- Serve and Garnish:
- Transfer to a serving platter Sprinkle generously with sliced green onions and toasted sesame seeds Serve right away to enjoy the stickiness at its best
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Fresh ginger is my favorite part of this dish The brightness lifts the whole flavor and every time I grate that chunk I remember my mom showing me how much difference it made My family cannot wait for these meatballs especially with extra sauce on the side
Storage Tips
Store cooked meatballs in an airtight container in the fridge for up to four days They also freeze well Cool completely and freeze on a baking sheet before transferring to bags That way you can grab just a few at a time Reheat gently in the oven or toss in the microwave and glaze with fresh sauce if you like
Ingredient Substitutions
Ground turkey stands in well for chicken for a lighter flavor If you want vegetarian try soft tofu and finely diced mushrooms Panko can be swapped with gluten free breadcrumbs or finely crushed rice cakes You can adjust the amount of sriracha and honey plus replace soy sauce with tamari or coconut aminos as needed
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Serving Suggestions
Serve meatballs with jasmine rice steamed broccoli or over stir fried noodles For party appetizers stick each with a toothpick and keep warm in a slow cooker For lunch tuck leftovers into lettuce wraps with crunchy slaw These always make a great centerpiece for a casual potluck or family get together
A Bit of Cultural Context
These meatballs are a modern spin on classic Asian flavors combining Chinese style sauces with Japanese panko influences The honey soy glaze draws inspiration from teriyaki and other pan Asian sauces making it approachable for all ages While not traditional these meatballs honor the way families love sharing bite sized foods around the table
Commonly Asked Questions
- → What gives these meatballs their unique flavor?
Fresh ginger, garlic, soy sauce, and honey create a balanced, sweet-savory taste that's distinctly Asian-inspired.
- → Can I use ground turkey instead of chicken?
Yes, ground turkey works well as a substitute, though it may slightly alter the texture and flavor.
- → How can I make the sauce spicier?
Increase the amount of sriracha in the glaze or add a sprinkle of crushed red pepper flakes before serving.
- → What are some serving suggestions?
Serve over steamed rice, noodles, or in lettuce wraps with fresh veggies or a crisp slaw.
- → Can these meatballs be made ahead of time?
Uncooked meatballs can be prepped up to 48 hours in advance or frozen after cooking for up to three months.
- → How do I reheat frozen meatballs?
Bake frozen meatballs at 400°F for 10 minutes or heat in the microwave, then toss in freshly made glaze.