Irresistible Asian Chicken Meatballs (Printable Version)
# What You'll Need:
→ Meatball Mixture
01 -
500 g ground chicken
02 -
60 g panko breadcrumbs
03 -
1 large egg
04 -
2 green onions, finely sliced
05 -
2 cloves garlic, minced
06 -
1 tablespoon fresh ginger, grated
07 -
1 teaspoon sesame oil
08 -
1/2 teaspoon salt
09 -
1/4 teaspoon ground black pepper
→ Glaze
10 -
60 ml soy sauce
11 -
2 tablespoons honey
12 -
2 tablespoons rice vinegar
13 -
2 teaspoons sriracha sauce
14 -
1 teaspoon sesame oil
15 -
2 teaspoons cornstarch
16 -
2 teaspoons water
→ Garnish
17 -
2 green onions, thinly sliced
18 -
1 tablespoon sesame seeds
# Step-by-Step Directions:
01 -
Preheat the oven to 200°C. In a large mixing bowl, combine ground chicken, panko breadcrumbs, egg, green onions, garlic, ginger, sesame oil, salt, and black pepper. Mix until evenly incorporated, taking care not to overwork the mixture.
02 -
Using damp hands or a large cookie scoop, portion the mixture into 3 cm diameter meatballs and arrange them on a parchment-lined baking sheet, ensuring even spacing for uniform cooking.
03 -
Bake the meatballs in the preheated oven for 15 minutes or until the centres are fully cooked and golden around the edges.
04 -
While the meatballs bake, whisk together soy sauce, honey, rice vinegar, sriracha, and sesame oil in a small saucepan over medium heat. Separately, combine cornstarch with water in a small bowl to create a slurry.
05 -
Once the glaze begins to simmer, whisk in the cornstarch slurry. Continue cooking, stirring constantly, until the sauce thickens and becomes glossy, about 2–3 minutes. Remove from heat.
06 -
Transfer the cooked meatballs to the saucepan with the glaze. Gently toss until all meatballs are thoroughly coated in the sauce.
07 -
Arrange glazed meatballs on a serving platter. Garnish with additional sliced green onions and sesame seeds before serving. Serve hot as an appetizer or with steamed rice as a main dish.
# Helpful Notes:
01 -
For even cooking, use a cookie scoop to create meatballs of the same size. Meatballs can be prepared ahead, refrigerated uncooked up to 48 hours, or frozen after baking for convenient meals later.
02 -
Adjust sriracha and honey in the glaze to taste for preferred spice or sweetness levels. Substitute ground turkey for chicken if desired.
03 -
To cook in an air fryer, arrange meatballs in a single layer at 200°C for 10 minutes until golden and crisp.