Description
These Asian Chicken Meatballs are a quick and flavorful appetizer or main dish, featuring ground chicken mixed with fresh aromatics and coated in a sweet and savory honey soy glaze. Baked to perfection, they offer a deliciously moist texture with a sticky glaze that pairs perfectly with rice or steamed vegetables.
Ingredients
Scale
For the Meatballs:
- 1 pound ground chicken
- ½ cup breadcrumbs
- 4 green onions, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon minced fresh ginger
- 1 large egg
- 2 teaspoons sesame oil
- 1 tablespoon soy sauce
- ¼ teaspoon kosher salt
For the Glaze:
- â…“ cup low-sodium soy sauce
- 1 tablespoon rice vinegar
- 1 clove garlic, grated or minced
- ¼ cup honey
- 1 teaspoon sesame oil
- 2 teaspoons cornstarch
- 2 teaspoons water
Instructions
- Preheat Oven and Make Meatballs: Preheat your oven to 425°F (220°C). In a large bowl, combine ground chicken, breadcrumbs, green onions, minced garlic, ginger, egg, sesame oil, soy sauce, and kosher salt. Mix thoroughly until all ingredients are evenly incorporated.
- Shape Meatballs: Form the mixture into 24 to 30 evenly sized meatballs. Arrange them on a baking sheet lined with parchment paper, leaving space between each so they cook evenly.
- Bake Meatballs: Place the baking sheet in the preheated oven and bake the meatballs for 15 to 20 minutes, or until they are browned and cooked through. Ensure the internal temperature reaches 165°F (74°C) for safe consumption.
- Prepare the Glaze: While the meatballs bake, combine low-sodium soy sauce, rice vinegar, grated garlic, honey, and sesame oil in a small saucepan. Bring the mixture to a boil over medium heat, then whisk in the cornstarch mixture (cornstarch dissolved in water). Continue whisking until the glaze thickens, then reduce the heat and simmer gently, stirring occasionally.
- Glaze and Serve: Once the meatballs are cooked, remove them from the oven and pour the warm glaze over them. Toss gently to coat each meatball evenly. Serve the glazed meatballs hot, either as an appetizer or alongside cooked rice and vegetables for a complete meal.
Notes
- For best results, use low-sodium soy sauce to control the saltiness of the dish.
- Breadcrumbs can be substituted with panko for a lighter texture.
- These meatballs can be made ahead and refrigerated, then reheated with additional glaze.
- If you prefer a thicker glaze, you can add a little more cornstarch slurry, but do it gradually to avoid clumping.
- Ensure the meatballs reach the recommended internal temperature for food safety.
- Feel free to garnish with additional chopped green onions or sesame seeds before serving.
