These Asian chicken meatballs are sweet, savory, and so delicious! They're made with ground chicken, garlic, ginger, and tossed in a homemade sesame-soy glaze. A quick and healthy weeknight dinner you can bake or air fry!
I love taking classic comfort food and making it a little healthier, and these Asian chicken meatballs are the perfect example. They've got all the sticky, savory flavor you'd expect—just made with better-for-you ingredients!
So if you loved my healthy teriyaki turkey meatballs and this air fryer orange chicken, you'll love these meatballs.
They're super juicy, full of gingery, garlicky flavor, and coated in the most delicious sesame-soy glaze. You'd never guess they're a lightened-up version!
Plus, they're so easy to make. The ingredient list is simple, they're ready in under 30 minutes, and you can bake or air fry them. I love meal prepping a batch for the week—they're great for lunch or dinner, and even picky eaters love them!
Why you'll love this recipe:
- Quick and easy: These Asian chicken meatballs come together in just 25 minutes, making them the perfect go-to for busy weeknights.
- Healthier twist on a takeout favorite: They're made with simple, wholesome ingredients that taste comforting and satisfying.
- Meal prep friendly: This is one of my favorite recipes to make and store for lunches. You can even freeze them for quick dinners.
- Bake or air fry: Two easy cooking options that keep things light and mess-free.
The Ingredients
The Chicken Meatballs:
- Ground Chicken. I recommend using 93% lean ground chicken for the juiciest meatballs. It's also a great source of lean protein.
- Egg. Helps bind everything together and adds moisture to keep the meatballs tender and juicy.
- Breadcrumbs. You can use regular, whole wheat, or gluten-free—whatever you have on hand. They help give the meatballs structure.
- Green Onions. Use both the white and light green parts for the best flavor boost.
- Garlic & Ginger. Freshly grated is best. They add tons of bold, savory flavor to the meatballs.
Sticky Sesame Glaze:
- Soy Sauce. The base of our sticky glaze. I like using low-sodium soy sauce, but tamari works great if you're gluten-free.
- Rice Vinegar. Adds a subtle tang and balances out the sweetness of the glaze.
- Garlic & Ginger. Key for that classic Asian-inspired flavor in the sauce, too.
- Honey. Just 1 to 2 teaspoons is all you need to naturally sweeten the glaze—no refined sugar here!
- Sesame Oil. This is the secret to that rich, toasty flavor. A little goes a long way.
- Arrowroot Starch. Thickens the glaze and makes it sticky. You can swap in cornstarch or tapioca flour if needed.
How to make Asian chicken meatballs
Preheat the oven to 400°F and line a baking sheet with parchment paper.
Step One: Add the ground chicken to a bowl with all the other ingredients and mix gently.
Step Two: Form 18-22 meatballs and place them on the tray. Bake for 15 - 20 minutes or until the meatballs are slightly browned on the outside and cooked through.
Step Three: While baking, whisk the glaze ingredients together and simmer in a saucepan until thickened.
Step Four: Once the meatballs are done, toss them in the glaze to coat.
Air Fryer Method
- Preheat your air fryer to 360°F, grease the basket, or use parchment paper.
- Place the meatballs in the basket, making sure they're not overlapping. Cook in batches if needed.
- Air fry for 8–10 minutes, until they reach 165°F internally.
- Toss the cooked meatballs in the sticky sesame glaze.
Top tips
- Don't Overmix the Chicken Mixture: Gently mix everything to keep the meatballs light and tender. Overmixing can make them tough.
- Use Fresh Ginger and Garlic: Freshly grated ginger and minced garlic give the best flavor to both the meatballs and the glaze.
- Whisk the Glaze Ingredients First: This is my #1 tip! Whisk everything together before heating. It helps the glaze stay smooth and sticky, and prevents clumps from forming when the arrowroot powder hits the heat.
Equipment
- Rimmed Baking Tray
- Parchment Paper
- Sauce Pan
- Tongs & Whisk
- Cutting Board & Knife
- Mixing Bowl
- Measuring Cups
Substituions & Variations
- Make it Gluten-Free: Simply use gluten-free bread crumbs and Tamari instead of soy sauce.
- Protein Options: Use ground turkey or lean beef for a different protein option.
- Honey: Maple syrup, coconut sugar, or light brown sugar make great alternatives to honey.
- Soy Sauce: Use tamari for a gluten-free option, or coconut aminos for paleo-friendly.
- Arrowroot Starch: Tapioca flour or cornstarch also work as substitutes.
- Fresh Ginger: Freshly grated ginger adds the best flavor, but you can substitute 1 teaspoon of ground ginger.
- Rice Vinegar: White wine vinegar is a perfect one-to-one substitute for rice vinegar.
- Green Onion: Yellow onion works in a pinch, but for an authentic Asian flavor, green onions are the way to go.
- Sesame Oil: You can also use toasted sesame oil for added richness.
- Fresh Garlic: Freshly minced garlic is best, but you can use garlic powder. Add at least one teaspoon to both the meatballs and the sauce.
Storage & Meal Prep
Storing: Store leftovers in an airtight container in the fridge for up to 4–5 days.
Freezing: Let your Asian chicken meatballs cool to room temperature, then transfer them to a freezer-safe bag. Freeze for up to 3 months. See below for reheating instructions.
Reheating: To reheat from frozen, thaw and warm in a sauce pot over low heat. You can microwave them from the fridge or use the sauce pot method.
Frequently Asked Questions
Absolutely! Ground turkey is a great substitute if you don't have ground chicken. For the juiciest meatballs, use 93% lean ground turkey, but 99% lean will work too.
Yes! These Asian chicken meatballs are 100% gluten-free if you use gluten-free breadcrumbs and swap the soy sauce for Tamari or coconut aminos.
Yes, you can air fry these meatballs instead of baking them! I've included air fryer instructions in the recipe card notes at the bottom of this post.
Of course! To pan-fry, heat 1–2 tablespoons of olive oil in a skillet over medium heat. Once heated, add the meatballs and sear for 2–3 minutes on one side. Flip and sear for another 2–3 minutes, then cover with a lid and cook for an additional 2 minutes until the internal temperature reaches 165°F.
These meatballs pair great with steamed rice, quinoa, or even a fresh salad. For a full meal, serve them alongside roasted veggies or a simple stir-fry.
More Asian dinner recipes!
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Remember to leave a review and let me know how it turned out! Also, tag me @healthfulblondie on Instagram with #healthfulblondie. I love seeing and sharing your creations!
📖 Recipe
Asian Chicken Meatballs
Ingredients
Chicken Meatballs:
- 1 pound ground chicken, I love 93% lean
- 1 large egg
- ⅓ cup breadcrumbs, gluten-free if needed
- ¼ cup green onion (white and light green parts), finely sliced (about 4 stalks)
- 2 large garlic cloves, minced
- 1 tablespoon low-sodium soy sauce, or Tamari
- 1 teaspoon seasame oil
- ½ teaspoon black pepper
Sticky Sesame Glaze:
- ¼ cup low-sodium soy sauce, or Tamari
- 1 tablespoon cold water
- 2 teaspoon rice vinegar
- 1 - 2 large garlic cloves, minced
- 1 teaspoon freshly grated ginger
- 1 - 2 teaspoon honey
- 1 teaspoon sesame oil
- 1 teaspoon arrowroot starch, or cornstarch or tapioca flour
Instructions
- Preheat the oven to 400°F and line a baking tray with parchment paper.
- Add all the meatball ingredients to a large mixing bowl. Gently mix with your hands to fully combine.
- Using a scooper or your hands, create 18 - 22 meatballs and evenly space them across the lined baking sheet.
- Bake for 15 - 20 minutes or until the meatballs are slightly browned on the outside and cooked through. They are done once they reach an internal temperature of 165°F. Read instrucitons in the notes section below on how to air fry.
- Meanwhile, while the meatballs are baking, whisk together the glaze ingredients in a small bowl. Heat a small saucepan over medium-low heat and add sesame glaze sauce. Simmer for 2 to 3 minutes, making sure to continually whisk until the sauce has thickened.
- Once the meatballs are done, carefully transfer them to the pot with the sticky sesame glaze and gently mix to coat all meatballs. Depending on the size of your saucepan, you can also do this in a mixing bowl.
- Serve on a bed of brown or jasmine rice with your favorite roasted vegetable or edamame. Garnish with sesame seeds and thinly sliced green onion. Enjoy!
Notes
- Preheat your air fryer to 360°F and lightly grease the basket with cooking spray or use parchment paper.
- Once the air fryer is heated, evenly space the meatballs in the basket. Make sure they are spaced out and NOT overlapping. If your air fryer basket is too small, do this in two batches.
- Air fry for 8 – 10 minutes or until fully cooked (165°F internal temperature).
- Once the meatballs are done, carefully transfer them to the pot with the sticky sesame glaze and gently mix to coat all meatballs. Depending on the size of your saucepan, you can also do this in a mixing bowl.
Nutrition
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Melissa says
Absolutely delicious!! My husband is gluten free and I didn't have any GF breadcrumbs, but I used 3 tbsp of coconut flour instead and it worked great. I've been making another Asian meatball recipe for years but definitely have to add this one to the rotation!
Tati Chermayeff says
Hi Melissa - so happy to hear that!! Thank you so much for leaving such a kind review. I love this recipe too!
Emily says
I loved this recipe it was so easy to make and tasted so nice!!
Tati Chermayeff says
So happy to hear that Emily!!