These Asian chicken meatballs are juicy, garlicky, and coated in a sticky sesame glaze. You get 25g of protein and only 1g of sugar per serving. Bake them or air fry them in under 30 minutes!
Sticky Asian Chicken Meatballs At A Glance
- ✅ Recipe Name: Asian Chicken Meatballs with Sticky Sesame Glaze (25g of Protein!)
- 🕒 Ready In: ~35 minutes
- 👪 Serves: 4 (18 to 22 meatballs)
- 🍽 Calories: ~263 per serving
- 💪 Protein: ~25g per serving
- 🥣 Main Ingredients: Ground chicken, egg, breadcrumbs, green onion, garlic, fresh ginger, low-sodium soy sauce, rice vinegar, honey, sesame oil, arrowroot starch
- 📖 Dietary Info: High-protein, dairy-free, gluten-free, meal prep friendly, no refined sugar
- ⭐ Best For: Weeknight dinners, meal prep lunches, or serving with toothpicks as an appetizer
SUMMARIZE & SAVE THIS CONTENT ON
Why You'll Love These Sesame Asian Chicken Meatballs
Making lighter versions of takeout food is basically my whole thing. I have done it with air fryer orange chicken, air fryer teriyaki chicken, and air fryer spring rolls. These meatballs are the same idea.
The glaze is where most of the work went. Many Asian meatball recipes call for a quarter cup of honey. Mine uses 2 teaspoons, with more garlic, fresh ginger, and rice vinegar doing the work instead.
I make a batch most weeks and eat them over brown rice with edamame, or with this spicy Asian cucumber salad, and they hold up well enough that I stopped bothering with anything fancier for lunches.
Jump to:
- Sticky Asian Chicken Meatballs At A Glance
- Why You'll Love These Sesame Asian Chicken Meatballs
- Are Asian Chicken Meatballs Healthy?
- Ingredients You'll Need
- Substitutions and Variations
- How to Make Asian Chicken Meatballs (Step-by-Step)
- Recipe Video
- Can You Air Fry Asian Chicken Meatballs?
- Top Tips from My Kitchen
- What to Serve with Asian Chicken Meatballs
- How to Meal Prep and Store
- Asian Chicken Meatballs FAQs
- More Asian Dinner Recipes
- 📖 Recipe
- 💬 Comments
Are Asian Chicken Meatballs Healthy?
Yes, these Asian chicken meatballs are healthy. One serving has 263 calories, 25 grams of protein, and 1 gram of sugar.
Most of the calories come from the chicken, not the glaze. That is the main difference between this version and most Asian meatball recipes, which use about a quarter cup of honey in the sauce and end up with about 10 to 19 grams of sugar per serving. Mine uses 2 teaspoons.
Soy sauce is the main source of sodium here at 539mg per serving. Use low-sodium soy sauce or coconut aminos if you are watching your sodium intake.
⭐️⭐️⭐️⭐️⭐️
Absolutely delicious!! My husband is gluten-free, and I didn't have any GF breadcrumbs, but I used 3 tablespoon 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!
- Melissa
Ingredients You'll Need
Asian chicken meatballs need two things: a ground chicken mixture with garlic, ginger, and green onion, and a sticky sesame glaze. Four ingredients show up in both, so the list is shorter than it looks.
For the chicken meatballs:
- Ground Chicken. I use 93% lean for the juiciest meatballs, though 99% works too since the egg keeps things moist. If you like cooking with ground poultry, my teriyaki chicken burgers use a similar flavor base.
- Egg. One large egg is enough. Ground chicken is wet to begin with, so adding more than that makes the mixture too loose to roll.
- Breadcrumbs. Regular, whole wheat, or gluten-free all work. A third of a cup is what keeps these from spreading flat on the pan.
- Green Onion. Use the white and light green parts, about 4 stalks, finely sliced.
- Garlic and Ginger. Grate both fresh. Jarred ginger goes muted once it bakes, and you lose the sharpness that makes these taste like takeout.
- Low-Sodium Soy Sauce. A tablespoon goes into the meat itself, seasoning the meatballs from the inside rather than relying on the glaze. Tamari if you need it gluten-free.
- Sesame Oil. Just a teaspoon in the meatballs. Any more and it turns bitter.
For the sticky sesame glaze:
- Low-Sodium Soy Sauce. The base of the glaze. Tamari works one-for-one.
- Rice Vinegar. Two teaspoons. Without the acid, the glaze tastes flat and one-note.
- Garlic and Ginger. Fresh here too. The glaze cooks for under three minutes, so there is not enough time for dried to soften.
- Honey. Just 2 teaspoons. That is what keeps the sugar at 1 gram per serving.
- Sesame Oil. A teaspoon at the end, off the heat.
- Arrowroot Starch. Thickens the glaze so it clings. Cornstarch or tapioca flour work the same way.
Scroll to recipe card for quantities!
Substitutions and Variations
- Make them gluten-free: Use gluten-free breadcrumbs and swap the soy sauce for tamari in both the meatballs and the glaze.
- Ground turkey: Works one-for-one. It is what I use in my teriyaki turkey meatballs.
- Sweetener: Maple syrup or coconut sugar in place of honey, same amount.
- Make them spicy: Add sriracha or chili crisp to the glaze.
How to Make Asian Chicken Meatballs (Step-by-Step)
Asian chicken meatballs come together in two parts: the meatballs bake at 400°F for 15 to 20 minutes while the sesame glaze simmers on the stove, then you toss the two together right before serving.
- Step 1: Make the meatball mixture. Add all the meatball ingredients to a large bowl and mix gently with your hands. Stop as soon as it comes together, since overmixing makes chicken meatballs tough.
- Step 2: Roll and bake. Form 18 to 22 meatballs, space them out on a parchment-lined sheet, and bake at 400°F for 15 to 20 minutes until they hit 165°F.
- Step 3: Simmer the glaze. Whisk all the glaze ingredients together cold, then pour into a saucepan over medium-low heat. Whisk for 2 to 3 minutes until thickened. Mixing it cold first is what keeps the arrowroot from clumping.
- Step 4: Toss to coat. Add the baked meatballs to the saucepan and stir gently until coated.
- Step 5: Serve. Spoon over brown or jasmine rice with edamame, then top with sesame seeds and sliced green onion.
Recipe Video
Can You Air Fry Asian Chicken Meatballs?
Yes. Air fry Asian chicken meatballs at 360°F for 8 to 10 minutes, until they reach 165°F internally.
- Preheat the basket and either grease it or line it with parchment.
- Space them out so the meatballs are not touching. Cook in two batches if your basket is small.
- Glaze after, not before. Toss the cooked meatballs into the saucepan as soon as they come out.
The air fryer is faster and gets you a browner outside. The oven is the better call when you are doubling the batch, since the whole tray fits at once.
Top Tips from My Kitchen
- Do not overmix. Mix with your hands and stop as soon as it comes together. Overworked ground chicken bakes up dense and rubbery.
- Whisk the glaze cold. Combine everything in the bowl before it goes near heat. Arrowroot clumps the second it hits a warm pan, and once it clumps, you cannot whisk it smooth again.
- Grate the ginger fresh. The glaze only simmers for 2 to 3 minutes, which is not enough time for dried ginger to soften and bloom.
What to Serve with Asian Chicken Meatballs
Serve Asian chicken meatballs over rice or noodles with a vegetable on the side, or on their own with toothpicks as an appetizer.
- Rice. Brown or jasmine is what I usually make. The glaze soaks in, and you get some in every bite.
- A crunchy salad. My Asian edamame crunch salad is my favorite for meal prep.
- Noodles. Toss them with lo mein, soba, or rice noodles for a closer takeout feel.
- Edamame. My default. Fast, and it adds a few more grams of protein to the plate.
- A roasted vegetable. I love these crispy air fryer green beans that air fry while the meatballs bake.
- As an appetizer. Skip the rice, add toothpicks, and put them out with extra sesame seeds and green onion
How to Meal Prep and Store
- Fridge: Store leftovers in an airtight container for up to 4 to 5 days.
- Freezer: Cool completely, then transfer to a freezer-safe bag. They keep for up to 3 months.
- Reheating from the fridge: Microwave or warm in a saucepan over low heat.
- Reheating from frozen: Thaw first, then warm in a saucepan over low heat.
For lunches, I portion the meatballs over rice with edamame or a roasted vegetable and keep the containers in the fridge for the week.
Asian Chicken Meatballs FAQs
Yes. Mix and roll them, then keep them covered in the fridge for up to 2 days before baking. The mixture rolls better cold anyway.
Yes. Heat a little oil in a skillet over medium and cook for about 12 minutes, turning so they brown on all sides. Check that they hit 165°F before glazing.
Yes! Use gluten-free breadcrumbs and tamari in place of the soy sauce in both the meatballs and the glaze.
Yes, one-for-one. I like 93% lean, but 99% works too since the egg keeps everything moist.
More Asian Dinner Recipes
If you loved these Asian chicken meatballs, here are a few more recipes to try next:
Did you make this recipe?
If you make this recipe, be sure to comment and rate it down below. Also, don't forget to tag me @healthfulblondie on Instagram and use the hashtag #healthfulblondie so I can see your delicious creation and share it with my followers!
📖 Recipe
Asian Chicken Meatballs
Video
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 if you are gluten-free
- 1 teaspoon sesame oil
- ½ teaspoon black pepper
Sticky Sesame Glaze:
- ¼ cup low-sodium soy sauce, or tamari if you are gluten-free
- 1 tablespoon cold water
- 2 to 3 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. Heat the oven to 400°F and line a baking tray with parchment paper.
- Mix the meatballs. Add all the meatball ingredients to a large mixing bowl. Gently mix with your hands until just combined. Do not overmix or the meatballs turn tough.
- Roll. Using a scoop or your hands, form 18 to 22 meatballs and space them evenly across the lined baking sheet.
- Bake. Bake for 15 to 20 minutes, until lightly browned and cooked through to an internal temperature of 165°F. See the notes below to air fry instead.
- Whisk the glaze cold. While the meatballs bake, whisk all the glaze ingredients together in a small bowl before heating. This keeps the arrowroot from clumping.
- Simmer the glaze. Pour into a small saucepan over medium-low heat and whisk constantly for 2 to 3 minutes, until thickened.
- Toss to coat. Transfer the baked meatballs into the saucepan and gently stir until every meatball is coated.
- Serve. Spoon over brown or jasmine rice with edamame or a roasted vegetable. Garnish with sesame seeds and thinly sliced green onion.
Notes
- Preheat the air fryer to 360°F and lightly grease the basket or line it with parchment.
- Space the meatballs out in the basket so they are not touching. Work in two batches if the basket is small.
- Air fry for 8 to 10 minutes, until they reach 165°F internally.
- Transfer the meatballs to the saucepan with the glaze and gently stir to coat.
Nutrition
Recipe tested and developed by Tati Chermayeff, creator of Healthful Blondie. A former Division I rower, Ironman triathlete, and recipe developer based in Austin, TX, Tati creates high-protein and healthy recipes that actually taste like the real thing.
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!!