Asian Chicken Meatballs

These sticky Asian chicken meatballs are sesame-glazed, moist, and super flavorful. The perfect easy and healthy under-30-minute weeknight dinner with the option to air fry or oven-bake!

5 from 11 votes

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Prep Time 5

Cook Time 20

Total Time 25

Serving servings

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 tbsp low-sodium soy sauce, or Tamari
1 tsp seasame oil
½ tsp black pepper

Sticky Sesame Glaze:

¼ cup low-sodium soy sauce, or Tamari
1 tbsp cold water
2 tsp rice vinegar
1 - 2 large garlic cloves, minced
1 tsp freshly grated ginger
1 - 2 tsp honey
1 tsp sesame oil
1 tsp 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

Ground Chicken: You can also use ground turkey. I love 93% lean, but 99% lean works too.

Honey: Substitute honey for maple syrup, coconut sugar, or light brown sugar.

Fresh Ginger: Flavor-wise, freshly grated ginger is the best option. However, you can try using 1 teaspoon of ground ginger.

Rice Vinegar: Substitute rice vinegar one-for-one with white wine vinegar.

Fresh Garlic: I love freshly minced garlic, but you can also use garlic powder. For the meatballs and sauce, add at least 1 teaspoon to each.

How to Air Fry:

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.

Storing: Store leftover meatballs in an airtight container in the refrigerator for up to 4 – 5 days

Freezing: For best results, let your Asian chicken meatballs cool to room temperature, then add them to a freezer-safe bag and freeze for up to 3 months. Read below to learn how to reheat them.

Reheating: If reheating from frozen, thaw and warm them in a sauce pot on the stove over low heat. If reheating from the fridge, use the microwave or sauce pot method.

Nutrition

Course Dinner, Lunch

Cuisine Asian

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