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Baked chicken meatballs coated in sesame soy sauce on platter.
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Asian Chicken Meatballs

These Asian Chicken Meatballs are juicy, flavorful, and coated in a sweet and savory sauce. Perfect for party appetizers or weeknight dinners!
Course Appetizer, Main Course, Side Dish
Cuisine American, Asian
Diet Low Calorie
Prep Time 10 minutes
Cook Time 17 minutes
Total Time 27 minutes
Servings 20 meatballs
Calories 357kcal
Author Karly Campbell

Ingredients

For the meatballs:

  • 1 pound lean ground chicken
  • 3 scallions chopped
  • 1 large egg
  • 1/2 cup panko bread crumbs
  • 1/4 cup chopped cilantro
  • 1 tablespoon sesame oil
  • 1 tablespoon reduced sodium soy sauce
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 3/4 teaspoon salt
  • 1/4 teaspoon dried ginger
  • Sesame seeds and scallions for garnish

For the sauce:

  • 3 tablespoon reduced sodium soy sauce
  • 1/2 teaspoon cornstarch
  • 4 tablespoons honey
  • 2 tablespoons rice wine vinegar
  • 1 tablespoon sesame oil
  • 1/2 teaspoon cornstarch
  • 1 clove garlic finely minced
  • 1/4 teaspoon red pepper flakes more or less to taste

Instructions

To make the meatballs:

  • Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
  • Add all of the ingredients aside from the sesame seeds to a mixing bowl and use a wooden spoon (or your hands!) to mix everything together nicely.
  • Use a medium cookie scoop to portion into 20 balls and then use your hands to roll them into a smooth ball.
  • Arrange the meatballs on the baking sheet and bake for 12 minutes or until the internal temperature is 165 degrees.
  • Once cooked through, toss the meatballs in the sauce to coat. Sprinkle with sesame seeds and extra scallions before serving. Alternately, use the sauce as a dip for the meatballs.

To make the sauce:

  • Add the soy sauce and cornstarch to a small sauce pan and whisk until smooth and combined. Add the remaining ingredients to the pan and stir well. Bring to a boil, stirring often. Reduce to a simmer and cook for 5 minutes, stirring often to ensure the sauce doesn’t burn. Remove from the heat and let cool while the meatballs finish baking. The sauce will thicken a bit as it cools.

Notes

If you’re not a fan of cilantro, feel free to swap for parsley or leave it out altogether.
Using reduced sodium soy sauce ensures you don’t end up with an overly salty meal. It’s worth keeping a bottle in your fridge!
If you want extra heat, add in extra red pepper flakes or a squirt of sriracha.
We like to serve these with rice and steamed green beans or stir fry veggies.

Nutrition

Serving: 5meatballs | Calories: 357kcal | Carbohydrates: 26g | Protein: 24g | Fat: 18g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 144mg | Sodium: 1159mg | Potassium: 742mg | Fiber: 1g | Sugar: 18g | Vitamin A: 262IU | Vitamin C: 2mg | Calcium: 46mg | Iron: 2mg