Asian Chicken Meatballs: 7 Flavorful Easy Bites
Tender ground chicken meatballs seasoned with ginger, garlic, and soy sauce, baked until juicy and coated in a glossy savory glaze.
Ingredients
1 pound ground chicken
2 cloves garlic minced
1 tablespoon fresh ginger grated
3 green onions finely chopped
2 tablespoons low sodium soy sauce
1 teaspoon sesame oil
1 large egg
1 half cup panko breadcrumbs
For the glaze:
1 quarter cup low sodium soy sauce
2 tablespoons honey
1 tablespoon rice vinegar
1 half cup water
1 tablespoon cornstarch mixed with 2 tablespoons cold water
Instructions
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Preheat oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper.
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In a bowl combine ground chicken, garlic, ginger, green onions, soy sauce, sesame oil, egg, and panko.
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Mix gently until just combined.
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Form mixture into evenly sized meatballs and place on the baking sheet.
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Bake for 18 to 22 minutes until internal temperature reaches 165 degrees Fahrenheit.
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In a saucepan combine soy sauce, honey, rice vinegar, and water and bring to a simmer.
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Stir in cornstarch slurry and cook until thickened.
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Add cooked meatballs to the glaze and toss gently to coat.
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Serve warm garnished with extra green onions if desired.
Notes
Avoid overmixing to keep the meatballs tender. Space them evenly on the baking sheet for proper browning. Adjust sweetness or saltiness in the glaze to taste.