Asian Style Chicken Meatballs

Asian Style Chicken Meatballs. Baked and tossed in a sweet and spicy Asian sauce. Serve as an appetizer or add rice to make it a meal.

Asian Style Chicken Meatballs

Who doesn’t love meatballs? They are easy to make, versatile and can be made in advance and frozen for quick weeknight meals.

These Asian Style Chicken Meatballs are smothered in a sweet and spicy Asian inspired sauce. The sauce is made up of of soy sauce, honey, sriracha, rice wine vinegar and sesame oil.

This is a perfect make ahead appetizer or dinner. Make the meatballs in advance and freeze any leftovers. Make the sauce when the meatballs are reheating in the oven and serve! How easy is that? You can also toss them in the sauce and throw in a crock pot to keep warm.

Serve as an appetizer or as a meal with some sticky white rice or vegetable fried rice. One of my favorite ways to serve these meatballs are as lettuce wraps with some julienne veggies. Delicious!


These saucy meatballs are sweet and spicy thanks to the honey and sriracha in the sauce. Serve any extra sauce in a ramekin for dipping.

Garnish with extra sesame seeds and fresh chopped parsley.

Asian inspired meatballs

To make the meatballs, combine ground turkey, bread crumbs, garlic, onion, egg, salt, pepper, and crushed red pepper. Mix until combined. Do not over mix.

If your not a fan of ground chicken you can always use pork, beef,  turkey or a combination of the three.

These juicy tender chicken meatballs are cooked only in the oven. No sauteing or deep frying here.

juicy chicken meatballs recipe

Bake in a 400 degree oven for 15-20 minutes until cooked through. Make sure to flip halfway throughout cooking.

Shape into 14 equal size meatballs. I have found that having slightly wet hands helps from sticking.

30 minute Asian style meatballs recipe

Tender chicken meatballs with an Asian twist. This quick meal can be on the table in less than 30 minutes!

Here are a few of my favorite meatball recipes:

Slow Cooker Buffalo Chicken Meatballs by Damn Delicious

Baked Chicken Parmesan Meatballs by Annie’s Eats

Asian Style Chicken Meatballs

5 from 5 votes
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4 (14 meatballs)
Asian Style Chicken Meatballs. Baked and tossed in a sweet and spicy Asian sauce. Serve as an appetizer or add rice to make it a meal.


Asian Style Meatballs

  • 16 ounces 1 pound ground chicken
  • 1/2 cup panko breadcrumbs
  • 2 garlic cloves minced
  • 2 tablespoons onion minced
  • 1 whole egg
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/8 teaspoon crushed red pepper flakes
  • 1 teaspoon parsley chopped
  • 1/2 tablespoon extra virgin olive oil

Sweet and Spicy Asian Sauce

  • 1 teaspoon olive oil
  • 1 garlic clove minced
  • 2 tablespoons soy sauce
  • 2 teaspoons honey
  • 1/4 teaspoon red pepper flakes
  • 1/4 teaspoon sesame seeds
  • 1 teaspoon sesame oil
  • 2 teaspoons sriracha
  • 1/2 teaspoon rice wine vinegar


Asian Style Chicken Meatballs

  1. Preheat oven to 400 degrees.
  2. In a large bowl add all of the meatball ingredients starting at the chicken and ending at the parsley. Mix to combine. Make sure not to over mix.
  3. Grease a baking sheet with oil.
  4. Portion out 14 meatballs. (Working with slightly wet hands helps the dough from sticking.)
  5. Place meatballs on the oiled baking sheet and cook for 15-20 minutes or until caramelized on the outside and cooked through. Make sure to flip half way through cooking.
  6. Take out of the oven and toss the cooked meatballs in the sweet and spicy Asian sauce.
  7. Garnish with extra parsley and sesame seeds. Serve immediately.
  8. Note: If you are freezing the meatballs do not toss with sauce until ready to serve.

Sweet and Spicy Asian Sauce

  1. Heat oil in a small saucepan over medium high heat. Add garlic and cook for one minute.
  2. Add soy sauce, honey, red pepper flakes, sesame seeds, sesame oil, sriracha and rice wine vinegar.
  3. Cook for 2-3 minutes until simmering. Take off the heat until ready to toss with meatballs.

Recipe Notes

Original recipe from Please do not publish my recipe or pictures without linking back to the original post. Thank you!


Leave a Comment


  • These look delicious! I am always searching for variations on meatballs. I have some ground turkey in the freezer, this is definitely going on the weekend menu 🙂 Thanks for the great idea!

  • Hi Kelley! 🙂

    These look and sound to die for. Can’t wait to make them! I love the honey, soy sauce, garlic, sesame pairing. And with fun little chicken meatballs… I’m stoked.

    And btw, your photos are really gorgeous. They make me want to reach into my screen and grab the food, pop it right into my mouth!

    Happy Thursday!


  • Jacki Peketz

    These are perfect for a grab and go lunch. I mean seriously, I do NOT prepare ahead of time for school and work and I leave early in the morning so I made like four batches of these and froze about half and I’ll just pop some in a small container and eat them in between classes. So perfect. I’m always looking for stuff like this and the flavor is phenomenal on these. Kudos girl!

  • Jessica

    I’m making these right now and a tip I think might help is to mix all of the sauce ingredients except the garlic before you start. This way, you’re not trying to measure and add things when the garlic is cooking for one minute. It will easily burn!

    Can’t wait to try these once they’re out of the oven!

  • Janice Kelly

    These sound fantastic. Can I make them in a slow cooker to take to a party?
    What adjustments do you suggest for this approach?
    Thank you Meatball Queen.

    • Hi Janice,

      Yes you can make these in the slow cooker they will not take long at all because they are chicken I would broil them and then cook in the slow cooker with the sauce on low for 1-2 hours.

      Thanks & Enjoy!


  • Tammy

    Oh my goodness…I made these for my husband last night. They were so delicious!!! I kicked them up even more with additional sriracha and red pepper since we like heat. I can’t wait to make them for our friends and family at the lake. We are always looking for new and tasty recipes. Thank you so much for posting!!!!

  • Beth

    This was delicious!! I changed a couple of things to make them “kid friendly”…
    For the meatballs
    I used scallions in place of regular onions and omitted red pepper flakes

    For the sauce
    I omitted hot sauce and red pepper flakes. I also doubled everything (it definitely would not have been enough sauce), and added about 1 tsp of corn starch to thicken it. I also did not toss the meatballs in the sauce but served it on the side.

    I made this with roasted broccoli (which takes the same amount of time as meatballs) and rice. My 10 year old ate it up!!! Thanks for the recipe. I will definitely make it again.