These Asian Style Chicken Meatballs are baked and tossed in a sweet and spicy Asian inspired sauce. You can serve these as an appetizer or with rice and veggies to make it a meal!

If you’re looking for more easy, asian inspired meals try my Vietnamese Meatballs and my Teriyaki Meatballs!

close up shot of asian chicken meatballs in white bowl with sesame seeds and green onions

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    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.

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

    If you’re not a fan of ground chicken you can always use ground pork, beef or turkey instead.

    chicken meatballs in bowl with sesame seeds and green onions

    What’s in these Asian Meatballs?

    For the Meatballs:

    • Ground Chicken: Ground chicken is low in fat and takes on the asian flavors of this recipe well. Feel free to substitute ground turkey, ground beef or ground pork in place of the chicken.
    • Panko Breadcrumbs: The breadcrumbs help the meatballs stick together and for added moisture. The juice from the meat will soak into the panko as it is being cooked and trap the juice inside the meatball.
    • Garlic & Onion: Flavor the meatballs. You can use either minced fresh garlic or add granulated garlic!
    • Egg: Is added as a binder to help the meatball stick together.
    • Seasonings: Salt & Pepper, Crushed Red Pepper Flakes & Parsley help to season the meatball throughout.

    For the Asian Sauce:

    • Soy Sauce: For umami and flavor. I recommend using low sodium soy sauce.
    • Honey: Honey will balance the umami and spicy flavors in the sauce.
    • Sesame Oil: I love the taste of sesame oil in this sauce. It has a nutty and toasty flavor.
    • Sriracha: Sriracha is great for spice. Add to taste in case you are sensitive to spice.
    • Rice Wine Vinegar: Acid in the rice wine vinegar will balance out the taste of the sauce.

    How to Make Asian Style Chicken Meatballs

    For the Meatballs:

    • Mix ingredients: In a large bowl add ground chicken, breadcrumbs, garlic, onion, egg, salt, pepper, crushed red pepper and parsley. Using your hands mix to combine.
    ground chicken, parsley, breadcrumbs, egg and onion in large white bowl
    • Portion out 14 meatballs: (Working with slightly wet hands helps the dough from sticking.) You can make smaller meatballs if these are going to be for appetizers.
    uncooked meatballs on baking sheet
    • Bake: Place meatballs on the prepared 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.
    cooked chicken meatballs on baking sheet lined with nonstick shipmate
    • Take out of the oven: Toss the cooked meatballs in the sweet and spicy Asian sauce. Note: If you are freezing the meatballs do not toss with sauce until ready to serve.
    • Garnish & Serve: Top with extra parsley and sesame seeds. Serve immediately.
    chicken meatballs tossed in asian sauce in a white bowl

    For the Sauce:

    • Saute the garlic: Heat the oil in a saucepan, add garlic and cook for one minute.
    • Add the remaining ingredients: Add the soy sauce, honey, red pepper flakes, sesame seeds, sesame oil, sriracha and rice wine vinegar. Cook for about 2-3 minutes while simmering.
    asian sauce in small pot with silver spoon
    • Serve: Take off heat and toss the meatballs into the sauce.

    Can you freeze these meatballs?

    Yep! Place the cooked meatballs in an airtight container in the freezer for up to 3 to 4 months. Once you are ready to eat them, thaw in the fridge and reheat in a low oven or in the microwave. Then, toss with freshly made sauce.

    Tips for the Best Chicken Meatballs

    • Don’t over handle your meatball mixture. This includes when you mix it and when you are rolling the meat into balls. Be gentle and try not to over work it or else the meatballs could become tough.
    • Baking your meatballs will result in an evenly cooked meatball. If you like them crunchier on the outside, you can broil them right at the end for a minute or so. Plus, baking them is less messy and so much healthier than frying them!

    What to serve with Asian Chicken Meatballs

    close up shot of author getting meatballs with a fork

    More Asian Inspired Recipes to Try

    Asian Style Chicken Meatballs

    5 from 6 votes
    Rate Print
    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.
    Servings: 4 (14 meatballs)
    Prep Time: 10 minutes
    Cook Time: 20 minutes
    Total Time: 30 minutes

    Ingredients 

    Asian Style Meatballs

    Sweet and Spicy Asian Sauce

    For serving

    • sesame seeds
    • crushed red pepper flakes or extra sriracha
    • green onions, sliced

    Instructions 

    Asian Style Chicken Meatballs

    • Preheat oven to 400 degrees. Line a baking sheet with parchment paper greased with oil or a nonstick slipmat.
    • 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.
    • Portion out 14 meatballs. (Working with slightly wet hands helps the dough from sticking.)
    • Place meatballs on the prepared 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.
    • Take out of the oven and toss the cooked meatballs in the sweet and spicy Asian sauce.
      Garnish with extra parsley and sesame seeds. Serve immediately.

    Sweet and Spicy Asian Sauce

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

    Notes

    Note: If you are freezing the meatballs do not toss with sauce until ready to serve.

    Nutrition Information

    Calories: 263.81kcalCarbohydrates: 10.32gProtein: 23.38gFat: 14.51gSaturated Fat: 3.58gCholesterol: 138.44mgSodium: 770.74mgPotassium: 640.9mgFiber: 0.5gSugar: 3.81gVitamin A: 115IUVitamin C: 2.57mgCalcium: 29.41mgIron: 1.7mg

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