Asian Chicken Meatballs with Sticky Sauce
These Asian chicken meatballs are the kind of weeknight dinner that fills the kitchen with incredible aromas, comes together with minimal effort, and has everyone asking for seconds. Tender, juicy, and coated in a sticky Asian sauce that perfectly balances sweet, savory, and just the right amount of heat, they're ready in just 30 minutes, making them an easy dinner that's perfect for busy weeknights.
Servings: 4 servings
Ingredients
Asian Chicken Meatballs
- 1 pound ground chicken, I prefer the 92% lean variety
- 1 large egg
- ⅓ cup panko crumbs
- 1 clove garlic, grated
- 1 tablespoon fresh ginger, grated
- 1 teaspoon sesame oil
Sticky Asian Sauce
- ⅓ cup soy sauce
- 1 clove garlic, grated
- 1 teaspoon fresh ginger, grated
- 1 teaspoon sesame oil
- 3 tablespoons honey
- 2 tablespoons rice vinegar
- 1 teaspoon cornstarch
- 1 teaspoon Sriracha
Instructions
- Preheat oven to 375℉. Line a baking sheet with parchment paper.
- In a mixing bowl add the ground chicken, egg, panko crumbs, garlic, ginger, and sesame oil. Use your hands to work the ingredients into the meat. Do not over mix or the meatballs will become tough. Shape into 15-16 uniform sized meatballs and place on the lined tray.
- Bake the meatballs for 16-20 minutes or until a meat thermometer reads 165℉.
- While the meatballs are baking make the Sticky Asian Sauce. Add the soy, garlic, ginger, sesame oil, honey, vinegar, cornstarch and Sriracha to a small sauce pan. Make sure to whisk thoroughly to dissolve the cornstarch before turning on the heat. Once dissolved, turn the heat to medium and continue to whisk until the sauce begins to bubble and thicken (this should take just a few minutes). Turn the heat off and set the pan aside.
- Once the meatballs are cooled add to the saucepan and use a spoon to coat all of the meatballs. Serve immediately with rice or cauliflower rice, broccoli or other steamed veggies.