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Sweet and savory Asian chicken meatballs are a crowd-pleasing family favorite that works just as well for weeknight dinners as it does for parties. Tender meatballs infused with fresh ginger and garlic are baked until juicy, then coated in a sticky honey soy glaze that wins over everyone at the table.
I first made these on a chilly weeknight when we needed some comfort and a little excitement at dinnertime. Now they have become our request meal for birthdays and cozy gatherings.
Ingredients
- Ground chicken: Look for chicken with a little bit of fat for tenderness Too lean and you risk dry meatballs
- Panko breadcrumbs: These make the meatballs extra light and crispy around the edges
- Egg: Essential for binding so nothing falls apart during baking Always use fresh eggs for best texture
- Fresh ginger: Brings a bold warm note to the meatballs Grate it finely so it blends smoothly
- Garlic: Use fresh if possible for the sharpest flavor
- Sesame oil: Toasted works best for a nutty rich finish
- Soy sauce: Go for low sodium so you control the saltiness Tamari or coconut aminos work well for gluten-free needs
- Rice vinegar: Offers bright slightly sweet acidity Plain white vinegar can be a backup
- Honey: Goes into the glaze for sticky sweetness
- Sriracha: Adds a kick but stays family friendly Adjust up or down to fit your spice tolerance
- Cornstarch and water: Mixed to thicken the glaze Look for a smooth glossy slurry before adding
- Green onions and sesame seeds: Used for garnish and a fresh crunch Snip onions just before serving
Step-by-Step Instructions
- Mix the Meatball Ingredients:
- Combine all the meatball ingredients in a large mixing bowl Make sure to gently mix until just combined Over mixing can make the meatballs tough
- Shape the Meatballs:
- Scoop the mixture into even portions using a large cookie scoop or oiled hands Aim for uniform balls about one and a half inches wide so they cook evenly without drying out
- Arrange and Bake:
- Place meatballs on a lined or lightly greased baking sheet Keep them spaced apart for even baking Bake at four hundred degrees Fahrenheit for about fifteen minutes or until cooked through with golden edges
- Make the Sauce:
- In a saucepan whisk together soy sauce rice vinegar honey sriracha and sesame oil Bring to a gentle simmer Stir in the cornstarch slurry and heat until the sauce thickens and turns glossy
- Toss the Meatballs in Sauce:
- Once meatballs are cooked place them into the sauce Toss gently until every ball is coated in the sticky glaze
- Garnish and Serve:
- Sprinkle with sliced green onions and sesame seeds for a beautiful finish Serve immediately while hot and glossy
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The sweet ginger honey sauce has turned my kids into meatball superfans Usually they are indifferent about new recipes but this one always gets requests for seconds and leftovers rarely last past lunch the next day
Storage Tips
Keep cooked meatballs in an airtight container in the fridge for up to four days. To freeze cool completely and set them on a tray in a single layer before transferring to a freezer bag. They heat up fast in the microwave or the oven and still taste freshly made.
Ingredient Substitutions
You can swap the ground chicken for ground turkey with good results. Any hot sauce stands in for sriracha if needed. Gluten free breadcrumbs or cooked rice can replace the panko for sensitive eaters. If you run out of rice vinegar a touch of apple cider vinegar will work in a pinch. For a sweeter or more mellow glaze use less sriracha or add a bit more honey.
Serving Suggestions
Serve these over steamed rice with a sprinkle of extra green onions for dinner. Tuck them into lettuce cups with some crunchy slaw for lunch or party bites. Wrap them in steamed bao buns with pickled vegetables for a fun twist. For a family movie night we sometimes use toothpicks and pile them on a platter for easy sharing.
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Cultural and Historical Context
Asian inspired meatballs like these draw from a variety of flavor traditions including Japanese Chinese and Thai kitchens. Home cooks often use soy ginger garlic and sesame as staple flavor builders. Bringing these flavors into Western meatball comfort food makes for a dish that bridges cultures and always feels special.
Frequently Asked Questions
- → Can I use ground turkey instead of chicken?
Absolutely! Ground turkey will work well in place of chicken, though the flavor and texture may be a little different. Avoid ground beef as it can overpower the glaze.
- → How can I make these meatballs spicier?
You can increase the sriracha in the sauce or sprinkle crushed red pepper flakes on the finished dish for extra heat.
- → Are these meatballs good for meal prep?
Yes! You can prepare and refrigerate the uncooked mixture for up to 48 hours, or freeze cooked meatballs for up to 3 months.
- → What's the best way to serve these meatballs?
Serve them as appetizers with toothpicks, or as a meal with rice, noodles, lettuce wraps, or steamed veggies. They're versatile and crowd-pleasing!
- → Can I cook the meatballs in an air fryer?
Yes, air fry at 400°F for about 10 minutes for a crispy exterior, then coat with the honey-soy glaze.
- → What can I use instead of panko breadcrumbs?
If you don't have panko, regular breadcrumbs can be used, but the texture may be slightly less crisp.