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A plate with rice topped with Asian chicken meatballs, surrounded by steamed broccoli and sliced red bell peppers, garnished with chopped herbs. A beige napkin is placed beside the plate, and a small bowl of sauce is in the background.

Asian Chicken Meatballs

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These Asian chicken meatballs are juicy and tender, with a creamy peanut sauce that makes them a standout. Quick, easy, and ready in 25 minutes!
Prep: 15 minutes
Cook: 10 minutes
Total: 25 minutes
Servings: 4 servings (about 5 meatballs each)
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Ingredients
  

For the Meatballs:

  • 1 pound ground chicken or turkey
  • ⅓ cup panko breadcrumbs
  • 1 large egg
  • 2 green onions finely chopped, plus additional for serving
  • 2 tablespoons finely chopped fresh cilantro plus additional for serving, optional
  • 2 teaspoons grated fresh ginger
  • 2 garlic cloves finely chopped, about 2 teaspoons
  • 1 tablespoon reduced-sodium soy sauce
  • 2 teaspoons sesame oil
  • 1 teaspoon sriracha
  • 2 tablespoons canola oil for brushing
  • Sesame seeds optional for serving

For the Sauce:

For Serving:

  • Brown or white rice
  • Fresh or steamed veggies of choice: broccoli bell peppers, shredded cabbage, etc.

Instructions
 

  • Place a rack in the center of your oven and preheat to 400°F. Line a rimmed baking sheet with parchment paper.
  • In a large bowl, place all of the meatball ingredients except for the canola oil: chicken, panko, egg, green onion, cilantro (if using), ginger, garlic, soy sauce, sesame oil, and sriracha.
  • With a fork, break up the egg yolk, then stir gently to combine all of the ingredients, switching to your hands if needed.
    A glass bowl filled with raw seasoned ground chicken mixed with herbs and spices. The mixture appears ready for cooking, set on a light gray countertop.
  • Scoop the mixture by 1 tablespoon portions and shape into balls that are 1 to 1 1/2-inches wide. Be careful not to overwork or compact the meat or the meatballs will be tough. You'll have 18 to 20 meatballs total. Transfer to the prepared baking sheet, leaving a little space between each. Brush canola oil over the top and sides.
    Raw Asian chicken meatballs on a parchment-lined baking sheet, evenly spaced in rows. The meatballs are a mix of ingredients, including herbs, giving them a speckled appearance. The baking sheet rests on a light, textured surface.
  • Bake the meatballs until they register 165°F on an instant read thermometer, about 10 minutes.
    Rows of evenly spaced baked Asian chicken meatballs on a parchment-lined baking sheet. Each meatball is golden brown with visible herbs and small vegetable pieces, set on a gray, textured surface.
  • While the meatballs cook, prepare the sauce: In a medium saucepan, combine the water, soy sauce, peanut butter, honey, rice vinegar, garlic, ginger, and sriracha. Whisk and heat over medium-high, bringing the sauce to a boil. Let bubble, whisking constantly, until the ingredients are smoothly combined, and the sauce cooks down a little, 30 seconds to 1 minute. Stir in the sesame oil. Carefully taste and adjust the seasoning as desired. Set aside to cool (the sauce will continue to thicken).
    A stainless steel saucepan filled with peanut sauce, with a whisk resting inside. The pan is on a gray, textured surface.
  • Serve the meatballs with rice and your veggies of choice. Drizzle generously with the sauce and sprinkle with sesame seeds, green onions, and cilantro as desired.

Notes

  • TO STORE: Store leftover Asian chicken meatballs and sauce in an airtight storage container in the refrigerator for up to 3 days.
  • TO REHEAT: Warm leftover meatballs in a 350ºF oven or the microwave until heated through and steaming.
  • TO FREEZE: Transfer the sauce and chicken meatballs to a ziptop bag or airtight container. Freeze for up to 3 months and thaw in the refrigerator before reheating.

Nutrition

Serving: 1(one of 4, about 5 meatballs per serving)Calories: 454kcalCarbohydrates: 23gProtein: 28gFat: 29gSaturated Fat: 6gPolyunsaturated Fat: 7gMonounsaturated Fat: 14gTrans Fat: 0.1gCholesterol: 144mgPotassium: 843mgFiber: 1gSugar: 15gVitamin A: 144IUVitamin C: 4mgCalcium: 50mgIron: 2mg
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