Description
Asian Chicken Meatballs: Juicy, ginger-infused bites in a sticky glaze. Easy, healthy & perfect for a flavor-packed meal or party appetizer!
Ingredients
Scale
- 1 pound (454g) ground chicken (preferably thigh meat)
- 1/4 cup (25g) panko breadcrumbs
- 1 large egg, lightly beaten
- 2 green onions (scallions), finely chopped
- 2 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1/2 teaspoon white pepper
- 1/4 cup water chestnuts, finely diced (optional)
- 1 tablespoon neutral oil, for cooking
For the glaze:
- 1/3 cup soy sauce or tamari
- 2 tablespoons rice vinegar
- 2 tablespoons honey or brown sugar
- 1 tablespoon sesame oil
- 1 teaspoon chili garlic sauce
- 1 teaspoon cornstarch mixed with 1 tablespoon water
For garnish:
- 2 tablespoons sliced green onions
- 1 tablespoon toasted sesame seeds
Instructions
- In a large bowl, combine ground chicken, panko, egg, green onions, garlic, ginger, soy sauce, sesame oil, white pepper, and water chestnuts (if using). Mix gently until just combined.
- Cover and refrigerate mixture for 30 minutes to firm up.
- With dampened hands, form mixture into 1-inch meatballs (about 1½ tablespoons each).
- Heat oil in a large skillet over medium-high heat. Add meatballs in a single layer and cook for 2 minutes per side until browned.
- Transfer browned meatballs to a baking sheet and bake at 375°F (190°C) for 8-10 minutes until internal temperature reaches 165°F (74°C).
- Meanwhile, make the glaze: combine all glaze ingredients except cornstarch slurry in a small saucepan and bring to a simmer.
- Add cornstarch slurry to the simmering sauce, whisking constantly until thickened, about 2-3 minutes.
- Transfer cooked meatballs to a bowl and toss with three-quarters of the glaze.
- Serve garnished with green onions and sesame seeds, with remaining glaze on the side for dipping.