Description
These Asian Chicken Meatballs are a flavorful twist on classic meatballs, with a combination of ground chicken, garlic, ginger, and soy sauce. The meatballs are baked to perfection and then coated in a savory and slightly spicy sauce.
Ingredients
Units
Scale
Meatballs:
- 1 pound 93/7 ground chicken
- 2 garlic cloves, minced
- 1 teaspoon fresh ginger, minced
- 1/4 teaspoon red pepper flakes
- 1/2 tablespoon low sodium soy sauce, or gluten-free tamari
- 1 teaspoon sesame oil
- 3 scallions, finely chopped
- 1 large egg
- 1/3 cup panko, plain or gluten-free
Sauce:
- 1/4 cup low sodium soy sauce, or gluten-free tamari
- 1 teaspoon corn starch
- 1 tablespoon honey
- 1 teaspoon sriracha hot sauce
- 1 clove fresh garlic, minced
- 1 teaspoon fresh ginger
- 1 teaspoon sesame oil
- sesame seeds and fresh scallions, for garnish
Instructions
- Prepare the Meatballs: In a large bowl, mix together ground chicken, garlic, ginger, red pepper flakes, soy sauce, sesame oil, scallions, egg, and panko until well combined.
- Form Meatballs: Shape the mixture into meatballs and place them on a baking sheet lined with parchment paper.
- Bake: Bake the meatballs in a preheated oven at 400°F for about 20-25 minutes, or until cooked through.
- Make the Sauce: In a small saucepan, combine soy sauce, corn starch, honey, sriracha, garlic, ginger, and sesame oil. Cook over medium heat until the sauce thickens.
- Coat Meatballs: Toss the baked meatballs in the sauce until evenly coated.
- Serve: Garnish with sesame seeds and fresh scallions before serving.
Notes
- You can serve these meatballs as an appetizer or as a main dish with rice or noodles.
- Feel free to adjust the level of spiciness by adding more or less sriracha sauce.
Nutrition
- Serving Size: 3 meatballs
- Calories: 250 kcal
- Sugar: 6 g
- Sodium: 500 mg
- Fat: 10 g
- Saturated Fat: 2 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 2 g
- Protein: 20 g
- Cholesterol: 100 mg