Asian Chicken Meatballs are made with lean ground chicken, and baked, so they're a healthy and delicious meatball alternative. Only 30 minutes to make!
Use a melon or cookie scoop to drop the mixture into 1.5 inch balls on the prepared baking sheet.
Space meatballs evenly on prepared baking sheet. Bake for 15 minutes, turning halfway through, until golden brown and internal temperature is 165°F.
In a small saucepan, combine soy sauce, honey, vinegar and sesame oil and cornstarch, whisking until cornstarch is completely dissolved.
¼ cup soy sauce, ¼ cup honey, ¼ cup rice vinegar, 2 teaspoon sesame oil, 2 teaspoon cornstarch
Over medium heat, bring the sauce to a boil, whisking, until thickened and glossy. Remove from heat. Add the meatballs and toss gently to coat them completely.
Serve, along with any extra sauce, with rice and garnish with sesame seeds and green onion.
3 green onions
Notes
Don't over mix: Try not to overwork the chicken mixture. Mix just until it holds together. Too much mixing will result in tough, rubbery meatballs.
Shaping: Use a cookie scoop or melon baller to shape the meatballs. This will give your meatballs a uniform size for even cooking.
Texture: The chicken mixture will be wet and sticky, unlike ground beef. This is normal, especially if you are using defrosted frozen ground chicken.
Size: You can make your chicken meatballs larger or smaller. (I like larger for main meals, smaller for appetizers). Cooking time should be adjusted up or down accordingly.
Internal temperature: To ensure the juiciest meatballs, use an instant-read thermometer to check the internal temperature. Cook the meatballs until they reach an internal temperature of 165°F (74°C).
Storage: Store cooked Asian chicken meatballs, after cooling completely, in an airtight container in the fridge for up to 4 days. Re-heat with the sauce, in a large skillet over medium-low heat. Freezing: These meatballs freeze beautifully. Let them cool completely, and then transfer the cooked meatballs to an airtight container or freezer-friendly zip-top bag. They can be stored in the freezer for up to three months. To reheat, put frozen meatballs on a baking sheet lined with parchment paper. Cook in the oven at 400° for 20 minutes, or in the air fryer for 10 minutes.