Sticky Ginger Soy Asian Chicken Meatballs

Healthy Asian Chicken Meatballs combine lean ground chicken with fresh ginger, garlic, scallions and a touch of sesame oil, then get tossed in a glossy honey-soy glaze. They’re quick to prepare, family-friendly, and perfect for easy weeknight dinners or meal prep.

Asian Chicken Meatballs

These Asian Chicken Meatballs come together fast and require minimal hands-on time. Roast a tray of broccoli or steam some greens alongside, serve the meatballs over rice or noodles, and garnish with sliced scallions and sesame seeds. They freeze well, reheat quickly from frozen, and make great leftovers for lunches or quick dinners.

Asian Chicken Meatballs Ingredients

The meatballs and the sauce share several ingredients, which keeps the shopping list short and the flavors cohesive. Exact measurements are listed in the recipe card below.

• Ground chicken: Lean 93/7 ground chicken gives a good protein boost with less fat.
• Aromatics: Fresh garlic, minced ginger and finely chopped scallions brighten the meatballs.
• Seasoning: A pinch of red pepper flakes for heat, low-sodium soy sauce (or tamari for gluten-free), and sesame oil for nuttiness.
• Binders: One egg and panko (or regular breadcrumbs) keep the meatballs tender and intact.
• Sauce: A honey-soy glaze thickened with a little cornstarch and spiked with sriracha for balance.
• Garnish: Sesame seeds and extra scallions.

How to Make Asian Chicken Meatballs

Below are the simple steps to prepare these baked meatballs. A printable version is provided in the recipe card at the end of the article.

1. Make the meatball mixture: In a medium bowl, combine ground chicken, minced garlic, minced ginger, red pepper flakes, low-sodium soy sauce, sesame oil, chopped scallions, an egg, and panko. Mix gently—avoid overworking the meat.
2. Form meatballs: Shape the mixture into about 16 evenly sized meatballs and arrange them on a parchment-lined sheet pan.
3. Bake: Bake at 400°F (200°C) for 12–15 minutes, until cooked through.
4. Prepare the sauce: Whisk sauce ingredients—soy sauce (or tamari), cornstarch, honey, sriracha, garlic, ginger, and sesame oil—then heat gently in a skillet. Whisk until the sauce comes to a boil and thickens, about 30–60 seconds.
5. Toss and serve: Turn off the heat, add the cooked meatballs to the skillet and coat them in the sauce. Garnish with sliced scallions and sesame seeds and serve immediately.

Air Fryer Method

To cook in an air fryer, place meatballs in a single layer and air fry at 400°F for 8–10 minutes, turning halfway, until they’re golden and cooked through.

Variations

• Swap the meat: Use lean ground turkey or pork instead of chicken.
• Milder version: Omit red pepper flakes and sriracha for a kid-friendly option.
• Breadcrumbs: Substitute regular breadcrumbs for panko if preferred.
• Gluten-free: Use gluten-free panko and tamari in place of soy sauce.
• Alternative sweeteners: Use maple syrup instead of honey.

What to Serve with Asian Chicken Meatballs

• Steamed rice, brown rice, or your favorite noodles (udon, rice noodles, or vermicelli) make great bases.
• Roasted or steamed vegetables—broccoli, bok choy, or sautéed greens—complement the flavors and add color.
• To keep the meal low-carb, serve over zucchini noodles or cauliflower fried rice, or add the meatballs to a crisp salad with an Asian-style dressing.

Storage

• Refrigerate: Store cooked meatballs in an airtight container for up to 4 days.
• Freeze: Flash-freeze cooked meatballs on a parchment-lined sheet pan, then transfer to a sealed bag or container. Freeze for up to 3 months.
• Reheating: Thaw overnight in the refrigerator, or reheat from frozen in the microwave or air fryer until heated through.

Simple Recipe Card