Description
These Asian chicken meatballs are juicy, flavorful, and coated in a spicy soy-ginger glaze that’s both sweet and savory. Perfect as an appetizer, party snack, or served over rice for a complete meal, they bring bold flavors with a little heat.
Ingredients
Scale
- Chicken Meatballs:
- 2 pounds ground chicken
- 1/2 cup panko breadcrumbs
- 1/4 cup diced green onions, plus more for garnish (optional)
- 1 teaspoon ginger paste
- 1 teaspoon minced fresh garlic
- 1 teaspoon sesame oil
- 1 teaspoon garam masala
- 1/2 teaspoon Sichuan pepper
- 1 large egg, lightly beaten
- Spicy Soy-Ginger Sauce:
- 2 tablespoons light brown sugar, packed
- 1 cup soy sauce
- 2 teaspoons sesame oil
- 2 tablespoons garlic chili paste
- 1 teaspoon ginger paste
- 1/2 teaspoon white pepper
- 2 red chili peppers, whole
- 1 teaspoon cornstarch
- 1 teaspoon water
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, combine ground chicken, panko breadcrumbs, diced green onions, ginger paste, minced garlic, sesame oil, garam masala, Sichuan pepper, and the beaten egg. Mix until just combined—do not overmix.
- Form the mixture into 1–1.5 inch meatballs and place them evenly spaced on the prepared baking sheet.
- Bake for 18–20 minutes, or until fully cooked and golden brown (internal temperature should reach 165°F / 74°C).
- Meanwhile, make the sauce: In a saucepan over medium heat, combine brown sugar, soy sauce, sesame oil, garlic chili paste, ginger paste, white pepper, and whole red chili peppers. Simmer for 3–4 minutes.
- In a small bowl, mix cornstarch with water to create a slurry. Stir into the sauce and cook for 1–2 minutes until thickened.
- Once meatballs are cooked, toss them in the spicy soy-ginger sauce until fully coated.
- Garnish with extra green onions and serve warm, either as an appetizer or over rice/noodles.
Notes
- Adjust the spice level by reducing or increasing the chili paste and red chili peppers.
- You can pan-fry the meatballs instead of baking for a crispier texture.
- Make ahead: cook meatballs and freeze; reheat and toss in sauce when ready to serve.
- For a gluten-free option, use gluten-free soy sauce and breadcrumbs.
Nutrition
- Serving Size: 4 meatballs with sauce
- Calories: 310
- Sugar: 7g
- Sodium: 1020mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 26g
- Cholesterol: 125mg
Keywords: asian chicken meatballs, soy ginger meatballs, spicy chicken meatballs, appetizer recipes, baked chicken meatballs