Asian Chicken Meatballs
A family favorite and so simple to make for a quick dinner. I love that the meatballs are made with everyday ingredients and bake in the oven for a truly low-maintenance meal.
Ingredients
For the Meatballs:
- 1/2 cup Panko breadcrumbs
- 1/4 cup thinly-sliced green onions white parts
- 1 large egg
- 1 and 1/2 Tablespoons low-sodium soy sauce
- 1/2 teaspoon garlic powder
- 1/2 teaspoon kosher salt
- 1/8 teaspoon red pepper flakes
- 1/8 teaspoon black pepper
- 1 pound ground chicken
For the Sauce and for Serving:
- 3/4 cup water
- 1/2 cup brown sugar
- 1/4 cup plus 2 Tablespoons low-sodium soy sauce
- 3 Tablespoons hoisin sauce
- 3 teaspoons toasted sesame oil
- 1/2 teaspoon ground ginger
- 1/4 teaspoon garlic powder
- pinch red pepper flakes optional
- thinly-sliced green onions (green parts) and toasted sesame seeds for garnish
- rice, edamame, steamed broccoli, or other veggies for serving
Instructions
- Preheat the oven to 450°F. Line a large rimmed baking sheet with parchment paper and set aside.
- In a large bowl, combine the breadcrumbs, green onions, egg, soy sauce, garlic powder, kosher salt, red and black pepper. Use a fork to mix these together well.1/2 cup Panko breadcrumbs, 1/4 cup thinly-sliced green onions, 1 large egg, 1/2 teaspoon garlic powder, 1 and 1/2 Tablespoons low-sodium soy sauce, 1/2 teaspoon kosher salt, 1/8 teaspoon red pepper flakes, 1/8 teaspoon black pepper
- Add ground chicken to the bowl. Continue using the fork to very gently pull the breadcrumb mixture through the meat, until it is pretty even. Try not to overwork.1 pound ground chicken
- Scoop the mixture into meatballs of 1-2 Tablespoons each and arrange on the prepared baking sheet. You can roll them gently between your hands to smooth them out, or skip this step if you don’t mind a “rustic” shape.
- Bake the meatballs for 8-10 minutes, until golden brown and cooked through to an interior temperature of 165°F.
- While the meatballs are in the oven, prepare the sauce. Set a large skillet over medium-high heat and add the water, brown sugar, soy sauce, hoisin sauce, sesame oil, ground ginger, garlic powder, and an optional pinch of red pepper flakes. (Omit or reduce the red pepper if serving kids.)3/4 cup water, 1/2 cup brown sugar, 1/4 cup plus 2 Tablespoons low-sodium soy sauce, 1/4 teaspoon garlic powder, 3 Tablespoons hoisin sauce, 3 teaspoons toasted sesame oil, 1/2 teaspoon ground ginger, pinch red pepper flakes
- Whisk together into a smooth sauce and bring it to a simmer. Reduce heat to medium and let the sauce bubble for 4-5 minutes. It should thicken up a bit.
- When meatballs are cooked through, add them to the skillet and toss to coat with the sauce. Keep warm over low heat as you finish preparing your sides.
- Serve as desired. We like them over rice with plenty of sauce, veggies, and a sprinkling of thinly-sliced green onions and toasted sesame seeds on top. Enjoy!thinly-sliced green onions (green parts) and toasted sesame seeds, rice, edamame, steamed broccoli, or other veggies
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Notes
- Sauce Consistency: If you want it to thicken up more and quickly, whisk in a slurry of 1 teaspoon cornstarch dissolved in 1 teaspoon cool water. If it becomes too thick and you want to thin it back out, whisk in 1 Tablespoon of water at a time.
- Storage: Extra meatballs and sauce keep well tightly-covered in the refrigerator for 3-4 days. Reheat portions in the microwave for 1-2 minutes, with a paper towel over the plate to prevent splatter, or over medium-low heat on the stovetop. The sauce will thin back out as it warms, or whisk in a teaspoon of water or broth if needed.
- Nutritional Info: is an estimate based on all of the meatballs and all of the sauce divided among four portions.
Nutrition Estimate
Calories: 386 kcal, Carbohydrates: 41 g, Protein: 25 g, Fat: 14 g, Saturated Fat: 4 g, Polyunsaturated Fat: 4 g, Monounsaturated Fat: 6 g, Trans Fat: 0.1 g, Cholesterol: 139 mg, Sodium: 1426 mg, Potassium: 789 mg, Fiber: 1 g, Sugar: 31 g, Vitamin A: 142 IU, Vitamin C: 2 mg, Calcium: 72 mg, Iron: 2 mg