Amazing 30 Asian chicken meatballs now

Name: Amazing 30 Asian chicken meatballs now
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Asian
Ingredients: 1 pound ground chicken; ½ cup breadcrumbs; 2 green onions, finely chopped; 2 garlic cloves, minced; 1 teaspoon grated fresh ginger; 1 large egg; 1 tablespoon low-sodium soy sauce; 2 teaspoons sesame oil; ½ teaspoon salt; ¼ teaspoon black pepper; ⅓ cup low-sodium soy sauce (for glaze); ¼ cup honey (for glaze); 1 tablespoon rice vinegar (for glaze); 1 teaspoon sesame oil (for glaze); 1 garlic clove, minced (for glaze); 2 teaspoons cornstarch mixed with 2 teaspoons water (for glaze slurry); 1 teaspoon toasted sesame seeds (for garnish); 1 green onion, thinly sliced (for garnish)

By anna Boncoeur On August 27, 2025

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If you’re tired of the same old boring chicken dinners, you are in the right place! I’m Anna, and I’m absolutely obsessed with turning everyday cooking into something joyful and easy. My secret weapon for busy nights? These Asian chicken meatballs. Seriously, these little flavor bombs are juicy, coated in the stickiest sesame ginger glaze you’ll ever taste, and they come together from start to finish in about 30 minutes. That’s right—less time waiting than ordering takeout!

I’ve tested hundreds of quick weeknight dinners, and this recipe is always the winner because it proves you don’t need hours in the kitchen to make something taste gourmet. We’re talking minimal ingredients, maximum flavor payoff. Trust me, once you try these, they’ll become your go-to appetizer or main course!

Table Of content

Essential Ingredients for Flavorful Asian Chicken Meatballs

Getting these Asian chicken meatballs right starts with fresh, quality components. Since we’re moving fast—thirty minutes is the goal!—we need everything prepped and ready to go before the oven even starts warming up. Don’t skimp on the aromatics here; they are what bring that beautiful Asian-inspired depth to the final dish.

We are using ground chicken today, which is great because it keeps the finished meatball light, but you have to be careful not to overwork it! The rest of the ingredients are mostly pantry staples, which is why I love this recipe so much for a last-minute dinner. If you are looking for other quick chicken ideas, check out this red curry chicken in 30 minutes!

Meatball Mixture Components

For the actual meatball base, you’ll need one pound of ground chicken. This is mixed with about a half cup of breadcrumbs to help keep everything bound together nicely. You absolutely need the fresh stuff for the aromatics: grab two green onions, making sure you chop them finely, and two cloves of garlic that you’ll mince up small.

Don’t forget that teaspoon of fresh grated ginger—it adds such a bright kick! These wet and dry elements are held together by one large egg, a tablespoon of low-sodium soy sauce, a little sesame oil for nuttiness, and just a touch of salt and pepper to season it all up before baking.

Crafting the Sticky Sesame Ginger Glaze

Now for the star of the show: the sticky glaze that coats every single one of these Asian chicken meatballs. This is where the balance comes in. We use another third cup of low-sodium soy sauce, but we balance that saltiness with a quarter cup of honey for sweetness. A tablespoon of rice vinegar provides that crucial tanginess that keeps the glaze from being cloyingly sweet.

We add another teaspoon of sesame oil and one more minced clove of garlic right into the saucepan. The thickening magic comes from a slurry—two teaspoons of cornstarch whisked into two teaspoons of water. That little bit of starch is what turns our thin liquids into that perfect, thick coating for our meatballs.

Equipment Checklist for Making Asian Chicken Meatballs

Since this is such a quick recipe, having your tools ready means zero downtime! You’ll want a good, sturdy mixing bowl for combining the meatball ingredients. Next up, grab a standard baking sheet—lining it with parchment paper is a lifesaver, trust me. Finally, all you need for the sauce is a small saucepan to get that glaze simmering up perfectly.

Simple Steps to Perfect Asian Chicken Meatballs

This recipe moves fast, so get your oven preheated to 425°F right away! We are baking these instead of frying, which keeps things tidy and cooks them so evenly. Line that baking sheet with parchment paper; it’s non-negotiable for easy cleanup later.

Mixing and Shaping the Asian Chicken Meatballs

In your big mixing bowl, dump in the ground chicken, breadcrumbs, those finely chopped green onions, the minced garlic, grated ginger, egg, soy sauce, sesame oil, salt, and pepper. Now, here’s the most important part of keeping your Asian chicken meatballs juicy: you must mix them gently! Use your hands, but only mix until everything is just combined. If you overmix, they get tough and dense, and we definitely don’t want that. Think of it like gently folding laundry, not kneading bread dough!

Once you’ve mixed minimally, start rolling. You should get about 24 small meatballs, roughly the size of a tablespoon each. Lay them out on your prepared baking sheet, making sure they aren’t touching too much so they can brown nicely on all sides. Pop them into that hot oven!

Baking the Chicken Fully

Bake them for about 15 to 20 minutes. Since we are working with ground chicken, food safety is everything, so you need to be absolutely sure they cook through. You must check the internal temperature with a meat thermometer. They are perfectly done and safe to eat when they hit 165°F, or 74°C. If you see they are nicely golden brown on the outside but you aren’t sure about the center, that thermometer is your best friend.

Simmering the Sesame Ginger Glaze

While those meatballs are doing their thing in the oven, it’s glaze time! Grab your small saucepan and whisk together the soy sauce, honey, rice vinegar, the second dose of sesame oil, and that extra minced garlic clove. Heat this mixture over medium heat. Once it’s warm and bubbling slightly, stir in your cornstarch slurry—that’s the cornstarch mixed with water we prepared earlier.

Keep whisking until it simmers and thickens up nicely. This usually only takes about two minutes. You’ll notice it goes from watery to syrupy really fast. Once it coats the back of a spoon, take it right off the heat so it doesn’t burn.

Final Tossing and Garnish for Your Asian Chicken Meatballs

Pull those beautifully baked Asian chicken meatballs out of the oven. Now, gently transfer them right into the saucepan with your warm glaze. Use a large spoon or spatula to carefully toss everything together until every single meatball is shining and completely coated in that sticky sesame ginger goodness. Don’t toss too vigorously or they might break apart!

Finally, transfer your glazed meatballs to a serving platter. Sprinkle them generously with toasted sesame seeds and those thinly sliced green onions we saved. They are ready to serve immediately over rice or noodles! For more Asian-inspired chicken dishes, take a look at this Japanese chicken yakitori recipe.

Tips for Success with Your Asian Chicken Meatballs

Even though this recipe is super fast, there are a couple of tiny things that make the difference between a good meatball and an absolutely amazing one. If you follow these quick tips, you’ll nail the texture and the glaze every single time you make these, which is exactly what we want for an easy chicken recipe!

Achieving Juicy Texture

The number one mistake people make with any ground meat—especially chicken—is overmixing. When you combine the chicken with the binders and seasonings, stop mixing the second you see no more dry streaks of breadcrumb. Seriously, stop right there! Overworking the meat develops the proteins too much, and you end up with dense, bouncy little hockey pucks instead of tender, juicy spheres.

Glaze Consistency Check

That sesame ginger glaze is going to look great coming off the heat, but because it has honey in it, it thickens up fast as it cools. If you find that your glaze has become too thick or sticky when you go to toss the meatballs, don’t panic! Just add a teaspoon or two of hot water to the saucepan and whisk it gently over low heat until it loosens up to that perfect, pourable consistency again.

Serving Suggestions for Asian Chicken Meatballs

These flavor-packed Asian chicken meatballs are so versatile! Since they are coated in that rich, sticky sauce, they really shine when served over something neutral to soak up all the extra goodness. My favorite way is over a bed of fluffy steamed white rice—it’s classic for a reason. If you want something lighter, serve them alongside some quick-blanched broccoli or crisp snap peas. You might also enjoy this thai pineapple fried rice as a side!

They also make a fantastic party appetizer if you just stick toothpicks in them! Honestly, these meatballs are a complete win for an easy chicken recipe, no matter how you plate them up. If you love sharing your culinary creations, you can find more inspiration on our Pinterest page.

Storage and Reheating Instructions

Nobody wants to waste leftovers, especially when they are this tasty! Luckily, these meatballs store really well, though you might need to tweak the glaze slightly when you reheat them. The key is making sure you store the meatballs and any extra glaze separately if you can, just to control moisture level.

Storage Location	Maximum Time	Notes
Refrigerator	3 to 4 days	Store in an airtight container.
Freezer	Up to 2 months	Flash freeze meatballs first before bagging them tightly.

Storing Leftover Asian Chicken Meatballs

For the fridge, you want an airtight container. If you have a lot of extra sticky sesame ginger glaze leftover, keep that in a separate small jar. If you just pour all the extra sauce over the meatballs before storing, they can get a little soggy overnight, especially if you plan on eating them cold the next day. For the best results, keep the meatballs loosely packed in one container and the sauce in another. For another great ground chicken option, try these ground chicken meatballs for kids.

Questions About Your Asian Chicken Meatballs

I get so many questions about this recipe because it’s become such a staple for so many of you! I love hearing how this easy chicken recipe is fitting into your busy lives. Here are a few things I hear most often when folks are getting ready to make their first batch of these flavorful Asian chicken meatballs.

If you’ve got tweaks in mind, chances are someone else has asked about it already. Don’t hesitate to play around, but remember that the balance in the sesame ginger glaze is what makes these shine! If you are looking for a different meatball recipe, check out this garlic parmesan chicken meatloaf.

Can I pan-fry the meatballs instead of baking?

You absolutely can pan-fry them! If you prefer that slightly crispier exterior, go for it. You’ll want to use about a tablespoon of neutral oil in a large skillet over medium-high heat. Cook them, turning often, until they are browned on all sides and cooked through to that safe 165°F internal temperature. It might take about 10 to 12 minutes total on the stovetop this way. Just remember that pan-frying might use a little more oil than baking them on parchment.

How do I make this recipe spicy?

If you like a little heat with your sweet and savory, you have a couple of great options! The easiest way, as noted in the recipe, is to add about one teaspoon of Sriracha directly into the saucepan when you are making the sesame ginger glaze. If you want a deeper, smokier heat, adding a pinch or two of red pepper flakes into the meatball mixture itself before baking works really well too!

Share Your Easy Chicken Recipe Experience

I truly hope these Asian chicken meatballs bring a little bit of joy and ease to your dinner table this week! I pour my heart into creating simple, flavorful meals like this, and I absolutely love hearing from you. If you made these, let me know how they turned out!

Did you love the sesame ginger glaze? Drop a comment below, leave a star rating, or share a picture of your finished easy chicken recipe. Happy cooking, everyone!