Description
These Asian Chicken Meatballs are tender, flavorful, and glazed with a sweet and savory sauce, making them a perfect appetizer or main dish. Baked to juicy perfection and garnished with toasted sesame seeds and green onions, they deliver an irresistible blend of classic Asian flavors in every bite.
Ingredients
Scale
Meatballs
- 1 pound ground chicken
- 1 teaspoon minced garlic
- 1/2 teaspoon coarse black pepper
- 1/2 teaspoon coarse sea salt
- 1/2 cup plain bread crumbs
- 1/2 cup buttermilk
- 1 tablespoon ginger paste
- 1 tablespoon soy sauce
- 1 large egg
Glaze
- 1/3 cup soy sauce
- 1 tablespoon mirin
- 1 teaspoon ginger paste
- 2 tablespoons light brown sugar
- 2 tablespoons honey
- 1 teaspoon sesame oil
- 1 teaspoon chili sauce
- 2 teaspoons cornstarch (dissolved in 1/4 cup water)
Garnish
- 1 tablespoon toasted sesame seeds
- Sesame seeds and chopped green onions for garnish
Instructions
- Prepare the Meatball Mixture: Preheat your oven to 425°F. In a medium mixing bowl, combine ground chicken, minced garlic, black pepper, sea salt, bread crumbs, buttermilk, ginger paste, soy sauce, and the egg. Mix thoroughly until well combined. Let the mixture sit for 5 minutes to meld the flavors.
- Prepare Baking Dish: Line a baking sheet or casserole dish with parchment paper or spray with a non-stick cooking spray to prevent sticking.
- Form Meatballs: Using a 1 tablespoon cookie dough scoop, form small meatballs from the mixture. Place them in the prepared baking dish with a little space between each meatball to allow for even cooking.
- Bake the Meatballs: Place the baking dish in the oven and bake the meatballs for 15 minutes. Use a meat thermometer to ensure they reach an internal temperature of 165°F, confirming they are fully cooked.
- Make the Glaze: While the meatballs bake, whisk together soy sauce, mirin, ginger paste, light brown sugar, honey, sesame oil, and chili sauce in a skillet or saucepan. Heat the mixture over medium heat until it begins to boil.
- Thicken the Sauce: Stir in the dissolved cornstarch mixture to the boiling sauce and cook until the glaze thickens slightly, ensuring it will coat the meatballs nicely.
- Coat Meatballs: Transfer the baked meatballs into the skillet with the glaze. Toss gently to ensure each meatball is evenly coated with the savory sauce.
- Toast Sesame Seeds: In a dry skillet, toast a tablespoon of sesame seeds over medium heat for 1 to 2 minutes until lightly browned and fragrant.
- Garnish and Serve: Sprinkle the toasted sesame seeds and chopped green onions over the glazed meatballs before serving to add crunch, aroma, and extra flavor.
Notes
- You can substitute ground chicken with ground turkey or pork if preferred.
- Adjust chili sauce amount to control the heat level of the glaze.
- Use fresh ginger paste for the best flavor, or finely grated fresh ginger as an alternative.
- The meatballs can be prepared ahead and frozen before cooking; just increase baking time slightly if baking from frozen.
- Serve these meatballs with steamed rice or as part of an appetizer platter.
