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Asian Style Chicken Meatballs
Asian Style Chicken Meatballs
are sticky, sweet and healthy. This is a great appetizer for game day or a fancy party. Eat them as a Meatball lettuce wrap and you have a full dinner.
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Course:
Appetizer, Asian Style/Main Meal
Cuisine:
Amercian, Asian Style
Keyword:
chicken meatballs, healthy meatballs, low calorie, Low carb
Prep Time:
10
minutes
minutes
Cook Time:
15
minutes
minutes
Total Time:
25
minutes
minutes
Servings:
24
small meatballs
Author:
Laura Franco
Ingredients
1x
2x
3x
Chicken Meatballs
1
lbs.
ground chicken
1
cup
Panko breadcrumbs
2
eggs
1
tbsp
freshly grated ginger
3
tbsp
low sodium soy sauce
1
teaspoon
sesame oil
1
tbsp
fish sauce
optional
1.5
tbsp
of green onion, chopped
1
tbsp
parsley, chopped
2
tbsp
sesame seeds
Extra sesame seeds and green onions for garnish
Sauce
1/4
cup
store-bought Hoisin sauce.
1/4
cup
brown sugar
4
tbsp
low sodium soy sauce
4
tbsp
rice wine vinegar
2
tbsp
sweet Asian chili sauce
optional
1
tbsp
ground ginger
Instructions
Meatballs
Preheat oven to 450°
Place all of the meatball ingredients into a bowl and stir until fully mixed. Do not over mix the meatball mix.
Use a small cookie scoop to make mini meatballs.
Bake for 15 minutes.
Remove from oven and cool at room temperature.
Sauce
While the meatballs are cooling, stir all sauce ingredients together in a stovetop pan and heat until boiling.
Turn down to a simmer and cook for about 5 minutes.
Pour sauce over meatballs and garnish with sesame seeds and sliced green onions.
Notes
Krazy Kitchen Mom Tips
Serve these meatballs as an
appetizer on skewers
with the sauce on the
side for dipping.
They are perfectly fine at
room temperature
.
I also like to serve them as
lettuce wraps
in small butter lettuce leaves.
Store meatballs and sauce in an airtight container in the refrigerator for up to 5 days.
Meatballs can be frozen for 2 months.