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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Servings: 24 small meatballs
Ingredients
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.