Asian Ground Chicken Meatballs: Easy, Juicy, Flavorful Bites

These Asian Ground Chicken Meatballs are the kind of weeknight win that makes you feel like a kitchen hero with minimal effort. They’re tender on the inside, lightly crisped on the outside, and coated in a glossy, sweet-savory glaze that clings to every curve. Expect a bright punch of ginger, mellow garlic, toasty sesame, and a gentle heat that you can dial up or down. They’re easy enough for a Tuesday and impressive enough for guests, and they’re endlessly versatile—serve them over rice, tuck them into lettuce leaves, or skewer a few for a party tray.

If you’re craving a dish that’s comforting yet vibrant, these meatballs deliver. You’ll get helpful tips on how to keep them juicy, how to cook them without babysitting a skillet, and how to make a simple sauce that tastes like it simmered for hours. Let’s get cooking.

What Makes These Meatballs Irresistible

These meatballs bring together familiar pantry staples in a way that tastes special. The combination of soy, ginger, garlic, and sesame gives deep, layered flavor without any fuss. Baking keeps things tidy and hands-off, while a quick broil and a sticky glaze add that restaurant-style finish. The recipe is flexible—swap in ground turkey, adjust the heat, or make them gluten-free—and the meatballs reheat beautifully for future meals. The result: juicy, savory-sweet bites that are as comforting as they are exciting.

What You’ll Need for Asian Ground Chicken Meatballs

For the meatballs

• Ground chicken (1.5 lb / 680 g): Lean yet tender, it’s the base of our meatballs and soaks up flavor beautifully.
• Panko breadcrumbs (3/4 cup): Keeps the texture soft and light, preventing dense meatballs.
• Large egg (1): Binds the mixture so the meatballs hold their shape during cooking.
• Scallions, finely chopped (4): Add freshness and a mild onion bite that brightens every bite.
• Garlic, minced (3 cloves): Infuses savory depth and classic aroma.
• Fresh ginger, grated (1 tablespoon): Adds warmth and a touch of zing for balance.
• Low-sodium soy sauce (2 tablespoons): Seasons and adds umami without oversalting.
• Fish sauce (1 tablespoon; optional): Intensifies savoriness with a subtle, briny undertone.
• Toasted sesame oil (1 tablespoon): Brings toasty, nutty depth that reads unmistakably “Asian-inspired.”
• Honey or sugar (1 teaspoon): A whisper of sweetness that rounds out the savory flavors.
• White or black pepper (1/2 teaspoon): Adds gentle heat and complexity.
• Kosher salt (1/2 teaspoon, or to taste): Balances flavors; use less if your soy sauce is not low-sodium.
• Fresh cilantro, finely chopped (1 tablespoon; optional): Adds herbaceous brightness.

For the sticky glaze

• Low-sodium soy sauce (1/3 cup): Forms the savory base of the glaze.
• Honey or brown sugar (3 tablespoons): Creates a glossy, sticky finish with balanced sweetness.
• Rice vinegar (2 tablespoons): Lifts the sauce with tang and keeps it from tasting heavy.
• Toasted sesame oil (1 teaspoon): Amplifies nutty aroma in the glaze.
• Garlic (2 cloves, minced): Adds sharp, savory notes to the sauce.
• Fresh ginger (1 teaspoon, grated): Echoes the flavors in the meatballs and adds a lively kick.
• Chili-garlic sauce or sriracha (1 to 2 teaspoons): For pleasant heat; adjust to your preference.
• Water (1/2 cup): Keeps the glaze pourable before it thickens.
• Cornstarch (2 teaspoons) mixed with water (2 teaspoons): Thickens the sauce until it’s luxuriously clingy.

For serving and garnish

• Sesame seeds: Add subtle crunch and visual appeal.
• Extra chopped scallions: A fresh, green finish that brightens the plate.
• Lime wedges: A squeeze of acidity to wake up the glaze.
• Steamed rice or noodles: Soak up every drop of sauce.
• Quick cucumbers or pickled veggies: Provide crisp, cool contrast.

How to Cook These Asian Ground Chicken Meatballs, Step by Step

1. Preheat and prep the pan: Set your oven to 425°F (220°C). Line a rimmed baking sheet with foil or parchment and set a wire rack on top if you have one. Lightly oil the surface to prevent sticking.
2. Combine the aromatics: In a large bowl, stir together the panko, egg, scallions, garlic, ginger, soy sauce, fish sauce (if using), sesame oil, honey, pepper, and salt until the breadcrumbs are moistened and everything looks evenly distributed.
3. Add the chicken: Gently fold the ground chicken into the mixture with a fork or your hands. Mix just until combined. Avoid overmixing—it can make the meatballs tough.
4. Rest briefly: Let the mixture sit for 5 to 10 minutes. This gives the panko time to hydrate and helps the meatballs hold their shape.
5. Shape the meatballs: Scoop 2-tablespoon portions and roll into balls with damp hands. You should get about 24 meatballs. Arrange them evenly on the prepared baking sheet, leaving space between each.
6. Bake: Transfer to the oven and bake for 12 to 15 minutes, or until the meatballs are just cooked through and an instant-read thermometer registers 165°F (74°C).
7. Make the glaze while they bake: In a small saucepan, whisk together soy sauce, honey, rice vinegar, sesame oil, garlic, ginger, chili-garlic sauce, and water. Bring to a gentle simmer over medium heat. Stir in the cornstarch slurry and cook, stirring, for 1 to 2 minutes until glossy and thick enough to coat a spoon.
8. Toss to coat: Move the hot meatballs to a large bowl and pour half the glaze over them. Toss gently until they’re well coated.
9. Finish under the broiler (optional but recommended): Return the coated meatballs to the baking sheet and broil on high for 2 to 3 minutes to caramelize the glaze slightly. Keep a close eye so they don’t burn.
10. Glaze again: Transfer back to the bowl and add the remaining glaze. Toss once more so every piece is lacquered and shiny.
11. Garnish and serve: Sprinkle with sesame seeds and chopped scallions. Add a squeeze of lime over the top and serve over steamed rice or noodles with crisp cucumbers on the side.
12. Alternate methods: Air fryer—cook at 390°F (200°C) for 9 to 11 minutes, shaking once. Skillet—brown in a lightly oiled pan over medium heat for 8 to 10 minutes, turning to color evenly, then simmer briefly in the glaze until cooked through.

Time & Prep At-a-Glance

• Prep time: 20 minutes (includes chopping and mixing)
• Rest time: 5 to 10 minutes (lets the panko hydrate and mixture firm up)
• Cook time: 12 to 15 minutes in the oven, plus 2 to 3 minutes to broil
• Total time: Approximately 35 to 40 minutes
• Yield: About 24 meatballs (6 servings of 4 meatballs each)
• When it’s ready: The meatballs should feel springy, read 165°F (74°C) internally, and be glossy with glaze.

Tips to Nail It Every Time

• Keep it gentle. Mix the chicken just until combined. Overworking compresses the meat and leads to dense meatballs.
• Dampen your hands. Lightly wet hands help you roll smooth meatballs without sticking or tearing the mixture.
• Use a scoop for uniformity. A 2-tablespoon cookie scoop makes even meatballs that cook at the same rate.
• Mind the moisture. If your mixture feels loose, add a tablespoon of panko; if it seems dry, add a splash of water or a teaspoon of soy.
• Low-sodium soy is your friend. It gives you flavor control and prevents a salty glaze.
• Broil for caramelization. That quick blast under the broiler adds color, stickiness, and a hint of char that makes the flavors pop.
• Finish with acid. A squeeze of lime brightens the glaze and balances the honey and soy.
• Make-ahead magic. Mix and roll the meatballs earlier in the day, then bake and glaze just before serving.
• Meal prep friendly. These reheat well and keep their tenderness, making them perfect for weekday lunches.

Your Nutrition at a Glance

Here’s an approximate nutritional snapshot per serving, assuming 6 servings (4 meatballs each) with the glaze. Values will vary based on brands and exact sizes.

Note: To reduce sodium, use low-sodium soy sauce throughout and limit added salt. You can also thin the glaze with a bit more water and add extra lime juice for brightness.

Frequently Asked Questions

Can I use ground turkey instead of chicken?

Yes. Ground turkey (93% lean) works beautifully with the same measurements and method. Keep an eye on doneness and pull at 165°F to keep them juicy.

How do I make these gluten-free?

Use gluten-free panko or crushed gluten-free rice crackers for the binder and swap tamari or coconut aminos for the soy sauce. The rest of the recipe remains the same.

Can I freeze the meatballs?

Absolutely. Freeze the cooked, unglazed meatballs on a sheet tray until firm, then transfer to a freezer bag for up to 3 months. Reheat in a 350°F (175°C) oven until hot and toss with freshly made glaze.

A Final Word Before You Dig In

There’s a special satisfaction in turning a bowl of simple ingredients into something that brings people to the table eager for seconds. These Asian Ground Chicken Meatballs are unfussy, flavorful, and flexible, the kind of dish that can brighten a weekday or anchor a relaxed weekend dinner with friends. Whether you spoon them over jasmine rice or pass them around as appetizers, they’re a reminder that great cooking doesn’t have to be complicated. Enjoy the process, trust your senses, and savor every bite.