Asian Chicken Meatballs

I’m so happy with the way these meatballs turned out! I have made many a meatball and sometimes they turn out great while other times they are missing a  little something. When I do an Italian meatball, it’s always smothered in a delicious tomato sauce so regardless of whether or not it is a perfect meatball, it always tastes good. With a meatball that is served without sauce, you really have to nail the flavor AND texture for it to turn out great. I really nailed it on these! I am actually thankful that I am blogging about it because if I didn’t, I would never remember exactly how I made them!


Once I mixed all of the ingredients it seemed really wet and it was a little difficult to form the meatballs. Don’t worry about this because they cook up perfectly. I find that ground chicken has a more “wet” consistency than beef and pork and because it is so low fat you want all of that moisture so they don’t come out too dry. A little water on your hands will help keep the chicken from sticking to your fingers.

For the glaze I used a store bought one made by “San J”.

Once they had cooked for about 25 min, I took them out and put them in a nicer baking dish and then glazed them with the sauce before putting them under the broiler. You don’t have to transfer them but I have always gotten a little grossed out by the “stuff” left behind on the pan after you cook meatballs. Plus it’s prettier for serving!

I served these with Jasmine rice that I fried up with shitakes, green onions, chopped water chesnuts and soy sauce and topped it with a some toasted sesame seeds.  Also made some steamed snow peas.

Asian Chicken Meatballs


  • 1/3 cup whole milk
  • 1/2 cup Panko bread crumbs
  • 2 lbs ground chicken
  • 2  eggs, lightly beaten
  • 1 teaspoon salt
  • 1/2 cup chopped fresh cilantro
  • 2 minced garlic cloves
  • 2 teaspoons of fresh grated ginger
  • 1 small finely chopped shallot
  • 4 chopped green onions
  • 1 tablespoon soy sauce
  • 1 teaspoon Asian sesame oil
  • zest of half a lime
  • Sweet and Sour sauce or orange sauce to glaze


Put oven rack in middle position and preheat oven to 450°F.

Pour milk over bread crumbs in a large bowl and stir until liquid is absorbed. Add ground chicken, egg,  salt, chopped cilantro, shallots, green onions, garlic,  soy sauce, sesame oil, and lime zest. Mix until well combined.  Shape 3 tablespoons meat mixture into a ball and bake on a foil lined baking sheet coated with non-stick spray for about 25 minutes  After 25 minutes cut one of the meatballs in half to see if it has cooked through (mine were perfect in 25 min). Brush the meatballs with Sweet and Sour sauce and move the oven rack up closer to the broiler. Broil for a few min (Don’t walk away!!) until they brown on top. Serve with a garnish of cilantro and more sweet and sour sauce.

Makes about 20 meatballs


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