I posted these 6 years ago on Juicy Bites! I made them the other night and decided they were due for a re-post. They are a family favorite around here and always get rave reviews.
They are great served with rice and some sort of green veg. For this particular dinner I glazed the meatballs with one of my favorite sauces…San-J’s Orange Sauce. San-J makes some great Asian sauces and they are made with clean ingredients. You can make your own glaze, or use whatever your favorite is. Teriyaki or sweet and sour would be good too. I made a batsmati rice and quinoa blend and some sesame soy roasted broccoli to serve them with. The broccoli is easy and so delicious…just whisk together some olive oil with a little toasted sesame oil and a few splashes of soy sauce, drizzle over your broccoli florets, and roast at 425 for around 15 – 20 minutes.
I have also served these with soba noodles (like an Asian version of spaghetti and meatballs!) and I have made a simple coconut curry sauce for them which was soooo delicious!
The leftovers were turned into Asian Chicken Meatball Banh Mi sandwiches for my boys’ lunch the next day. They went into a roll with a little sriracha mayo and quick pickled shredded carrots and red onion. The boys liked them so much I may need to make them just for that purpose next time!
When I make meatballs, I like to use gloves (I get these on Amazon) so that I can mix with my hands and not end up with raw meat under my fingernails! It is really hard to get a meatball or meatloaf mixture combined well with a spoon…using your hands is the best way to go. This meatball mixture is on the wet side and a little hard to work with because of the ground chicken but they cook up perfectly.
I start with some panko bread crumbs moistened in a little milk, then add in some garlic, cilantro, ginger, shallots, green onion, lime zest and salt. Mixing all of these ingredients together first helps to combine everything easier. Soy sauce, toasted sesame oil, and some Sambal add a ton more flavor and a little heat. I know the milk thing might seem a little weird in an Asian meatball, but I use milk/breadcrumbs in a lot of my meatball recipes so I went it with for these as well. I’m sure you could leave it out or sub a little chicken stock, but I wanted to post it exactly how I made it because it was so good! I actually used half and half because we always have that on hand for coffee!
Use a baking sheet lined with foil and some parchment paper…no sticking and no washing! If you don’t have parchment, spray your foil with non-stick spray. I love these parchment sheets from Amazon…they fit my sheet pans perfectly. No struggling to get a curled up piece to lay flat and no bleaching chemicals! I use them a ton!
After they come out of the oven, you can brush on your sauce of choice for a nice glaze or throw them into a simmering pot of coconut curry! Or just eat them as is…they are super flavorful all on their own!
Asian Chicken Meatballs