Asian Chicken Meatballs

Asian Chicken Meatballs

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.

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Asian Chicken Meatballs

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.

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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!

Asian Chicken Meatballs

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!

cooked meatballs

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

Click here for a printable version of this recipe

Makes 6 servings

Ingredients

  • 1/3 cup whole milk
  • 1 cup Panko bread crumbs
  • 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 finely chopped green onions
  • zest of one lime
  • 2  eggs, lightly beaten
  • 1 tablespoon soy sauce or tamari
  • 1 teaspoon toasted sesame oil
  • 1 – 3 tsp of chili paste (like Sambal) the more you use, the more heat you get!
  • 2 lbs ground chicken
  • Sweet and Sour sauce or orange sauce to glaze
  • toasted sesame seeds, chopped cilantro, and sliced green onions for garnish

Preparation

  1. Put oven rack in middle position and preheat oven to 450°F.
  2. Pour milk over bread crumbs in a large bowl and stir until liquid is absorbed. Add salt, cilantro, garlic, ginger, shallot, green onion, and lime zest. Mix until well combined.
  3. In a small bowl, whisk together the eggs, soy sauce, sesame oil and chili paste.
  4. Add the ground chicken to the bread crumbs along with the egg mixture and use your hands to combine the ingredients.
  5. The chicken mixture will be very wet, so carefully shape into meatballs and place on a baking sheet lined with foil and coated in nonstick spray or parchment paper.
  6. Bake for 10 minutes then turn the meatballs and bake for 10 more minutes or until center of meatball reaches 165 degrees.
  7. Glaze with sauce of choice and serve garnished with green onion, cilantro and sesame seeds.

 

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6 thoughts on “Asian Chicken Meatballs

  1. Sandra Lauterbach

    Apparently you have forgotten the correct name for this recipe.  ONe of my faves, especially with the orange sauce, which I love on several things.I almost decided to make them for my ladies’ luncheon last week.  I’m sure theywould have been a hit, don’t know why I didn’t.

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