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close up shot of Asian chicken meatballs in a serving bowl
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4.67 from 9 votes

Asian Chicken Meatballs

One pot Asian chicken meatballs with a delicious sweet and spicy sauce. This is an easy meatball recipe that is worth bookmarking.
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Course: Main Course
Cuisine: Chinese
Servings: 4
Calories: 388kcal
Author: Hina Gujral

Equipment

Ingredients

Ingredients For Chicken Meatballs

  • 500 gram ground chicken
  • ¼ Cup panko bread crumbs
  • 1 egg, room temperature
  • 1 teaspoon rice vinegar
  • 1 tablespoon minced garlic
  • 1 tablespoon minced ginger
  • 1 tablespoon chopped Basil
  • 2 sprigs spring onion, finely chopped
  • 1 teaspoon red chilli flakes
  • 1 teaspoon cooking salt or to taste
  • ½ teaspoon black pepper powder
  • 2 tablespoon sesame oil or vegetable oil

Ingredients For Glazing Sauce

  • 1 Cup chicken stock or water
  • ¼ Cup Hoisin Sauce
  • 1 tablespoon light soy sauce
  • 1 tablespoon sesame oil
  • 1 teaspoon minced garlic
  • 1 teaspoon Kashmiri red chilli powder or the Gochujang chilli powder
  • 1 tablespoon corn flour (corn starch)
  • Salt to taste
  • 1 teaspoon white sesame seeds
  • 2 sprigs spring onion, finely chopped
  • 1 Cup broccoli florets (optional)

Instructions

Prepare Asian Style Sauce:

  • Prepare the glaze by combining all the ingredients in a large bowl. If you are adding stock cube then dissolve it in 1 Cup of water and add it to the sauce mix. Whisk nicely to combine all the ingredients including starch. Keep it aside.

Prepare Chicken Meatballs:

  • Combine all the meatball ingredients in a bowl. Mix until all ingredients are well incorporated or come together like a dough.
  • Grease your hands with oil. Scoop a small portion of the mixture and shape it into a ball. Repeat with the remaining mixture - should make 10 - 15 depending on the size. Place them on a large greased plate for tray, leaving space between each meatball. Keep them in the fridge for 15 - 20 minutes or until ready to cook.
  • Heat oil in a pan. Once hot, neatly arrange the meatballs. Cook them from both sides till they turn light golden from outside. Gently turn the meatballs or shake the pan while cooking them.
  • Pick one meatball, and check it for doneness. Usually chicken meatballs take 10 - 15 minutes to get cooked perfectly.

Final Assembly

  • Once the meatballs are cooked, pour the prepared sauce mix into the pan. Keep stirring it while maintaining a high heat. Add broccoli florets.
  • Soon you will notice because of starch the sauce will start thickening. Reduce the heat to lowest setting. Cover the pan with a lid. Simmer chicken meatballs in sauce for 5 minutes.
  • Garnish chicken meatballs with chopped spring onion greens. 
  • Serve Asian Chicken Meatballs with fried rice/noodles. 

Notes

  • Instead of hoisin sauce you can use Kung Pao Sauce, Teriyaki Sauce, or any other Asian Gravy Sauce. 
  • These Asian Chicken Meatballs are medium spicy with a hint of sweetness. Hence adjust the spices according to your preference. 
  • Adding broccoli is optional. I like the taste and crunch of it in this meatball dish.
  • Always use the ground chicken and not minced chicken for making meatballs.
  • If the meatball mixture is very sticky, add one or two tablespoons more of breadcrumbs and/or refrigerate the mixture for 30 minutes and grease your hands nicely with oil for easy handling. 
  • Cooking time may vary depending on the size of the meatballs. Do not flip them again and again while cooking in a pan. 
  • You can air fry, shallow fry or deep-fry chicken meatballs. Like how I did in chicken cheese balls.

Nutrition

Calories: 388kcal | Carbohydrates: 18g | Protein: 27g | Fat: 24g | Saturated Fat: 5g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 151mg | Sodium: 1326mg | Potassium: 841mg | Fiber: 1g | Sugar: 6g | Vitamin A: 361IU | Vitamin C: 4mg | Calcium: 52mg | Iron: 2mg