Easy, affordable, and yummy, these flavorful Asian-Inspired Chicken Meatballs have ginger, garlic, and a veggie. And they are perfect to batch-cook and stash in the freezer!
We love my Baked Chicken Meatballs and my Teriyaki Chicken Meatballs, so it seemed time to make gingery meatballs that pair well with rice, noodles, and any sauteed veggies.
These Chicken Meatballs mix up in 1 bowl, have the option to add a veggie, and are just the right flavor for kids and adults.
You can make them in less than 30 minutes on a weeknight since they start with ground chicken. Or you can prep them ahead of time to serve out of the fridge or freezer another day.
They’re also a perfect postpartum freezer meal and great finger food for toddlers.
Why This Recipe Works
With flavor from scallions, ginger, garlic, and soy sauce, these easy-to-make Chicken Meatballs are tender and flavorful. They’re perfect for any Asian-inspired meal.
Table of Contents
Ingredients You Need
Below is a list of the ingredients you need to have on hand to get started with this Asian-Inspired Chicken Meatball recipe so you know what to get from the store or gather from the fridge and pantry.
- Ground chicken: Starting with ground chicken makes mixing up these meatballs easy and affordable. Look for it near ground turkey and pork in your store.
- Plain breadcrumbs: These add flavor and help ensure the meatballs hold together nicely.
- Shredded carrots (optional): I like to add a veggie to meatballs to ensure they are super tender and easy for kids to chew, and it’s also a nice way to stretch the recipe.
- Egg: I use egg to help bind the meatball batter together. (See the Notes at the end of the recipe if you have an egg-free household.)
- Ginger, garlic, scallions: A combination of these adds plenty of flavor to the meatballs. I keep my fresh ginger in the freezer so it’s easy to grate and never goes bad.
- Soy sauce: I use reduced-sodium soy sauce to add flavor to the meatball mixture.
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Step-by-Step Instructions
Below is a look at how to make this Asian-Inspired Chicken Meatball recipe so you know what to expect from the process. Scroll down to the end of the post for the full recipe, including the amounts and the timing.
Step 1. Add the ingredients to a large bowl.
Step 2. Mix together with a fork or clean hands.
Step 3. Portion out into balls and place onto a baking sheet lined with parchment paper.
Step 4. Bake until golden brown and cooked through.
Frequently Asked Questions
Sure, you can pan-fry them in toasted sesame oil and top with toasted sesame seeds if that sounds good to you.
You can use gluten-free breadcrumbs, tamari in place of the soy sauce, and a splash of milk instead of egg.
I like to use a mini or standard size ice cream scoop or cookie scoop. Then just pop it into the dishwasher!
How to Store
Let them cool fully and store in an airtight container in the fridge for up to 5 days. Or freeze in a freezer bag for up to 6 months. Thaw overnight in the fridge, warm in 15- to 30-second increments in the microwave.
Best Tips for Success
- Use store-bought ground chicken to make this easy.
- Serve coated in Easy Teriyaki Sauce, if you’d like.
- Gluten-free: Use gluten-free breadcrumbs if needed.
- Egg-free: Omit the egg and add 1 tablespoon milk.
Related Recipes
Asian-Inspired Chicken Meatballs
Ingredients
- 1 pound ground chicken
- ⅔ cup plain breadcrumbs
- ½ cup shredded carrots (optional)
- 1 egg
- 2 tablespoons grated ginger
- 2 minced garlic cloves (or ½ teaspoon garlic powder)
- 2 scallions (green parts only, thinly sliced)
- 1 tablespoon reduced-sodium soy sauce
Instructions
- Preheat the oven to 400 degrees F and line a rimmed baking sheet with foil. Coat with nonstick spray.
- In a medium bowl, mix the ingredients together with clean hands. Use a tablespoon measuring spoon to measure out 1-tablespoon-size meatballs. Roll into balls and place on the prepared baking sheet.
- Bake for 18-20 minutes or until golden brown and cooked through.
- Serve warm or set aside to cool and freeze.
Equipment
Notes
- Let them cool fully and store in an airtight container in the fridge for up to 5 days. Or freeze in a freezer bag for up to 6 months. Thaw overnight in the fridge, warm in 15- to 30-second increments in the microwave.
- Use store-bought ground chicken to make this easy.
- Serve coated in Easy Teriyaki Sauce, if you’d like.
- Gluten-free: Use gluten-free breadcrumbs if needed.
- Egg-free: Omit the egg and add 1 tablespoon milk.
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