Asian-Inspired Chicken Meatballs
With simple and affordable ingredients, you can make tender Asian-Insprired Chicken Meatballs to share with the kids. Bonus: You can tuck a veggie into the mix, and they are perfect to batch-cook and stash in the freezer!
Servings: 8 (Makes 24 meatballs)
Calories: 157kcal
Equipment
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 1/2 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.
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.
Nutrition
Serving: 2 meatballs | Calories: 157kcal | Carbohydrates: 8g | Protein: 14g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 74mg | Sodium: 292mg | Potassium: 335mg | Fiber: 1g | Sugar: 1g | Vitamin A: 100IU | Vitamin C: 1mg | Calcium: 101mg | Iron: 1mg