Description
These Asian Chicken Meatballs are bursting with flavor and are incredibly easy to make. Combining lean ground chicken with scallions, cilantro, and panko, they’re perfect for a quick dinner or meal prep. Enjoy them coated in a sweet and tangy sauce for an irresistible treat!
Ingredients
Scale
- 1 pound lean ground chicken
- 3 scallions chopped
- 1 large egg
- 1/2 cup panko bread crumbs
- 1/4 cup chopped cilantro
- 1 tablespoon sesame oil
- 1 tablespoon reduced sodium soy sauce
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 3/4 teaspoon salt
- 1/4 teaspoon dried ginger
- Sesame seeds and scallions for garnish
- 3 tablespoons reduced sodium soy sauce
- 1/2 teaspoon cornstarch
- 4 tablespoons honey
- 2 tablespoons rice wine vinegar
- 1 tablespoon sesame oil
- 1/2 teaspoon cornstarch
- 1 clove garlic finely minced
- 1/4 teaspoon red pepper flakes more or less to taste
Instructions
- Preheat the oven to 400°F (200°C). Prepare a baking sheet by lining it with parchment paper.
- In a mixing bowl, combine all ingredients except for the sesame seeds. Mix thoroughly using a spoon or your hands.
- Portion the mixture into 20 balls using a medium cookie scoop, then roll each portion into a smooth ball using your hands.
- Place the meatballs on the prepared baking sheet and bake for 12 minutes, or until the internal temperature reaches 165°F (74°C).
- After baking, toss the meatballs in the sauce to coat them evenly. Garnish with sesame seeds and additional scallions before serving. Alternatively, serve the sauce as a dip.
Notes
For a spicier flavor, adjust the amount of red pepper flakes used.
These meatballs can be made ahead and stored in the fridge for up to 3 days.
Consider serving with steamed rice or noodles for a complete meal.
Nutrition
- Serving Size: 1 meatball
- Calories: 87
- Sugar: 2g
- Sodium: 190mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 20mg