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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

If you have wondered how to make chicken meatballs that are delicious with fewer calories look no further. We have got you the best Asian chicken meatballs recipe.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Main Course
Cuisine: Chinese
Servings: 4
Calories: 364kcal
Author: Hina Gujral

Ingredients

  • 500 gram ground chicken (keema)
  • ¼ Cup bread crumbs
  • 1 egg, room temperature
  • 1 teaspoon minced garlic
  • Salt to taste
  • 1 teaspoon chopped coriander
  • ½ teaspoon black pepper

Ingredients For Sauce

  • ¼ Cup chopped spring onion (white stalk)
  • 1 teaspoon fine chopped garlic
  • 1 teaspoon finely chopped ginger
  • 1 teaspoon finely chopped red chilli
  • 1 teaspoon vinegar
  • 1 tablespoon dark soy sauce
  • 1 tablespoon Sriracha sauce
  • 1 tablespoon corn flour (corn starch)
  • 1 Cup water
  • Salt to taste
  • ½ teaspoon black pepper
  • 4 tablespoon sesame oil or vegetable oil
  • 2 tablespoon spring onion greens chopped

Instructions

To Make Chicken Meatballs:

  • Preheat oven to 180 degrees Celcius. 
  • Combine all the meatball ingredients in a bowl. Mix nicely to form a dough. 
    chicken meatballs mixture
  • 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 20 - 25 depending on the size. Keep them in the fridge if not baking immediately. 
    aerial shot of chicken meatballs
  • Grease a baking sheet with oil. Arrange meatballs on the sheet. Bake for 20 - 25 minutes until golden brown from outside, fully cooked, and soft from inside.

To Make Asian Style Sauce:

  • Heat oil in a wok or stir-fry pan. Add chopped ginger, garlic, onion, and stir-fry for a minute.
  • Now add the sauces, salt, pepper along with 1 Cup of water, and stir to combine. 
  • Dissolve corn starch in 2 tablespoons of water and add to the sauce. Stir continuously in a clockwise motion to avoid any lumps. Simmer the sauce over low heat till it thickens. This usually takes 5 - 6 minutes. 

To Serve Chicken Meatballs

  • Add baked chicken meatballs to the simmering sauce. Combine nicely to coat meatballs with the sauce. Simmer for 5 - 6 minutes. Turn off the heat. 
  • Garnish chicken meatballs with chopped spring onion greens. 
  • Serve Asian Chicken Meatballs with fried rice/noodles. 

Notes

  • Always use the ground chicken and not minced chicken for making meatballs.
  • If the meatball mixture is very wet, add one or two tablespoons more of breadcrumbs and/or refrigerate the mixture for 30 minutes. 
  • Do not add any flour in the ground chicken. The meatballs will become tough and doughy.
  • Make sure all the meatballs are of the same size and of bite-size.
  • Baking time may vary depending on the oven and the size of the meatballs.
  • You store the baked meatballs in the fridge for a week. Re-heat them before serving. 

Nutrition

Serving: 1serving | Calories: 364kcal | Carbohydrates: 9g | Protein: 25g | Fat: 26g | Saturated Fat: 5g | Cholesterol: 148mg | Sodium: 488mg | Potassium: 717mg | Fiber: 1g | Sugar: 1g | Vitamin A: 300IU | Vitamin C: 5mg | Calcium: 31mg | Iron: 2mg