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Homemade Asian Chicken Meatballs photo

Asian Chicken Meatballs

Juicy baked Asian-style chicken meatballs tossed in a creamy peanut-sesame sauce, served with rice and vegetables.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4 servings

Equipment

  • Rimmed Baking Sheet
  • Parchment Paper
  • Large Mixing Bowl
  • Measuring cups and spoons
  • Medium Saucepan
  • Instant Read Thermometer
  • fork or mixing spoon

Ingredients
  

  • 1 pound ground chicken or turkey
  • 1/3 cup panko breadcrumbs
  • 1 large egg
  • 2 green onions finely chopped, plus additional for serving
  • 2 tablespoons fresh cilantro finely chopped, plus additional for serving (optional)
  • 2 teaspoons fresh ginger grated
  • 2 cloves garlic finely chopped (about 2 teaspoons)
  • 1 tablespoon reduced-sodium soy sauce
  • 2 teaspoons sesame oil
  • 1 teaspoon sriracha
  • 2 tablespoons canola oil for brushing
  • sesame seeds optional for serving
  • 2/3 cup water
  • 1/3 cup reduced sodium soy sauce
  • 1/4 cup creamy peanut butter
  • 3 tablespoons honey
  • 1 tablespoon rice vinegar
  • 1 clove garlic finely minced or grated (for sauce)
  • 1 teaspoon fresh ginger grated (for sauce)
  • 1 teaspoon sriracha
  • 1 teaspoon sesame oil (for sauce)
  • brown or white rice for serving
  • fresh or steamed veggies such as broccoli, bell peppers, shredded cabbage

Instructions
 

  • Position a rack in the center of the oven and preheat to 400°F. Line a rimmed baking sheet with parchment paper.
  • In a large bowl combine the ground chicken (or turkey), panko, egg, chopped green onions, chopped cilantro (if using), grated ginger, chopped garlic, 1 tablespoon soy sauce, 2 teaspoons sesame oil, and 1 teaspoon sriracha.
  • Use a fork to break up the egg yolk and gently mix until ingredients are just combined; switch to your hands and lightly mix if needed. Do not overwork the mixture.
  • Scoop the mixture by 1-tablespoon portions and roll into 1 to 1½-inch meatballs (about 18–20 total). Place them on the prepared baking sheet, spacing them slightly apart.
  • Brush the tops and sides of the meatballs with canola oil. Bake until an instant-read thermometer inserted into a meatball registers 165°F, about 10 minutes.
  • While the meatballs bake, make the sauce: in a medium saucepan whisk together 2/3 cup water, 1/3 cup soy sauce, 1/4 cup creamy peanut butter, 3 tablespoons honey, 1 tablespoon rice vinegar, 1 clove minced garlic, 1 teaspoon grated ginger, and 1 teaspoon sriracha.
  • Heat the sauce over medium-high, bringing it to a boil while whisking; let it bubble 30 seconds to 1 minute until smooth and slightly reduced, then stir in 1 teaspoon sesame oil. Taste and adjust seasoning if desired, then remove from heat to cool and thicken slightly.
  • Serve the meatballs over brown or white rice with steamed or fresh vegetables. Drizzle generously with the peanut-sesame sauce and garnish with sesame seeds, extra green onions, and cilantro if desired.

Notes

  • Store cooked meatballs and sauce in an airtight container in the refrigerator for up to 3 days.
  • Reheat meatballs in a 350°F oven or microwave until warm and steaming.
  • To freeze, place meatballs and sauce in a freezer-safe container for up to 3 months; thaw in the refrigerator before reheating.