We’re always looking for new recipes to add to the dinner rotation. I mean who isn’t?? Just like everybody else, we have that list of foods that our family will not eat. I’m always looking for a new way to incorporate chicken, because bone-in chicken is a no-no here. (although I must pipe in, that i personally LOVE it) So here I was trying to infuse some flavor into ground chicken. We love chinese fakeout dinners so I went for these Asian style chicken meatballs. It’s safe to say they are a winner and I’m excited to have a use for ground chicken!
You’ll need some basic ingredients like egg, breadcrumbs, ground chicken etc. plus a few Asian ones to amp up the flavor.
Having the following ingredients on hand, allows you to make a variety of what I like to call “fakeout takeout dishes” at home. Once you have these basics, the possibilities are endless from fried rice to chicken, meat, or even tofu.
Soy sauce: I prefer to use light soy sauce, though you could use coconut aminos if you prefer.
Sesame oil: Toasted sesame is best, as it adds a delicious flavor.
Ground ginger: If you have fresh on hand, by all means use that, just double the amount. Dried ginger works just as well in a pinch.
Rice vinegar: A vinegar made from fermented rice. It has a mild and slightly sweet flavor that it brings to the asian style chicken meatball sauce.
Cornstarch: Helps thicken up the sauce so that it coats the meatballs beautifully.
How to make Asian style chicken meatballs
- Preheat the oven to 425 F.
- Start by combining the ground chicken, breadcrumbs, eggs, scallions, garlic, ginger, sesame oil and soy sauce in a large bowl.
- Form the mixture into meatballs and place them on a parchment lined baking sheet to bake.
- Bake for 15-20 minutes until they are lightly browned and cooked through.
- While the meatballs are baking, whisk together the sauce. Toss the cooked meatballs in the sauce and garnish with sesame seeds and scallions.
- Serve with rice and roasted broccoli.
Sesame ginger sauce
This sauce is so simple to make, and tastes so delicious. Combine the following ingredients in a saucepan:
- Soy sauce
- Rice vinegar
- Sesame oil
- Orange juice
Making the meatballs in advance
It’s best to store the cooked meatballs WITHOUT the glaze for 2 to 3 days in the fridge. Prepare the glaze then warm the meatballs in the oven. When your ready to serve, toss them in the sauce. Add the sesame seeds and scallions.
Tips n tricks
- Lining the sheet pans with parchment paper makes for a very quick and easy cleanup.
- If the meatball mixture is a little sticky, spray your hands with cooking spray before rolling. Repeat as needed.
- Roll the balls as evenly as possible so that they cook at the same time. I used a Tbsp to measure them out.
Love fakeout takeout? Check out these recipes:
Asian style chicken meatballs
- 2 lb ground chicken (white)
- 1 cup flavored breadcrumbs
- 3 scallions, sliced white and light green parts only
- 4 whole cloves of garlic, minced
- 2 large eggs
- 1 tsp dried ginger
- 1 Tbsp sesame oil
- 2 Tbsp soy sauce
- 1/2 tsp salt
- 2/3 cup soy sauce
- 2 tbsp rice vinegar
- 2 whole cloves of garlic, minced
- 1/3 cup honey
- 2 tsp sesame oil
- 1 Tbsp cornstarch dissolved in 1 Tbsp orange juice
- sesame seeds and scallions for garnish
- Preheat the oven to 425 F. Line two baking sheets with parchment paper and set aside.
- Combine all the meatball ingredients in a large bowl.
- Spray your hands with cooking spray and scoop out the meatball mixture with a heaping tablespoon. Roll into balls and place on the baking sheets. Repeat spraying and rolling until the mixture is finished.
- Bake for 15-20 minutes, until the meatballs are browned.
- While the meatballs are cooking, whisk together the sauce in a saucepan over medium heat. Bring the mixture to a boil then lower the flame. Toss the cooked meatballs into the sauce.
- Serve over rice with a side of broccoli for a complete dish!
Until next time,