Spicy Asian Chicken Meatballs

 

Spicy Asian Chicken Meatballs | This Gal Cooks #appetizer

You guys. It’s Meatball Monday.

Wait, isn’t it supposed to be meatless Monday? No, not on this blog because today is Monday and I’m sharing a meatball recipe. So it’s Meatball Monday!

How cheesy is that, Meatball Monday? It ranks pretty high on the cheesy-ness factor and that’s ok. One of my areas of expertise is cheesy-ness, and that includes the food type as well. But as much as I love all things cheesy, you won’t find any cheese in these meatballs. Rather you’ll find chicken and robust asian spices with a kick of heat that comes from my friend Sriracha Sauce.

Spicy Asian Chicken Meatballs | This Gal Cooks #appetizer

Ken and I LOVED these Spicy Asian Chicken Meatballs. I can always tell when he really likes something I make. He always gets seconds. Or maybe he is just extremely hungry. I think it’s a little of both.

Right after I made these, we ate them by themselves. No sides. No rice to serve them over. Just straight from a bowl. They were that darn good. The following night, we ate the leftover meatballs over some rice. It made for a perfect quick meal after a long day at work.

Since I made these rather early in the day, I needed to keep them warm while they were waiting to be devoured by us. I just threw them into my slow cooker and turned the heat setting to warm. Worked like a charm. You could do this for a party or gathering, too. Enjoy the recipe.

Spicy Asian Chicken Meatballs

Spicy Asian Chicken Meatballs
 
Prep time
Cook time
Total time
 
Author:
Recipe type: appetizer
Serves: 25-30 meatballs
Ingredients
For the meatballs
  • 1lb ground chicken breast
  • 1lb ground chicken (50% less fat)
  • ⅔ C panko
  • 2 tbsp sesame oil
  • 1 tsp Chinese 5 spice
  • ½ C thin sliced green onion
  • 2 cloves of garlic, minced
  • 2 large eggs, beaten
  • ¾ tsp salt
For the sauce
  • ½ C hoisin sauce
  • ¼ C Mirin (rice vinegar)
  • 2 cloves garlic, minced
  • 1 tsp red pepper flakes
  • 1 tsp ground ginger
  • 2 tbsp low sodium soy sauce
  • 1 tbsp brown sugar
  • ¼ C chicken broth
  • 1-2 tsp sriracha sauce
  • 1 tbsp tomato paste
  • 1-2 tbsp cornstarch (used to thicken the sauce)
Instructions
  1. Preheat your oven to 400. Line a baking sheet with aluminum foil. Lightly spray with cooking spray. Remove any excess spray with a paper towel.
  2. Place all of the meatball ingredients into a large mixing bowl. Mix with your hands until well incorporated. Place in your refrigerator for 10 minutes to firm the mixture. Roll the meatballs into 1½ - 2 inch balls and place on the baking sheet. Bake for 10-12 minutes or until an internal temperature of 165 is met. ***see tip in notes for how to roll chicken meatballs***
  3. While the meatballs are baking, make the sauce. In a sauce pan, whisk together all of the sauce ingredients, minus the cornstarch. Once the ingredients are mixed well, gradually whisk in the cornstarch until the sauce reaches your desired thickness.
  4. Place the cooked meatballs in a large bowl and pour the sauce over top. Toss to coat. Garnish with sesame seeds and green onions.
Notes
Meatball Prep
The meatball mixture is very sticky. In order to easily roll the meatballs, this is the method I used. I portioned off each meatball and placed them on the baking sheet. Then I rubbed a little sesame oil on my hands and rolled each meatball portion into a ball. This prevented the meat mixture from sticking to my hands.

Adapted from Gimme Some Oven
Nutrition Information
Serving size: 3-4 meatballs Calories: 230 Fat: 8g Carbohydrates: 16g Sugar: 4g Sodium: 652mg Protein: 18g

Spicy Asian Chicken Meatballs | This Gal Cooks #appetizerSpicy Asian Chicken Meatballs | This Gal Cooks #appetizerHUNGRY FOR MORE?

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Comments

    • says

      Hooray for Meatball Monday! Ha, maybe I should start a trend with this. I guess I better get to making meatballs, huh?! Thanks for stopping by, Allie!

  1. says

    I love meatballs! They are little flavor packed bites of goodness. This spicy Asian flavor looks particularly tasty. They would be awesome with some stir fried vegetables! Pinned!

    • says

      I have such a hard time figuring out if I like Asian food or Mexican food better. I love them both! Thanks for stopping by, Kristen! Have a great week. :)

  2. Dianna says

    I’m confused….you say 1 lb of ground chicken breast and then 1 lb of ground chicken breast (50% less fat). Do you mean 1 lb ground dark meat chicken and 1 lb ground chicken breast?

    • says

      I just went to correct the recipe and it actually says 1 lb ground chicken breast, 1 lb ground chicken (50% less fat). The 50% less fat ground chicken is a mixture of dark meat and chicken breast. Hope this helps. Thanks!

  3. says

    Nice menu for a perfect time. It is similar to some Indian recipes. And I love eating such things, spicy, hot, and sour. But this looks tastier than mine!

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