Spicy Asian Chicken Meatballs

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.

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.

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Why This Spicy Asian Chicken Meatballs Recipe Works

Asian style meatballs are a popular dish for a reason. They pack a ton of flavor into a bite sized package, making them perfect as an appetizer, a party snack, or a quick weeknight dinner. Traditionally, the flavor profile leans heavily on a sweet and savory glaze, often using ingredients like hoisin, soy sauce, and sugar to create that classic sticky sauce we all love.

While delicious, these recipes can sometimes taste a little flat if the balance isn’t just right. The heat is there, the sweetness is there, but there isn’t much else going on. That’s where my version of Spicy Asian Chicken Meatballs really shines. The game changing ingredient here is the Chinese 5 Spice powder mixed directly into the meatballs themselves.

Chinese 5 Spice is a potent and aromatic blend that typically includes star anise, cloves, Chinese cinnamon, Sichuan peppercorns, and fennel seeds. It introduces a warm, slightly sweet, and licorice like note that you can’t quite put your finger on, but you know makes everything taste better. It deepens the flavor of the chicken and creates a beautiful contrast with the spicy, tangy sauce.

This recipe also works because it pays attention to texture. By using a mix of very lean ground chicken breast and a slightly fattier ground chicken, we get the best of both worlds. The meatballs are sturdy and hold their shape, but they stay wonderfully moist and tender. Baking them instead of frying ensures they cook evenly without becoming greasy, allowing that incredible sauce to be the star.

Ingredients for Spicy Asian Chicken Meatballs

The magic of this recipe comes from a handful of powerhouse ingredients that build layers of flavor. While the list might seem long, many of these are pantry staples in a well stocked kitchen, especially if you enjoy Asian inspired cooking. Every component plays a crucial role in creating the perfect balance of savory, sweet, and spicy.

My secret weapon, and the one ingredient you shouldn’t skip, is the Chinese 5 Spice. This is what gives the meatballs their signature warmth and complexity. It’s a small amount, but it makes a world of difference, transforming a standard meatball into something truly impressive. It’s that little something extra that will have your guests asking for the recipe.

Here’s exactly what you’ll need:

• For the meatballs
  • 1lb ground chicken breast
  • 1lb ground chicken (50% less fat)
  • 2/3 C panko breadcrumbs
  • 2 tbsp sesame oil
  • 1 tsp Chinese 5 spice
  • 1/2 C thin sliced green onion
  • 2 cloves of garlic, minced
  • 2 large eggs, beaten
  • 3/4 tsp salt
• For the sauce
  • 1/2 C hoisin sauce
  • 1/4 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
  • 1/4 C chicken broth
  • 1-2 tsp sriracha sauce
  • 1 tbsp tomato paste
  • 1-2 tbsp cornstarch (used to thicken the sauce)

A quick note on a few key ingredients. Using two types of ground chicken is intentional. The lean breast provides structure, while the slightly higher fat content of the other ground chicken ensures the meatballs stay juicy and tender. For the sauce, I highly recommend using low sodium soy sauce to control the saltiness, as hoisin is already quite salty. Lastly, panko breadcrumbs give a lighter, airier texture than traditional breadcrumbs, which is perfect for these delicate chicken meatballs.

Step-by-Step Instructions For Making Spicy Asian Chicken Meatballs

Making these meatballs is a straightforward process, but a few key techniques will guarantee perfect results every time. We’ll mix and bake the meatballs first, then whip up that delicious sauce while they’re in the oven. It’s an efficient way to get dinner on the table or an appetizer ready for a party with minimal fuss.

Step 1: Prep Your Oven and Baking Sheet

First things first, preheat your oven to 400°F. Getting your oven fully heated before the meatballs go in is crucial for them to start cooking immediately and develop a nice exterior. While it’s heating, line a large baking sheet with aluminum foil. This step is a lifesaver for cleanup. Trust me, you’ll thank me later when you’re not scrubbing off baked on sauce. Give the foil a light coat of cooking spray, then gently wipe off any excess with a paper towel. You want just enough to prevent sticking, not so much that the bottoms of the meatballs get greasy.

Step 2: Mix and Chill the Meatball Mixture

In a large mixing bowl, combine all of your meatball ingredients: both types of ground chicken, panko, sesame oil, Chinese 5 spice, green onions, minced garlic, beaten eggs, and salt. Now, use your cleanest tools, your hands, to gently mix everything together. Be careful not to overwork the mixture, as this can lead to tough meatballs. Mix just until everything is evenly incorporated. The mixture will be quite sticky. Cover the bowl and place it in the refrigerator for about 10 minutes. This little bit of chilling time makes the mixture much easier to handle.

Step 3: Roll and Bake the Meatballs

Once the mixture has firmed up slightly, it’s time to roll. Here’s my go to trick for handling sticky ground chicken: pour a little sesame oil into your palms and rub them together. This prevents the meat from sticking to you. Portion the mixture and roll it into 1 1/2 to 2 inch balls, placing them on your prepared baking sheet with a little space between each one. Bake for 10 to 12 minutes. The best way to know they’re done is to use an instant read thermometer, they should register 165°F in the center.

Step 4: Prepare the Spicy Asian Sauce

While those meatballs are baking to perfection, you can make the sauce. In a medium saucepan over medium heat, add all the sauce ingredients except for the cornstarch. That includes the hoisin, Mirin, garlic, red pepper flakes, ginger, soy sauce, brown sugar, chicken broth, sriracha, and tomato paste. Whisk everything together until it’s smooth and begins to simmer gently. To thicken the sauce, gradually whisk in one tablespoon of cornstarch until no lumps remain. If you prefer a thicker sauce, add the second tablespoon. Let it bubble for a minute or two to cook out the raw starch flavor and reach your desired consistency.

Step 5: Coat and Garnish

By now, your meatballs should be perfectly cooked. Carefully remove them from the oven. Place the hot meatballs into a large bowl and pour that beautiful, glossy sauce all over them. Use a spatula or large spoon to gently toss the meatballs until they are all evenly and generously coated. Transfer them to a serving platter and garnish with a sprinkle of sesame seeds and some extra sliced green onions for a pop of color and fresh flavor.

How To Serve Spicy Asian Chicken Meatballs

One of the best things about these Spicy Asian Chicken Meatballs is how wonderfully versatile they are. You can dress them up for a nice dinner or serve them casually for a game day get together. Their bold flavor pairs well with a variety of simple sides, allowing them to remain the star of the show. Whether you’re planning a party or just a weeknight meal, there are so many great ways to serve them.

I love putting out a big platter of these and watching them disappear in minutes. They are always a crowd pleaser. Think about how their savory, sweet, and spicy notes can complement other dishes or stand completely on their own.

Here are a few of my favorite ways to serve them:

• Classic Appetizer Style: This is the easiest and most popular option for parties. Simply arrange the saucy meatballs on a large platter, stick a decorative toothpick in each one, and you’re ready to go. The garnish of sesame seeds and green onions makes them look extra special.
• Over Fluffy Rice: Turn these meatballs into a satisfying main course by serving them over a bed of steamed jasmine or basmati rice. The rice is perfect for soaking up every last bit of that incredible sauce. Add a side of steamed broccoli, bok choy, or green beans for a complete and balanced meal.
• In a Noodle Bowl: Toss the meatballs and sauce with cooked rice noodles or ramen noodles. You can add in some shredded carrots, sliced cucumbers, and edamame to create a vibrant and flavorful noodle bowl that’s both filling and delicious.
• Lettuce Wraps: For a lighter, low carb option, serve the meatballs in crisp lettuce cups. Butter lettuce or iceberg lettuce works beautifully. Just spoon a meatball or two into a leaf, top with some extra green onions or shredded carrots, and enjoy. It’s a fresh and fun way to eat them.

No matter how you choose to serve them, they are bound to be a hit. The combination of tender chicken and a complex, spicy sauce is simply irresistible. Feel free to get creative and find your own favorite way to enjoy them.

How To Store & Reuse Spicy Asian Chicken Meatballs Leftovers

If you’re lucky enough to have any leftovers, you’ll be happy to know that these Spicy Asian Chicken Meatballs are just as delicious the next day. The flavors actually have time to meld together even more, making them a fantastic lunch or a head start on another dinner. Proper storage is key to keeping them fresh and tasty.

My family rarely leaves any behind, but I sometimes make a double batch specifically so I have leftovers for the week. They are perfect for quick meals when you don’t have time to cook from scratch. Just make sure to cool them completely before storing them away.

Here is the best way to store and reheat your leftover meatballs:

• Refrigerating: Once the meatballs have cooled to room temperature, place them in an airtight container. They can be stored in the refrigerator for up to 4 days. I recommend storing them right in their sauce to keep them moist and flavorful.
• Freezing: These meatballs freeze beautifully! For best results, arrange the cooked and sauced meatballs in a single layer on a baking sheet and freeze until solid. Once frozen, transfer them to a freezer safe zip top bag or container. This prevents them from sticking together. They can be frozen for up to 3 months. You can also freeze the uncooked meatballs and the sauce separately.
• Reheating: To reheat refrigerated leftovers, you can pop them in the microwave for a minute or two until heated through. For a better texture, I prefer reheating them gently in a saucepan over medium low heat, adding a splash of water or chicken broth if the sauce has thickened too much. From frozen, you can thaw them in the fridge overnight or reheat them directly from frozen in a saucepan over low heat until warmed through.

Don’t be afraid to get creative with your leftovers! You can chop them up and add them to fried rice, stuff them into a sandwich for a spicy meatball sub, or slice them to top a salad for a protein packed lunch. The possibilities are truly endless.

Substitutions & Variations For Spicy Asian Chicken Meatballs

While I think this recipe is pretty perfect as is, I always encourage a little creativity in the kitchen. Cooking should be fun, and sometimes you need to adapt a recipe based on what you have on hand or your personal dietary needs. These Spicy Asian Chicken Meatballs are very forgiving and can be easily tweaked to your liking.

Whether you want to try a different protein, adjust the spice level, or accommodate a gluten sensitivity, there are plenty of simple swaps you can make without sacrificing flavor. Think of this recipe as a fantastic template to build upon.

Here are some substitutions and variations you might like to try:

• Protein Swaps: If you’re not a fan of chicken or just want to change things up, ground turkey or ground pork are excellent substitutes. Ground turkey will be very similar in texture, while ground pork will result in a richer, more decadent meatball due to its higher fat content.
• Make It Gluten Free: To make this recipe gluten free, simply swap the panko breadcrumbs for a gluten free variety. You will also need to use gluten free tamari or coconut aminos in place of the low sodium soy sauce in the sauce. The results will be just as delicious.
• Adjust the Heat: Everyone’s tolerance for spice is different. To make the meatballs milder, reduce or omit the red pepper flakes and sriracha. If you want to kick the heat up a few notches, feel free to add more sriracha, a pinch of cayenne pepper, or even some finely minced fresh chili peppers to the sauce.
• Flavor Variations: Try adding a tablespoon of finely grated fresh ginger to the meatball mixture for an extra layer of zing. For a brighter sauce, add a squeeze of fresh lime juice at the end. You could even whisk a tablespoon of creamy peanut butter into the sauce for a richer, satay inspired flavor.

Don’t hesitate to experiment with these ideas. Making a recipe your own is one of the great joys of cooking at home. I’d love to hear about any fun variations you come up with!

Spicy Asian Chicken Meatballs

Yield: 25-30 meatballs

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

Delicious meatballs made with ground chicken and robust asian spices with a kick of heat that comes from Sriracha Sauce.

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Ingredients

For the meatballs

• 1lb ground chicken breast
• 1lb ground chicken (50% less fat)
• 2/3 C panko
• 2 tbsp sesame oil
• 1 tsp Chinese 5 spice
• 1/2 C thin sliced green onion
• 2 cloves of garlic, minced
• 2 large eggs, beaten
• 3/4 tsp salt

For the sauce

• 1/2 C hoisin sauce
• 1/4 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
• 1/4 C chicken broth
• 1-2 tsp sriracha sauce
• 1 tbsp tomato paste
• 1-2 tbsp cornstarch (used to thicken the sauce)

Instructions

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.

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 1 1/2 - 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***

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.

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:

Amount Per Serving: Calories: 230 Total Fat: 8g Sodium: 652mg Carbohydrates: 16g Sugar: 4g Protein: 18g

5 FAQs About Spicy Asian Chicken Meatballs

Here are some straightforward answers to the most common questions I receive about this Spicy Asian Chicken Meatballs recipe.

Why are my chicken meatballs so sticky when I roll them?

This is by far the most common question, so please know you are not alone! The primary reason ground chicken is so sticky is its composition. Compared to ground beef or pork, ground chicken has a higher water content and less fat, which creates a much softer, stickier texture. While it can be a little tricky to work with, this is also what helps make the final meatballs so tender and moist.

I have two non negotiable tricks to combat the stickiness. First, do not skip the chilling step. Placing the mixed meatball ingredients in the refrigerator for just 10 to 15 minutes allows the proteins and fats to firm up, making the mixture significantly less tacky and much easier to portion and roll. Second, oil your hands! Rubbing a small amount of sesame oil (or any neutral oil) on your palms creates a barrier between your skin and the meat, allowing you to roll perfect spheres without the mixture clinging to you. Some people prefer using a little water, which also works, but I find the oil more effective and it adds a subtle hint of flavor.

Can I make these Spicy Asian Chicken Meatballs ahead of time?

Absolutely! This is one of my favorite recipes for entertaining because so much of the work can be done in advance. You have a couple of options depending on your schedule. You can prepare the entire meatball mixture, roll the meatballs, and place them on a baking sheet. Cover them tightly with plastic wrap and refrigerate for up to 24 hours before you plan to bake them. This is a huge time saver on the day of your party.

You can also make the sauce ahead of time. Just whisk all the sauce ingredients together in a saucepan, bring it to a simmer to thicken, and then let it cool completely. Store it in an airtight container in the refrigerator for up to three days. When you’re ready to serve, simply bake the meatballs and gently reheat the sauce on the stovetop. Then, just toss and serve! This breaks the recipe down into manageable steps and makes hosting feel effortless.

How do I keep my chicken meatballs from being dry?

Dry chicken meatballs are a real tragedy, but they are completely avoidable with a few simple precautions. The first key is the meat itself. My recipe calls for a 50/50 blend of lean ground chicken breast and a slightly fattier ground chicken (often labeled as 50% less fat or simply “ground chicken”). The lean breast provides great structure, but the extra bit of fat from the other chicken is crucial for moisture and flavor. Using only ultra lean breast can easily lead to a dry result.

The second key is to avoid overmixing. When you combine the meatball ingredients, mix them with your hands just until everything is incorporated. Overworking the meat can develop the proteins too much, resulting in a tough, rubbery texture. Finally, and most importantly, do not overbake them. A meat thermometer is your best friend here. Chicken is perfectly cooked and safe to eat at an internal temperature of 165°F. Pull them from the oven the moment they hit that temperature. The delicious sauce will also help keep them wonderfully moist.

What is Chinese 5 Spice and can I substitute it in this meatball recipe?

Chinese 5 Spice is a classic spice blend used frequently in Chinese and other Asian cuisines. It’s designed to hit all five flavor profiles: sweet, sour, bitter, salty, and umami. While the exact blend can vary, it traditionally consists of star anise, cloves, Chinese cinnamon, Sichuan peppercorns, and fennel seeds. Its flavor is incredibly complex, warm, and aromatic. It adds a background note that is slightly sweet like licorice from the star anise and fennel, with warmth from the cinnamon and cloves.

Frankly, it’s the “secret ingredient” that makes this recipe so special, and there isn’t a perfect one to one substitute for its unique flavor profile. If you absolutely cannot find it, you could try to approximate it with a small pinch of cinnamon, a tiny pinch of ground cloves, and maybe some black pepper. However, I highly recommend seeking it out. It’s available in the spice aisle of most major supermarkets and will elevate not just this dish, but many others you cook in the future.

Can I pan-fry the Spicy Asian Chicken Meatballs instead of baking them?

Yes, you certainly can pan-fry these meatballs if you prefer. Pan-frying will give them a wonderful, crispy brown crust on the outside that is very delicious. To do this, heat a tablespoon or two of a neutral oil in a large skillet over medium high heat. Carefully place the meatballs in the hot pan, ensuring you don’t overcrowd it, and cook them for about 8 to 10 minutes, turning them frequently so they brown evenly on all sides. You’ll still want to check for an internal temperature of 165°F to ensure they are cooked through.

However, I personally prefer baking them for a few reasons. Baking is much easier for a large batch, as you can cook them all at once on a single baking sheet. It’s also a hands-off method, freeing you up to make the sauce without having to constantly turn meatballs in a hot pan. Finally, baking uses less oil, making it a slightly lighter option. Both methods work well, so feel free to choose the one that best suits you and your kitchen setup.

Try These Recipes Next

If you enjoyed the bold and delicious flavors in these meatballs, I have a few other recipes I think you’ll absolutely love.

• Spicy Asian Vegan Meatballs: A fantastic plant-based version of this dish, perfect for when you want a meatless option with all the same amazing flavor.
• Keto Pork Meatballs with a Sweet & Spicy Glaze: These are packed with flavor, low-carb, and use pork for a richer, juicier meatball.
• Easy Thai Coconut Curry Chicken: If you love a creamy, flavorful sauce, this 30-minute curry recipe is a weeknight dream come true.

I hope these inspire your next kitchen adventure!