If you love bold Asian-inspired flavors and quick, protein-forward meals, these Asian Chicken Meatballs are a must-make. They’re juicy, tender, and coated in a glossy sweet-savory glaze that hits all the right notes — salty, slightly sweet, and deeply satisfying.
Made with lean ground chicken, fresh ginger, garlic, and green onions, these meatballs cook quickly and stay incredibly moist. The sticky soy-honey glaze takes them to the next level, making them perfect for weeknight dinners, meal prep, or even party-style appetizers.
Whether you serve them over rice, tucked into lettuce wraps, or eaten straight from the pan, these high-protein chicken meatballs deliver big flavor with minimal effort.
Servings: 4 (about 6 meatballs per serving)
Total Time: 30 minutes
Difficulty: Easy
Calories per Serving: 349 kcal
Macros (per serving):
Protein: 26g | Carbs: 31g | Fat: 14g | Fiber: 1g
Look at the Recipe
- Juicy chicken meatballs with bold Asian flavors
- High-protein and satisfying without being heavy
- Perfect for dinner, meal prep, or appetizers
Ingredients Needed
For the Chicken Meatballs
- 1 pound ground chicken
- ½ cup breadcrumbs
- 4 green onions, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, minced
- 1 large egg
- 2 teaspoons sesame oil
- 1 tablespoon low-sodium soy sauce
- ¼ teaspoon kosher salt
For the Sticky Glaze
- ⅓ cup low-sodium soy sauce
- 1 tablespoon rice vinegar
- 1 clove garlic, grated or minced
- ¼ cup honey
- 1 teaspoon sesame oil
- 2 teaspoons cornstarch + 2 teaspoons water (slurry)
How to Make Our Asian Chicken Meatballs
-
Mix the meatballs.
In a large bowl, combine ground chicken, breadcrumbs, green onions, garlic, ginger, egg, sesame oil, soy sauce, and salt. Mix gently until just combined. -
Shape the meatballs.
Scoop and roll into evenly sized meatballs, about 1½ inches each. -
Cook the meatballs.
Heat a nonstick skillet over medium heat. Cook meatballs, turning occasionally, until browned and cooked through, about 12–15 minutes total. Internal temperature should reach 165°F. -
Make the glaze.
In a small saucepan, whisk together soy sauce, rice vinegar, garlic, honey, and sesame oil. Bring to a gentle simmer. -
Thicken the sauce.
Stir in the cornstarch slurry and cook for 1–2 minutes, until the glaze thickens and becomes glossy. -
Coat and serve.
Add cooked meatballs to the glaze and toss to coat evenly. Serve warm.
This recipe works perfectly as a high-protein dinner, party appetizer, or meal-prep staple.
Storage & Serving Suggestions
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheat gently in a skillet or microwave.
- Serve over jasmine rice, brown rice, cauliflower rice, or in lettuce cups.
- Great for meal prep — the glaze thickens even more as it sits.
Tips & FAQs
Can I bake these meatballs instead of pan-frying?
Yes. Bake at 400°F (200°C) for 18–20 minutes, then toss with the glaze.
Are these good for weight loss?
They can be when portioned properly. They’re high in protein and very filling.
Can I make them gluten-free?
Yes. Use gluten-free breadcrumbs and tamari instead of soy sauce.
Is the glaze very sweet?
It’s balanced. Reduce honey slightly if you prefer a more savory finish.
Can I freeze these meatballs?
Yes. Freeze cooked meatballs (with or without glaze) for up to 2 months.
