25-Minute Asian Chicken Meatballs
Moist and tender Asian chicken meatballs that are flavored with sesame oil and Chinese five spice. These meatballs are baked and then dipped in a hoisin glaze. They take 25 minutes to make and are the perfect appetizers for football parties!
Servings: 20 -24 meatballs
Ingredients
Meatballs:
- 1 3/4 - 2 lbs. ground chicken or turkey
- 6 scallions chopped (whites + greens)
- 5 garlic cloves minced (or grated)
- 1 inch piece of ginger grated
- 1 tablespoon Chinese five spice powder
- 1/2 tablespoon sea salt
- 2 large egg room temperature
- 1 cup panko breadcrumbs see notes
- 2 tablespoons low sodium soy sauce
- 1 1/2 tablespoons sesame oil
For the hoisin glaze:
- 1/2 cup hoisin sauce
- 1/4 cup low sodium soy sauce
- 2 teaspoons sambal oelek optional
- 2 tablespoons rice vinegar
- 1/2 teaspoon ginger powder see note
- 1/4 cup brown sugar
Instructions
- Position 2 racks near the center of the oven and preheat to 475ºF. Line to baking sheets with parchment paper, set aside.
- In a large bowl, combine the ground chicken, scallions, garlic, ginger, five spice, salt, eggs, panko, soy sauce, and sesame oil. Use your hands to mix all the ingredients together. It's easier to tell when the ingredients are combined when using hands. Do not overmix, it will result is drier meatballs.
- Shape the meat mixture into balls, about 3 tablespoons of meat per ball. You could also do this with an ice cream scoop. Place shaped meatballs on prepared baking sheet. Bake for 11-13 minutes or until the meatballs are completely cooked.
- While meatballs are baking prepare the sauce. Combine all the ingredients for the sauce in a small saucepan and bring to a boil over medium heat. Reduce the sauce by 1/4, about 3-4 minutes once the sauce boil. When the sauce has thicken remove from heat.
- Using 2 tablespoons, dip each individual meatball into the sauce. Alternately, you can brush each meatball with the sauce. Place back on the baking sheet and bake for an additional 2 minutes. Sprinkle with additional scallions and sesame seeds. Serve warm.
Notes
- Panko is a Japanese style of breadcrumbs.
- The ginger powder can be replaced with1/2 teaspoon of fresh grated ginger.
- A combination of ground chicken and turkey can be used to make these meatballs.
- If you would like to serve your meatballs with sauce, I highly suggest doubling the recipe for the sauce.
- The meatball mixture can be prepared the night before and baked the day of.
