Asian Inspired Chicken Meatballs

Linda Dalton


I love Asian cooking and couldn't recall if I'd ever been served a meatball in an Asian restaurant. With ground chicken on hand, I took the initiative and created an Asian inspired meatball appetizer and served it with store bought Sweet Red Chile Sauce.

pinch tips: How to Freeze Fish, Meat & Poultry





15 Min


25 Min


3 Tbsp
scallions thinly sliced
1 1/2 tsp
garlic minced
1 tsp
fresh ginger grated
large egg slightly beaten
1 Tbsp
hoisin sauce (store bought)
1 Tbsp
fresh cilantro chopped
1/4 c
bread crumbs, dry
1 tsp
sambal olek (asian ground fresh chili paste)
1/2 tsp
kosher salt
1/8 tsp
black pepper
1 lb
ground chicken
1 Tbsp
water (if necessary)

Directions Step-By-Step

Pre heat oven to 400 degrees. Cover a baking sheet with aluminum foil and coat lightly with cooking spray. Set aside.
In large mixing bowl add all the ingredients except the ground chicken and combine well. Add the chicken and lightly mix the ingredients with your fingertips until incorporated. If the mixture seems a little stiff add the water.
Form the chicken mixture into 12 meatballs, place them on your prepared baking sheet and give them a light spritz with cooking spray. This will help them brown in the oven. Bake 20-25 minutes. Serve with any store bought condiment you like. I happen to adore these with sweet chili sauce found in the international food aisle of my super market.
If you have any meatballs left over, heat a can or two of low sodium chicken broth, add a small can of straw mushrooms, chopped fresh scallions, a teaspoon of low sodium soy sauce, any left over meatballs and an ounce of cooked linguini. Another souper meal. Pun intended.

About this Recipe

Course/Dish: Poultry Appetizers
Other Tag: Healthy
Hashtags: #baked, #oven