Asian Chicken Meatballs

Name: Asian Chicken Meatballs
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 porsi
Cuisine: Indonesian
Ingredients: 1 pound ground chicken or turkey; ⅓ cup panko breadcrumbs; 1 large egg; 2 g reen onions (finely chopped, plus additional for serving); 2 tablespoons finely chopped fresh cilantro (plus additional for serving, optional); 2 teaspoons grated fresh ginger; 2 g arlic cloves (finely chopped, about 2 teaspoons); 1 tablespoon reduced-sodium soy sauce; 2 teaspoons sesame oil; 1 teaspoon sriracha; 2 tablespoons canola oil (for brushing); Sesame seeds (optional for serving); ⅔ cup water; ⅓ cup reduced sodium soy sauce; ¼ cup creamy peanut butter; 3 tablespoons honey; 1 tablespoon rice vinegar; 1 g arlic clove (finely minced or grated); 1 teaspoon grated fresh ginger; 1 teaspoon Sriracha; 1 teaspoon sesame oil; Brown or white rice; Fresh or steamed veggies of choice: broccoli (bell peppers, shredded cabbage, etc.)

These Asian chicken meatballs are juicy and tender, with a creamy peanut sauce that makes them a standout. Quick, easy, and ready in 25 minutes!

⏱️ 25 min 🔪 Prep: 15 min 🔥 Cook: 10 min 📊 Medium ⭐ 5.0 (14) 👁️ 2 views

👨‍🍳 Start Cooking

Foto: Well Plated

Ingredients

4 servings

1 pound ground chicken or turkey
⅓ cup panko breadcrumbs
1 large egg
2 g reen onions (finely chopped, plus additional for serving)
2 tablespoons finely chopped fresh cilantro (plus additional for serving, optional)
2 teaspoons grated fresh ginger
2 g arlic cloves (finely chopped, about 2 teaspoons)
1 tablespoon reduced-sodium soy sauce
2 teaspoons sesame oil
1 teaspoon sriracha
2 tablespoons canola oil (for brushing)
Sesame seeds (optional for serving)
⅔ cup water
⅓ cup reduced sodium soy sauce
¼ cup creamy peanut butter
3 tablespoons honey
1 tablespoon rice vinegar
1 g arlic clove (finely minced or grated)
1 teaspoon grated fresh ginger
1 teaspoon Sriracha
1 teaspoon sesame oil
Brown or white rice
Fresh or steamed veggies of choice: broccoli (bell peppers, shredded cabbage, etc.)

Steps

Place a rack in the center of your oven and preheat to 400°F. Line a rimmed baking sheet with parchment paper.
In a large bowl, place all of the meatball ingredients except for the canola oil: chicken, panko, egg, green onion, cilantro (if using), ginger, garlic, soy sauce, sesame oil, and sriracha.
With a fork, break up the egg yolk, then stir gently to combine all of the ingredients, switching to your hands if needed.
Scoop the mixture by 1 tablespoon portions and shape into balls that are 1 to 1 1/2-inches wide. Be careful not to overwork or compact the meat or the meatballs will be tough. You'll have 18 to 20 meatballs total. Transfer to the prepared baking sheet, leaving a little space between each. Brush canola oil over the top and sides.
Bake the meatballs until they register 165°F on an instant read thermometer, about 10 minutes.
While the meatballs cook, prepare the sauce: In a medium saucepan, combine the water, soy sauce, peanut butter, honey, rice vinegar, garlic, ginger, and sriracha. Whisk and heat over medium-high, bringing the sauce to a boil. Let bubble, whisking constantly, until the ingredients are smoothly combined, and the sauce cooks down a little, 30 seconds to 1 minute. Stir in the sesame oil. Carefully taste and adjust the seasoning as desired. Set aside to cool (the sauce will continue to thicken).
Serve the meatballs with rice and your veggies of choice. Drizzle generously with the sauce and sprinkle with sesame seeds, green onions, and cilantro as desired.