Description
These Asian Chicken Meatballs are tender, flavorful, and packed with aromatic ingredients like ginger, garlic, and scallions. Baked to juicy perfection and served with a savory-sweet, tangy sauce featuring soy, hoisin, and chili garlic sauces, they make a perfect appetizer or main dish for any occasion.
Ingredients
Meatballs
- 1 bunch thin scallions (white and light green part only, finely chopped, approximately 1/2 cup)
- 4 cloves garlic (minced)
- 1 tablespoon minced ginger
- 1/4 cup unsweetened applesauce
- 2 tablespoons soy sauce
- 2 teaspoons chili garlic sauce (or to taste)
- 1 tablespoon oyster sauce
- 1 large egg
- 1 cup panko
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 1/2 pounds ground chicken (white, dark, or mixed)
Sauce
- 1 cup ketchup
- 3/4 cup chicken broth (or water)
- 1/3 cup brown sugar
- 1/3 cup soy sauce
- 3 tablespoons hoisin sauce
- 2 tablespoons rice vinegar
- 2 teaspoons chili garlic sauce (or to taste)
- 2 teaspoons minced ginger
- 3 cloves garlic (minced)
- 1 tablespoon cornstarch
- Salt and freshly ground black pepper (to taste)
- 2 scallions (white and light green part only, thinly sliced, for garnish)
- Sesame seeds (optional, for garnish)
Instructions
- Preheat the Oven: Preheat your oven to 375 degrees Fahrenheit. Line a baking sheet with parchment paper to prevent sticking and ensure even cooking.
- Prepare the Meatball Mixture: In a large bowl, combine the chopped scallions, minced garlic, minced ginger, unsweetened applesauce, soy sauce, chili garlic sauce, oyster sauce, egg, panko, salt, and black pepper. Add the ground chicken and mix everything together thoroughly for an even distribution of flavors.
- Form the Meatballs: Shape the mixture into 34 to 36 meatballs, each about 1 to 1 1/2 inches in diameter. Place the formed meatballs evenly spaced on the prepared baking sheet.
- Bake the Meatballs: Bake in the preheated oven for 15 to 18 minutes or until a meat thermometer inserted into the center of a meatball reads 165 degrees Fahrenheit, ensuring they are fully cooked and safe to eat.
- Prepare the Sauce: While the meatballs are baking, combine the ketchup, chicken broth, brown sugar, soy sauce, hoisin sauce, rice vinegar, chili garlic sauce, minced ginger, minced garlic, and cornstarch in a saucepan. Bring the mixture to a simmer over medium heat and cook on low, stirring frequently, for 10 to 12 minutes until the sauce heats through and thickens.
- Serve: Pour the hot sauce over the baked meatballs or serve on the side for dipping. Garnish with thinly sliced scallions and sesame seeds if desired for an extra burst of flavor and texture.
Notes
- You can adjust the amount of chili garlic sauce to suit your preferred spice level.
- Ground chicken can be substituted with ground turkey or pork if desired.
- For gluten-free version, use gluten-free soy sauce and panko alternatives.
- Use a meat thermometer to ensure the meatballs are cooked safely and remain juicy.
- The sauce can be made ahead and reheated for convenience.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Asian
