Asian-style Chicken Meatballs

Asian chicken meatballs are on the menu this week. This dish is so versatile in how it can be eaten, and you can make them in bulk and save them in the freezer for a busy night.

These Asian-style chicken meatballs are so delicious. They’re very flavorful, moist, easy to make, and will impress your family.

Can I use other ground meat?

Of course, you can also use ground pork or beef.

How do you make Asian-style meatballs?

I call these Asian-style chicken meatballs because of the flavor profile created by the ingredients I use. These are simple to make; all you need to do is combine all the ingredients in a large bowl. Let it sit to let the flavors develop for 30 minutes or 1 hour before rolling into balls.

The larger the pan the better because you will have to do this in batches.

How to freeze these meatballs?

You can freeze these raw once you form them into balls. You can also freeze them cooked. Make the sauce the day you decide to enjoy the meatballs.

Need more Asian recipes to make at home?

You can adjust everything to suit your family’s tastes. If they aren’t huge fans of ginger, no big deal cut down on the amount. They like things more garlicky? Great! Add extra.

Serve over rice or noodles with vegetables for dinner everyone would love. Or bring these meatballs out as an easy appetizer.

If you try this recipe, please rate it and leave a comment below. I love hearing from you! You can also follow me on InstagramFacebook, and YouTube to see what I am getting up to.

You will need:

  • 500 grams ground chicken
  • salt and pepper
  • 1 onion, finely minced
  • 1 cm fresh ginger, finely minced
  • 2 cloves garlic, finely minced
  • 1 egg
  • 100 ml (6 to 7 tbsp) breadcrumbs
  • 2 tbsp sweet chili sauce
  • 25 ml soya sauce
  • oil, for frying
  • 1/2 dl sweet chili sauce for glaze

Stir-fry noodles and vegetables

  • 150 grams of Asian noodles
  • 1 tsp sesame oil
  • 1/2 onion, sliced thinly
  • 1 clove garlic, chopped
  • 1 carrot, cut into thin matchsticks
  • 4 spring onions
  • 1/4 red bell pepper, sliced thinly
  • 150 grams of sugar snaps
  • 1 tbsp soy sauce
  • salt and pepper

Procedure (video):

For Meatballs

  1. In a large bowl, add all the meatballs (except oil), then mix gently using your hand or a spoon. Be careful not to overmix. Let sit for 30 minutes to 1 hour. But if you’re in a hurry, then you can start frying these meatballs.
  2. Roll one tablespoon of the meat mixture into a ball. Transfer to a plate. Repeat with the remaining mixture.
  3. In a large pan, heat oil over medium-high heat. Add the meatballs to the pan and brown two sides for 4 to 5 minutes on each side.
  4. Pour the sweet chili sauce over the meatballs and turn them to glaze.

For Stir-fry noodles

  1. Cook noodles according to package directions. Drain and set aside.
  2. Heat sesame oil in a work or large frying pan to medium heat.
  3. Add vegetables and cook. Stir often for about 3 minutes.
  4. Add noodles and cook for about 3 minutes, tossing to prevent sticking.
  5. Serve immediately with Asian-style chicken meatballs.

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