Saucy mini chicken meatballs in a delicious Asian inspired sauce that are SUPER tender and easy to prepare. Perfect for your next holiday party!

Pair the meatballs with Feta Cheese Dip and Mediterranean Flatbread for a festive spread.

asian chicken meatballs this recipe

Asian Chicken Meatballs

Chicken meatballs that are tender, juicy, saucy, and mini. How perfect is that?! Plus, did I mention that these are baked and then coated in the most delicious sweet and tangy sauce.

These Asian chicken meatballs make a delicious appetizer for any occasion. They come together really easily and can be made in advance.

Make the Chicken Meatballs

If you’ve been following me for a while then you know that I have a very special meatball recipe. It’s my mom’s recipe and it never disappoints. I’ve tweaked it a number of times in recipes such as orecchiette with baked mini chicken meatballs and crockpot sesame meatballs.

It’s a chicken meatball recipe that is super moist, tender, and almost fall apart good. The secret is plenty of grated onion and a little bit of sour cream. These two simple ingredients make the best chicken meatballs. 

ingredients for asian chicken meatball recipe

Other than that, the recipe is very simple. You combine the Panko and milk in a bowl. Let the Panko absorb the milk. Then add the ground chicken, eggs, onion, sour cream, salt, and pepper.

The mixture will be really wet but if you allow it to rest for 10-15 minutes before rolling it will be much easier to work with. It will still be on the wet side but not as sticky. 

how to make asian chicken meatballsThen roll the mixture into mini meatballs, about 1 1/2 inch balls, and place on a parchment-lined baking sheet.

Broil the meatballs for 3-4 minutes or just until lightly golden. Remove from the oven and set aside while preparing the sauce.

Make the Asian Sauce

The sauce is the perfect combination of sweet and savory. It’s so easy to make and works with other recipes too! You’ll need a large skillet or dutch oven to fit the sauce and all of the meatballs.

ingredients for chicken meatball appetizer

To make the sauce, combine brown sugar, soy sauce, ketchup, honey, vinegar, garlic, red pepper flakes, salt, and black pepper. Bring to a simmer over medium-low heat. Cook the sauce until the sugar dissolves.

chicken meatballs in asian sauce

Then gently add the meatballs and simmer until the meatballs are cooked through about 7-9 minutes.

Right before serving garnish with green onions and sesame seeds.

Katya’s TIP: These meatballs serve well with mini cocktail forks or toothpicks.

asian chicken meatballs recipe

To Make Ahead

Meatballs can be rolled and broiled up to 1 day in advance. Cool the meatballs and store covered in the refrigerator until ready to add to the sauce. 

mini asian chicken meatballs on a stick

Serving Suggestions 

Make an appetizer spread by serving Asian chicken meatballs with other holiday favorite appetizers such as:

Or turn these meatballs into a main course by serving them alongside these side dishes:

Print
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Mini Asian Chicken Meatballs - tender chicken meatballs in a delicious asian inspired sauce. SO good for the holidays! | littlebroken.com @littlebroken

Asian Chicken Meatballs

★★★★★ 5 from 6 reviews
  • Author: Katya
  • Prep Time: 25 mins
  • Cook Time: 20 mins
  • Total Time: 45 mins
  • Yield: about 60 meatballs 1x
  • Category: Appetizer
  • Method: Baked
  • Cuisine: Asian
Print Recipe

Description

Saucy mini chicken meatballs in a delicious Asian inspired sauce that are SUPER tender and easy to prepare. Perfect for your next holiday party!

Ingredients

Units Scale

Meatballs

  • 1 cup plain Panko breadcrumbs, white or whole wheat
  • 1/2 cup milk
  • 1 pound ground chicken
  • 2 large eggs
  • 4 Tbsp. grated onion (about 1 small)
  • 2 Tbsp. finely chopped cilantro
  • 2 Tbsp. sour cream
  • 1 tsp. kosher salt
  • 1/2 tsp. black pepper

Sauce

  • 3/4 cup brown sugar or coconut sugar
  • 1/2 cup low-sodium soy sauce
  • 1/2 cup ketchup
  • 1/4 cup honey
  • 2 Tbsp. white wine vinegar
  • 3 garlic cloves, minced
  • 1/2 tsp. crushed red pepper flakes
  • 1 tsp. kosher salt
  • 1 tsp. black pepper
  • 2 Tbsp. green onions, sliced
  • 1 Tbsp. sesame seeds

Instructions

  1. Make the meatballs: Add breadcrumbs to a large bowl. Pour milk over the breadcrumbs and let stand for 5 minutes or until the breadcrumbs absorb the milk.
  2. Add chicken, eggs, onion, cilantro, sour cream, salt, and pepper. Combine the mixture using your hands. It will be wet and sticky. Let stand at room temperature for 10 minutes. It will be easier to roll.
  3. Line two large baking sheets with parchment paper. Roll the mixture into 1 1/2 inch balls and set on the prepared baking sheet. If the mixture is still sticky, rub a little olive oil over the palm of your hands before rolling the meatballs.
  4. Set the oven rack about 9 inches from the heat source and broil the meatballs for 3-4 minutes on HIGH without flipping. The tops will be lightly (barely) golden and the inside raw. Remove and set aside while preparing the sauce.
  5. Make the sauce: In a dutch oven or large skillet, combine all the sauce ingredients, except for the green onions and sesame seeds. Bring the mixture to a slow simmer over medium-low heat and cook until the sugar dissolves.
  6. Stir in the meatballs and cook until the meatballs are completely cooked through about 7-9 minutes. Garnish with green onions and sesame seeds before serving.

Notes

  • Meatballs might be a little flat on the bottom when baked.

Nutrition

  • Serving Size: 4 meatballs
  • Calories: 169
  • Sugar: 18.5 g
  • Sodium: 510.2 mg
  • Fat: 3.8 g
  • Carbohydrates: 26.4 g
  • Protein: 8.4 g
  • Cholesterol: 51.2 mg

Keywords: mini meatballs, holiday meatballs