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- 1 pound ground chicken - 1/4 cup panko breadcrumbs - 2 green onions, finely chopped - 2 cloves garlic, minced - 1 tablespoon fresh ginger, grated I love using ground chicken for its light taste. It absorbs flavors well. Panko breadcrumbs add a nice crunch to the meatballs. Green onions bring a fresh, mild onion flavor, while garlic adds warmth. Fresh ginger gives a spicy zing that makes these meatballs special. - 1 tablespoon soy sauce - 1 tablespoon hoisin sauce - 1 tablespoon sriracha (adjust according to your spice preference) - 1 teaspoon sesame oil - Salt and pepper to taste The soy sauce gives a savory touch. Hoisin sauce adds sweetness and depth. Sriracha brings heat; you can adjust it to your liking. Sesame oil adds a nutty flavor and aroma. Don’t forget salt and pepper; they enhance all the tastes. - 1 tablespoon fresh cilantro, chopped (for garnish) - 1 tablespoon sesame seeds (for garnish) Garnishes are key. Fresh cilantro adds brightness and color. Sesame seeds give a nice crunch and look great. Together, they elevate the dish and make it even more appealing. {{ingredient_image_2}} To start, grab a large mixing bowl. Add the ground chicken, panko breadcrumbs, chopped green onions, minced garlic, grated ginger, soy sauce, hoisin sauce, sriracha, sesame oil, and a pinch of salt and pepper. Mix these ingredients with your hands or a spatula. Make sure everything blends well. You want each meatball to have a mix of flavors. Next, preheat your oven to 400°F (200°C). Now, take small portions of the chicken mixture. Roll them into balls about 1 inch in size. Place the meatballs on a baking sheet lined with parchment paper. Space them about 1 inch apart. This space helps them cook evenly. Put the baking sheet in your preheated oven. Bake the meatballs for 15-20 minutes. You’ll know they’re done when they turn golden brown and the chicken is cooked through. For even cooking, flip the meatballs halfway through the baking time. While the meatballs are baking, prepare the glaze. In a small bowl, mix 1 tablespoon of hoisin sauce and 1 teaspoon of sriracha. Stir until the mixture is smooth. This glaze adds a nice kick to the meatballs. When the meatballs are done, take them out of the oven. Brush each meatball with the glaze you just made. This step adds flavor and a sticky texture. Put the baking sheet back in the oven for another 5 minutes. This lets the glaze set and deepen the flavor. Once finished, remove the meatballs and sprinkle them with chopped cilantro and sesame seeds. For a great presentation, serve them on a large platter with fluffy jasmine rice. Add lime wedges for a splash of color. Drizzling extra hoisin or sweet chili sauce over the top makes them even more tempting! You can cook these meatballs in more ways than one. You can use a stovetop or an air fryer. Stovetop cooking gives a nice sear. Air fryers cook them quickly and evenly. No matter the method, even baking is key. This ensures all meatballs cook through well. If you bake them, flip halfway for best results. Add more spices for a flavor boost. Try chili flakes for extra heat. You can also mix in some chopped carrots. They add sweetness and crunch. For sides, jasmine rice pairs wonderfully. A simple cucumber salad cools down the heat. Try serving with steamed broccoli for color. Want less heat? You can reduce the sriracha. Start with half a tablespoon and taste. You can also mix in honey for sweetness. If you need a milder dish, skip the sriracha entirely. Adding more ginger can brighten flavors without heat. Consider using sweet chili sauce for a twist. Pro Tips Adjust Spice Level: Modify the amount of sriracha according to your taste preference. For a milder flavor, reduce the sriracha, or for extra heat, add more! Keep Them Moist: To ensure the meatballs remain juicy, avoid overmixing the chicken mixture. Just mix until all ingredients are combined. Serve with Dipping Sauce: Pair the meatballs with a side of sweet chili sauce or extra hoisin for dipping to enhance the flavor experience. Experiment with Herbs: Feel free to substitute or add fresh herbs like basil or mint for a different flavor profile that complements the meatballs. {{image_4}} You can switch up the ground chicken in this recipe. Ground turkey works great as a leaner option. It keeps the meatballs juicy and tasty. Ground pork is another choice. It adds a richer flavor that some may love. For a vegetarian twist, try using plant-based meat. There are many great brands available. They mimic the texture of chicken well. You can create the same spicy flavor profile using these alternatives. If you want a different flavor, try sweet chili sauce. It adds a nice sweetness that balances the spice. Teriyaki sauce is another tasty option. It gives a savory touch to the meatballs. You can also make a homemade sauce. Combine soy sauce, honey, and a dash of sriracha. This mix brings a fresh taste that pairs perfectly with the meatballs. Serving these meatballs in lettuce wraps is fun. You can add fresh veggies and herbs for crunch. It makes a light and tasty meal. Another idea is to add the meatballs to a stir-fry. This adds a nice protein boost to your veggies and rice. You can also serve them over a bed of rice for a hearty meal. The rice soaks up all the delicious flavors. To keep your spicy Asian chicken meatballs fresh, store them in an airtight container. Place the container in the refrigerator. This helps the meatballs last longer. They will stay good for about 3 to 4 days. Be sure to let them cool before sealing the container. This prevents moisture buildup and keeps them tasting great. If you want to save some meatballs for later, freezing is a smart choice. First, let the meatballs cool completely. Then, place them in a single layer on a baking sheet. Freeze for about 1 hour until solid. After that, transfer them to a freezer-safe bag. Remove as much air as possible before sealing. These meatballs can last up to 3 months in the freezer. To thaw, move them to the fridge overnight or microwave them on low. Reheat them in the oven at 350°F (175°C) until hot. For busy days, prepare your meatballs in advance. You can roll them and store them raw in the fridge for up to 24 hours. This makes dinner quick and easy. If you make a sauce, store it separately. This keeps the flavors fresh and the meatballs from getting soggy. When ready to eat, simply bake the meatballs and add the sauce for a delicious meal. Yes, you can use different meats. Ground turkey or pork works well. Each meat brings its own taste. For a lighter option, choose ground turkey. Pork adds a rich flavor. You can even use plant-based ground meat for a vegetarian version. Just ensure the meat is finely ground for the best texture. To check if the meatballs are done, use a meat thermometer. The internal temperature should reach 165°F (75°C). Insert the thermometer in the center of a meatball. If it reaches this temperature, they are safe to eat. This method ensures you won't undercook or overcook them. These meatballs pair well with many sides. Fluffy jasmine rice is a classic choice. You could also serve them with steamed broccoli or bok choy. For a fun twist, try them in lettuce wraps. Add a side of sweet chili sauce for dipping, too. The options are endless! Yes, baking is a great option! Baking gives you a healthier choice with less oil. It cooks the meatballs evenly, reducing the risk of burning. Plus, it’s easier to clean up afterwards. Just keep an eye on them to ensure they brown nicely. This blog post guides you through making flavorful spicy Asian chicken meatballs. We covered key ingredients like ground chicken, panko breadcrumbs, and fresh herbs. You learned step-by-step instructions, from mixing the meatball mixture to baking it perfectly. I shared tips for adjusting spice levels and variations for different diets. Embrace the texture and flavors of these meatballs. They are easy to make, versatile, and great for meal prep. Enjoy your cooking adventure and have fun experimenting with flavors!

Spicy Asian Chicken Meatballs

Delicious and spicy chicken meatballs with Asian flavors, perfect as an appetizer or main dish.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main Course
Cuisine Asian
Servings 4
Calories 250 kcal

Ingredients
  

  • 1 pound ground chicken
  • 0.25 cup panko breadcrumbs
  • 2 pieces green onions, finely chopped
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 tablespoon soy sauce
  • 1 tablespoon hoisin sauce
  • 1 tablespoon sriracha
  • 1 teaspoon sesame oil
  • to taste salt and pepper
  • 1 tablespoon fresh cilantro, chopped (for garnish)
  • 1 tablespoon sesame seeds (for garnish)

Instructions
 

  • In a large mixing bowl, add the ground chicken, panko breadcrumbs, chopped green onions, minced garlic, grated ginger, soy sauce, hoisin sauce, sriracha, sesame oil, and a pinch of salt and pepper. Mix all ingredients together until well incorporated.
  • Preheat your oven to 400°F (200°C). Roll small portions of the chicken mixture into balls about 1 inch in diameter and place them on a baking sheet lined with parchment paper, spaced 1 inch apart.
  • Bake the meatballs in the preheated oven for 15-20 minutes or until cooked through and golden-brown. Flip halfway through for even cooking.
  • While the meatballs bake, mix together 1 tablespoon of hoisin sauce and 1 teaspoon of sriracha in a small bowl until smooth to prepare the glaze.
  • Once the meatballs are cooked, brush each one generously with the prepared glaze and return to the oven for an additional 5 minutes.
  • After the final baking, sprinkle the meatballs with freshly chopped cilantro and sesame seeds. Serve warm on a large platter.

Notes

For an appealing presentation, serve with jasmine rice and lime wedges.
Keyword Asian, chicken, meatballs, spicy