Looking to try something new and delicious for dinner? Look no further than these Asian-inspired meatballs! Packed with bold flavors and savory spices, these meatballs are sure to be a hit with your family and friends. This recipe incorporates classic Asian ingredients like ginger, garlic, and coconut aminos (a soy sauce substitute) resulting in a mouthwatering combination of sweet, salty, and savory flavors. Perfect for serving as an appetizer or main dish, these meatballs are easy to prepare and can be made in advance for added convenience.
Why You'll Love This Recipe
Easy to make: This dish requires a few simple ingredients, 30 minutes, and just a few dishes!
Better than takeout: I love this recipe because it fills my takeout cravings, but doesn't leave me feeling horrible.
Ingredients You'll Need
Ground Chicken: I like to get mine from Rastelli's Butcher.
Veggies: Jalapeno and green onions
Lime: You need the juice of a lime.
Egg: this will help bind the meatballs
Coconut aminos: this is a soy sauce substitute
Spices and herbs: Fresh cilantro, garlic powder, ground ginger, red pepper flakes, salt and pepper.
Preheat the oven to 375°F.
Combine all meatball ingredients into a large mixing bowl.
Use a small scoop, melon baller, or meat baller to make 1 inch diameter meatballs.
Bake the meatballs for 20 minutes or until the center of the meatballs have reached 165°F.
Combine all the ingredients for the dipping sauce in a bowl and whisk until combined.
Tips for Asian Inspired Chicken Meatballs
Serving tips: I like to serve these with cauliflower fried rice or stir fried veggies.
Troubleshooting: Be sure your sheet pan is sprayed well with non-stick spray. Don't over mix the meat or it can dry it out.
Scaling tips: this recipe is really easy to double so you can freeze some for later.
You can use ground pork or ground turkey for this recipe and it will turn out great! This recipe is Whole30 compatible, but you can substitute soy sauce if you do not like coconut aminos (will not be Whole30).
Store these in an airtight container for up to 5 days. You can also freeze the fully cooked meatballs for a night you don't feel like cooking. I store them in a large ziplock bag for the freezer.
FAQs for Asian Inspired Chicken Meatballs
Can I use the Air fryer for these? Yes! I cook them on 375°F for about 12-15 minutes in the airfryer.
Why don't I need flour for these? You can add some if you want, but I never have put flour or breadcrumbs in my meatballs and they turn out fine.
Asian Inspired Chicken Meatballs
- 1 lbs ground chicken pork or beef work too
- 2 tablespoon cilantro roughly chopped
- 2 green onion thinly sliced
- ½ jalapeño finely diced
- 1 teaspoon garlic powder
- 1 egg
- 1 tablespoon coconut aminos
- salt and pepper
- ¼ cup coconut aminos
- 1 tablespoon rice vinegar
- ½ lime juiced
- ½ tablespoon cilantro roughly chopped
- 1 green onion thinly sliced
- ½ teaspoon garlic powder
- ½ teaspoon ginger
- ¼ teaspoon red chili flakes
- Preheat the oven to 375°F.
- Combine all meatball ingredients into a large mixing bowl. Mix gently until thoroughly combined. Be careful not to mix too much because it can make the meatballs dry.
- Use a small scoop, melon baller, or meat baller to make 1 inch diameter meatballs (1 pound meat typically makes about 20 meatballs.)
- Spray a sheet pan with non-stick spray and place the meatballs on the pan, evenly spaced.
- Put the pan in the oven and bake for 20 minutes or until the center of the meatballs have reached 165°F.
- While the meatballs are cooking, combine all the ingredients for the dipping sauce in a bowl and whisk until combined.
- Serve with cauliflower rice, stir-fried veggies or alone as an appetizer!
If you like these meatballs, check out my other chicken meatball recipe: French Onion Meatballs!