Slightly spicy, juicy Asian Chicken Meatballs, with a salty/sweet glaze are perfect to serve as an appetizer or as part of your savory party platter – make-ahead friendly recipe
Since I can remember meatballs have always been a must-have on savory party platters and being served as stand alone appetizers too.
Of course, I mostly recall ground beef meatballs with a few added spices from my childhood years. These Asian Chicken Meatballs are most definitely much more juicy and tasty !
As a matter of fact, I can not even remember meatballs being made with anything else than Beef ground meat. But meatballs, no matter how the tastes and ingredients have changed over the years, are still a number one appetizer.
Most of my dinner meatball recipes can also be easily served as appetizers, only rolled into smaller balls. These Sweet And Sour Pork Meatballs as well as the Coca-Cola Meatballs are delicious as appetizers.
I love that most meatballs can also be cooked, frozen and defrosted when needed. Perfect make-ahead party food !
About two weeks ago, I made a double batch of these Asian Chicken Meatballs. We had one batch that evening as part of a savory platter and I froze the remaining batch.
The photos in this post are from the defrosted batch and the meatballs were still juicy and just as delicious as when we enjoyed the non-frozen batch two weeks ago.
Something I do prefer is to ground my own chicken. Simply toss into your mixer, with the metal blade attached, and away you go until the chicken is minced to your liking.
Some years ago I bought ground chicken from the supermarket, or the butchery, I can not remember, but I most definitely did not like it. Not sure whether it was the taste, texture or whatever else, but I never bought ready minced/ground chicken again.
Unlike some meatballs, these chicken meatballs kept it’s shape very well (both batches) and not even one cracked open as one now and then find with meatballs when cooking. Especially stir-frying in a skillet.
The Chili flakes were just enough to give the meatballs a spicy bite, not too much, just enough. You can always add more than one teaspoon.
Asian Chicken Meatballs
- 1 slice White Bread crust removed and torn
- 2 TB Soy Sauce
- 600 g Ground Chicken ( 1 pound 5 ounces )
- 1 t Chili Flakes crushed
- 3-4 Spring Onions finely chopped
- 1/2 cup Cilantro chopped
- 2 t Fresh Garlic crushed
- 2 t Fresh Ginger finely grated
- Salt and Black Pepper to taste
- Oil for frying
- 1/4 cup Soy Sauce
- 4 t Honey
- 2 t Fresh Ginger finely grated
Soak the bread slice in the Soy Sauce
Combine all the ingredients for the Meatballs and season to taste (remember the Soy Sauce is already salty)
Roll into two dozen small meatballs - chill 15 minutes
Heat Oil in a skillet and gently stir-fry the Chicken Meatballs until done and golden ( about 10 - 15 minutes ) - place on paper towels to drain excess oil - cool completely
Combine all the ingredients for the Glaze in a small saucepan - simmer until reduced and sticky
Brush Glaze over Meatballs a few minutes before serving
Total time excludes cooling time
If making Meatballs in advance, keep cool until ready to serve - make the Glaze a few minutes before serving
Serve the meatballs with a sweet chili dip or sauce on the side.
You Might Also Like: