Spicy Asian Chicken Meatballs
Don’t get scared now, these Spicy Asian Chicken Meatballs aren’t that spicy. But they sure are flavorful. Different varieties of meatballs are quickly becoming my favorite thing to try. My last batch of chicken parmesan meatballs was such a hit that I couldn’t wait to try these spicy Asian chicken meatballs-and WHEW, they were good. And I’m a fan of dumping a bunch of stuff into a bowl, mixing it around, and calling it a day. The oven does the rest and it’s fabulous. We ate these all on their own, no rice involved the first time around (although we will be trying that next). They’d also make superb appetizers- you can even make them, freeze them, and take them out when company comes! Be all fancy shmancy for football season maybe, who knows.
Annnnnddd I just had a revelation. You have to pair these with homemade crab rangoons!! How did that not occur to me until now?! You have to do it. I’m making you. You’ll be the coolest finger food person ever. Everyone will be telling you what an amazing cook you are with their mouths all full and you’ll be thinking “you know what? I AM pretty awesome. How’d I get to be so awesome?”
So let me know how your Asian finger food party goes. Because you’re going to have one now, I know you are.
- 1lb ground chicken breast
- 1lb ground chicken (it’s 50% less fat)
- ⅔ cup panko breadcrumbs
- 2 Tablespoon sesame oil
- 1 teaspoon Chinese 5 spice
- ½ cup thin sliced green onions
- 1 Tablespoon minced garlic
- 2 large eggs, beaten
- ¾ teaspoon salt
- ½ cup hoisin sauce
- ¼ cup rice vinegar
- 1 Tablespoon garlic, minced
- 1 teaspoon red pepper flakes
- 1 teaspoon ground ginger
- 2 Tablespoon soy sauce
- 1 Tablespoon brown sugar
- ¼ cup chicken broth
- 1-2 teaspoon sriracha sauce
- 1 Tablespoon tomato paste
- 1-2 Tablespoons cornstarch (To thicken the sauce)
- Preheat the oven to 400 degrees. Lightly spray a baking sheet with nonstick cooking spray.
- Place all of the meatball ingredients in a large bowl and mix until well combined. Refrigerate for about 10 minutes to firm up the mixture.
- Wet your hands slightly and roll the meatballs into 1 ½ -2 inch smooth balls. Continue to wet your hands in between, it makes it easier to roll as the meatballs are sticky.
- Bake in the oven for 10-12 minutes (internal temperature should be 165).
- In a saucepan, whisk the sauce ingredients (except the cornstarch) and cook on medium heat. Gradually whisk in the cornstarch until you've reach your desired level of thickness.
- Remove the meatballs from the oven. Using a spoon, drop them into the sauce in batches and coat on all sides. Remove and set on a serving plate. Top with green onions & sesame seeds (optional) and enjoy these on their own or over rice!
Recipe Adapted from: ThisGalCooks.com
(Don’t forget the Crab Rangoon)
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