Asian-Inspired Chicken Meatballs

Everyone loves a meatball, and for good reason. They’re incredibly versatile (choose your meat, choose your grain or pasta, add some herbs, pick a seasoning), easy to put together (a one-bowl wonder!), and just as delicious as leftovers as they are fresh from the pan. Here, meatballs take on flavors commonly found in Chinese potstickers, with some amped up sesame for fun. They’re baked instead of fried for a stress-free post-dinner clean up. Lastly we toss them in a naturally sweetened Teriyaki sauce to complete the whole meal. Serve them alone, or alongside rice and your favorite roasted green veggies. This recipe takes 30 minutes start-to-finish. Double the batch for leftovers! 

Yield: 12 meatballs/4 servings


  • 1 lb Isernios ground chicken
  • 2 scallions, white and green parts, thinly sliced
  • ¼ cup cilantro, chopped
  • 1 teaspoon toasted sesame seeds
  • 1 clove garlic, grated
  • 1 teaspoon rice wine vinegar
  • 2 teaspoons soy sauce
  • ¼ cup Panko or dried breadcrumbs
  • 1 teaspoon salt
  • 1 teaspoon pepper

Teriyaki Sauce:

  • 1 tablespoon cornstarch or arrowroot starch
  • 1/4 cup cold water
  • 1/4 cup low-sodium soy sauce
  • 1/4 cup fresh orange juice = juice from 1 orange
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon honey
  • 1/2 teaspoon sesame oil
  • 1” of fresh ginger, grated 
  • 1 garlic clove, grated


Preheat oven to 450° and line a sheet tray with parchment paper. Combine all the meatball ingredients in a large bowl. Mix the meatball ingredients together with your hands, being careful not to overmix (or you’ll end up with tough meatballs). With slightly wet hands, roll the mixture into ping pong-sized balls. This should make 12 meatballs. Place the meatballs on the sheet tray and bake for 10 minutes until the juices run onto the tray. 

Meanwhile, make your teriyaki sauce. Combine cold water and cornstarch and mix well to dissolve the cornstarch. Set to the side. Heat a shallow pan over medium heat. Add soy sauce, orange juice, vinegar, sesame oil, ginger and garlic. Bring to a simmer. Slowly stir in cornstarch & water mixture. Simmer 3-4 minutes, stirring continuously  until the sauce has thickened. 

By now your meatballs should be done. Carefully move meatballs from the baking tray into the saucepan. Stir to coat everything in the sauce. 

Serve with rice and your favorite roasted veggies. 

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