Name: Asian Chicken Meatballs Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Asian
Ingredients: 1 lb ground chicken (with some dark meat and fat); ½ cup chopped scallions (3-4 stalks, green and white parts); 2 teaspoons grated fresh ginger, with juice; 4 cloves garlic, grated; 4 tablespoons gluten-free tamari (divided as 2 + 2 tablespoons); 2 tablespoons avocado oil; Thinly sliced scallions; Chili sambal; Toasted sesame seeds

If you’re craving a dish that’s packed with flavor but still feels light and fresh, then this Asian Chicken Meatballs Recipe is absolutely for you. I love this recipe because it combines juicy, tender chicken meatballs with the vibrant zing of ginger and garlic, all brought together with that perfect umami hit from tamari. Once you try it, you’ll find yourself making it on repeat—trust me, it’s fan-freaking-tastic, especially served with a simple broth or your favorite veggies!

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Why You’ll Love This Recipe

Bursting with Flavor: The combination of fresh ginger, garlic, and tamari creates a savory, aromatic taste you’ll crave.
Healthy yet Satisfying: Made with lean ground chicken and nutrient-rich ingredients, this recipe keeps it light without skimping on satisfaction.
Super Versatile: These meatballs are perfect on their own, in soups, or paired with rice and veggies for a complete meal.
Quick and Easy: From start to delicious finish in under 40 minutes—great for busy weeknights or last-minute dinners.

Three white bowls are filled with a clear broth soup containing about six to eight brown meatballs each and bright green baby bok choy pieces with visible stalks and leaves, floating on the surface. The bowls are arranged on a wooden table with a white bowl holding a bright red sauce and a small silver spoon inside it, placed near a set of shiny silver forks and chopsticks. The broth looks light and slightly oily, while the greens add fresh contrast and texture to the dish. photo taken with an iphone --ar 2:3 --v 7 - Asian Chicken Meatballs, healthy chicken meatballs, Asian-inspired dinner, flavorful chicken meatballs, easy Asian meatball recipe

Ingredients You’ll Need

You’ll notice the ingredient list here keeps things simple but punchy—fresh aromatics like ginger and garlic really boost the whole dish, and using ground chicken with some dark meat keeps meatballs juicy and tender every time.

Flat lay of a mound of fresh ground chicken showing light and dark meat, a small bunch of whole scallions with green and white parts, a small white bowl with freshly grated ginger and juice, a small white bowl with grated garlic cloves, two small white bowls each containing gluten-free tamari sauce, a small white bowl with golden avocado oil, a few thinly sliced scallions arranged neatly, a small white bowl with rich red chili sambal, a small white bowl with toasted sesame seeds, all balanced symmetrically and placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Asian Chicken Meatballs, healthy chicken meatballs, Asian-inspired dinner, flavorful chicken meatballs, easy Asian meatball recipe

Ground chicken: I recommend using a mix with some dark meat and fat for moist, flavorful meatballs.
Scallions: Both green and white parts add freshness and a mild onion flavor; chop them finely for even distribution.
Fresh ginger: Grated with its juice, ginger adds a wonderful zing—don’t skip this if you want authentic flavor.
Garlic: Freshly grated for sharp, fragrant notes that marry perfectly with the ginger.
Gluten-free tamari: Adds the perfect salty umami depth — you can’t really replace this with anything else.
Avocado oil: Chosen for its high smoke point and neutral flavor, ideal for pan-frying without burning.
Suggested garnishes: Thinly sliced scallions, chili sambal, and toasted sesame seeds take the final dish to the next level in both taste and appearance.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I really encourage you to make this Asian Chicken Meatballs Recipe your own—whether that’s swapping out spices, adjusting sauce levels, or adding your favorite veggies. I’ve found a few tweaks that have made the recipe my family’s go-to.

Adding chili flakes or fresh chilies: When I want a little kick, I toss in some chili flakes to the mix or serve with a dollop of chili sambal—it wakes up the whole dish beautifully.
Using ground turkey or pork: I’ve made these meatballs with ground turkey or pork before; they work fine but the texture changes—chicken with some fat is tastier and less dense.
Serving with a dipping sauce: Mix tamari, a splash of rice vinegar, a bit of honey, and chili to make an easy sweet-sour dip that pairs wonderfully.
Adding fresh herbs: Sometimes I fold in chopped cilantro or basil for a fresher, herby twist if I’m feeling creative.

How to Make Asian Chicken Meatballs Recipe

Step 1: Mix Your Meatball Magic

Start by combining the ground chicken, chopped scallions, grated ginger with its juice, garlic, and 2 tablespoons of tamari in a large bowl. Use your hands (yes, a bit messy but so satisfying) to gently mix everything together until just combined—overmixing can make the meatballs tough, so be gentle. You’ll notice the scent of ginger and garlic filling your kitchen, and that’s a good sign!

Step 2: Shape and Sear the Meatballs

Form the mixture into small, bite-sized meatballs—about 1 to 1.5 inches in diameter works great for even cooking. Heat the avocado oil in a large skillet over medium heat. Add the meatballs in batches, giving them enough space so they brown nicely instead of steaming. Cook for about 3-4 minutes per side until golden brown all over. Don’t rush this step—getting a good sear locks in flavor and juices.

Step 3: Finish Cooking and Flavor Boost

Once the meatballs are well-seared, pour the remaining 2 tablespoons of tamari into the skillet. Lower the heat to medium-low and cover the pan. Let them cook gently for another 8-10 minutes, turning occasionally, until cooked through. This slow finish lets the meatballs absorb that deep tamari flavor and stay super tender.

Step 4: Garnish and Serve

Transfer the meatballs to a serving dish and sprinkle them generously with sliced scallions, a drizzle of chili sambal if you like some heat, and toasted sesame seeds for crunch. These garnishes not only add a fresh pop of color but also enhance the textures and flavors beautifully.

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Pro Tips for Making Asian Chicken Meatballs Recipe

Choose Ground Chicken Wisely: Using ground chicken with some dark meat ensures the meatballs aren’t dry—a mistake I made early on when using only breast meat.
Don’t Overmix: Mix ingredients gently to keep the texture tender rather than dense and rubbery.
Browning is Key: Take your time to get a deep golden crust before simmering to lock in flavor and moisture.
Balance Salt Carefully: Tamari adds saltiness, so I taste the mix before adding extra salt; it’s usually perfect as is.

How to Serve Asian Chicken Meatballs Recipe

A large white rectangular tray on a white marbled texture background holds an arranged selection of fresh foods. Along the edges are layers of green leafy lettuce, fresh green herbs like mint and basil, sliced green lime wedges, and sliced cucumber with a crunchy texture. The center layer features a pile of small golden-brown meatballs topped with fresh green herbs. There are four small white bowls placed on top: one filled with bright orange thin carrot strips, one with pink pickled onion slices, one with hot red chili sauce, and one with more pink pickled strips. Slices of ripe avocado with smooth green layers form a fan shape near the meatballs, while green chili slices add a sharp green color on one side. Wooden chopsticks rest diagonally on the tray with one end near the avocado and the other end resting on the lettuce. photo taken with an iphone --ar 2:3 --v 7 - Asian Chicken Meatballs, healthy chicken meatballs, Asian-inspired dinner, flavorful chicken meatballs, easy Asian meatball recipe

Garnishes

My go-to garnishes are thinly sliced scallions and toasted sesame seeds—they always brighten the dish visually and add subtle crunch. Plus, a spoonful of chili sambal adds just the right amount of spice without overpowering, which my family absolutely loves.

Side Dishes

I often serve these meatballs with steamed jasmine rice or cauliflower rice for a low-carb option. Simple stir-fried greens like bok choy or a crunchy Asian slaw also complement the flavors beautifully and keep the meal balanced and fresh.

Creative Ways to Present

For a party or gathering, I like to serve these Asian Chicken Meatballs skewered with bamboo picks and laid out on a platter with small dipping bowls of tamari sauce and chili sambal. It’s an easy, elegant finger food that always gets rave reviews and makes the meal feel special.

Make Ahead and Storage

Storing Leftovers

I usually store leftover meatballs in an airtight container in the fridge for up to 3 days. They reheat beautifully if you want a quick lunch or snack—just be sure to cool them completely before refrigerating to maintain texture.

Freezing

Freezing these meatballs works amazingly well — I lay them on a baking sheet to freeze individually before transferring to a freezer-safe bag. This way, you can defrost only what you need. They keep for up to 3 months and thaw quickly in the fridge overnight.

Reheating

To reheat, I prefer warming them gently in a skillet over medium-low heat with a splash of water to prevent drying out, covered so they steam through evenly. Microwaving works too, but the skillet method really keeps them juicy.

FAQs

Can I use chicken breast instead of ground chicken with dark meat for this recipe?

You can absolutely use ground chicken breast, but I recommend adding a bit of olive or avocado oil to the mixture to compensate for its lower fat content. Using only breast meat tends to produce drier meatballs, so the ones with some dark meat and fat yield better moisture and flavor.
Is this Asian Chicken Meatballs Recipe gluten-free?

Yes, as long as you use gluten-free tamari instead of regular soy sauce, this recipe is naturally gluten-free. It’s a great option if you’re avoiding gluten but still want that classic umami flavor.
Can I bake the meatballs instead of pan-frying?

You can bake these meatballs at 375°F (190°C) for about 15-20 minutes, turning halfway through. While baking is a little healthier and less hands-on, you’ll miss out on that delicious sear that pan-frying gives, which really amps up flavor and texture.
What can I serve with these meatballs to make a full meal?

These meatballs go perfectly with steamed rice, sautéed or roasted greens, or even in a light chicken broth with noodles. I love pairing them with bok choy or shredded carrot salad to add color and crunch to the meal.
How do I adjust the spice level in this recipe?

To control spice, simply add chili sambal to your tastes at serving time or mix some chili flakes into the meat mixture if you want heat throughout. For milder palates, omit chilies altogether—this recipe’s flavor is balanced even without spice.

Final Thoughts

This Asian Chicken Meatballs Recipe feels like a little kitchen victory every time I make it. I used to struggle getting chicken meatballs juicy and flavorful, but this version nails it with simple ingredients and just enough care. Whether you’re feeding family, impressing guests, or just want a comforting meal that brightens your night, give it a try—you’ll be so glad you did. Seriously, once you cook these, they’ll become one of your favorite go-to dinners too!