Asian Chicken Meatballs

Ingredients

• 454 gground chicken or turkey
• 20 gpanko breadcrumbs
• 1 largeegg
• 2, finely chopped, plus extra for servingspring onions
• 2 tablespoons, finely chopped, plus extra for serving (optional)fresh coriander
• 2 teaspoons, gratedfresh ginger
• 2 cloves, finely chopped (about 2 teaspoons)garlic
• 1 tablespoonreduced-salt soy sauce
• 2 teaspoonssesame oil
• 1 teaspoonsriracha
• 2 tablespoonsrapeseed oil, for brushing
• Optional, for servingsesame seeds
• 160 mlwater
• 80 mlreduced-salt soy sauce
• 64 gsmooth peanut butter
• 45 mlhoney
• 1 tablespoonrice vinegar
• 1 clove, finely minced or gratedgarlic
• 1 teaspoon, gratedfresh ginger
• 1 teaspoonsriracha
• 1 teaspoonsesame oil
• To servebrown or white rice
• To servefresh or steamed vegetables of your choice, such as broccoli, peppers or shredded cabbage

Instructions

1. 1

   Heat the oven

   Position a rack in the centre of the oven and heat it to 200°C (400°F). Line a rimmed baking tray with baking parchment.

2. 2

   Combine ingredients

   Put the chicken or turkey, panko, egg, spring onions, coriander if using, ginger, garlic, soy sauce, sesame oil and sriracha in a large bowl. Leave out the rapeseed oil for brushing.

3. 3

   Mix gently

   Break up the egg yolk with a fork, then stir gently until the ingredients are combined. Use your hands if needed.

4. 4

   Shape meatballs

   Scoop the mixture in 1 tablespoon portions and shape into balls 2.5–3.8 cm (1–1½ inches) wide. Handle the mixture lightly to avoid compacting it; it should make 18–20 meatballs. Arrange them on the prepared tray with a little space between each, then brush the tops and sides with rapeseed oil.

5. 5

   Bake until cooked

   Bake for about 10 minutes, until the centre of a meatball reaches 74°C (165°F) on an instant-read thermometer.

6. 6

   Cook the sauce

   While the meatballs bake, whisk the water, soy sauce, peanut butter, honey, rice vinegar, garlic, ginger and sriracha together in a medium saucepan. Bring to the boil over medium-high heat and keep whisking as it bubbles for 30 seconds to 1 minute, until smooth and slightly reduced. Stir in the sesame oil, taste carefully and adjust the seasoning as desired. Set aside to cool; it will thicken as it stands.

7. 7

   Serve with accompaniments

   Serve the meatballs with rice and your choice of vegetables. Drizzle generously with sauce and finish with sesame seeds, spring onions and coriander as desired.

What are Asian chicken meatballs?

Meatballs are a familiar format across many cuisines, while this version takes its flavour cues from ingredients often used in Asian-inspired cooking, including soy, ginger, sesame and peanut. The result is a savoury, gently spicy meatball paired with a sweet-salty, creamy sauce.

Baking keeps the method straightforward, and panko and egg help bind the ground meat without needing a long list of ingredients. The sauce cooks on the hob at the same time, making the 25-minute preparation practical for a weeknight.

Nutrition and macros by portion

The nutrition label shows one serving as written: 454 calories, 28g protein, 23g carbs, 29g fat.

The meat and egg supply much of the protein, while the panko, honey and rice contribute carbohydrates. Peanut butter and the oils account for much of the fat. Serve with a generous portion of vegetables alongside the rice to round out the plate.

Building flavour into the meatballs

Fresh ginger and garlic: These aromatics season the meat mixture directly, so chop or grate them finely for an even distribution.

Soy, sesame and sriracha: Soy adds savouriness, sesame oil brings a toasted note, and sriracha supplies a little heat. The finished sauce adds another layer of these complementary flavours.

Keep the mixture tender

Gentle mixing: Stir only until the ingredients come together, switching to your hands if that makes combining easier. Overworking or pressing the mixture tightly can make the cooked meatballs dense.

Even portions: A tablespoon measure helps make similarly sized meatballs, so they are more likely to cook in the same amount of time. Leave a little room between them on the tray.

Check doneness carefully

Temperature cue: The recipe calls for the centre to reach 74°C (165°F), which is more reliable than judging doneness by colour alone. Start checking at around 10 minutes, since oven performance and meatball size can vary.

Avoid overbaking: Once they reach the specified temperature, take the tray out so the meatballs do not spend unnecessary time in the oven.

Get the sauce smooth

Steady whisking: Keep whisking as the peanut butter and other ingredients heat, especially as the sauce begins to bubble. This helps them combine into a smooth coating.

Allow for thickening: The sauce reduces briefly on the hob and thickens further as it cools. If it seems looser in the pan than expected, give it a little time before serving.

Serve as a complete meal

Rice: Brown or white rice makes a simple base and catches the peanut sauce. Cook it separately according to its packet instructions.

Vegetables: Broccoli, peppers or shredded cabbage all work alongside the meatballs. Serve them fresh or steamed, then finish the plate with sauce and the optional sesame seeds, spring onions and coriander.

Recipe notes & tips

• Chop the spring onions, coriander, garlic and ginger before mixing the meatballs so the assembly goes quickly.
• Use a tablespoon measure to divide the mixture into even portions.
• Brush the oil over the tops and sides of the meatballs for more even coverage.
• Use an instant-read thermometer to check the centre of a meatball.
• Whisk the sauce continuously as it comes to the boil to help it turn smooth.
• Let the sauce cool briefly before serving so it can thicken.

Variations

• Use turkey: Substitute ground turkey for the chicken as suggested in the ingredient list.
• Adjust the heat: Use less sriracha for a milder sauce or more if you prefer extra spice.
• Choose your rice: Serve with brown or white rice, depending on what you have.
• Change the vegetables: Pair the meatballs with broccoli, peppers, shredded cabbage or another vegetable you like.
• Finish with herbs: Add the optional coriander and spring onions at the table for a fresh finish.
• Add sesame seeds: Sprinkle them over the plated meatballs for an extra toasted note.

Common mistakes to avoid

• Overworking the mixture: Stir only until combined so the meatballs stay tender.
• Packing the balls tightly: Shape them lightly rather than compressing the meat.
• Uneven sizing: Use 1 tablespoon portions so the meatballs cook more evenly.
• Skipping the temperature check: Check for 74°C (165°F) at the centre rather than relying on appearance.
• Leaving the sauce unattended: Whisk as it bubbles to help prevent uneven cooking and keep it smooth.
• Expecting the sauce to stay thin: Let it cool briefly, as it thickens after coming off the heat.

How to store

Refrigerate leftover meatballs and sauce in an airtight container for up to 3 days. Reheat gently in a saucepan or microwave until hot throughout; add a small splash of water if the sauce has thickened too much. Store rice and vegetables separately where possible.

Frequently asked questions