Asian Flavors Chicken Meatballs


I’ve had this recipe hanging around in my files for so long, I was almost ready to say, nah not gonna bother.  So glad I bothered!

Asian Flavors Chicken Meatballs

450g ground chicken

1/4 cup panko crumbs

1 tbsp minced ginger

1 1/2 tsp minced garlic

1 tsp red chili pepper, finely minced

1 cup coleslaw mix, finely chopped (use a purchased package if time is of the essence)

1-2 green onions, finely sliced

3 tsp tamari or sodium-reduced soy sauce

1 1/2 tsp sesame oil

1/2 tsp salt (less if using regular soy sauce)

freshly ground pepper to taste

Gently combine all ingredients together.  Form mixture into 1″ meatballs.  Place on a lightly greased baking sheet and bake at 375 degrees F for about 12-15 minutes (depending on size).  When meatballs are nicely browned and sizzling, transfer to a baking dish and drizzle sauce over top.  Return to oven and let the sauce warm through, about 15 minutes.  Stir once to evenly distribute sauce and coat each meatball.


1/2 – 3/4 cup Asian flavors salad dressing (I used Renee’s Asian Sesame Vinaigrette)

1-2 tbsp soy sauce

1 tsp minced ginger

1/2 tsp minced red chili pepper

1 tbsp brown sugar

1 tbsp vinegar (or 2 tbsp white wine)

Mix all ingredients together and pour over meatballs.  Serve  with a fragrant  rice (e.g. jasmine)  and stir fried bell peppers.


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