Asian Chicken Meatballs Recipe

One pot Asian chicken meatballs with a delicious sweet and spicy sauce. Serve them with fried rice or noodles for a takeaway style family dinner.

• Ingredients For Meatballs
• How To Make Chicken Meatballs
• Ingredients For Sauce
• How To Make Glazing Sauce
• Final Assembly
• Serving Suggestion
• My Tried and True Tips
• More Chicken Recipes
• Asian Chicken Meatballs

These Asian chicken meatballs stand out for their delightful blend of savoury, sweet, and umami flavours. The highlight of this meatball recipe is the delicious sauce that brings the whole dish together.

Chicken Meatballs were on my mind for a long time. But it took me a few recipe trials to get them right with precise melt in mouth softness, light texture, and flavoursome taste.

You will be surprised to know that these Asian chicken meatballs are not baked, air fried, or shallow fried. Instead, this is a one pan dish, where the meatballs and sauce are cooked in the same pan on a stovetop. No prior baking required!

USPs of my Chicken Meatballs Recipe

• the meatballs are very soft and light in texture
• there is no flour in the meatballs or sauce
• it is a one pan main course dish
• meal prep friendly

Ingredients For Meatballs

• Ground Chicken is a white, lean meat. Easy to cook and has a delicate texture.
• Choose panko breadcrumbs for their light and airy texture, ensuring a tender meatballs.
• Egg acts as a binding agent to hold the meatballs together.
• Minced garlic and ginger infuse depth of flavour into the meatballs.
• Finely chopped green onions and Thai Basil add freshness.
• Salt, chilli flakes or powder, and pepper to season the meatballs.
• Rice Vinegar helps in tenderising the meat.

How To Make Chicken Meatballs

1. In a large mixing bowl, combine the ground chicken, breadcrumbs, chopped herbs, minced garlic, ginger, vinegar, egg, and seasoning. Mix until all ingredients are well incorporated.

2. Using clean hands, shape the mixture into evenly sized meatballs, about 1 to 1.5 inches in diameter, and place them on a large greased plate for tray, leaving space between each meatball.

3. Heat oil in a pan. Once hot, neatly arrange the meatballs. Cook them from both sides till they turn light golden from outside. Gently turn the meatballs or shake the pan while cooking them.

Alternatively, bake the Asian chicken meatballs in the preheated oven at 180 degrees celcius for 15 -20 minutes or until they are cooked through and golden brown on the outside. Baking time may vary depending on the oven and the size of the meatballs. So check meatballs after 20 minutes.

Ingredients For Sauce

This Asian style sauce is very easy to make and requires minimal prep work. From chicken meatballs to shrimps or tofu, you can add any protein of your choice in this sweet and savoury sauce.

• Minced Garlic or substitute it with garlic and onion powder
• Light Soy Sauce gives a savoury umami richness to the glaze.
• Sesame Oil for its distinctive nutty aroma and flavour.
• Hoisin Sauce gives a hint of sweetness to the glaze.
• Sesame seeds and chopped green onions for garnish
• Chilli Powder for that kick of spiciness.
• Chicken Stock or cube instead of plain water gives a delicious restaurant style depth of flavour to the Asian sauce.
• Corn Starch to get that luscious shine and consistency of the sauce.

How To Make Glazing Sauce

Prepare the glaze by combining all the ingredients in a large bowl. If you are adding stock cube then dissolve it in 1 Cup of water and add it to the sauce mix. Whisk nicely to combine all the ingredients including starch.

Final Assembly

1. Once the meatballs are cooked, pour the prepared sauce mix into the pan.
2. Keep stirring it while maintaining a high heat. Add broccoli florets.
3. Soon you will notice because of starch the sauce will start thickening.
4. Reduce the heat to lowest setting. Cover the pan with a lid. Simmer chicken meatballs in sauce for 5 minutes.
5. Garnish the meatballs with sesame seeds and chopped green onions.

Serving Suggestion

Whether served as an appetizer at gatherings on a skewer or as a comforting main course dish for the family, these tender and flavourful chicken meatballs are always a crowd favourite. I am sure once you try these Asian style meatballs, they will become your favourite too!

A few side dishes that work like a charm with these sweet, spicy, and saucy meatballs are – any type of fried rice ( mushroom , chicken , pineapple ), aromatic Jasmine rice, or stir fried noodles .

For a healthy, low carb meal serve meatballs with quinoa, brown rice, or cauliflower rice accompanied by healthy stir fried vegetables .

Drench them in a bold bolognese sauce and serve with spaghetti or simmer them in a creamy mushroom sauce. Either, ways they are truly delicious.

My Tried and True Tips

• Always use the ground chicken and not minced chicken for making meatballs.
• Do not add flour in the ground chicken. The meatballs will become tough and doughy.
• Ensure all the meatballs are of the small, and of bite-size. Uneven and too big meatballs often remain uncooked from the inside.
• If the meatball mixture is very wet/sticky , keep it in the refrigerator for 30 minutes or apply sesame oil in your hands for easier handling.
• Prepare the mixture and shape the chicken meatballs a few hours or a day before. Keep them in the fridge (not freezer). Just before dinner time, fry them or pop them in the oven (they need only 20 – 25 minutes).
• These chicken meatballs can be stored in the fridge for a week. Re-heat them in a microwave and then simmer in the sauce of your choice.

More Chicken Recipes

• Chilli Chicken
• Chicken Pad Thai
• Kung Pao Chicken
• Indian Chicken Curry
• Chicken Broccoli Pasta
• Pineapple Chicken Curry
• Thai Red Chicken Curry

Ingredients

Ingredients For Chicken Meatballs

• ▢ 500 gram ground chicken
• ▢ ¼ Cup panko bread crumbs
• ▢ 1 egg, room temperature
• ▢ 1 teaspoon rice vinegar
• ▢ 1 tablespoon minced garlic
• ▢ 1 tablespoon minced ginger
• ▢ 1 tablespoon chopped Basil
• ▢ 2 sprigs spring onion, finely chopped
• ▢ 1 teaspoon red chilli flakes
• ▢ 1 teaspoon cooking salt or to taste
• ▢ ½ teaspoon black pepper powder
• ▢ 2 tablespoon sesame oil or vegetable oil

Ingredients For Glazing Sauce

• ▢ 1 Cup chicken stock or water
• ▢ ¼ Cup Hoisin Sauce
• ▢ 1 tablespoon light soy sauce
• ▢ 1 tablespoon sesame oil
• ▢ 1 teaspoon minced garlic
• ▢ 1 teaspoon Kashmiri red chilli powder or the Gochujang chilli powder
• ▢ 1 tablespoon corn flour (corn starch)
• ▢ Salt to taste
• ▢ 1 teaspoon white sesame seeds
• ▢ 2 sprigs spring onion, finely chopped
• ▢ 1 Cup broccoli florets (optional)

Instructions

Prepare Asian Style Sauce:

• Prepare the glaze by combining all the ingredients in a large bowl. If you are adding stock cube then dissolve it in 1 Cup of water and add it to the sauce mix. Whisk nicely to combine all the ingredients including starch. Keep it aside.

Prepare Chicken Meatballs:

• Combine all the meatball ingredients in a bowl. Mix until all ingredients are well incorporated or come together like a dough.
• Grease your hands with oil. Scoop a small portion of the mixture and shape it into a ball. Repeat with the remaining mixture – should make 10 – 15 depending on the size. Place them on a large greased plate for tray, leaving space between each meatball. Keep them in the fridge for 15 – 20 minutes or until ready to cook.
• Heat oil in a pan. Once hot, neatly arrange the meatballs. Cook them from both sides till they turn light golden from outside. Gently turn the meatballs or shake the pan while cooking them.
• Pick one meatball, and check it for doneness. Usually chicken meatballs take 10 – 15 minutes to get cooked perfectly.

Final Assembly

• Once the meatballs are cooked, pour the prepared sauce mix into the pan. Keep stirring it while maintaining a high heat. Add broccoli florets.
• Soon you will notice because of starch the sauce will start thickening. Reduce the heat to lowest setting. Cover the pan with a lid. Simmer chicken meatballs in sauce for 5 minutes.
• Garnish chicken meatballs with chopped spring onion greens.
• Serve Asian Chicken Meatballs with fried rice / noodles.

Recipe Notes:

• Instead of hoisin sauce you can use Kung Pao Sauce, Teriyaki Sauce, or any other Asian Gravy Sauce.
• These Asian Chicken Meatballs are medium spicy with a hint of sweetness. Hence adjust the spices according to your preference.
• Adding broccoli is optional. I like the taste and crunch of it in this meatball dish.
• Always use the ground chicken and not minced chicken for making meatballs.
• If the meatball mixture is very sticky , add one or two tablespoons more of breadcrumbs and/or refrigerate the mixture for 30 minutes and grease your hands nicely with oil for easy handling.
• Cooking time may vary depending on the size of the meatballs. Do not flip them again and again while cooking in a pan.
• You can air fry, shallow fry or deep-fry chicken meatballs. Like how I did in chicken cheese balls .

Nutrition

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Asian Chicken Meatballs

Equipment

• Mixing Bowl
• Oven
• stockpot or saucepan

Ingredients

Ingredients For Chicken Meatballs

• 500 gram ground chicken
• ¼ Cup panko bread crumbs
• 1 egg, room temperature
• 1 teaspoon rice vinegar
• 1 tablespoon minced garlic
• 1 tablespoon minced ginger
• 1 tablespoon chopped Basil
• 2 sprigs spring onion, finely chopped
• 1 teaspoon red chilli flakes
• 1 teaspoon cooking salt or to taste
• ½ teaspoon black pepper powder
• 2 tablespoon sesame oil or vegetable oil

Ingredients For Glazing Sauce

• 1 Cup chicken stock or water
• ¼ Cup Hoisin Sauce
• 1 tablespoon light soy sauce
• 1 tablespoon sesame oil
• 1 teaspoon minced garlic
• 1 teaspoon Kashmiri red chilli powder or the Gochujang chilli powder
• 1 tablespoon corn flour (corn starch)
• Salt to taste
• 1 teaspoon white sesame seeds
• 2 sprigs spring onion, finely chopped
• 1 Cup broccoli florets (optional)

Instructions

Prepare Asian Style Sauce:

• Prepare the glaze by combining all the ingredients in a large bowl. If you are adding stock cube then dissolve it in 1 Cup of water and add it to the sauce mix. Whisk nicely to combine all the ingredients including starch. Keep it aside.

Prepare Chicken Meatballs:

• Combine all the meatball ingredients in a bowl. Mix until all ingredients are well incorporated or come together like a dough.
• Grease your hands with oil. Scoop a small portion of the mixture and shape it into a ball. Repeat with the remaining mixture - should make 10 - 15 depending on the size. Place them on a large greased plate for tray, leaving space between each meatball. Keep them in the fridge for 15 - 20 minutes or until ready to cook.
• Heat oil in a pan. Once hot, neatly arrange the meatballs. Cook them from both sides till they turn light golden from outside. Gently turn the meatballs or shake the pan while cooking them.
• Pick one meatball, and check it for doneness. Usually chicken meatballs take 10 - 15 minutes to get cooked perfectly.

Final Assembly

• Once the meatballs are cooked, pour the prepared sauce mix into the pan. Keep stirring it while maintaining a high heat. Add broccoli florets.
• Soon you will notice because of starch the sauce will start thickening. Reduce the heat to lowest setting. Cover the pan with a lid. Simmer chicken meatballs in sauce for 5 minutes.
• Garnish chicken meatballs with chopped spring onion greens.
• Serve Asian Chicken Meatballs with fried rice / noodles.

Notes

• Instead of hoisin sauce you can use Kung Pao Sauce, Teriyaki Sauce, or any other Asian Gravy Sauce.
• These Asian Chicken Meatballs are medium spicy with a hint of sweetness. Hence adjust the spices according to your preference.
• Adding broccoli is optional. I like the taste and crunch of it in this meatball dish.
• Always use the ground chicken and not minced chicken for making meatballs.
• If the meatball mixture is very sticky , add one or two tablespoons more of breadcrumbs and/or refrigerate the mixture for 30 minutes and grease your hands nicely with oil for easy handling.
• Cooking time may vary depending on the size of the meatballs. Do not flip them again and again while cooking in a pan.
• You can air fry, shallow fry or deep-fry chicken meatballs. Like how I did in chicken cheese balls .

Nutrition

Rice flour roti, also known as “chawal ki roti” in Hindi, is a healthy gluten-free alternative to traditional wheat flour roti. Learn how to make gluten free roti with only 3 – ingredients. Be sure to watch the video!

• The Essence of Gluten Free Roti
• Nutritional Profile
• Ingredients Required
• Watch Gluten Free Roti Video
• Serving Suggestion
• My Tried and True Tips
• More Indian Bread Recipes
• Gluten Free Rice Roti Recipe

The Essence of Gluten Free Roti

Originating from the Indian subcontinent, roti is a staple side dish in everyday Indian meals. While wheat flour roti is the most common variant, with the rise in gluten intolerances and preferences for gluten-free diets, the need for alternatives is apparent.

Gluten-free roti, as the name suggests, substitutes wheat flour with gluten-free rice flour. Made from finely ground rice grains, chawal ki roti or ubbu roti has a soft texture and sweet flavour that sets it apart.

Nutritional Profile

One of the most significant advantages of chawal ki roti is its nutritional profile.

• Rice Flour Roti is a plant-based bread with no animal product.
• I t is easy to digest and doesn’t make your stomach too full or heavy. Hence, preferred to eat during hot summer days.
• Rice flour is naturally gluten-free , making it an excellent choice for individuals with celiac disease or gluten sensitivities.
• Medical studies have shown that rice flour is rich in carbohydrates , providing a sustainable source of energy.
• Rice flour is also low in fat and cholesterol , making it a healthier alternative to other types of flour.
• Rice flour is a good source of essential nutrients such as vitamins and minerals , which play vital roles in energy metabolism and overall health.
• Additionally, rice flour contains minerals like iron, magnesium, and zinc, which is essential for various bodily functions, including immune support and bone health.

Ingredients Required

Making gluten free rice flour roti is a relatively simple process that requires minimal ingredients and equipment.

• Rice Flour should be finely milled and not coarse in texture.
• Oil : Use either vegetable refined oil, ghee or coconut oil. It helps in keeping the dough soft.
• Salt, Water

Equipment : Wide Saucepot or Kadhai, Mixing Bowl or Parat.

Watch Gluten Free Roti Video

Serving Suggestion

Gluten-free rice flour roti pairs exceptionally well with Indian main course dishes, dals, and curries . Its light and soft texture provides a delightful contrast to rich and flavorful gravy dishes.

Alternatively, use rice roti to make wraps, tacos, or pizza.

Storage: Apply ghee on rice roti. Stack them on a parchment paper. Cover neatly with an aluminium foil or parchment paper. Store in an airtight container for 2 – 3 hours. they remain soft and fresh.

They can also be reheated in a tawa/griddle or microwave for a quick and convenient meal.

My Tried and True Tips

• Measurements play a key role in binding a gluten free dough – for perfect results request you to follow them to the tee.
• Use finely milled rice flour with a texture like an all-purpose flour.
• Start binding the dough while it is warm or hot unlike, other roti recipes. This step will always yield soft gluten free rice roti.
• Allow the dough to rest for 10 minutes after binding. It helps to hydrate the flour and improve its elasticity.
• The process of kneading and rolling gluten-free roti dough may differ slightly from traditional methods due to variations in flour composition. Follow my video to understand the process.

More Indian Bread Recipes

• Atta Poori
• Dal Paratha
• Gobi Paratha
• Methi Paratha
• Matar Paratha
• Tawa Naan without yeast

Ingredients

• ▢ 1 Cup rice flour (chawal ka atta)
• ▢ 1 Cup water
• ▢ 1 teaspoon refined oil
• ▢ ¼ teaspoon cooking salt or to taste

Instructions

• Combine oil, salt, and water in a kadhai or saucepot. Bring it to a boil. Once the water starts boiling, turn off the heat.
• Add rice flour. Mix it using chopsticks or a wooden rolling pin. Cover and let it rest for 10 minutes.
• Once the dough becomes a little easier to handle, transfer it to a wide mixing bowl or clean, flat kitchen counter.
• Bring the dough together and form a smooth, pliable, non sticky dough. Cover with a clean muslin cloth and let it rest for 10 minutes.
• Heat a non-stick skillet or griddle over medium heat. Sprinkle a pinch of flour on it to prevent roti from sticking.
• Then, divide the dough into small size balls. Pick one ball and roll it out into a chapati dusting it with rice flour.
• Gently transfer rice flour roti into the preheated tawa. Cook the roti for a few minutes on each side until the brown charred marks appear. If you want you can puff it directly over the flame.
• Transfer rice roti to a plate. Apply ghee on roti to keep them soft (it is optional).
• Gluten free rice roti is ready to serve.

Recipe Notes:

Nutrition

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