• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Not Enough Cinnamon
  • HOME
  • RECIPES
  • SUBSCRIBE
  • ABOUT
    • Facebook
    • Instagram
    • Pinterest
menu icon
go to homepage
search icon
Homepage link
  • HOME
  • RECIPES
  • SUBSCRIBE
  • ABOUT
    • Facebook
    • Instagram
    • Pinterest
  • ×

    You are here: Home / Recipes / Asian Glazed Chicken Meatballs

    Asian Glazed Chicken Meatballs

    Published on Sep 5, 2018 · Last updated on Aug 24, 2021 ·

    5.5K shares
    Jump to Recipe

    Baked Asian glazed meatballs made with ground chicken, oats and a little bit a Sriracha + a killer sauce. Perfect as an appetizer or a main meal with rice or cauliflower rice! They are great for meal prep, too. Gluten free. 

    Asian glazed meatballs on a round white plate with toothpicks.

    These meatballs are on a regular rotation at my house – we both love them so much because they're super tasty, healthy, easy to make and they keep well in the fridge or in the freezer, making them perfect for #mealprepSunday (which sometimes happen on a Monday but that's a different story ;))

    They are...

    • packed with flavor
    • a bit spicy (but not too much!)
    • lean
    • packed with protein
    • gluten free
    • covered with a delicious glaze

    Asian glazed chicken meatballs in a bowl.

    How to make Asian glazed meatballs – step by step

    Mix all your meatball ingredients in a large bowl: ground chicken, egg, oats, oat flour, Sriracha hot sauce, garlic and salt (steps 1 and 2)

    Scoop the meatballs on a prepared baking sheet. I like to use a large ice cream scoop to form the meatballs so I don't even have to touch the meat (step 3)

    Bake for 30 minutes at 400F / 200C degrees.

    Step by step photos to make asian glazed chicken meatballs

    While the meatballs are cooking, prepare the glaze. Use a large pot so you can transfer the meatballs and cover them in sauce when they're done cooking!

    Mix the soy sauce, orange juice, rice wine vinegar, Sriracha, honey and ginger in the pot and bring the mixture to a boil (step 4)

    Add dissolved cornstarch and keep cooking and whisking until the sauce thickens (steps 5 and 6)

    Baked chicken meatballs on a baking sheet and meatballs in a pot mixed with sauce

    When the chicken meatballs are baked and golden (step 7), transfer them to the pot with the sauce and mix with a spoon to get them all well covered with the sauce (step 8). 

    Sprinkle with scallions and sesame seeds, and voila!

    Asian glazed meatballs over rice in a bowl with chopsticks

    You can serve them at a party as an appetizer, with toothpicks for easy picking or as a main dish, served with rice, cauliflower rice and/or veggie stir-fry.

    I prefer them warm, but these meatballs can also be eaten cold!

    Close up picture of an asian glazed chicken meatball

    Tips to make these asian glazed meatballs:

    • Make sure to use low sodium or reduced sodium soy sauce or the sauce will be too salty.
    • To make the sauce, use a pot that's big enough to fit all the meatballs so you don't have to dirty another dish to mix the meatballs and the sauce.
    • No chicken? No worries! You can use lean ground beef or turkey instead.
    • Make your own oat flour! Pulse some oats (quick or rolled) in your food processor or blender until fine and that's it!
    • They are perfect for meal prep, either kept in the fridge or in the freezer (see all the instructions below)
    • They freeze really well. Either cooked with the sauce, or raw without the sauce. See all the freezing instructions below.

    Overheat shot of asian glazed chicken meatballs on a round white plate.

    If you tried these meatballs, don’t forget to rate the recipe below and let me know how it went in the comments – I love hearing from you! You can also follow me on Instagram, Pinterest and Facebook for more deliciousness and behind-the-scenes!

    Asian glazed meatballs on a round white plate with toothpicks.
    5 from 9 votes
    Print

    Asian Glazed Chicken Meatballs

    Baked Asian glazed meatballs made with ground chicken, oats and a little bit a Sriracha + a killer sauce. Perfect as an appetizer or a main meal with rice or cauliflower rice! They are great for meal prep, too. Gluten free. 

    Course Appetizer, Main Course
    Cuisine Asian
    Keyword #appetizerrecipe, #superbowlrecipe, asian, easy, glutenfree
    Prep Time 15 minutes
    Cook Time 30 minutes
    Total Time 45 minutes
    Servings 5 people (20 meatballs)
    Calories 317 kcal

    Ingredients

    For the meatballs

    • 1.5 lb ground chicken
    • 1 large garlic clove minced – about 2 tsp
    • 1 egg
    • ⅓ cup quick oats
    • ¼ cup oat flour see notes to easily make your own
    • 1 tablespoon sriracha hot sauce
    • ¼ teaspoon sea salt

    For the glaze

    • ½ cup low sodium soy sauce
    • ¼ cup rice wine vinegar
    • ¼ cup orange juice
    • 1 teaspoon sriracha
    • 1 ½ tablespoons honey
    • ¼ teaspoon ground ginger
    • 2 teaspoons cornstarch dissolved in a teaspoon of water

    Toppings (optional)

    • 2 tbsp toasted sesame seeds
    • 2 tbsp scallions chopped - or chives

    Instructions

    1. Preheat oven to 400F / 200 C degrees. Line a baking sheet with baking paper.

    2. In a large bowl, mix all meatball ingredients (chicken, garlic, egg, oats, oat flour, sriracha and salt) until well combined. 

    3. Using an ice-cream scoop or your wet hands, form meatballs about the size of a gold ball and place on prepared baking sheet. You should get about 20 meatballs. 

    4. Bake for 30 minutes. 

    5. About 10 minutes before the meatballs are finished baking, prepare the sauce. In a large pot, whisk together all sauce ingredients except cornstarch (soy sauce, rice wine vinegar, orange juice, sriracha, honey and ginger).

    6. Bring mixture to a boil and cook for about 1 minute, whisking often. 

    7. Stir in dissolved cornstarch and cook, whisking often, for about 2 minutes or until sauce thicken. Remove from the heat. 

    8. Transfer meatballs to the pot, and stir with a spoon to cover the meatballs with sauce on all sides. 

    9. Serve as appetizers with toothpicks or as a main dish with rice or cauliflower rice. 

      Sprinkle with sesame seeds and scallions, if using. 

    Recipe Notes

    • Oat flour: make your own oat flour by pulsing some oats in your food processor or blender until fine.
    • Soy sauce: make sure to use low sodium or reduced sodium soy sauce or the sauce will be too salty. 
    • Meat variation: you can also use lean ground chicken or ground turkey.
    • To make the sauce, use a pot that's big enough to fit all the meatballs so you don't have to dirty another dish to mix the meatballs and the sauce. 

    Make ahead / Meal Prep

    • They are perfect to make ahead as they keep well in the fridge for up to 4 days. 
    • I love them for meal prep, either kept in the fridge or in the freezer (see below)

    Freezing

    • Place the cooked meatballs covered in sauce in an airtight container and freeze for up to 3 months (they will still be safe to eat after that but not the best quality).
    • To eat, let them thaw overnight in the fridge or microwave for 2-3 minutes (exact timing will depend on your microwave and quantity).
    • You can also freeze the meatballs raw without the sauce. Freeze them arranged on a baking sheet for a couple hours and then place in airtight containers (this will prevent them sticking together).
    • When ready to cook them, let them thaw overnight in the fridge and then proceed as written in the recipe. 
    • You can also bake them raw, but you will need to add about 15 minutes of baking time.
    Nutrition Facts
    Asian Glazed Chicken Meatballs
    Amount Per Serving (4 meatballs with sauce)
    Calories 317 Calories from Fat 126
    % Daily Value*
    Fat 14g22%
    Saturated Fat 3g19%
    Cholesterol 149mg50%
    Sodium 1153mg50%
    Potassium 851mg24%
    Carbohydrates 18g6%
    Fiber 1g4%
    Sugar 6g7%
    Protein 28g56%
    Vitamin A 95IU2%
    Vitamin C 9.4mg11%
    Calcium 58mg6%
    Iron 2.8mg16%
    * Percent Daily Values are based on a 2000 calorie diet.

    UPDATE NOTE: This post was originally published on February 4, 2013 and republished in September 2018 with a new recipe, new photos and more tips.

    More Asian recipes:

    • Asian Cauliflower Fried "Rice"
    • Asian Slaw with Peanut Ginger Dressing
    • Thai Chicken Patties and Spiralized Veggies with Peanut Sauce 
    • Vietnamese Beef and Rice Noodle Salad
    • 5-Spice Chicken with Vegetable Stir-Fry

     

    « Peanut Butter Chocolate Chips Fruit Dip
    (Almost) Paleo Energy Bites »
    5.5K shares
     

    Don't miss out on the good stuff!

    Sign up below to receive our weekly recipe digest. No spam, only the good stuff!

    Thank you for subscribing!

    Reader Interactions

    Comments

    1. Julia

      February 04, 2013 at 9:48 pm

      These look delicious! I love the Asian flavor. Have you ever tried freezing these meatballs?

      • Marie

        February 05, 2013 at 2:55 am

        Thanks Julia! Asian food is one of my favorite cuisine 🙂
        I've never frozen those meatballs, they disappeared before they had time to reach the freezer haha. But I don't see why it wouldn't work. I would cook the meatballs without making the glaze, freeze them and make the glaze only when you're ready to eat them.

    2. Melissa @ Bless this Mess

      February 06, 2013 at 4:44 pm

      Mmmm. I love all things Asian and meatballs. I've never even thought to put the two together! I think these with some kind of spicy peanut noodles and a veggie dish would be a full meal!

      • Marie

        February 07, 2013 at 12:53 am

        I love the idea of spicy peanut noodles with them. And some stir-fry veggies! yum! I'm with you on this one!

    3. Anna

      April 08, 2013 at 12:51 pm

      What's vine vinegar?

      • Marie

        April 08, 2013 at 8:46 pm

        Sorry it's a typo, I meant "Wine" and not "Vine". I updated the recipe!

    4. rebecca

      September 05, 2018 at 3:41 pm

      these look delicious! love that you can freeze them too!

    5. Tania | Fit Foodie Nutter

      September 05, 2018 at 3:43 pm

      Such a great recipe for a meal prep! Although I don't eat meat myself but I'm sure my family would absolutely love them!

    6. Mary Bostow

      September 05, 2018 at 3:50 pm

      Wow, I want to eat it every day! I'm sure this is very tasty. This is a great recipe for me.

    7. ali randall

      September 05, 2018 at 3:57 pm

      This chicken meatball recipe looks easy to make and lower in fat than traditional. Love the addition on sriracha for a little kick. Delish!

    8. Emily

      September 05, 2018 at 4:21 pm

      These sound so delicious, love the sound of that glaze!

    9. Ann

      September 05, 2018 at 4:23 pm

      These look AMAZING! I love a spicy meatball, and thanks for the tip for using an ice cream scoop.

    10. Pat @ Wholesome Kitchen

      September 06, 2018 at 7:19 am

      My family and I LOVE this recipe! Thanks!

      • Marie

        September 10, 2018 at 3:29 pm

        So happy to hear, thank you Pat! 🙂

    11. Karly

      September 07, 2018 at 6:50 pm

      Looks so good. I can't wait to make these!

      • Marie

        September 12, 2018 at 1:14 pm

        Thanks so much Karly, it's one of my fav recipe recently!

    12. Jacqueline

      September 11, 2018 at 2:10 pm

      I made these last night and they were so tasty! And a quick meal to make too - bonus on weeknights.

      • Marie

        September 12, 2018 at 1:16 pm

        Hey Jacqueline! So happy to hear, thank you!! 🙂

    13. Abigail Margaret

      September 22, 2018 at 8:54 am

      The Asian Glazed Meatballs are packed with flavor and would make a delicious addition to your Super Bowl line-up.I love eating chickens,its one of my favourite dish.

    14. Alexandra @ It's Not Complicated Recipes

      April 14, 2019 at 4:12 am

      Mm, these look so incredible! That glaze is beautiful! And I bet they're super delicious 🙂

      • Marie

        April 14, 2019 at 11:35 am

        Thanks Alexandra! Seriously, they're one of my fav meatballs ever!

    15. Mannette Raines

      October 12, 2020 at 11:18 pm

      These were a big hit as a main course as well as an appetizer! Perfectly seasoned and even froze well.

      • Marie

        November 25, 2020 at 10:10 pm

        Very happy to hear Mannette, thanks for sharing! 🙂

    16. Edith

      March 10, 2021 at 4:02 am

      Delicious. I may have added too much Sriracha but will happily make again!

      • Marie

        March 14, 2021 at 4:48 pm

        Amazing ! Thanks for sharing!

    17. Kim

      April 13, 2021 at 4:17 pm

      I love these little balls of meat heaven so much!! I couldn't find my oatmeal so I used gluten free bread crumbs. I made them last night and doubled the glaze to go over gf pasta and broccoli, all topped with toasted almonds, sesame seeds, scallions and cilantro. Can't wait to eat the leftovers for lunch today. Delicious!

      • Marie

        April 15, 2021 at 8:01 pm

        Oh amazing! That sounds delightful

    Primary Sidebar

    Footer

    About

    • About
    • Contact
    • Work with me
    • Subscribe
    • Privacy Policy

    Recipes

    • Main Dishes
    • Breakfast / Brunch
    • Salads
    • Chicken Recipes
    • Healthy Desserts
    • View All Recipes

    ↑ back to top

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2012-2020 Not Enough Cinnamon. All rights reserved.