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+ servings

Asian Chicken Meatballs

Course Main Course
Cuisine Asian, Chinese
Keyword Chicken Meatballs
Prep Time 15 minutes
Cook Time 30 minutes
Servings 5 servings
Calories 309kcal
Author Subhasmita


  • 500 gms Minced Chicken
  • 2 Bread Slices
  • 2 tablespoon milk
  • ½ onion Grated or Finely Minced
  • 1 tsp garlic Finely Minced
  • 1 egg
  • 1 teaspoon salt (or adjust as per taste)
  • 3 tablespoon oil

For the Sauce

  • 1 cup chicken stock low sodium
  • 2 tablespoon soy sauce (see notes 1)
  • 1 tablespoon oyster sauce
  • 2 teaspoon Sriracha or any hot sauce (adjust as per taste)
  • 2 teaspoon honey
  • 1 tablespoon cornflour
  • ½ tablespoon garlic Minced
  • 1 teaspoon ginger Minced
  • 2-3 dry red chili
  • Toasted Seasame seeds

For meal prep lunch bowl

  • Cooked white rice
  • Blanched broccoli,Beans,carrot,pepper


  • Cut bread to small pieces. Soak bread in milk for 10-15 minutes. Then using hand break any bigger pieces and make a smooth mixture.
  • Drain excess water from minced chicken. Squeeze grated onion to remove excess liquid.
  • Add all the ingredients mentioned under Meatball except Oil. Add bread milk mixture. Mix everything with hand till well incorporated.
  • If you feel the mixture is still wet and difficult to make balls then add a couple of teaspoons of bread crumbs to the mixture. But the mixture should not be very dry. It should be smooth and hold shape while making balls
  • With wet hands make small balls of equal size. (Use a cookies scoop to portion)
  • Add oil to a pan.
  • Working in batches place the meatballs in a single layer. Don't overcrowd the pan. Let it cook (on medium-low heat) undisturbed on one side. Then turn and cook further till the ball looks light golden brown in color.
  • Repeat the above process till all the meatballs are cooked. (Use extra oil if required). Keep the cooked meatballs aside and let it rest.

For the sauce

  • Mix rest of the ingredients mentioned under sauce.
  • In the same pan add 1 tbsp oil. Add Whole red chilies followed by chopped ginger and garlic. Fry until the raw smell is gone but ginger-garlic is not browned.
  • Add prepared sauce to the pan and cooked meatballs. Let the sauce comes to a boil. The sauce will start to thicken a little bit.
  • Cook on medium heat till the sauce reached the desired consistency and meatballs are well coated with the sauce. ( Because this will be served with rice I would prefer a bit more sauce in the final dish)
  • Garnish with toasted sesame seeds and chopped green onions while serving.



  1. I have used Kikkoman soy sauce in this recipe.


Serving: 1serving | Calories: 309kcal | Carbohydrates: 14g | Protein: 22g | Fat: 19g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 121mg | Sodium: 1211mg | Potassium: 657mg | Fiber: 1g | Sugar: 5g | Vitamin A: 62IU | Vitamin C: 3mg | Calcium: 43mg | Iron: 2mg