Tender chicken, soy sauce, rice vinegar, and fresh ginger lend tons of flavor to these Asian meatballs. Plus, they’re keto-friendly, easy to prepare, and freeze beautifully!
Why this recipe works
This Asian meatball recipe combines fresh ginger, green onions, soy sauce, rice vinegar, and a touch of parmesan cheese with ground chicken to make mouthwatering little bites that are great as an appetizer, snack, or full-blown meal. Serve them with a side of homemade teriyaki sauce for dunking.
Our Asian-inspired chicken meatballs are lean, low-calorie, and keto-friendly. Prep them ahead of time for lunches or bring them to parties, but you’ll probably want to double the recipe because they disappear quickly!
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
MEATBALLS – We used ground chicken in these meatballs. You can substitute with ground turkey, pork, or beef if preferred.
BINDER – This recipe uses egg as a binder to keep the meatballs from falling apart. We do not use bread crumbs like you see in classic chicken meatballs therefore it’s keto-friendly and likely gluten-free as well. However, many soy sauces contain gluten so please do your research first, especially if you have a gluten allergy.
How to Make Asian Meatballs
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Preheat oven to 400 F. Line a baking sheet with parchment paper.
- To a large mixing bowl, add ground chicken, ginger, green onions, parmesan cheese, soy sauce, rice vinegar, and egg.
- Use gloved hands to mix all ingredients together until completely combined.
- Form the meat mixture into 16 meatballs.
EXPERT TIP – I like to weigh my meat mixture then divide that by 16 to get my meatballs fairly even in size.
- Heat olive oil in a skillet over medium-high heat until shimmering. Add meatballs and brown on all sides.
- Transfer meatballs to parchment-lined baking sheet.
- Bake in preheated oven for 8-10 minutes.
Frequently Asked Questions & Expert Tips
Yes, you can either prepare, bake, and store the meatballs a day ahead of time or form the mixture into meatballs (without baking) and place them on a parchment-lined baking sheet kept in the refrigerator. Remove the meatballs from the refrigerator while you preheat the oven then bake according to recipe instructions.
Yes absolutely! To freeze, form the meat mixture into balls and place them on a parchment-lined baking sheet. Flash freeze the meatballs until solid then transfer them to an air-tight container or gallon-sized freezer bag for up to 3 months. Thaw the meatballs in the refrigerator overnight then pan sear and bake as directed in the instructions.
Store leftovers in an air-tight container kept in the refrigerator for up to 4 days. Rewarm in the microwave or in an air fryer using the reheat function.
Serving Suggestions
Serve your Asian meatballs with or without a sauce on the side for dunking, we love pairing them with teriyaki sauce, hoisin, or sweet chili sauce. Or, pop them on top of a bed of teriyaki noodles, rice, or cauliflower rice to keep them keto-friendly. They’re also perfect for parties topped with a toothpick so guests can grab and go.
Optionally garnish with sesame seeds or sliced green onions. Enjoy!
More Meatball Recipes
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Asian Meatballs
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate ItIngredients
- 1 pound ground chicken or ground turkey
- 2 Tablespoons minced fresh ginger root
- ¼ cup sliced green onions
- ¾ cup parmesan cheese
- 1 Tablespoon low sodium soy sauce
- ½ Tablespoon rice vinegar
- 1 large egg
- salt and pepper to taste
- 1 Tablespoon olive oil
Things You’ll Need
Before You Begin
- We used ground chicken in these meatballs. You can substitute with ground turkey, pork, or beef if preferred.
- This recipe is low carb and keto friendly. We do not use bread crumbs in this recipe, so it’s likely gluten free as well. However, many soy sauces contain gluten, so please do your research first, especially if you have a gluten allergy.
Instructions
- Preheat oven to 400 F. Line a baking sheet with parchment paper.
- To a large mixing bowl, add ground chicken, ginger, green onions, parmesan cheese, soy sauce, rice vinegar, and egg.
- Use gloved hands to mix all ingredients together until completely combined.
- Form the meat mixture into 16 meatballs. I like to weigh my meat mixture then divide that by 16 to get my meatballs fairly even in size.
- Heat olive oil in skillet over medium-high heat until shimmering. Add meatballs and brown on all sides.
- Transfer meatballs to parchment lined baking sheet.
- Bake in preheated oven for 8-10 minutes.
Expert Tips & FAQs
- Store leftovers in an air-tight container kept in the refrigerator for up to 4 days. Rewarm in the microwave or in an air fryer using the reheat function.
- Make Ahead – You can either prepare, bake, and store the meatballs a day ahead of time or form the mixture into meatballs (without baking) and place them on a parchment-lined baking sheet kept in the refrigerator. Remove the meatballs from the refrigerator while you preheat the oven then bake according to recipe instructions.
- Freezing – To freeze, form the meat mixture into balls and place them on a parchment-lined baking sheet. Flash freeze the meatballs until solid then transfer them to an air-tight container or gallon-sized freezer bag for up to 3 months. Thaw the meatballs in the refrigerator overnight then pan sear and bake as directed in the instructions.
Nutrition
Amanda Davis
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Tina Ellis says
looks lovely I do slimming world so I will make these but using frylight instead of olive oil, thankyou for this I just need to sort a sauce out
Amanda Davis says
I just dip them in soy sauce!