flavorful chicken meatballs are packed with savory Asian spices and a hint of sweetness, making them perfect for a quick weeknight dinner. They’re easy to make and sure to become a family favorite in no time!
Prep Time15 min
Cook Time10 min
Total Time25 min
Difficulty
Easy
Tips For Best Results
Use ground chicken with a bit of fat to keep the meatballs moist.
Avoid overmixing the ingredients to prevent tough meatballs.
Brown the meatballs well in the pan before finishing them in the sauce for extra flavor and texture.
Ingredients
0/11
Why This Recipe Is A Favorite
These meatballs are packed with bold flavors and a perfect balance of savory and sweet. They cook quickly and have a crispy outside with a juicy inside, making them a hit for meals or snacks. Plus, they bring a tasty twist to classic chicken dishes.
Step 1
Gently heat some oil in a deep fryer or a large pot until it reaches about 350°F (175°C). In a big bowl, combine the bread crumbs, chopped onion, cilantro, garlic, soy sauce, sambal oelek, ginger, paprika, and coriander. Give everything a good mix to blend all those flavors together. Add the ground chicken to the bowl and use your hands to mix everything until it’s fully combined and the spices are evenly distributed.
Step 2
Shape the mixture into meatballs about the size of a golf ball, roughly 1 1/2 inches wide. Make sure to roll them firmly so they hold together well. Carefully fry the meatballs in the hot oil, working in batches if needed to avoid overcrowding the pan. Cook them for about 3 to 5 minutes, turning occasionally, until they’re golden brown on the outside and cooked through with no pink in the middle. Drain on paper towels and enjoy!
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people cooked this recipe
ByDavid Brown
David shares approachable recipes, helpful cooking tips, and simple meal ideas.
Creative Serving Ideas
Serve these meatballs over steamed rice or noodles for a complete meal. They also pair well with a fresh cucumber salad or steamed vegetables to add some crunch and balance. A sprinkle of chopped green onions or sesame seeds on top adds a nice touch.
Best Storage Tips
Store leftover meatballs in an airtight container in the refrigerator for up to 3 days. To reheat, warm them gently in a pan or microwave to keep them tender. You can also freeze cooked meatballs for up to 2 months; thaw overnight before reheating.
Frequently Asked Questions
Can I bake the meatballs instead of frying them?
Yes, you can bake them at 400°F (200°C) for about 20 minutes, turning halfway through until golden and cooked through.
What can I use instead of sambal oelek?
You can substitute with sriracha, chili garlic sauce, or a pinch of red pepper flakes for similar heat and flavor.
How do I know when the meatballs are fully cooked?
They should be golden brown outside and have no pink inside; use a meat thermometer to check for 165°F (74°C) internally.
Can I prepare the meatball mixture ahead of time?
Yes, you can mix and shape the meatballs, then refrigerate for up to 24 hours before frying.
What side dishes go well with these meatballs?
Steamed rice, stir-fried vegetables, or a simple Asian-style salad are great accompaniments.
Can I use ground turkey instead of chicken?
Yes, ground turkey works well as a substitute with similar cooking times.
How do I prevent the meatballs from falling apart while frying?
Make sure to mix the ingredients well and roll the meatballs firmly before frying to help them hold together.
Is it necessary to use fresh cilantro, or can I use dried?
Fresh cilantro is best for flavor, but you can use a small amount of dried as a substitute if needed.
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