Tasty Asian Chicken Meatballs

Juicy chicken meatballs soaked in zesty, sweet General Tso's sauce make a mouthwatering spin on traditional Chinese takeout. These soft balls deliver all the favorite tastes without heavy coating or deep frying. Surrounded by vibrant broccoli florets on top of aromatic jasmine rice, this reimagined classic hits the spot while packing more protein and cutting calories compared to the original version.

Last month when my sister brought her fussy teens over, I served these meatballs feeling a bit nervous. I couldn't believe it when they not only asked for more but wanted to take the recipe home too. The clever combo of well-known flavors in a new shape totally won them over. There's something about homemade meatballs that seems to make food more tempting, even for the toughest food critics.

Incredible Meatballs

• Ground chicken: Thigh meat gives better juice and taste though breast works fine too
• Panko breadcrumbs: These airy Japanese crumbs make for fluffier texture than regular ones
• Fresh garlic: Chopped small adds flavor punch throughout every bite
• Ground ginger: This cozy spice works beautifully with the five spice mix
• Chinese five spice: Rich spice blend adds real deal flavor layers
• Toasted sesame oil: This fragrant nutty oil boosts the whole mix
• Sesame seeds: They bring nice crunch and make everything look better
• Low sodium soy sauce: Gives savory depth without too much salt

I found out by testing that cooling the shaped meatballs for fifteen minutes before cooking makes them way easier to work with and helps them stay round when you cook them. This tiny extra step really changes how good they look and feel in the finished meal.

Brilliant Technique

Mix seasonings:

Stir together panko, beaten egg, garlic, ginger, five spice, sesame oil, soy sauce, and sesame seeds in big bowl, mixing well.

Work in meat:

Carefully fold ground chicken into spice mixture with clean fingers or wooden spoon until just mixed.

Roll into balls:

Shape meat mix into even-sized balls using ice cream scoop or spoon for same-size cooking.

Cool down:

Put rolled meatballs on paper-lined sheet and stick in fridge fifteen minutes to firm up.

Start cooking:

Warm plain oil in wide pan over medium-high until it shimmers, then add meatballs with space between them.

Get color:

Let meatballs cook, turning now and then, until golden on several sides.

Cook through:

Pour ready sauce over partly cooked meatballs, lower heat, and simmer until they're safely done inside.

Glaze them:

Gently roll meatballs in thickened sauce until they're covered in sticky goodness.

Pin it

My grandma always put a bit of tomato paste in her Chinese sauces even though nobody else did it. When I asked her why, she just smiled and told me good ideas can jump between cooking styles. After trying it both ways, I think she was totally right. The tomato paste adds a tiny bit of richness that makes the sauce really stand out.

Serving Suggestions

Rice makes the best base for this dish. Jasmine rice soaks up the sauce wonderfully, while brown rice gives a nutty taste. Add steamed broccoli, sugar snap peas, or colorful peppers for looks and nutrition. For party snacks, make tiny meatballs and stick fancy toothpicks in them.

Tasty Twists

Try ground turkey for a lighter option. Change the heat level by using more or fewer chili peppers. Make a no-meat version using chopped mushrooms and crumbled extra-firm tofu.

Storage Tips

Store cooked meatballs and sauce in different sealed containers in the fridge for up to three days. Freeze just the meatballs for quick meals later on. Warm them up slowly in a covered pan with a splash of stock.

Pin it

I still remember the first time I whipped up these meatballs, trying to fix my takeout craving while sticking to healthier eating. The smell that filled my kitchen took me right back to my go-to Chinese place, but making something good with my own hands felt even better. Now we cook this recipe almost every week at home, and my husband swears they taste even better when he eats the leftovers for lunch the next day.

Frequently Asked Questions

→ Can I make these Asian meatballs ahead of time?

You bet, these meatballs are great for planning ahead! Try these options: 1) Shape the raw meatballs, put them on parchment paper, wrap and chill for up to a day before cooking. 2) Cook the meatballs fully, let them cool, and keep in the fridge for up to 3 days; warm them in the sauce when you're ready to eat. 3) Make the whole dish with sauce and broccoli, store in the fridge for up to 3 days, and warm up on the stove or in the microwave. 4) For longer storage, freeze the cooked meatballs without sauce for up to 3 months; thaw in the fridge overnight and whip up fresh sauce when needed. The sauce gets thicker in the fridge, so you might want to add a bit of chicken broth when warming to thin it out.

→ How spicy are these Asian meatballs?

With about 8 dried Thai chilies, these meatballs pack a medium kick that works well with the sweet and savory notes. But you can totally change the heat to fit your taste. Want it milder? Cut back to 2-4 chilies or take out the seeds before using them. For almost no heat, just skip the chilies altogether. Love it hot? Bump it up to 10-12 chilies or stir in some chili oil. Keep in mind that dried chilies can vary in strength depending on what kind you buy and how old they are, so start with less if you're not sure. You can always add more heat at the table with red pepper flakes or hot sauce, but once it's in the dish, you can't take it out.

→ What can I substitute for ground chicken in this recipe?

Ground turkey works perfectly in place of chicken without any other changes needed. For a more flavorful option, try ground pork, though it's a bit fattier. If you want to use beef, go with ground sirloin (90% lean) but you'll need to tweak the recipe—add another teaspoon of soy sauce and cut the sugar by a tablespoon to match the stronger beef taste. Going veggie? Crumbled firm tofu or plant-based meat substitutes can work, but you might need an extra egg and more breadcrumbs to hold everything together. No matter what protein you pick, cook it the same way, checking that it reaches the right temperature (165°F for poultry, 160°F for pork and beef options).

→ Can I make these Asian meatballs gluten-free?

Absolutely, you can easily make these meatballs work for a gluten-free diet with a few quick swaps. Use gluten-free breadcrumbs or crushed gluten-free rice cereal instead of panko. In the sauce, swap regular soy sauce for tamari or gluten-free soy sauce, and make sure your hoisin sauce doesn't contain wheat (check the label). Don't forget to verify your chicken broth is gluten-free too. When it's time to eat, go with rice or rice noodles instead of wheat-based noodles. With these changes, you'll keep all the amazing flavors while making the dish safe for folks who can't have gluten. Your meatballs might feel slightly different with gluten-free breadcrumbs, but they'll still taste great.

→ What's the best way to serve these meatballs as an appetizer?

To turn these Asian meatballs into crowd-pleasing appetizers, make a few easy tweaks. Roll smaller meatballs, about 1 tablespoon each, which will give you around 30-36 bite-sized treats. Cook them for less time, about 4-5 minutes total, since tiny meatballs cook faster. After they're done in the sauce, put them in a dish with edges to keep the sauce contained, and stick in toothpicks or little skewers so guests can grab them easily. For a prettier look, pour a bit more sauce on top and sprinkle with green onions, sesame seeds, and tiny broccoli pieces. You could also keep them warm in a slow cooker during your party. Don't forget to set out small plates and napkins, because the sauce can get messy—but that's why they taste so good!

→ What vegetables can I add besides broccoli?

Though broccoli goes great with this sauce, you can mix things up with lots of other veggies to make the dish your own. Sliced bell peppers (red or yellow look really nice) work great when tossed in during the last few minutes of cooking. Snow peas or sugar snap peas add a nice crunch and only need a minute or two to warm up in the sauce. To make it more filling, throw in some sliced carrots (quick-cook them for 2-3 minutes first so they're not too hard), water chestnuts for texture, or baby corn for that takeout feel. You can cook sliced mushrooms with the green onion whites for extra savory flavor. For a pop of color, add a handful or two of baby spinach in the last minute of cooking, just enough to wilt it. Feel free to mix several veggies together for a colorful, healthy meal.