Get ready to tantalize your taste buds with the most irresistible Asian-inspired chicken meatballs that will make your dinner guests beg for the recipe! These Ginger Ground Chicken Meatballs are not just another ordinary meal - they're a flavor explosion that combines the warmth of fresh ginger, the punch of garlic, and the delicate texture of ground chicken into perfectly baked, mouthwatering bites. Whether you're looking for a quick weeknight dinner or an impressive appetizer that'll steal the show, these meatballs are about to become your new culinary obsession.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Asian
Serves: 4 servings
Ingredients
- 1 pound ground chicken
- 2 tablespoons fresh ginger, minced
- 2 cloves garlic, minced
- 1/4 cup green onions, chopped
- 1/4 cup breadcrumbs
- 1 egg
- Salt and pepper to taste
- 1 tablespoon soy sauce
Instructions
- In a large mixing bowl, combine ground chicken, minced fresh ginger, minced garlic, chopped green onions, breadcrumbs, and the egg.
- Add soy sauce, salt, and pepper to the mixture. Using clean hands, mix all ingredients thoroughly until well combined, being careful not to overmix.
- Cover the bowl and refrigerate the mixture for 10-15 minutes to allow flavors to meld and mixture to firm up, which will help in forming uniform meatballs.
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper or lightly grease it with cooking spray.
- Using wet hands to prevent sticking, roll the chicken mixture into uniform meatballs, approximately
- 5 inches in diameter. This should yield about 12-16 meatballs.
- Arrange the meatballs on the prepared baking sheet, ensuring they are not touching each other for even cooking.
- Bake in the preheated oven for 18-20 minutes, turning them halfway through to ensure even browning and internal temperature reaches 165°F (74°C).
- Remove from oven and let rest for 3-5 minutes before serving. Optional: Garnish with additional chopped green onions.
Tips
- Keep your hands slightly wet when forming meatballs to prevent the mixture from sticking and ensure smooth, uniform shapes.
- Don't overmix the meat mixture - this can make the meatballs tough. Mix just until ingredients are combined.
- Refrigerating the mixture for 10-15 minutes helps the meatballs hold their shape and allows flavors to meld together.
- Use a meat thermometer to ensure the internal temperature reaches 165°F (74°C) for food safety.
- For extra flavor, consider adding a light glaze or dipping sauce like sweet chili sauce or teriyaki.
- If you prefer a crispier exterior, you can finish the meatballs under the broiler for 1-2 minutes after baking.
- These meatballs freeze beautifully - make a double batch and save some for later!
Nutrition Facts
Calories: 254kcal
Carbohydrates: 7g
Protein: 25g
Fat: 13g
Saturated Fat: 3g
Cholesterol: 107mg
