Asian Chicken Meatballs

As I’m continuing to experiment with ground chicken recipes, I figured meatballs were a great place to go next. They’re usually pretty easy to make (meat + spices + binder = yum) and I’ve made beef ones many times over for friends and family. Since I love an Asian flavour pallet, I figured why not start there for my first ever chicken meatball.

All I have to say is, it was definitely the right place to start! If I can describe these simply, it would be that they taste like dumpling filling, which is clearly the best part of any good dumpling!

I’ve been eating these bad boys just with a side of veggies, but they’re also delicious if you want to use them as an appetizer or to top a rice or noodle bowl.



  • 1 lb ground chicken
  • 1 egg
  • 1 tbsp arrowroot flour
  • 1 inch ginger, minced
  • 3 cloves garlic, minced
  • 2-3 green onions, finely diced
  • 1 tbsp coconut aminos*
  • Salt to taste


  • 2/3 cup coconut aminos*
  • 1/3 cup rice vinegar
  • 2 tbsp honey
  • 1 tsp sriracha (optional)
  • 1 tsp ginger, minced
  • 1 clove of garlic, minced
  • 1 tbsp arrowroot flour


  1. Preheat your oven to 400 degrees
  2. Add all of the meatball ingredients to a mixing bowl and stir well to combine. If you find the mixture too wet, add in a small amount of extra flour to tighten it up.
  3. Wet your hands and form the meat into 1 inch balls. Place on a parchment paper lined baking sheet
  4. Cook for 15-18 minutes. Once the meatballs are cooked (the center of the meatballs should be 165 degrees) broil for 2 minutes.
  5. While your meat balls are cooking, or right as they are done, combine all of your sauce ingredients, except the flour, in a medium to large frying pan
  6. Bring to a low boil then slowly whisk in your flour to thicken the sauce. Keep cooking until your flour is completely dissolved
  7. Add the meatballs to the sauce and coat each one thoroughly. Cover and cook for 1 minute

Serve and enjoy!

Note- If you don’t have coconut aminos you can use soy sauce or tamari. They are much saltier than coconut aminos though so you may need to add some water to your sauce to bring down the saltiness.

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