These Asian Chicken Meatballs are my favorite flavor of meatballs by far! They are sweet, tangy, and have the most perfect crispy edges. These are topped off with a homemade glaze and served with my homemade Asian slaw. I put these in lettuce wraps and wow…the warm perfectly cooked meatballs with the crunchy coleslaw and cold lettuce wrap is so refreshing.
This recipe makes 8 servings of 6 meatballs. These are my favorite lunch meal prep! There are 24 grams of protein per serving of meatballs too! If you like these, check out my Spinach & Feta Turkey Meatballs as well!
BE SURE TO SAVE THIS RECIPE TO YOUR FAVORITE PINTEREST BOARD FOR LATER!
Ingredients
For The Meatballs
- Ground Chicken– I used 2 pounds of lean ground chicken. My favorite brand is Perdue.
- Ginger – 1 tablespoon of ginger, minced.
- Garlic– I used 2 teaspoons of garlic, minced.
- Almond Flour – 3 tablespoons of almond flour. I used the Organic Almond Flour by the brand Prozis. You can use the code “KATIE10” for 10% off on their site!
- Egg – 1 large egg.
For The Glaze
- Soy Sauce – 4 tablespoons of low sodium soy sauce. You can also use coconut aminos for a non-soy & gluten free option.
- Honey – 2 tablespoons of honey. You can also use a sugar free breakfast syrup if you are worried about the sugar. But, if you get the right honey, it’s actually super good for you! I have tips below on how to pick the right one.
- Garlic – 1 teaspoon of garlic, minced.
- Sesame Oil – 1 tablespoon of sesame seed oil.
- Sriracha – 2 tablespoons of sriracha sauce.
For The Asian Slaw
- Coleslaw – One 16 ounce package of coleslaw mix.
- Cilantro – 1/2 cup of cilantro, chopped.
- Green Onions – 4 green onions, chopped.
- Swerve – You can use any sweetener of choice, but I used 3 teaspoons of Swerve. Swerve is a zero-calorie, low-glycemic sweetener that measures cup-for-cup to sugar. It’s completely save and natural, with no artificial ingredients, preservatives or flavors.
- Olive Oil – 1/4 cup of extra virgin olive oil.
- Rice Vinegar – 7 tablespoons of rice vinegar.
Use the code “KATIELADY” for 10% off at Teleties!
How To Make Them
- Make the Asian slaw, by combining all of the slaw ingredients together in a large bowl. Cover, and refrigerate to let marinate until ready to serve.
- Prepare your meatball glaze by whisking together all of the ingredients for the sauce. Set aside.
- Prep the meatballs. In a large mixing bowl combine all of the ingredients for the meatballs until well combined. Roll out 48 1-inch meatballs. I used a standard-sized cookie scoop to make them all evenly sized.
- Heat a drizzle of olive oil in a large skillet or wok over medium/high heat. Cook the meatballs until they are golden brown on all sides and cooked through, about 10 minutes.
- Turn the heat down to medium/low heat and add the glaze to the pan. Evenly coat all of the meatballs in the sauce. Allow the glaze to thicken and stick to the meatballs.
- Serve the meatballs with romaine lettuce and my homemade Asian slaw. Enjoy!
Note: You will have lots of extra slaw. My husband and I had an extra side of slaw with our meatballs and it’s just as delicious on its own!
How To Store Leftovers
You can store your leftovers in an air tight container in the fridge for up to 4 days. When you are ready to enjoy your leftovers, just pop them in the microwave for a minute or so. Keep your lettuce wraps and coleslaw mix separate from the meatballs of course though! The meatballs could probably go longer than 4 days, but the coleslaw would probably be a little too soggy, unless you kept the dressing separate.
My favorite food storage containers are by the brand Razab. I do giveaways with them and truly love their products so much. All of their containers are BPA free, oven safe, freezer safe, dishwasher save, and have steam release valves! You can find them on Amazon here.
How To Choose Good Honey
People associate honey as being unhealthy but if you get the right kind it is actually very good and nutritious for you!
So I actually know a lot about honey because I went to an olive oil & honey farm in Crete, Greece a few months ago! It was SO beneficial let me tell you and you can really taste the difference. I buy all of my olive oil and honey from Crete now and I will never go back!
- Get Raw Honey – Raw honey is honey that is free from any sort of tampering, processing, or heating. It is honey just how the bees make it. If honey goes through any sort of treatment it loses nutrients.
- Look for the word “unfiltered” – If honey goes through the pasteurization process, it often gets filtered. This eliminates all of those natural nutrients in honey!!
- Packaging matters – Try to get honey that is in a glass jar. It will last way longer and not be exposed to any harsh chemicals.
- Get Locally Sourced Honey – I buy my honey from other countries because it is locally sourced. Local bees make local honey so the pollen they collect and bring back to their hives are all sourced from local plants. Consuming honey that has these pollens can actually help combat stubborn allergies!
Check Me Out on Social Media
I post all my recipes on social media as well and you can stay up to date on what I am up to! Also, I love seeing people try my recipes! When make these, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!
Asian Chicken Meatballs
These Asian Chicken Meatballs are my favorite flavor of meatballs by far! They are sweet, tangy, and have the most perfect crispy edges. These are topped off with a homemade glaze and served with my homemade Asian slaw. I put these in lettuce wraps and wow...the warm perfectly cooked meatballs with the crunchy coleslaw and cold lettuce wrap is so refreshing.
Ingredients
For The Meatballs
For The Glaze
For The Asian Slaw
Instructions
-
Make the Asian slaw, by combining all of the slaw ingredients together in a large bowl. Cover, and refrigerate to let marinate until ready to serve.
-
Prepare your meatball glaze by whisking together all of the ingredients for the sauce. Set aside.
-
Prep the meatballs. In a large mixing bowl combine all of the ingredients for the meatballs until well combined. Roll out 48 1-inch meatballs. I used a standard-sized cookie scoop to make them all evenly sized.
-
Heat a drizzle of olive oil in a large skillet or wok over medium/high heat. Cook the meatballs until they are golden brown on all sides and cooked through, about 10 minutes.
-
Turn the heat down to medium/low heat and add the glaze to the pan. Evenly coat all of the meatballs in the sauce. Allow the glaze to thicken and stick to the meatballs
-
Serve the meatballs with romaine lettuce and my homemade Asian slaw. Enjoy!
Serving Size 6 meatballs
Servings 8
- Amount Per Serving
- Calories 220kcal
- % Daily Value *
- Total Fat 12g19%
- Saturated Fat 2.5g13%
- Cholesterol 130mg44%
- Sodium 510mg22%
- Total Carbohydrate 7g3%
- Sugars 5g
- Protein 24g48%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Did you make this recipe?
The next time you make it, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!:)
Note: You will have lots of extra slaw. My husband and I had an extra side of slaw with our meatballs and it’s just as delicious on its own!
This recipe make 48 meatballs.
For the Meatballs (including the glaze - does not include coleslaw):
Please note that my nutrition label is approximate and has slight rounding.
