Grain-free chicken meatballs in a delicious Asian inspired sauce that are SUPER tender and easy to prepare. They are perfect for meal-prep and stay moist even when reheated!

You guys are seriously going to love these meatballs! I’ve tried so many chicken or turkey meatball recipes that result in dry meatballs. You won’t find any dry meatballs here. These are great as leftovers, can be easily reheated and frozen.

Asian Chicken Meatballs

Serves 2-4

Ingredients

Meatballs:
1 lb ground chicken
1 garlic clove, finely grated
2 tsp ginger, finely grated
1/2 tsp garlic powder
1 TBSP tamari or soy sauce
Salt and pepper, to taste
1-2 tbsp avocado oil (or other vegetable oil)
1/2 cup low-sodium chicken broth

Sauce:
1/3 cup tamari or soy sauce
2 tsp toasted sesame oil
1 tsp sriracha
1 1/2 TBSP honey
1/4 tsp ground ginger

Instructions:
  1. Using your hands or a rubber spatula, gently mix ground chicken, garlic, ginger, garlic powder, tamari, salt and pepper, in a medium bowl to combine. Scoop out 1″ diameter meatballs, place on a plate and set aside.
  2. Heat oil in a large skillet over medium-high heat. Add meatballs and cook for 3-4 minute per side, until golden brown. Add chicken broth into skillet. Lower heat and cover skillet with a lid. Let meatballs steam in broth and cook through for about 8 minutes.
  3. Once meatballs are cooked through, uncover and add all the sauce ingredients into the skillet. Bring heat back up to medium, and simmer sauce until it begins to thicken to desired consistency.
  4. Optional: sprinkle with sesame seeds and chopped scallions. Serve with rice and veggies! Enjoy!