Asian Chicken Meatballs

"I had a craving for a very moist, chicken meatball one day. I love Asian flavors. This is the result. This has become one of our standard meals. We usually serve with a vegetable stir-fry and rice. Don't be scared off by the large amounts of garlic and ginger, it cooks into a mellow yet flavorful blend of seasonings."
photo by Jubes photo by Jubes
photo by Jubes
photo by Jubes photo by Jubes
photo by Jubes photo by Jubes
Ready In:




  • Coarsely chop ginger, garlic and green onions.
  • Place in bowl of food processor.
  • Add water chestnuts to food processor.
  • Grind until a thick paste forms.
  • There will still be some small pieces of water chestnut.
  • Remove paste, place in mixing bowl.
  • Add sesame oil, soy sauce, broth and egg to water chestnut paste.
  • Add chicken.
  • Combine all ingredients until well blended.
  • Heat large skillet, add enough vegetable oil to cover the bottom of the pan (to help prevent sticking).
  • Using hands, or a small scoop, form a ball of meat about the size of a golf ball, place in the hot skillet.
  • The meat mixture is very wet and loose, it will not hold it's shape well, so keep the balls small or they will flatten as they cook.
  • Saute meatballs about 2 minutes or until browned on bottom, turn gently to an uncooked side, and continue cooking.
  • Keep turning the meatballs as they cook, so that all sides are browned evenly.
  • Cut a meatball open to test for doneness by verifying that it is cooked through to the center.
  • Remove cooked meatballs and keep warm until all are done.
  • Serve plain, or with your favorite dipping sauce.

Questions & Replies

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  1. LifeIsGood
    These were so moist and delicious. I used low-sodium soy sauce and chicken broth (those were the two ingredients with options). As a personal preference, I will probably only use about 1 inch of ginger next time. I loved the garlic and water chestnuts in the meatballs...yum!! I served them atop brown rice and drizzled with sweet and sour sauce. Fantastic, healthy dinner!! I was nervous because the mixture seemed too wet to put together - but it WORKED and it resulted in very tender and moist meatballs. :)
  2. Backwoods Foodie
    This is an amazing recipe! So delicious and fresh! I will definitely be making these again!
    These meatballs have a great flavor... although I had difficulty too with holding shape but remained very moist after cooked. Thank You {Made and reviewed for NZ/AUS recipe swap #31, Aug. 2009}
  4. Chef floWer
    Yummy! The Asian Chicken Meatballs are delicious! I used chicken thighs and minced/grounded the chicken my self as my butcher sold out a the pre-minced chicken. You were right about the chicken didn't hold its shape, so next time I may just use a small amount of chicken stock or just even chicken stock powder for the flavour. However if I used the chicken breast I may of used the whole 1/4 cup of the stock as breast gets dryer quicker. I also used an egg replacer because I don't like eggs. The flavour was perfect, served it with Japanese Spinach Gomae and steam rice. Thank you Sheynath
  5. Jubes
    5 stars- these were a really tasty asian flavoured meatball. The garlic and ginger was not at all overpowering. I did find that the mixture was much moister than the meatballs that I usually make and I was very tempted to add in some rice flour. I made the meatballs as stated and they turned out very tender and moist. They were a little difficult to manouvre in the pan but the final result was well worth the effort. Served on a bed of rice with sweet and sour sauce over the top. Thanks for sharing another great recipe :)



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