Gluten Free Asian Chicken Meatballs
Tender baked meatballs are tossed in a sticky-sweet and savory sauce to make these gluten free Asian chicken meatballs. Ready in 30 minutes, so get your chopsticks ready! Serve over rice or zoodles for an easy weeknight dinner.
Table of Contents
Delicious Details
- Cuisine Inspiration: American
- Primary Cooking Method: Oven, Stovetop
- Dietary Info: Gluten-free, Dairy-free
- Skill Level: Easy
These Asian chicken meatballs are sticky-sweet and savory with just a hint of heat. They’re not an exact copycat of any specific Asian dish but rather incorporate Asian flavors throughout, similar to my Asian grilled chicken and Asian beef lettuce wraps. I actually used to call them General Tso’s chicken meatballs, but the sauce isn’t really a General Tso’s sauce. So now we just call them the “Best Ever Asian Chicken Meatballs”, ha.
To make these meatballs gluten free, I made swaps for the breadcrumbs and soy sauce. Everything else was already gluten free (though always check your labels!). They can also easily be made grain free. It’s always a win when there are only a few easy swaps to make, and I can confirm everyone loves these, gluten free or not.
Why We Love These Asian Chicken Meatballs
- Quick & easy. It takes just over 30 minutes to get these chicken meatballs on the table. The sauce can be prepared on the stovetop while the meatballs bake, and the steps really consist of combining the meatball ingredients, baking the meatballs, and simmering the sauce ingredients. So easy!
- The sauce! The sweet and savory sauce is really what makes these Asian chicken meatballs stand out. It’s made with ingredients like rice vinegar, soy sauce (or tamari), peanut butter, honey, and sriracha to give it a unique tangy-sweet-nutty-savory-spicy flavor.
- Great for meal prep. If you’re the type of person who likes to make extra to freeze for later, you’re gonna love this recipe. The meatballs store well in the fridge for a couple of days, which is great for lunch prep, and they also freeze well. You can freeze them with or without the sauce, too.
Recipe Ingredients
Below is a list of the ingredients you’ll need to gather to make this Asian chicken meatball recipe, plus some recipe notes and possible substitutions. Scroll all the way down for the full recipe card with measurements.
For the Meatballs
- Ground chicken breast – Any lean ground chicken works. Ground turkey breast could also be used.
- Breadcrumbs – Breadcrumbs act as a binding agent that ensures the meatballs stay intact when baking! If you’re making this recipe gluten free and don’t have gluten free breadcrumbs, you can substitute cornmeal, almond meal, or ground oats in place of crumbs.
- Egg
- Ginger & garlic – I like to use grated fresh ginger and minced or crushed parsley. Ginger & garlic powder could be used in a pinch but doesn’t add the same robust flavor.
- Spices – Red pepper flakes & salt.
For the Sauce
- Chicken Broth – Vegetable broth will also work.
- Rice Vinegar – Make sure to use plain rice vinegar and not the seasoned kind!
- Soy Sauce – Check the label to make sure the soy sauce is gluten free (if needed) or use tamari for an easy gluten free option. Coconut aminos also work as a paleo option.
- Honey
- Cornstarch – Used to thicken the sauce. Tapioca starch also works great.
- Peanut butter – Adds a nutty twist to the sauce. Almond butter also works great.
- Sesame oil – Adds a sweet nuttiness common in Asian cuisine. I don’t recommend skipping or substituting it.
- Sriracha – Adds a kick of heat to the sauce. Feel free to use any hot chili sauce you enjoy.
🍴 In the Cupcakes & Kale Chips Kitchen…
- Sheet Pans – sure, I used them for cookies, but I also use them for roasting vegetables and baking meatballs.
- Deep Skillet – I like this pan because there’s plenty of room for the sauce and it actually cleans up easily.
How to Make Asian Chicken Meatballs
One of my favorite things about this recipe is that the meatballs can be on the table and ready to enjoy in just over 30 minutes. The printable instructions can be found in the recipe card below.
- Prep. Preheat the oven to 400F. Lightly coat a baking sheet with cooking spray.
- Combine the ingredients. Add all of the meatball ingredients to a large bowl. Use your hands to gently combine until well mixed.
- Shape & bake. Shape the mixture into 1-inch meatballs. Place them on the baking sheet. Bake for 15-18 minutes.
- Make the sauce. Whisk all sauce ingredients together in a saucepan. Bring to a gentle boil over medium heat. Simmer for several minutes until thickened.
- Combine. Add the meatballs to the sauce. Cook until heated through.
- Enjoy. Serve the meatballs and sauce over rice or zucchini noodles as desired.
Tips for The Best Meatballs
These Asian chicken meatballs are super easy to make, so I only have a couple of tips for the process.
- Use lean chicken. To ensure your meat has some moisture, opt for ground chicken breast that is 93-95% lean (avoid higher percentages that will dry out easily). You can also use ground turkey with equally delicious success.
- Oil your hands. If you find the meat is sticking to your hands while rolling the meatballs, lightly oiling your hands with cooking oil or the like can give you smoother results.
- Don’t overbake. For moist meatballs, it’s important not to overbake them. Since they’re on the small side, they’re ready in just 15-18 minutes. Use an internal thermometer to double-check if you’re not sure that they’re ready.
- Simmer the sauce. Keep the sauce at a gentle boil or simmer for the entire process. If you notice it boiling a bit more, reduce the heat. Overheating it can actually cause the cornstarch to break down instead of thickening the sauce.
- Adjust the heat level. The sauce for these meatballs does have a bit of a kick to it but it’s not super spicy. However, you can skip the sriracha and red pepper flakes completely for a mild version or add more for a spicy version.
Storing & Reheating
- Storage: Store leftover Asian chicken meatballs in an airtight container in the fridge, with or without the sauce. They’ll keep for about 3-4 days.
- Reheat: You can reheat plain meatballs on a baking sheet covered in foil to prevent drying. Warm them in the oven at 300°F until heated through. Meatballs with sauce should be reheated in a saucepan on the stovetop or in the microwave.
- Freezer: Allow the meatballs and sauce to cool completely, then store them airtight in a freezer-safe container or sealable bag. Squeeze out the excess air and freeze flat for up to 2 months. Thaw in the fridge & reheat as directed above.
Make It A Meal
There are so many easy ways to turn these gluten free Asian chicken meatballs into a meal (though they also work great as an appetizer). Here are a few options.
- Rice: For a quick, easy meal, serve these meatballs over your preferred rice. We love brown rice, but jasmine rice also works great. For a more veggie-forward option, try cauliflower rice.
- Zoodles: For a gluten free and grain free option, serve these meatballs with an extra helping of sauce over sauteed zoodles, or easy Sesame Zucchini Noodles.
- With veggies: I also like to add a veggie on the side, like steamed or roasted broccoli. This crunchy Asian Carrot Cucumber Salad is also a top choice!
More Asian-Inspired Recipes
Asian Chicken Meatballs
Tender baked meatballs are tossed in a sticky-sweet and savory sauce to make these gluten free Asian chicken meatballs. Ready in 30 minutes, so get your chopsticks ready! Serve over rice or zoodles for an easy weeknight dinner.
Servings: 6 servings
Ingredients
For the meatballs:
- 1 pound ground chicken
- 1/4 cup breadcrumbs (gluten free if needed) or cornmeal, almond flour, or ground oats
- 1 large egg
- 1 clove garlic , finely minced or crushed
- 1 teaspoon grated fresh ginger
- 1/2 teaspoon kosher salt
- 1/4 teaspoon red pepper flakes
For the sauce:
- 1 1/2 cups chicken broth
- 1/3 cup low sodium soy sauce or tamari, gluten free if needed
- 1/4 cup rice vinegar
- 3 Tablespoon honey or light biornw sugar or maple syrup
- 2 Tablespoons cornstarch or tapioca starch
- 2 Tablespoons peanut butter or almond butter
- 2 teaspoons sesame oil
- 1/2 teaspoon sriracha hot sauce
For serving:
- cooked brown rice or zucchini noodles
- steamed broccoli or other vegerables
- chopped scallions for garnish, as desired
Instructions
For the meatballs:
- Preheat your oven to 400°F and lightly coat a baking sheet with oil or cooking spray.
- Combine 1 pound ground chicken, 1/4 cup breadcrumbs, 1 large egg1 clove garlic, minced, 1 teaspoon grated fresh ginger, 1/2 teaspoon kosher salt, and 1/4 teaspoon red pepper flakes in a bowl, and gently combine with your hands until well mixed.
- Shape the mixture into 1-inch balls and place on the prepared baking sheet. Bake at 400°F for 15-18 minutes, or until firm and cooked through.
For the sauce:
- Add 1 1/2 cups chicken broth, 1/3 cup low sodium soy sauce, 1/4 cup rice vinegar, 3 Tablespoon honey, 2 Tablespoons cornstarch, 2 Tablespoons peanut butter, 2 teaspoons sesame oil, and 1/2 teaspoon sriracha hot sauce to a saucepan and whisk to combine.
- Bring to a gentle boil over medium heat and allow to simmer for several minutes until thickened. Add the meatballs to the sauce and cook until heated. through.
- Serve over cooked brown rice or zucchini noodles with steamed broccoli and additional sauce, and garnish with scallions, if desired.
Notes
Store leftover baked meatballs airtight in the fridge for up to 3-4 days.
Freeze meatballs with or without the sauce for up to 2 months.
Nutrition Facts
Asian Chicken Meatballs
Amount Per Serving (6 meatballs)
Calories 238
Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 3g15%
Trans Fat 0.1g
Polyunsaturated Fat 3g
Monounsaturated Fat 5g
Cholesterol 97mg32%
Sodium 1046mg44%
Potassium 517mg15%
Carbohydrates 17g6%
Fiber 1g4%
Sugar 10g11%
Protein 18g36%
Vitamin A 71IU1%
Vitamin C 0.5mg1%
Calcium 29mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimers: Please discuss your individual dietary needs (i.e. gluten free) with a physician. Even when not specified, be sure to verify all ingredients are gluten free, if needed, by reading labels on all packaging and/or confirming with the manufacturer this varies by brand and can change at any time. Nutrition information shown is an estimate and not guaranteed to be accurate.
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They look great and so much healthier than anything that you could get from a student centre takeout 😉
These are getting pinned to my to make board right now. Thanks
wow it must be very delicious and nutritious. I must try it. thanks for the recepi
My diet was horrible in college! I think Diet Coke was my typical breakfast! Now I would eat things like your meatballs any time of day—they sound incredible!!
These look so tempting for a healthy weeknight meal!
General Tso’s Chicken is my husband’s favorite, and I know he’d love these.
Man, these would be fantastic, plus your photos are stunning!!
These sound delicious! I love making Asian food at home.
I love that you’ve figured out how to transform my favorite Chinese meal into a meatball!
I am just straight up drooling – these look fabulous! Love the idea of serving them over zoodles! 🙂