Spicy Asian Chicken Meatballs

Spicy Asian Chicken Meatballs Recipe

If you love street tacos or spicy food, it’s time to take a trip to your local Asian grocery store and grab a giant bag of Korean Red Pepper flakes or powder. You can also find it here on Amazon. Traditionally made to use in the preparation of kimchi, this bright red powder adds a mildly spicy punch and incredible bright-red flavor to these yummy chicken meatballs. Cooked until tender, and glazed with honey, this recipe is to-die-for delish. It’s perfect for serving at a cocktail party, but simple enough to make for dinner.

These chicken meatballs may taste like an indulgence, but the lean protein in chicken makes them low in calories and in excess fat. Plus, ginger is a superfood that has anti-inflammatory properties, fights cancer and heart disease, and aids in digestion. And apple cider vinegar is widely touted as a health tonic, aiding in digestive health, soothing sore throats, lowering cholesterol, aiding in weight loss, and helping to control blood sugar levels. Flavor isn’t the only thing these meatballs pack!

If you’re looking for a quick way to prep this recipe, go ahead and bake it ahead of time. The meatballs can be fully cooked, and then frozen until you need them. When you’re ready, pull your precooked chicken meatballs out of the fridge, toss them in a skillet, and cook with the glaze until shiny and tender. Enjoying exotic flavors has never been so easy!

Spicy Asian Chicken Meatballs

Yields: 18 meatballs/ 6 servings | Serving Size: 3 meatballs | Calories: 221 | Total Fat: 9 g | Saturated Fat: 2 g | Trans Fat: 0 g | Cholesterol: 92 mg | Sodium: 223 mg | Carbohydrates: 20 g | Dietary Fiber: 2 g | Sugars: 10 g | Protein: 17 g | SmartPoints: 7 |

Ingredients

  • 1 pound (lean) ground chicken
  • 1 egg
  • 1/2 cup whole-wheat bread crumbs or almond flour
  • 1 tablespoon Red Pepper powder or flakes, (Korean or Asian recommended)
  • 1/2 cup green onions, finely diced
  • 2 teaspoons garlic powder
  • 2 teaspoons fresh or powdered ginger
  • ¾ teaspoon kosher salt
  • 3 tablespoons honey
  • 3 tablespoons apple cider vinegar
  • 3 tablespoons tamari or low-sodium soy sauce
  • 1 tablespoon sesame seeds
  • 2 tablespoons fresh cilantro, chopped

Directions

Preheat oven to 350 degrees.

In a large bowl, mix together ground chicken, egg, bread crumbs, red pepper flakes, green onions, garlic powder, ginger, and salt. Set aside for 15 minutes to allow the breadcrumbs to expand, then roll into 1" balls. Place on a parchment-lined baking sheet and bake for 18-22 minutes, or just until the center of each meatball is cooked. Transfer meatballs to a large skillet.

In a small bowl, whisk together honey, vinegar, and tamari. Drizzle over meatballs. Cover skillet and turn stove to medium heat, stirring every 2-3 minutes as needed to keep the meatballs from sticking to the bottom of the pan. Cook just until the mixture begins to steam. Remove from heat, sprinkle with sesame seeds and cilantro.

Serve meatballs immediately and enjoy!

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24 Comments on "Spicy Asian Chicken Meatballs"

  1. Andrea  January 6, 2015

    Assuming the chicken should be included in the first step? Sounds great!

    Reply
  2. Cheryl  January 13, 2015

    I'm new at cooking altogether and at Gluten Free cooking taboot. How does one replace the bread crumbs in the Asian meatballs with Almond Flour?

    Reply
    • SkinnyMs  January 14, 2015

      Cheryl, You can try almond flour measure for measure. Gluten free breadcrumbs would be the best substitute though.

      Reply
      • nick  March 21, 2015

        Did not like the almond flour.

        Reply
  3. jal  January 21, 2015

    Can ground turkey be used instead of the chicken and taste the same?

    Reply
    • SkinnyMs  January 21, 2015

      Jal, Yes the flavor would be pretty much the same. Ground turkey would work well.

      Reply
  4. randi  January 29, 2015

    My kids don't like spicy foods. Could I leave out the red pepper flakes altogether?

    Reply
    • SkinnyMs  January 29, 2015

      Randi, Of course you can! Why not use paprika in it’s place? That will lend flavor without any spiciness;).

      Reply
  5. Joanne Slater  May 18, 2015

    I used panko since I didn't have WW or Almond Flour. Also, used ground turkey, and fresh garlic and ginger. The flavor was amazing. Will definitely be making this again, it's a winner!

    Reply
  6. Jenni  May 19, 2015

    Just made these tonight and the whole family loved them. Our market was out of ground chicken so we used ground turkey and it was fabulous!

    Reply
  7. Rachel  January 24, 2016

    This recipe is now not showing up! 2 in one day!

    Reply
  8. Vanessa  January 31, 2016

    You forgot to list that the ginger goes in the meatballs. Hopefully the taste is still there 🙁

    Reply
    • Gale Compton  February 1, 2016

      Vanessa, I just updated the recipe and included the ginger. How did like them? 🙂

      Reply
  9. cathy  February 14, 2016

    Are no eggs needed to help hold them together?

    Reply
    • Gale Compton  February 14, 2016

      Cathy, Yes, the egg acts as a binder. However, feel free to leave it out and add a few tablespoons water, chicken broth, or milk, if you feel it’s needed after mixing the meat with ingredients. 🙂

      Reply
  10. Cynthia  April 26, 2016

    Awesome recipe! I made a few changes to accommodate our taste (90/10% lean hamburger, less crushed red peppers, and coconut aminos instead of soy/tamari). It turned out great! We will definitely rotate this recipe regularly. Thanks for sharing!

    Reply
    • SkinnyMs.  April 27, 2016

      Fantastic! We’re so glad you enjoyed the recipe.

      Reply
  11. Tiffany  April 27, 2016

    What side dish did you serve with these meatballs?

    Reply
  12. Bonnie  July 21, 2016

    Love this recipe! I need to make it for 12 adults, 2 kids for a meal. How many pounds of meat do you suggest? I would also prefer to make ahead, freeze and then use a crockpot for the glaze. Any incite/suggestions with this? Thanks!

    Reply
    • Gale Compton  July 22, 2016

      Bonnie, I would recommend 2 pounds of the meat. Try making the meatballs ahead of time, freezing, and thawing in fridge before making.

      Reply
  13. Terri  September 17, 2016

    Can I use just standard red pepper flakes ? Same amount?

    Reply

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