Spicy Asian Chicken Meatballs

4.60 from 5 votes

All the flavors of Korean indulgences, with healthy, clean ingredients!

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!

4.60 from 5 votes

Spicy Asian Chicken Meatballs

These meatballs are bursting with Asian flavors and have a kick of spice that will keep your tastebuds alert and happy.
Yield 6 people
Serving Size 3 meatballs
Course Dinner
Cuisine Asian
Author SkinnyMs.


  • 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 ginger fresh or powdered
  • 3/4 teaspoons kosher salt
  • 3 tablespoons honey
  • 3 tablespoons apple cider vinegar
  • 3 tablespoons tamari or low-sodium soy sauce
  • 1 tablespoon sesame seeds
  • 2 tablespoons cilantro fresh, chopped


  • 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!

Nutrition Information

Serving: 3meatballs | Calories: 221kcal | Carbohydrates: 20g | Protein: 17g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 92mg | Sodium: 223mg | Fiber: 2g | Sugar: 10g |
SmartPoints (Freestyle): 7
Keywords Diabetic-Friendly, Low-Carb, Paleo

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  1. 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?

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

  2. 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!

  3. 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!

    1. 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. 🙂

  4. 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!

  5. 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!

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

  6. One of my favorite go to recipes. I did use the Korean pepper recommended thru amazon. It’s been a great spice to add to so many more recipes. I always use turkey and serve with rice. Thanks for a nice variation of a classic meatball.

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