Asian Meatballs

Print Friendly Version of this pagePrint Get a PDF version of this webpagePDF

I like to change the same old thing occasionally, so when preparing to make meatballs for an appetizer, I did not want to make the same sweet and sour or those with a cream base. Our family has been enjoying some wonderful homemade spring rolls lately {for the past year I would say}. This inspired the change to the appetizer~ why not an Asian meatball made with ground chicken and other things used to fill won-tons or spring rolls.

For this new favorite appetizer, I needed lots of fresh cilantro. So I headed to the Asian market where one can find the freshest and least expensive herbs around here. While there I picked up sauces that are usually our choices for spring rolls~ plum sauce and hoison sauce. The plum sauce is more like a duck or sweet and sour sauce. I highly recommend the Lee Kum Kee brand.

These were really easy to put together and even easier to cook, no browning involved. The ground chicken has a very soft and sticky consistency that would easily break apart in browning. Just prepare a cookie sheet with a thin layer of oil {sesame would be a great choice or just use a cooking spray}. Then let them cook in the oven. When done, garnish with scallions and sesame seeds if desired.

Asian Meatballs
2 lbs ground chicken
1 bunch cilantro, washed and dried
2/3 c bread crumbs
1/4 c soy sauce {recommend low sodium}
4 chives chopped {about 2 tbsp}
2 cloves garlic minced
2 tsp sesame oil
1/2 tsp ground ginger

Chop off the stems of the cilantro. Just cut off about where the leafy parts end. Discard. Place all ingredients in a bowl and mix. Shape into meatballs, about 30 tablespoons full of mixture.

Place meatballs on prepared cookie sheet. Cook in oven for 20 minutes on 375, turning once. Serve with dipping sauces. If you like to make a meal of these {and they are so good, you may want to}, serve with rice and orange slices.


  1. I am ready to try a new meatball recipe, we have been eating the same ole ons for a while now and I think this recipe would be a nice change. One of these days I will get Deven to like something I cook!

  2. WOW!! YUM!! Those look amazing!

  3. OoOoOo... I'll have to try these soon!

  4. These look delicious! I have a bunch of cilantro to use up before it starts to wither with the cold. Thanks!

  5. These would be delicious for dinner with rice or as a holiday appetizer. Fresh cilantro! Yum. They look so fresh.

  6. These look very good. I always like these flavors. It would make a nice appetizer.

  7. Those meatballs look yummy...The cilantro adds the asian flavour and of course I love hoisin and plum! we have the lee kum kee brand to and I buy that brand all the time...the best so far! :)

  8. Robin~ Just what I was thinking (about the meatballs); even my little ones liked them.

    Spryte~ Thanks:)

    Angela~ Definitely!

    Biscoti Mafia~ Cilantro is wonderful in all kinds of dishes, Asian or Latin. You could also dry it.

    Sophie~ We had them as an app. but your idea as a meal with rice. . . terrific!

    Lori~ Thank you!

    Zurin~ The Lee Kum Kee is certainly the best.

  9. Okay, I finally made these the other week.

    SO. GOOD. :)

    I ended up freezing half the batch. And they freeze well. Not superb, but well.


  10. Angela, I am so happy to hear your feedback. I haven't been blogging (or reading many blogs for that matter) lately, but am happy to see someone has enjoyed something I posted. These have been a real treat for our family and easier than making egg rolls (and a bit healthier).


Catching my breath. Be back ASAP.