Asian Chicken Meatballs Recipes

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ASIAN-STYLE CHICKEN MEATBALLS



Asian-Style Chicken Meatballs image

Provided by Anne Burrell

Categories     appetizer

Time 35m

Yield 2 to 3 servings

Number Of Ingredients 11

1/4 cup sambal oelek
2 tablespoons soy sauce, plus more if needed
2 teaspoons grated fresh ginger
8 ounces ground chicken
4 ounces canned water chestnuts, coarsely chopped
2 cloves garlic, smashed and finely chopped
2 scallions, whites thinly sliced
1/2 bunch fresh cilantro, leaves finely chopped
Kosher salt
1 cup roasted peanuts, coarsely chopped
2 tablespoons mayonnaise

Steps:

  • Preheat the oven to 375 degrees F.
  • In a large mixing bowl, combine 2 tablespoons of the sambal, the soy sauce, ginger, chicken, water chestnuts, garlic, scallions, cilantro and 2 tablespoons water (this will keep the meatballs really moist!). Use your hands to squish the mixture together until combined.
  • Form a little tester patty and then cook and taste to make sure the chicken is really delicious. If the seasoning isn't just right, add a little more soy sauce or a sprinky-dink of salt. When you're confident the meatball mix is perfectly seasoned, form the meatballs.
  • Roll the meatballs in the peanuts, and place on a small baking sheet. Roast until meatballs are cooked through, 12 minutes.
  • In a small bowl, add the mayonnaise and the remaining 2 tablespoons sambal. Stir to combine and refrigerate until ready to serve.
  • Serve the meatballs hot with the chili-mayonnaise.

ASIAN CHICKEN MEATBALLS



Asian Chicken Meatballs image

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.

Provided by Sheynath

Categories     Chicken

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

1 1/4 lbs ground chicken breast (raw)
1 (5 ounce) can water chestnuts, drained
5 cloves garlic
2 inches fresh ginger, peeled
6 -8 green onions, peeled
2 teaspoons sesame oil
2 tablespoons wheat-free tamari soy sauce or 2 tablespoons soy sauce
1/4 cup chicken stock or 1/4 cup chicken broth
1 egg
2 tablespoons vegetable oil

Steps:

  • 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.

ASIAN CHICKEN MEATBALL SLIDERS WITH PICKLED CARROT AND DAIKON



Asian Chicken Meatball Sliders with Pickled Carrot and Daikon image

Provided by Guy Fieri

Categories     appetizer

Time 45m

Yield 8 sliders

Number Of Ingredients 23

1/2 cup rice wine vinegar
1/4 cup sugar
1/2 teaspoon kosher salt
1 cup julienned carrot
1 cup julienned daikon
1/2 cup soy sauce
1/3 cup light brown sugar
1 tablespoon mirin
1 tablespoon seasoned rice vinegar
2 teaspoons sambal (Asian chile-garlic sauce)
1 pound ground chicken (50/50 white and dark meat)
1/3 cup panko breadcrumbs
1 tablespoon minced garlic
1 tablespoon minced ginger
1 tablespoon soy sauce
2 teaspoons sesame oil
1 egg, whisked
3 scallions, finely chopped
Kosher salt and freshly ground black pepper
Canola oil, for the pan
8 soft Hawaiian buns
1/2 cup fresh cilantro leaves
8 bamboo skewers

Steps:

  • For the quick-pickles: In a small saucepan, combine the vinegar, sugar, salt and 1/2 cup water. Bring to a boil, stirring to dissolve the sugar. Add the carrot and daikon and stir to combine. Turn off the heat and set aside to cool. Refrigerate, covered, for 2 hours.
  • For the sauce: Bring the soy sauce, brown sugar, mirin, vinegar and sambal to a simmer in a small saucepan. Cook for 5 to 7 minutes. Set aside to cool.
  • For the meatballs: In a large bowl, combine the chicken, panko, garlic, ginger, soy sauce, sesame oil, egg, scallions and some salt and pepper. Mix well to combine, but don't overwork. Form the mixture into eight 2-inch balls.
  • Heat a grill pan over medium-high heat. Drizzle the pan with canola oil. Add the meatballs and cook for about 4 minutes per side, or until cooked though. Baste generously with sauce during the last 3 minutes of cooking.
  • To assemble the sliders: Serve the meatballs on the buns, topping each with a tablespoon of the quick-pickles (drained) and some cilantro leaves. Secure with bamboo skewers and serve on a large platter with extra sauce on the side.

ASIAN CHICKEN AND CILANTRO MEATBALLS



Asian Chicken and Cilantro Meatballs image

Steam chicken meatballs-flavored with cilantro, ginger, and fish sauce-and serve in warm broth for an Asian-inspired soup.

Provided by Patricia Wells

Yield Makes 25-30 meatballs

Number Of Ingredients 18

For the Kaffir Lime Powder (optional):
12 fresh, frozen, or dried kaffir lime leaves, coarsely chopped
For the soup:
1 pound (500 g) boneless, skinless free-range chicken breast meat
2 tablespoons toasted sesame oil
1 tablespoon soy sauce
1 tablespoon Vietnamese fish sauce
3 tablespoons minced fresh ginger, or 1 tablespoon ground ginger
1 teaspoon fine sea salt
1/2 cup (40 g) plain dry bread crumbs
1/2 cup (125 ml) minced scallions, white and green parts
1 large egg, free-range and organic
1/4 cup minced fresh chives
1 cup loosely packed fresh cilantro leaves, plus more for garnish
1 tablespoon Kaffir Lime Powder (optional)
Chicken stock or vegetable bouillon, warmed, for serving
Special Equipment
An electric spice mill; a small jar with a lid; a baking sheet lined with baking parchment; a food processor; a bamboo steamer.

Steps:

  • Make the Kaffir Lime Powder, if using:
  • In the spice mill, grind the leaves to a fine powder. Store in the jar with the lid securely tightened at room temperature for up to 1 month. (Makes 2 tablespoons powder.)
  • Make the soup:
  • Cut the chicken into 1-inch (2.5 cm) cubes. Spread the meat in a single layer on the baking sheet, cover with plastic wrap, and freeze for 1 hour. The chicken should be stiff. (Freezing will help the food processor blade cut the meat cleanly rather than tearing or smearing it.)
  • Place the cubes in the food processor and process for about 15 seconds, until the chicken is coarsely ground. Transfer the chicken to a large bowl, add 1 tablespoon of the sesame oil and the remaining ingredients (except the stock), and use your hands to blend the mixture
  • To prevent the mixture from sticking, wet your hands with cold water, then shape the mixture into 1 1/2-inch (3 cm) balls, about the size of golf balls.
  • In a medium saucepan, bring 1 quart (1 l) water to a boil over high heat.
  • Arrange the meatballs side by side in the steamer, cover, and place on top of the saucepan. Steam until cooked through, about 5 minutes (see page 15 for best tips on steaming techniques and equipment). In a skillet, heat the remaining 1 tablespoon sesame oil over medium-high heat and sear the meatballs for a few minutes to create a crunchy, colorful exterior. Serve in the chicken stock or vegetable stock, and garnish with fresh cilantro leaves.

DEEP-FRIED ASIAN CHICKEN MEATBALLS



Deep-Fried Asian Chicken Meatballs image

These Asian-inspired chicken meatballs are tender and have a little kick. Can be served with just about any Asian side dish. Easy and quick.

Provided by andrewgrant9

Categories     World Cuisine Recipes     Asian

Time 25m

Yield 12

Number Of Ingredients 11

vegetable oil for frying
2 cups bread crumbs
¼ cup chopped onion
¼ cup chopped fresh cilantro
2 tablespoons diced garlic
2 tablespoons soy sauce
1 tablespoon sambal oelek
½ teaspoon ground ginger
½ teaspoon paprika
¼ teaspoon ground coriander
1 pound ground chicken

Steps:

  • Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
  • Mix bread crumbs, onion, cilantro, garlic, soy sauce, sambal oelek, ginger, paprika, and coriander together in a large mixing bowl until well combined. Add chicken and mix well by hand, kneading it into the mixture.
  • Form mixture into golf ball-sized meatballs, about 1 1/2 inches round. Roll in your hands to ensure meatballs are well packed.
  • Fry meatballs in the hot oil, working in batches if needed, until well browned and no longer pink in the centers, 3 to 5 minutes.

Nutrition Facts : Calories 142 calories, Carbohydrate 14.6 g, Cholesterol 23.1 mg, Fat 4.2 g, Fiber 1 g, Protein 11.2 g, SaturatedFat 0.9 g, Sodium 313.7 mg, Sugar 1.6 g

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