Asian Style Chicken Meatballs Recipes

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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.

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

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.

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