Delicious & Easy Keto Asian Chicken Meatballs: Flavorful, Low-Carb & Freezer-Friendly Recipe
Prepare your taste buds for an explosion of flavor with these incredibly delicious and easy Asian meatballs. Crafted from tender ground chicken and infused with the aromatic essence of soy sauce, tangy rice vinegar, and vibrant fresh ginger, these meatballs are a culinary delight. What’s more, they are perfectly keto-friendly, incredibly simple to prepare, and exceptionally freezer-friendly, making them an ideal choice for meal prepping or last-minute entertaining.
Why This Recipe Works
This Asian meatball recipe isn’t just another dish; it’s a winning combination of fresh, vibrant ingredients and effortless preparation. We bring together the bright, spicy kick of fresh ginger, the mild oniony notes of green onions, the umami depth of soy sauce, and the subtle tang of rice vinegar. A unique touch of parmesan cheese adds an unexpected layer of savory richness and helps bind everything together, creating mouthwatering little bites that are incredibly versatile. Whether you’re looking for an impressive appetizer, a satisfying snack, or a complete dinner, these meatballs deliver every time.
Our Asian-inspired chicken meatballs are thoughtfully designed to be lean, low-calorie, and perfectly suited for a keto lifestyle. By skipping traditional breadcrumbs, we keep them light and focus on flavor. Their ease of preparation makes them ideal for busy weeknights, and their fantastic freezer-friendly nature means you can whip up a big batch to enjoy throughout the week. Prep them ahead for convenient lunches, or bring them to your next gathering – just be warned, they tend to disappear quickly, so you might want to double the recipe!
For an authentic experience, consider serving them with a side of homemade teriyaki sauce or a sweet chili dipping sauce. The tender texture of the chicken combined with these bold Asian flavors creates a truly unforgettable dish that everyone will love.
Ingredients You Will Need
Gathering fresh, high-quality ingredients is the first step to creating truly exceptional Asian meatballs. The combination of savory and aromatic components is what makes this recipe shine. You’ll find a detailed list of all measurements and specific instructions in the printable recipe card located at the very end of this post. For now, here’s a sneak peek at the star players you’ll need to make these flavorful bites.
Ingredient Info and Substitution Suggestions
- Ground Meat: We opted for lean ground chicken in these meatballs, which keeps them light and tender. However, this recipe is incredibly versatile! You can easily substitute with ground turkey for a similar lean profile, or use ground pork or beef for a richer flavor and different texture. Whichever you choose, ensure it’s fresh and of good quality.
- Binder: Our recipe utilizes a single large egg as the binding agent to ensure your meatballs hold together beautifully without falling apart during cooking. We intentionally omit bread crumbs, which makes this recipe not only keto-friendly but also naturally low-carb. For those with gluten sensitivities or allergies, this is excellent news! However, it’s crucial to remember that many soy sauces contain wheat and therefore gluten. If you need a truly gluten-free option, always opt for a certified gluten-free tamari or coconut aminos, which offer similar savory depth without the gluten.
- Fresh Ginger Root: The star of the show for that authentic Asian zest! Freshly minced ginger provides a warm, spicy, and aromatic note that truly elevates the flavor profile. While ground ginger can be used in a pinch, fresh ginger offers an unparalleled brightness. Aim for a fine mince to ensure even distribution of flavor.
- Green Onions (Scallions): These provide a mild onion flavor and a touch of fresh green color. Both the white and light green parts are used in the meatball mixture, with extra sliced green onions making an excellent garnish.
- Parmesan Cheese: Yes, parmesan in Asian meatballs! This might seem unconventional, but the parmesan cheese here doesn’t make the meatballs taste Italian. Instead, it contributes a wonderful umami depth and an additional binding element that helps keep the meatballs moist and tender. It’s a secret ingredient that truly enhances the savory profile.
- Soy Sauce: The cornerstone of many Asian dishes, soy sauce brings essential saltiness and umami. We recommend using low-sodium soy sauce to better control the overall saltiness of the dish. As mentioned, for a gluten-free version, swap it out for tamari or coconut aminos.
- Rice Vinegar: This ingredient adds a crucial acidic balance to the richness of the meat and soy sauce, brightening all the flavors. It provides a subtle tang that rounds out the Asian profile beautifully.
- Olive Oil: Used for pan-searing the meatballs to develop a delicious crust and lock in moisture before they finish baking in the oven.
How to Make Asian Meatballs
These step-by-step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Prepare Your Workspace: Begin by preheating your oven to 400°F (200°C). This ensures your oven is at the correct temperature when the meatballs are ready for baking, promoting even cooking. Line a baking sheet with parchment paper. This simple step prevents sticking and makes cleanup a breeze.
- Combine Ingredients: In a large mixing bowl, combine the ground chicken, minced fresh ginger, sliced green onions, parmesan cheese, low-sodium soy sauce, rice vinegar, and the large egg. Ensure all ingredients are added to facilitate thorough mixing.
- Mix Thoroughly: Put on a pair of gloves (this keeps your hands clean and is more hygienic) and use your hands to gently but thoroughly mix all the ingredients together. Continue mixing until everything is evenly combined, but be careful not to overmix, as this can lead to tough meatballs.
- Form the Meatballs: Divide the meat mixture into 16 equal portions. Shape each portion into a compact, round meatball.
EXPERT TIP – For perfectly uniform meatballs, which cook more evenly and look professional, I highly recommend weighing your entire meat mixture and then dividing that total weight by 16. This ensures each meatball is consistently sized.
- Sear the Meatballs: Heat the olive oil in a large skillet over medium-high heat until it shimmers. Carefully add the formed meatballs to the hot skillet, ensuring not to overcrowd the pan (work in batches if necessary). Brown the meatballs on all sides. This searing step is crucial for developing a delicious caramelized crust and locking in moisture and flavor.
- Transfer to Baking Sheet: Once beautifully browned, transfer the meatballs from the skillet to the parchment-lined baking sheet. Arrange them in a single layer, giving them a little space for even baking.
- Bake to Perfection: Place the baking sheet with the meatballs into the preheated oven. Bake for 8-10 minutes, or until the meatballs are cooked through and reach an internal temperature of 165°F (74°C). The baking step ensures they are thoroughly cooked while remaining juicy.
Frequently Asked Questions & Expert Tips
Absolutely! These Asian meatballs are fantastic for meal prep. You have a couple of options:
- Cooked Ahead: Prepare and bake the meatballs completely, then store them in an airtight container in the refrigerator for up to 4 days. When ready to serve, simply reheat them gently in the microwave, air fryer, or a skillet until warmed through.
- Uncooked Ahead: Form the meat mixture into meatballs (without baking or searing) and arrange them on a parchment-lined baking sheet. Cover tightly with plastic wrap and refrigerate for up to 24 hours. When you’re ready to cook, remove the meatballs from the refrigerator while your oven preheats, then proceed with the pan-searing and baking steps as directed in the recipe.
Yes, these Asian meatballs freeze beautifully, making them perfect for future quick meals!
- To Freeze Raw Meatballs: Form the meat mixture into balls and place them in a single layer on a parchment-lined baking sheet. Flash freeze them for 1-2 hours until they are solid. Once frozen, transfer the meatballs to an airtight freezer bag or container. This prevents them from sticking together. Store in the freezer for up to 3 months. To cook, thaw the meatballs overnight in the refrigerator, then pan-sear and bake according to the recipe instructions.
- To Freeze Cooked Meatballs: Bake the meatballs as directed, then let them cool completely. Once cool, arrange them in a single layer on a parchment-lined baking sheet and flash freeze until solid. Transfer to an airtight freezer bag or container and freeze for up to 3 months. Reheat from frozen in the oven at 350°F (175°C) for 15-20 minutes, or until heated through, or in an air fryer.
Store any leftover cooked Asian meatballs in a shallow, airtight container in the refrigerator for up to 4 days. To rewarm, you can use a microwave for a quick reheat, or place them in an air fryer for a few minutes using the reheat function to crisp them up slightly. They also reheat well in a skillet over medium heat with a tiny bit of oil.
If you love a little heat, you can easily add a pinch of red pepper flakes to the meatball mixture. Alternatively, serve them with a spicy dipping sauce, such as Sriracha mayo or a chili garlic sauce.
For best results, peel the ginger using a spoon (it’s surprisingly effective!). Then, you can either finely chop it with a sharp knife, grate it on a microplane zester for a very fine consistency, or use a garlic press for quick, minced ginger.
Serving Suggestions
These versatile Asian meatballs can be enjoyed in so many ways, making them a fantastic addition to any meal or gathering. For an ultimate flavor experience, pair them with your favorite dipping sauce. We highly recommend a sweet and savory homemade teriyaki sauce, a rich hoisin sauce, or a spicy-sweet chili sauce for an extra kick. You could even try a creamy peanut dipping sauce for a different twist!
If you’re serving them as a main course, they are absolutely delicious atop a bed of fluffy white rice, nutty brown rice, or for a keto-friendly alternative, cauliflower rice. For a heartier meal, combine them with teriyaki noodles or a vibrant stir-fried vegetable medley. They also make an excellent addition to fresh lettuce wraps, offering a light yet satisfying meal.
For parties and potlucks, these meatballs are a guaranteed crowd-pleaser. Simply top each meatball with a decorative toothpick, and your guests can easily grab and go. Garnish your platter with a sprinkle of toasted sesame seeds for a beautiful presentation and added crunch, or with extra sliced green onions for a pop of fresh color and flavor. Enjoy these delightful bites any way you like!
More Meatball Recipes
- Lamb Meatballs
- Swedish Meatballs
- Grape Jelly Meatballs
- Salisbury Steak Meatballs
- Chicken Parmesan Meatballs
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Asian Meatballs
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
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Ingredients
- 1 pound ground chicken or ground turkey
- 2 Tablespoons minced fresh ginger root
- ¼ cup sliced green onions
- ¾ cup parmesan cheese
- 1 Tablespoon low sodium soy sauce
- ½ Tablespoon rice vinegar
- 1 large egg
- salt and pepper to taste
- 1 Tablespoon olive oil
Things You’ll Need
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Baking sheet
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Mixing bowls
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Large skillet
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Vinyl gloves
Before You Begin
- We used lean ground chicken for a lighter meatball, but feel free to substitute with ground turkey, pork, or beef if you prefer.
- This recipe is naturally low carb and keto-friendly as it uses egg as a binder instead of bread crumbs. For a strictly gluten-free recipe, ensure you use a certified gluten-free tamari or coconut aminos instead of regular soy sauce, as many brands contain wheat.
Instructions
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Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
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In a large mixing bowl, combine the ground chicken (or turkey), minced fresh ginger, sliced green onions, parmesan cheese, low sodium soy sauce, rice vinegar, and the large egg.
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Using gloved hands, gently mix all ingredients together until they are completely combined and uniform. Be careful not to overmix.
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Divide the meat mixture and form it into 16 evenly sized meatballs. For consistency, consider weighing the mixture and dividing by 16.
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Heat 1 Tablespoon of olive oil in a large skillet over medium-high heat until shimmering. Add the meatballs and brown them on all sides to develop a delicious crust.
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Transfer the browned meatballs from the skillet to the prepared parchment-lined baking sheet.
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Bake in the preheated oven for 8-10 minutes, or until the meatballs are fully cooked through (internal temperature reaches 165°F/74°C).
Expert Tips & FAQs
- Storage: Store leftover cooked meatballs in an airtight container in the refrigerator for up to 4 days. Reheat using the microwave, air fryer, or a skillet.
- Make Ahead: You can prepare, bake, and store these meatballs a day in advance. Alternatively, form the raw meat mixture into balls and refrigerate them on a parchment-lined baking sheet, covered, for up to 24 hours before cooking.
- Freezing: To freeze, either flash freeze raw meatballs on a baking sheet until solid, then transfer to a freezer bag for up to 3 months, thawing overnight to cook. Or, freeze cooked and cooled meatballs similarly.
- For Extra Flavor: Add a dash of sesame oil to the meat mixture for a deeper nutty aroma, or a pinch of red pepper flakes for a subtle heat.
- Uniform Size: For even cooking, use a kitchen scale to divide your meat mixture into equal portions before rolling into meatballs.
Nutrition
The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.