Easy 25-Minute Baked Asian Chicken Meatballs with Hoisin Glaze: The Perfect Party Appetizer

These incredibly moist and tender Asian chicken meatballs are a game-changer for any occasion. Infused with the aromatic blend of sesame oil and Chinese five-spice, they are baked until golden and then generously coated in a shimmering, sweet-and-savory hoisin glaze. Best of all, they come together in a remarkable 25 minutes from start to finish, making them the ultimate effortless appetizer for football parties, family gatherings, or even a delightful weeknight meal. Get ready to impress your guests and your taste buds!

Forget the old-fashioned spaghetti and meatballs; we’re taking a flavorful journey to Asia with these irresistible chicken morsels. Designed for modern tastes and busy schedules, these aren’t just any meatballs. They’re little flavor bombs, baked to a perfect tenderness and then lovingly dipped in a rich hoisin glaze that adheres beautifully, creating a wonderfully shiny and sticky coating. This glaze isn’t just for show; it locks in moisture and adds an unparalleled depth of flavor, transforming humble ground chicken into a truly gourmet experience. Whether you’re hosting “The Big Game” or simply looking for a quick and impressive snack, these Asian chicken meatballs are guaranteed to be a hit.

Why Choose These 25-Minute Asian Chicken Meatballs?

This recipe for easy-breezy baked Asian chicken meatballs stands out for several reasons, not least of which is its incredible speed. You’ll go from prep to plate in just 25 minutes! While the vibrant, bold flavors of this recipe would perfectly complement ground beef, we opt for ground chicken (or turkey) to keep things lighter without sacrificing taste. This choice also makes them a fantastic option for those who prefer poultry or are looking to cut back on red meat. The beauty of using chicken or turkey is their ability to absorb and showcase the dynamic Asian spices and seasonings, resulting in a healthier yet incredibly flavorful bite.

Versatility Beyond Appetizers: Meal Prep and More

Beyond being a fantastic appetizer, these Asian chicken meatballs are incredibly versatile for meal planning. I often make a large batch, not just for parties, but to enjoy throughout the week. They store wonderfully in the refrigerator for a few days, making them perfect for quick lunches or dinners. For a satisfying dinner, I love serving them alongside a bed of homemade fried rice, drizzled with extra hoisin sauce. The next day, they transform into epic meatball subs, topped with additional hoisin glaze, a touch of spicy wasabi mayo, and perhaps some melted mozzarella or provolone cheese. And for those truly casual moments? There’s nothing quite like sneaking a few cold meatballs straight from the container in front of an open refrigerator – a simple pleasure that proves just how delicious these are!

Achieving Perfectly Tender Meatballs Every Time

The secret to creating truly tender, melt-in-your-mouth meatballs lies in the delicate balance of ingredients and proper mixing technique. The goal is to bind the meatball mixture just enough to keep them together without overworking the meat or adding excessive breadcrumbs, which can result in tough, dry “breadcrumb balls.” Tough meatballs are truly a culinary disappointment, forcing you to reach for a beverage just to swallow them. Our recipe ensures a juicy, delicate texture that practically dissolves with every bite, making them a joy to eat.

Forming and Baking for Uniformity

These speedy Asian chicken meatballs require minimal effort in preparation. Simply combine all the meatball ingredients in a large bowl. The most effective way to mix is by hand; it allows you to truly feel when the ingredients are evenly incorporated without overmixing, which is crucial for tender meatballs. Once mixed, shaping them into uniform sizes is key for even baking. An ice cream scooper is your best friend here – I recommend using about 3 tablespoons of the ground chicken mixture per ball. Consistency in size means all your meatballs will cook evenly at the same rate, ensuring each one is perfectly tender and flavorful, never dry or undercooked.

A Symphony of Asian Flavors

The flavor profile of these Asian chicken meatballs is anything but bland. Each bite is packed with an exciting medley of aromatic ingredients that truly sing. We start with fresh scallions, minced garlic, and grated ginger, providing a fragrant and pungent base. My personal favorite, rich and nutty sesame oil, adds an indispensable depth. But the real star is a generous tablespoon of Chinese five-spice powder. This incredible spice blend—typically containing star anise, cloves, cinnamon, Sichuan pepper, and fennel seeds—imparts a complex, warm, and slightly sweet flavor that defines these meatballs. No one will ever accuse these sesame Asian chicken meatballs of lacking flavor, that’s for certain!

The Irresistible Hoisin Glaze

While your meatballs are baking, you can efficiently prepare the stunning hoisin glaze. This allows you to achieve that impressive 25-minute total time without rushing. The glaze is a harmonious blend of classic Asian ingredients: rich hoisin sauce, savory low-sodium soy sauce, tangy rice vinegar, sweet brown sugar, and a pinch of ginger powder. For those who appreciate a kick, a touch of sambal oelek (a spicy red chili paste readily available in most grocery stores’ ethnic food aisles) adds a wonderful heat. If spice isn’t your preference, feel free to omit it. If you don’t have powdered ginger, simply swap it for 1/2 teaspoon of freshly grated ginger for an equally vibrant flavor.

To prepare the glaze, combine all ingredients in a small saucepan and bring the mixture to a boil over medium heat. Let it gently simmer and reduce by about one-quarter. This process thickens the sauce, concentrating its flavors and giving it that perfect consistency for coating. This quick step takes approximately 3-4 minutes once boiling, making it a perfectly timed companion to your baking meatballs.

The Final Touch: Glazing and Garnishing

Once your meatballs are fully baked and cooked through, it’s time for the magic of the glaze. Using two tablespoons (or a brush), carefully dip or coat each individual meatball in the warm hoisin glaze. Ensure every surface is beautifully covered. Then, place them back onto the same baking sheet and return them to the oven for an additional 2 minutes. This brief second bake is crucial: it helps set the glaze, creating that gorgeous, glossy, and slightly sticky finish that makes these meatballs so incredibly appealing and irresistible.

I typically serve these Asian sesame meatballs with any remaining sauce on the side for extra dipping. If you’re planning to serve a crowd, I highly recommend doubling the glaze recipe. Guests will love having plenty of extra sauce to dip these flavorful morsels into, ensuring everyone gets to savor every last drop. To complete the presentation and add another layer of flavor and texture, finish with a sprinkle of toasted sesame seeds and a handful of freshly chopped scallions.

Make-Ahead Convenience for Stress-Free Entertaining

One of the best aspects of this recipe, especially for entertaining, is its make-ahead potential. You can prepare the entire meatball mixture the night before your event. Simply combine all the ingredients, form the meatballs, and arrange them on a parchment-lined baking sheet. Cover tightly and refrigerate overnight. Then, on the day of the party, all you have to do is pop them in the oven and prepare the quick hoisin glaze. This simple trick allows you to focus on your guests and enjoy the occasion without last-minute kitchen stress.

These baked Asian chicken meatballs are guaranteed to earn you rave reviews and endless compliments. Whether you’re hosting this year’s “Big Game” party or bringing a dish to a potluck, you’re going to be hailed as the real MVP of the culinary lineup. They’re a flavorful, fuss-free, and utterly delicious choice that everyone will adore.

Yield: 20-24 meatballs

25-Minute Asian Chicken Meatballs

Prep Time
10 minutes

Cook Time
15 minutes

Total Time
25 minutes

Moist and tender Asian chicken meatballs that are flavored with sesame oil and Chinese five spice. These meatballs are baked and then dipped in a hoisin glaze. They take 25 minutes to make and are the perfect appetizers for football parties!

Ingredients

Meatballs:

1 3/4 – 2 lbs. ground chicken (or turkey)
6 scallions, chopped (whites + greens)
5 garlic cloves, minced (or grated)
1 inch piece of ginger, grated
1 tablespoon Chinese five spice powder
1/2 tablespoon sea salt
2 large egg, room temperature
1 cup panko breadcrumbs (see notes)
2 tablespoons low sodium soy sauce
1 1/2 tablespoons sesame oil

For the hoisin glaze:

1/2 cup hoisin sauce
1/4 cup low sodium soy sauce
2 teaspoons sambal oelek (optional)
2 tablespoons rice vinegar
1/2 teaspoon ginger powder (see note)
1/4 cup brown sugar

Instructions

Position 2 racks near the center of the oven and preheat to 475ºF. Line two baking sheets with parchment paper, set aside.
In a large bowl, combine the ground chicken, scallions, garlic, ginger, five spice, salt, eggs, panko, soy sauce, and sesame oil. Use your hands to mix all the ingredients together. It’s easier to tell when the ingredients are combined when using hands. Do not overmix, as it will result in drier meatballs.
Shape the meat mixture into balls, about 3 tablespoons of meat per ball. You could also do this with an ice cream scoop for consistent sizing. Place shaped meatballs on prepared baking sheets. Bake for 11-13 minutes or until the meatballs are completely cooked through and lightly browned.
While the meatballs are baking, prepare the sauce. Combine all the ingredients for the glaze in a small saucepan and bring to a boil over medium heat. Reduce the sauce by 1/4 (simmer for about 3-4 minutes) once it begins to boil, allowing it to thicken slightly. When the sauce has reached the desired consistency, remove from heat.
Using 2 tablespoons or a pastry brush, dip or brush each individual meatball generously with the prepared hoisin glaze. Place them back on the same baking sheet and bake for an additional 2 minutes. This brief second bake helps set the glaze, giving them a beautiful, glossy finish. Sprinkle with additional chopped scallions and sesame seeds before serving warm.

Notes

Panko is a Japanese style of breadcrumbs, known for its light and crispy texture.
The ginger powder in the glaze can be replaced with 1/2 teaspoon of fresh grated ginger for an even brighter flavor.
A delicious combination of ground chicken and turkey can be used to make these meatballs if you prefer.
If you would like to serve your meatballs with extra dipping sauce, I highly suggest doubling the recipe for the hoisin glaze.
For ultimate convenience, the meatball mixture can be prepared the night before and kept refrigerated. Simply bake them off the day of your event.

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Easy 25-Minute Asian Chicken Meatballs