These Asian chicken meatballs make an easy meal in a bowl

Simple. Fast. Tasty. What’s not to like about meatballs?

All recipes in this post were developed by Kate Sherwood, The Healthy Cook. Have a comment, question, or idea? Email Kate at

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Asian Chicken Meatballs

Add ½ cup cooked brown rice and 2 cups steamed or roasted broccoli to each serving of these meatballs, and dinner is done.

Time: 30 minutes

Serves 4

1 Tbs. peanut or grapeseed oil
1 egg
1 lb. ground chicken breast
4 scallions (3 minced + 1 thinly sliced)
½ red bell pepper, finely chopped
2 cloves garlic, minced
1 Tbs. + 1 Tbs. minced ginger
1 Tbs. + 2 Tbs. reduced-sodium soy sauce
½ cup whole wheat panko bread crumbs
1 tsp. toasted sesame oil
2 tsp. balsamic vinegar
½ tsp. brown sugar
2 Tbs. toasted sesame seeds

  1. Preheat the oven to 475° F. Coat a large lined rimmed baking pan with the oil.  
  2. In a large bowl, lightly beat the egg. Mix in the chicken, minced scallions, bell pepper, garlic, 1 Tbs. ginger, 1 Tbs. soy sauce, and bread crumbs. Form the mixture into about 20 small meatballs of about 2 Tbs. each and place them on the pan.  
  3. Roast the meatballs on the top oven rack until cooked through, 10-12 minutes.  
  4. In a small bowl, mix the sliced scallion with the remaining 1 Tbs. ginger and 2 Tbs. soy sauce and the sesame oil, vinegar, and sugar.  
  5. Divide the meatballs into four bowls. Top with the sesame seeds. Serve with the sauce.  

Per serving (5 meatballs with sauce + ½ cup cooked brown rice + 2 cups broccoli): 

  • Calories: 440
  • Total Fat: 13 g
  • Sat Fat: 2.5
  • Carbs: 46 g
  • Fiber: 7 g
  • Total Sugar: 5 g
  • Added Sugar: 1 g
  • Protein: 37 g
  • Sodium: 570 mg

Want more meatball recipes?

Check out this post for: 

  • Italian Chicken Meatballs with Marinara
  • Southwest Chicken Meatballs with Smoky Tahini Sauce

This recipe first appeared in the October 2019 issue of Nutrition Action Healthletter

Photo: Kate Sherwood/CSPI.

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