These baked Asian chicken meatballs are tender and flavorful, covered in a fantastic sticky sauce that’s delicious and free of refined sugar. It’s a quick and easy dish that’s wonderful over rice or cauliflower rice.
Meatballs are always a great idea in our house. Not only are they easy and quick for a weeknight dinner, everyone in my family loves them – including my toddler! I recently putting these paleo and Whole30 chicken meatballs on rotation at house, and they are a hit every time. The amazing sticky sauce is what really pulls this dish together.
Sticky Asian Chicken Meatball Recipe
For these easy baked chicken meatballs, ground chicken is combined with onion, garlic, and a few binders to create a tender and juicy texture in the finished product. After being baked in the oven, they are coated in a blended thick sauce to become sticky Asian meatballs. The sauce is savory, slightly sweet, a bit spicy, and just packed with flavor!
Ingredients in Whole30 Asian Meatballs
There are two parts to these baked Asian chicken meatballs: the meatballs and the sticky sauce. Here are the ingredients you’ll need to make this dish:
For the meatballs:
- ground chicken: You can substitute with ground turkey or even ground pork!
- onion
- tapioca starch
- garlic
- egg
- salt and pepper
For the sauce:
- coconut aminos
- rice wine vinegar: Apple cider vinegar will also work in a pinch.
- sesame oil
- Medjool dates: These will add to the sweetness and give the sauce a wonderful sticky texture. My favorite brand of Medjool dates is Natural Delights® because of their amazing quality.
- garlic
- ginger
- tapioca starch
- crushed red pepper: You can always omit if you aren’t a fan of spicy.
How to Make Asian Chicken Meatballs
- Preheat oven to 400 degrees F, and line baking sheet with parchment paper.
- Combine the ingredients for the meatballs, then mix until just combined. Do not over-mix. Refrigerate this mixture for 15 minutes.
- Generously grease your hands and roll the meat into golf-sized balls (about 20 meatballs). Place on the parchment lined baking sheet in a single layer without touching each other.
- Bake the meatballs for 15 minutes until cooked through.
- Blend together all ingredients for sauce until smooth and creamy.
- Transfer to a saucepan and heat over medium heat for 2-3 minutes until thickened.
- Add the meatballs to the sauce and turn to coat and heat through.
- Serve warm, garnished with green onions and sesame seeds.
Delicious Sticky Sauce with Natural Delights® Medjool Dates
I’m a huge fan of Natural Delights Medjool dates. They are what I often use in my cooking and baking as a natural sweetener, or I enjoy them as a snack when I need something quick that’s healthy and nutritious. They give the sauce for these paleo chicken meatballs such an amazing flavor and texture, without the use of refined sugars!
I also love that the company cares about the health of their consumers, as well as the environment:
- They are committed to sustainability in every part of their farming and production.
- All of the plastic in their packaging is made from 100% post-consumer recycled materials.
- The dates are 100% free of glyphosate, pesticides, and additives.
- They are Non-GMO Project Verified.
Frequently Asked Questions About These Baked Chicken Meatballs Recipe
Yes, you can use ground turkey or ground pork. The flavor will differ slightly but you’ll still have delicious Whole30 Asian meatballs at the end!
Yes, this is completely normal. This is why letting the meat chill for at least 15 minutes helps with the stickiness. Also – make sure to grease your hands well before rolling the meat into meatballs.
You can substitute with arrowroot starch for both the meatballs and the sauce.
I personally love to eat these Whole30 chicken meatballs over cauliflower rice. This way, I feel like I’m having rice, but also enjoying veggies as well! If you aren’t grain free, you can serve over white rice with a side of broccoli or green beans.
If you enjoyed this recipe, you make also like…
Instant Pot Thai Coconut Curry Meatballs – Includes Stovetop Instructions (Paleo, Whole30, Keto)
Paleo & Whole30 Sweet and Sour Meatballs
Paleo Asian Chicken “Noodle” Salad
Sriracha Chicken Lettuce Wraps (Paleo, Keto)
Baked Asian Chicken Thighs (Paleo, Whole30)
Sticky Asian Chicken Meatballs
Ingredients
Chicken Meatballs
- 1 lb ground chicken or turkey
- 1/4 cup minced onion
- 1/4 cup tapioca starch
- 2 garlic cloves minced
- 1 egg
- 1/4 tsp sea salt
- 1/4 tsp ground black pepper
- Sliced green onions and sesame seeds for garnish
Sticky Sauce
- 1/3 cup coconut aminos
- 1/4 cup rice wine vinegar
- 1 tbsp toasted sesame oil
- 2 Natural Delights Medjool Dates pits removed
- 2 garlic cloves
- 1/2 inch ginger
- 1 tsp tapioca starch
- 1/2 tsp crushed red pepper
Instructions
- Preheat oven to 400 degrees F, and line baking sheet with parchment paper.
- Combine all ingredients for the meatballs (except green onions & sesame seeds) in a mixing bowl, and mix until just combined. Refrigerate for at least 15 minutes.
- Generously grease your hands and roll into golf-sized balls (about 20 meatballs). Place on the parchment lined baking sheet without touching each other.
- Bake for 15 minutes.
- Once the chicken meatballs are done baking, blend together all ingredients for sauce until smooth and creamy.
- Transfer to a saucepan and heat over medium heat for 2-3 minutes until thickened.
- Add the meatballs to the sauce and turn to coat and heat through.
- Serve warm, garnished with green onions and sesame seeds.
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Not only are they easy and quick for a weeknight dinner, everyone in my family loves them – including my toddler!
I made these for dinner tonight. It is indeed easy and the sauce is super-tasty! I actually used a mixture of beef and pork for the meatballs, at it worked fine.