These Asian-inspired Spicy Chicken Meatballs are loaded with flavor! And, when the creamy sriracha sauce with honey is drizzled over the top, they become a tasty entree or the perfect appetizer recipe for your party!
These toasted chicken meatballs are a spicy appetizer that will get your guests’ taste buds tingling! The combination of garlic, honey, and sriracha sauce gives them a flavorful punch, while the sweet chili sauce adds a touch of sweetness. They’re sure to be a hit at your next party!
Asian-Inspired Spicy Chicken Meatballs
Meatballs are a classic dish that can be enjoyed in many different ways. They are loved by kids and adults alike!
And these Asian chicken meatballs are no exception! These Asian-inspired meatballs are made with toasted spicy ground chicken, they’re crispy on the outside and juicy on the inside. Anyone who loves sriracha sauce will find them irresistible!
Although we call these spicy meatballs, they are very mild in heat. If you are sensitive to spicy heat, skip the sriracha.
The sriracha sauce (a chili sauce from Thailand) is perfect for these meatballs because it’s full of complex flavors. It has a spicy kick but is the ideal base for this creamy sauce. The green onions add a colorful and flavorful contrast in flavor and texture to the dish.
For an entree: pair it up with some fried rice or noodles and vegetables for a complete meal, and you’re good to go!
You may also want to try our sweet chili meatballs, turkey sausage balls, pimiento cheese sausage balls, and marinara meatballs.
Ingredient Notes and Substitutions
For the Meatballs
- Ground chicken – use ground chicken, not ground chicken breast, because it has a bit more structure and less moisture. You can also try using different types of ground meat, such as ground beef, pork, turkey, or lamb.
- Large egg – to bind the meatballs. So don’t skip this one.
- Panko breadcrumbs – help add moisture to the meatballs and will help them stay juicy without being too soggy. You can use regular breadcrumbs if you want.
- Scallions – sliced, white part only, reserve greens for topping.
- Garlic – This adds a deep rich flavor and goes really well with ginger. We used minced garlic tubes from the store but you can use freshly minced garlic as well.
- Ginger – Using minced ginger add a zing of flavor to the meatballs. We used a tubed one but you can mince your own as well.
- Sesame oil – adds a nutty flavor and helps crisp the meatballs while they bake.
For the Spicy Sauce
- Sour cream – provides a creaminess and a tanginess to the sauce. You can also use greek yogurt if you prefer.
- Mayonnaise – provides the creamy base for the sauce.
- Honey – adds sweetness to the meatballs. But you can swap it for brown sugar or maple syrup.
- Ponzu sauce – adds acidity and umami to the spicy sauce. However, if you don’t have it, you can use soy sauce or tamari.
- Sriracha sauce – adds a bit of spice to the meatballs. For a milder version, simply omit the sriracha sauce from the spicy sauce.
- Lime juice – adds a bit of acidity and freshness to the spicy sauce. You can also use lemon juice.
- Garnish – We used sliced green onions, green tops only.
Equipment Used for Spicy Chicken Meatballs
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How to Make the Spicy Meatballs
Making the Meatballs
Prepare the mix. Preheat the oven to 400°F. While the oven is heating, add the ground chicken, egg, breadcrumbs, garlic, and ginger into a large bowl.
Then gently mix until well combined.
Prepare the pan. Drizzle the sesame oil over a large sheet pan and spread it all over the sheet to coat it.
Make the Meatballs. To keep the ground chicken from sticking to your hands, rub a little sesame oil on then. Then, shape the ground chicken into golf ball-sized portions (I use a medium-sized scoop) and roll them into smooth balls.
Place the meatballs at least 1” apart on the prepared baking sheet.
Bake the Meatballs. Bake for 15-18 minutes, or until the internal temperature of the ground chicken meatball reaches 165°F.
Making the Sauce for Chicken Meatballs
Mix the Sauce. Combine and whisk the sour cream, mayonnaise, honey, ponzu sauce, sriracha sauce, and lime juice into a medium bowl.
Assemble. Add the meatballs to the spicy sauce, then toss to combine. Or drizzle the sauce over the chicken meatballs.
Garnish. Enjoy garnished with green onion and sesame seeds (optional). Drizzle with extra creamy sriracha sauce.
How to Serve
To make this a meal, serve it over rice and your favorite vegetables on the side.
If you’re looking for a fun appetizer, serve the honey sriracha meatballs on toothpicks with the dipping sauce on the side.
What can I serve with spicy meatballs?
How to Store
Before storing the creamy honey sriracha meatballs, separate the sauce to prevent the meatballs from getting soggy.
To store, place the meatballs in an airtight container and refrigerate for up to four days. The spicy sauce can also be stored in a separate airtight container in the fridge for up to four days.
When ready to enjoy, simply reheat the meatballs and sauce in the oven or microwave.
How to Freeze
To freeze, place the meatballs in an airtight, freezer-safe container and store them in the freezer for up to three months. The spicy sauce can also be stored in a separate airtight container in the freezer for up to three months.
To reheat, simply thaw the honey sriracha meatballs and sauce in the fridge overnight. Then reheat in the oven or microwave.
- Add hot sauce or cayenne pepper to the mix for a spicy meatball recipe with a kick of spice.
- Adding black pepper to the meatballs will give them a spicy and peppery taste.
Get The Full Spicy Meatballs Recipe Here
Spicy Chicken Meatballs
- Baking Sheet
- large bowl
- scoop - optional
For the Meatballs
- 1 pound ground chicken
- 1 large egg
- 1 cup panko breadcrumbs
- 4 scallions sliced, separate white and green parts
- 1 teaspoon minced garlic
- 1 teaspoon minced ginger (or use ginger paste)
- 1 tablespoon sesame oil
For the Sauce
- 4 tablespoons sour cream
- 4 tablespoons mayonnaise
- 4 tablespoons honey
- 2 tablespoons ponzu sauce
- 2 teaspoons sriracha sauce to taste
- ½ lime juiced
For the Meatballs
- Preheat the oven to 400°F.
- Add the ground chicken, egg, breadcrumbs, garlic, and ginger to a large bowl. Gently mix until well combined.
- Drizzle the sesame oil over a large sheet pan and rub it over the pan with your hands (coating your hands with oil will prevent the chicken from sticking).
- Portion the chicken into golf ball-sized portions (I use a medium-sized scoop) and roll them into smooth balls. Place the meatballs at least 1” apart on the oiled baking sheet.
- Bake the meatballs for 15-18 minutes, or until the internal temperature registers 165°F.
For the Sauce
- Add the sour cream, mayonnaise, honey, ponzu sauce, sriracha sauce, and lime juice to a large bowl and whisk to combine.
- Add the hot chicken meatballs to the spicy sauce and toss to combine. Or drizzle the sauce over the chicken meatballs.
- Garnish with sliced green onion and sesame seeds (optional) and drizzle with extra creamy sriracha sauce.
- To make this an entree, serve it over rice with your favorite vegetables on the side.
- Ground chicken is a great base for this flavor! I’m using “ground chicken” not “ground chicken breast” because it has a bit more structure and less moisture.
- Egg helps bind the meatballs together.
- Panko helps absorb extra moisture in the meatballs to keep them juicy without being soggy.
- Siracha sauce and honey provide a bit of spice and sweetness to the meatballs.
- Garlic and ginger are classic additions to flavor the meatballs. I like using grated aromatics in these meatballs, so they incorporate smoothly without big chunks. You can find tubes of prepared minced ginger in most grocery produce sections.
- Sesame oil adds a nutty flavor and helps crisp the meatballs while they bake.
- Lime adds a bit of acidity and freshness to the sauce.
Frequently Asked Questions
It all depends on what you want. If you want a crispy exterior on your meatball, then frying would be the best option. If you’re looking for a juicier honey sriracha meatball, then baking would be better.
It is possible to overcook meatballs, but it is not as easy as you might think. You have to be careful not to overcook them, or they will become dry and tough. The best way to avoid overcooking them is to use a meat thermometer. inserted into the center of the meatball should read 165°F.
Another way to tell if meatballs are overcooked is to cut one in half. If it’s dry and crumbly, it’s overcooked. If it’s moist and juicy, it’s perfect.
There are many different types of binding agents that you can use for meatloaf. Some people like to use oatmeal, while others prefer to use crushed-up crackers. You could also try using rice, couscous, or quinoa. If you’re looking for a low-carb option, you could try using ground flaxseed or chia seeds. Whatever you use, just make sure to add enough so that the mixture holds together well.
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