Asian Chicken Meatballs

Asian Chicken Meatballs


Servings 26
Time Needed Prep
Ingredients 13
Difficulty Easy

Rating (click to rate)

3.9 based on 29 ratings.


  • 500 g Chicken Breast trimmed (or 500 grams chicken mince)
  • 1 White Bread stale slice
  • 4 Spring Onions finely chopped
  • 1 tsp Garlic minced
  • 1 tsp Ginger
  • 1 tbsp Lemongrass chopped finely (or use the grated zest of 1 lemon)
  • 1 Carrot peeled, grated
  • 1 Zucchini grated
  • 1 tbsp Sweet Chilli Sauce
  • 1 tbsp Soy Sauce
  • 1 Egg Lightly whisked
  • 2 tbsp Coriander Leaves chopped
  • 200 g Udon Noodles optional

Nutrition Information

Qty per
42g serve
Qty per
Energy 102cal 242cal
Protein 5g 11.89g
Fat (total) 2.51g 5.97g
 - saturated 0.95g 2.27g
Carbohydrate 5.8g 13.7g
 - sugars 0.82g 1.96g
Dietary Fibre 0.29g 0.69g
Sodium 188mg 448mg

Please Note - Nutritional information is provided as a guide only and may not be accurate.

Who wants Asian Chicken Meatballs tonight? You don’t have to go to the takeaway shop and pay a small fortune, just make these yummy balls at home!

Asian Chicken Meatballs


  1. Chop the chicken really finely until almost minced (buy chicken mince instead if you don't like handling chicken this much). Place in a bowl.

  2. Preheat oven to 180°C.

  3. Line a baking tray with foil and spray with cooking spray.

  4. Use a stick blender to process the bread to make breadcrumbs.

  5. Add the spring onion, garlic, ginger and lemongrass and blitz to combine.

  6. Place in a large bowl.

  7. Add the chicken, carrot, zucchini, sauces, egg, coriander (if using) and noodles to the bread mixture and mix to combine well.

  8. Use your hands to roll the mixture into golf ball-sized amounts and place on the tray. The mixture might seem sloppy but it will hold together in the oven.

  9. Spray the balls well with cooking spray and bake for 15 minutes.

  10. Remove from the oven, turn carefully, spray again and bake for another 15 20 minutes or until the balls are cooked through.

  11. Serve as is or on a bed of stir-fried Asian vegies with a dollop of sweet chilli sauce. They also taste great popped into Asian soups.

Recipe Hints and Tips:

  • Asian Chicken Meatballs are suitable to freeze for up to two months.
About Author

Jody Allen

Jody is the founder and essence of Stay at Home Mum. An insatiable appetite for reading from a very young age had Jody harbouring dreams of being a pu...Read Moreblished author since primary school. That deep-seeded need to write found its way to the public eye in 2011 with the launch of SAHM. Fast forward 4 years and a few thousand articles Jody has fulfilled her dream of being published in print. With the 2014 launch of Once a Month Cooking and 2015's Live Well on Less, thanks to Penguin Random House, Jody shows no signs of slowing down. The master of true native content, Jody lives and experiences first hand every word of advertorial she pens. Mum to two magnificent boys and wife to her beloved Brendan; Jody's voice is a sure fire winner when you need to talk to Mums. Read Less

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