Easy to make, easy to serve, easy to eat. These Asian Chicken Meatballs are a crowd favorite with an addictive flavor that’ll keep you coming back for more. Made with chicken, panko, and green onion, simmered in P.F. Chang’s Sesame Sauce adding a perfect sweet and tangy finish.
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About these Meatballs
So the classic cocktail meatball recipe floating around the internet includes frozen meatballs and grape jelly. But we’re going to elevate that. This version really isn’t that much more difficult (thanks to the ready to use P.F. Chang’s Sesame Sauce) and I’ll take homemade meatballs over frozen any day.
I’m telling you now, you may want to make a double batch because these are always the first to go whatever party I bring them to. Something about the sweet and tangy sauce paired with the chicken that everyone just can’t get enough of. Whether you're spearing with toothpicks to serve as a game day appetizer or serving over rice for a hearty meal, these meatballs are sure to be a crowd favorite.
Another thing to love about these Asian Chicken Meatballs is that they come together in just one pan, sauce and all. A necessity because one pan recipes just make life easier, ya know?
And if you're looking for more meatball recipes, try these BBQ Chicken Meatballs or these Healthy Turkey Feta Meatballs that I'm sure you'll love, too!
Recipe Ingredients
- Ground Chicken: Keep it extra lean to avoid grease build up in your pan.
- Panko Crumbs: These will help dry up our meatballs so they stick together.
- Green Onion: You'll want these finely diced. White onion can work, too.
- Soy Sauce: Gives these meatballs their Asian twist.
- P.F. Chang's Sesame Sauce: A little sweet, a little tangy. The perfect dressing to your meatballs.
See the recipe card below for a full list of ingredients and measurements.
Substitutions and Variations
Meatball Variations
I chose to use ground chicken in this recipe, but ground turkey, pork, beef, or a combination will also work. However, I do suggest using extra lean regardless of which meat variety you choose because otherwise you’re going to end up with extra grease in your pan after browning that doesn’t combine well with the sauce.
Sauce Variations
I used PF Chang’s Sesame Sauce for two reasons: It’s DELICIOUS and its easy! You most definitely can make your own sauce (check out my Teriyaki Glazed Salmon recipe for a homemade sauce) or you can use another variety of you favorite store bought sauce.
Some suggestions that you’ll likely be able to find in the aisle with the marinades include a sweet and sour sauce, a honey garlic sauce, chili sauce, or even barbecue sauce. These cocktail meatballs are so versatile you really can take them whatever direction you choose with the sauce.
How to Make This Recipe
These meatballs are SO easy to make. Just a few simple steps and you've got yourself a game winning appetizer or meal.
1. To prepare the meatballs, place the ground chicken, panko crumbs, egg, green onion, and soy sauce into a large mixing bowl.
2. Using a meat grinder, mash until combined. Don’t over mix. Heat your skillet over medium heat and grease with cooking spray.
3. Then, using a cookie scoop (mine is on the smaller side), scoop 16 meatballs onto the greased skillet and let them brown for 5-8 minutes, turning occasionally to get all sides cooked. Note: you must use a cookie scooper. It's too sticky of a mixture to use your hands.
4. Once your meatballs are browned, add the entire bottle of PF Chang’s Sesame Sauce to the skillet. Then, cover your skillet and let the meatballs simmer on low heat for 12-15 min until the sauce has thickened. The meatballs should reach an internal temperature of 165°F.
5. Once your meatballs are finished cooking, if you’re serving as an appetizer use tongs to move the meatballs to your serving plate and spear each with a toothpick. Top with additional sesame seeds and green onion. Add the sauce that remains in the pan to a bowl for spooning over the top. If you’re serving your meatballs as an entree, place them over a bed of brown rice and drizzle with the extra sauce!
Recipe FAQs
They’re called “cocktail meatballs” but that certainly does not mean they have to remain as an appetizer. I love these paired with a hearty grain like rice (as pictured) or quinoa with a side of roasted veggies, particularly broccoli or my favorite green beans.
Store the meatballs in the refrigerator in an airtight container for up to 5 days. These are also great for meal prep! Reheat in for 60-90 seconds in the microwave until warmed throughout.
Absolutely! Store in the freezer in an airtight container or bag for up to 2 months. Then, thaw in the refrigerator a few hours before you’re ready to enjoy and reheat right in your skillet until warmed through. You could also freeze the raw meatballs and cook through with the sauce at a later date.
Yes! The simplicity of just the meatballs and sauce, nothing is going to go wrong if it sits pre prepped for a bit. You could even make these a day in advance, store in the refrigerator overnight, and reheat in the oven, on a skillet stovetop, or in a crockpot! Alternatively, you could also prep the raw meatballs a day in advance and cover them with plastic wrap until you’re ready to cook and add the sauce.
So breadcrumbs is just the umbrella term that panko falls under. Panko are a type of bread crumb made specifically from white bread. Other varieties of breadcrumbs will also work fine in an equal ratio. And if you’re looking to make this recipe gluten free, just use a gluten free bread crumb, but you’ll also need to find a gluten free sauce and use tamari or coconut aminos in place of soy.
More Recipes You'll Love
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Recipe
Asian Chicken Meatballs
Equipment
- Skillet with a lid
- Cutting Board
- Chef's Knife
- measuring cups / spoons
- Rubber Spatula
- Meat Grinder
- Cookie scoop
- Mixing Bowl
- Meat Thermometer
Ingredients
For the Meatballs
- 1 lbs ground chicken, extra lean
- ½ cup panko bread crumbs
- 1 egg
- 2 tbsp green onion, diced
- 1 tsp soy sauce
Additional Ingredients
- 1 bottle P.F. Chang's Sesame Sauce
- 2 tbsp green onion, diced, for garnish
- 2 tsp sesame seeds, for garnish
- 1 packet cooked brown rice, optional, for serving
Instructions
- To prepare the meatballs, place the ground chicken, panko crumbs, egg, green onion, and soy sauce into a large mixing bowl. Using a meat grinder, mash until combined. Don’t over mix!
- Heat your skillet over medium heat and grease with cooking spray.
- Then, using a cookie scoop (mine is on the smaller side), scoop 16 meatballs onto the greased skillet and let them brown for 5-8 minutes, turning occasionally to get all sides cooked.
- Once your meatballs are browned, add the entire bottle of PF Chang’s Sesame Sauce to the skillet.
- Then, cover your skillet and let the meatballs simmer on low heat for 12-15 min until the sauce has thickened. The meatballs should reach an internal temperature of 165°F.
- Once your meatballs are finished cooking, if you’re serving as an appetizer use tongs to move the meatballs to your serving plate and spear each with a toothpick. Top with additional sesame seeds and green onion. Add the sauce that remains in the pan to a bowl for spooning over the top. If you’re serving your meatballs as an entree, place them over a bed of brown rice and drizzle with the extra sauce!
Nutrition
Notes
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If you're using MyFitnessPal, search 'A Paige Of Positivity' and find Cocktail Meatballs calories and nutrition facts. Disclaimer: for most accurate macronutrients and caloric breakdown, it is recommended that you input each ingredient into your MyFitnessPal food diary.
I’d love to hear your thoughts in the comments below. It’s my passion to create dishes that can be shared with others. Tell me something you loved or just say hi!
Courtney Paige says
These are super easy to make and the crowd loved them!
Sydney Van Acker says
A simple tasty dish I can not stop making!!! I've been eating over cauliflower rice and I am so obsessed.