Easy to make, simple to serve, and effortless to enjoy, these Asian Chicken Meatballs are a crowd-pleasing favorite. Ground chicken mixed with panko and green onion is simmered in P.F. Chang’s Sesame Sauce for a sweet, tangy glaze that keeps everyone coming back for more.
About these Meatballs
This recipe upgrades the typical cocktail meatball by using fresh, homemade meatballs instead of frozen ones. Thanks to a ready-made sesame sauce, these come together quickly while offering a much better texture and flavor than store-bought frozen meatballs.
These meatballs are a party favorite — the sweet and tangy sauce pairs perfectly with the chicken. They work well served on skewers as an appetizer or spooned over rice for a satisfying meal. Consider making a double batch; they disappear fast at gatherings.
One more reason to love this recipe: you cook the meatballs and the sauce in one skillet, which keeps cleanup simple and the flavors melded.
Recipe Ingredients
- Ground chicken: Use extra-lean to minimize grease in the pan.
- Panko crumbs: Help bind the mixture and keep the meatballs tender.
- Green onion: Finely diced; you can substitute white onion if needed.
- Soy sauce: Adds salty, savory depth and an Asian flavor profile.
- P.F. Chang’s Sesame Sauce: A sweet and tangy finishing sauce that glazes the meatballs beautifully.
See the recipe card below for exact measurements and full details.
Substitutions and Variations
Meatball Variations
Ground chicken is used here for a lighter option, but ground turkey, pork, or beef (or a mix) will also work. Choose extra-lean ground meat to avoid excess grease during browning, which can prevent the sauce from coating the meatballs properly.
Sauce Variations
P.F. Chang’s Sesame Sauce is convenient and delicious, but you can swap in any favorite Asian-style sauce — teriyaki, honey garlic, sweet and sour, or sweet chili would all pair well. You can also make a simple homemade glaze if you prefer to control the ingredients.
How to Make This Recipe
These meatballs are straightforward to prepare and cook in under 30 minutes. Follow these simple steps for great results.
1. In a large bowl combine ground chicken, panko, egg, green onion, and soy sauce. Mix gently until just combined — avoid overworking the meat.
2. Heat a skillet over medium and coat with cooking spray or a light drizzle of oil.
3. Using a cookie scoop, portion about 16 small meatballs and place them in the hot skillet. Brown for 5–8 minutes, turning occasionally so all sides develop color. A scoop helps with sticky mixtures.
4. After browning, pour the sesame sauce over the meatballs. Cover the skillet and simmer on low for 12–15 minutes, until the sauce thickens and the meatballs reach 165°F internally.
5. To serve as an appetizer, transfer meatballs to a platter and skewer with toothpicks. Garnish with sesame seeds and additional diced green onion, and spoon extra sauce on the side. For an entrée, serve the meatballs over brown rice and drizzle with sauce.
Recipe FAQs
Yes. Though often called cocktail meatballs, they make a satisfying main when served over rice or quinoa with roasted vegetables like broccoli, carrots, or green beans.
Store cooled meatballs in an airtight container in the refrigerator for up to 5 days. Reheat gently in the microwave or on the stovetop until warmed through.
Yes. Freeze cooked or raw meatballs in an airtight container for up to 2–3 months. Thaw in the refrigerator before reheating, or cook from frozen and simmer in sauce until heated through.
Absolutely. You can prepare and refrigerate cooked meatballs a day ahead and reheat in a skillet, oven, or slow cooker. You can also form the raw meatballs ahead and cook them when ready.
Panko is a type of breadcrumb made from crustless white bread and tends to be lighter and crispier. Regular breadcrumbs work as a 1:1 substitute. For gluten-free, use GF breadcrumbs and replace soy sauce with tamari or coconut aminos, and choose a gluten-free sauce.
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Asian Chicken Meatballs
5
20
25
8
Ingredients
For the Meatballs
- 1 lbs ground chicken, extra lean
- 1/2 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. Gently combine without overmixing.
- Heat a skillet over medium heat and grease with cooking spray or a small amount of oil.
- Using a cookie scoop, portion about 16 meatballs and brown them in the skillet for 5–8 minutes, turning occasionally.
- Pour the bottle of sesame sauce over the browned meatballs, cover, and simmer on low for 12–15 minutes until the sauce thickens and the internal temperature reaches 165°F.
- Serve as an appetizer with toothpicks and garnish with sesame seeds and green onion, or serve over brown rice for a full meal. Spoon extra sauce over the top.
Nutrition
| Calories: 161kcal
| Carbohydrates: 14g
| Protein: 19g
Notes
For gluten-free, use tamari or coconut aminos in place of soy sauce, gluten-free breadcrumbs instead of panko, and a GF sesame or teriyaki sauce.
You can substitute turkey, beef, or pork for the chicken; choose extra-lean options to reduce excess grease.
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