Asian Chicken Meatballs

Name: Asian Chicken Meatballs Recipe
Prep time: 10 min
Cook time: 10 min
Ingredients: 1 lb. Ground Chicken (may sub turkey or beef); ½ lb. Bread Crumbs; 1 egg; 1 cup Spinach (finely chopped); ½ tsp Ground Ginger; 1 tbs Coconut Aminos (may sub Soy Sauce); 1 tbs Olive Oil; ½ cup Yellow Onions (sliced); 1 ½ cup Bell Peppers (sliced); 3 tbs Coconut Aminos; 1 tbs Tomato Paste; 1/3 cup Pineapple Juice; 1/3 cup Chicken Stock; 2 tsp Garlic (minced); ½ cup Pineapple Chunks; 1/3 cup Coconut Sugar; 1 tbs Cornstarch + 2 tbs Water (combined)

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I love cooking in my pressure cooker. It is so fast and easy. This recipe for Asian chicken meatballs takes less than 30 minutes total time to prepare. And this recipe isn’t just fast – it is also delicious and I made this weekly. My family loves when I make this fun take on a classic dinner favorite.

These Asian style chicken meatballs are fast, easy, and tasty, but my favorite thing about this recipe is how healthy it is! This meal packs a nutritious punch of protein, iron, vitamins b6 and C, amino acids, and antioxidants. This is a great meal to prepare if your immune system needs a little boost! It is glazed with an Asian inspired sauce and cookes up in

Why You'll Love These Asian Chicken Meatballs

Super Supper – These Asian chicken meatballs are a great source of nutrients. The carefully crafted ingredients list also foregoes some of the less healthy parts of traditional meatballs.
Instant Win – This meal cooks in the instant pot in under 20 minutes! Set aside a few extra minutes to prep and make some rice, and you have a crazy fast dinner. No need to wash a baking sheet either!

Ingredients for Asian Chicken Meatballs

Ground Chicken – I like chicken for its health benefits, but I also find that it complements the flavors of this dish well. You can substitute turkey or beef if you prefer. You will need a pound of ground meat, I like a pound ground chicken for this one.
Breadcrumbs – You will need breadcrumbs to hold your meatballs together and to keep your meatballs moist. To make these gluten free, substitute ½ cup of almond flour, 3 tablespoons of coconut flour, or simply use gluten-free breadcrumbs.
Egg – Egg binds the meatballs together. Too much or too little egg can ruin the texture of the meatballs, so I recommend sticking with one egg.
Spinach – I love including some healthy, leafy greens in my meatballs! Chop your spinach finely so that it binds into the meatballs easily.
Ginger – You will need ½ teaspoon of ground ginger for your chicken meatballs. It is a big part of the flavor. Ground ginger works better than minced ginger since it is getting rolled into the meatballs.
Coconut Aminos – You will need coconut aminos to season both the chicken meatballs and the sauce. I love coconut aminos because they are lower in sodium than soy sauce, plus they are gluten-free, if you are restricting gluten. However, you can replace it with soy sauce if you wish!
Olive Oil – The olive oil is for browning your meatballs. It is so simple to brown them right in your instant pot!

Ingredients for Sauce

Yellow Onion – Prepare ½ cup of sliced yellow onion to go with your meatballs. Since they aren’t going inside the meatballs, you can leave bigger pieces!
Bell Peppers – I use about 1 ½ cups of sliced bell peppers. You can select whichever colors you prefer. I like to do a mixture!
Tomato Paste – You will need 1 tablespoon of tomato paste as the base for your sauce.
Pineapple – You will need pineapple chunks as well as pineapple juice! Canned pineapple will work fine.
Chicken Stock – Chicken stock works great to help build the sauce for your dish. It is healthy and layers in flavor.
Garlic – It takes 2 teaspoons of garlic to season the sauce. This is equal to about 1 ½ - 2 cloves.
Coconut Sugar – Coconut sugar is a great, healthier alternative to white cane sugar. If you don’t have access to any, you can substitute maple syrup or honey, but be aware that it will take much less syrup to sweeten your sauce. If you choose to use regular cane sugar, you will also need a little less as it is sweeter than coconut sugar.
Cornstarch Slurry – To make your cornstarch slurry, mix 1 tablespoon of cornstarch and 2 tablespoons of water.

How to Make this Chicken Meatball Recipe

In a large bowl combine the ground chicken, breadcrumbs, egg, chopped spinach, ground ginger and coconut aminos thoroughly.
Scoop or form even portioned meatballs. In olive oil, brown the meatballs, using the sauté mode on your instant pot. Cook for approximately 3-5 minutes. Browning the meatballs will keep them falling apart during cooking.
Leave the meatballs in the instant pot and add in the sliced onions, bell peppers, coconut aminos, tomato paste, pineapple juice, chicken stock, garlic, pineapple chunks and sugar.
Set your instant pot to Pressure Cook on High for 10 minutes.
When done, remove most of the meat and veggies and stir in the cornstarch mixture. Cook on sauté mode for 2-3 minutes or until the liquid begins to thicken into a sauce.
Stir the meatball contents and sauce back together and serve with rice.

Step-by-Step Instructions

Start by preparing your meatballs. In a large bowl, combine your ground chicken, breadcrumbs, egg, spinach, ginger, and 1 tablespoon of your coconut aminos. Mix well.

Form your mixture into evenly-sized balls. It should make about 16.

Add your olive oil to your instant pot and set it to sauté mode. Add your meatballs and cook for about 3-5 minutes, or until they brown.

Next, add your onions, bell peppers, tomato paste, pineapple juice ,chicken stock, garlic, pineapple chunks, coconut sugar, and the remaining 3 tablespoons of coconut aminos.
Adjust the settings on your instant pot to pressure cook on high for 10 minutes.

Once your meatballs have finished cooking, remove most of the meat and veggies from the instant pot, and stir in your cornstarch slurry. Cook your sauce on sauté mode for 2-3 minutes cook time, or until the liquid thickens.

Stir your meatballs and veggies back into the sauce. Enjoy warm with rice or better yet, fried rice. For an extra sauce add some spicy Asian hot sauce.

Cook's Tips

• You can freeze your Asian chicken meatballs for up to 3 months. To reheat, place them in the instant pot for 8 minutes, or in the oven at 350 for 10-12 minutes. You can also microwave them.
• Refrigerate leftovers for up to 5 days, and warm them in the microwave for 60-90 seconds.
• If you don’t have an instant pot, you can make these chicken meatballs in a slow cooker. Simply brown them on your stovetop. Meanwhile, mix your sauce ingredients in the crockpot. Add your browned meatballs and cook on low for 6-8 hours.
If you like, you can add a teaspoon of sesame oil for aroma and garnish with green onions and sesame seeds.

FAQ:

Can you cook meatballs from raw in sauce?

If you prefer to skip browning the meatballs, they can still get completely cooked in the sauce. I like to brown them first because it is visually and texturally appealing. Browning them helps to lock in more moisture. But they will still turn out good if you skip that step! Just make sure they reach an internal temperature of 165.

Why are my chicken meatballs tough?

If you pack your meatballs too tightly it can result in a chewy consistency. Try coating your hands with a thin layer of oil before working the mixture into balls. This way they will require a less firm touch.

Are eggs necessary for meatballs?

Eggs are an important part of making meatballs, as the egg acts as the binder to hold the meatballs together. If you have an egg allergy, you can try using plain yogurt, or a little milk in place of the egg.

Can you air fry meatballs?

Yes you can, but I would make the sauce separately. The usual time is 8 minutes at 400F depending on air fryer. Adding some grated apples will help keep it moist if using this option.

Looking for more Meatball Recipe Ideas?

Try these Korean Meatballs or Instant Pot Sweet and Sour Meatballs.

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