If you love Chinese chicken dumplings or dim sum, you will love these tasty ginger chicken meatballs. They are inspired by the classic dumpling filling, just without the skin, and are made with only real ingredients rich in anti-inflammatory properties.

Make them in a big batch and save yourself several trips to your favorite Chinese restaurant! Plus, you get a healthier version of chicken meatballs that can be enjoyed over several meals, day and night.

This Asian chicken meatball recipe has become a staple in my meal prep routine. They can last for 2 weeks as a quick source of protein for me and my husband, in addition to the other proteins we consume.

As someone who juggles work and cooking at home, I can assure you that this gingery chicken meatball recipe is very simple to make with minimal ingredients.

Plus, having them frozen and prepped in advance makes healthy eating so much easier. You just need to thaw them and cook them in the oven, air-fry, or drop them straight in your soup!

I love how easily they can be adapted into quick, satisfying meals that really satisfy my Asian palate. Scroll more to see how you can eat them!

What Do These Asian Chicken Meatballs Taste Like?

They taste like a chicken dumpling filling. You will notice a harmonious balance of gingery, with a slight kick of garlic and a subtle hint of sesame oil in every bite (my favorite Asian anti-inflammatory flavor combinations).

As for the texture, expect some crispness from the shredded cabbage which adds to the overall experience!

Are these Asian chicken meatballs healthy?

Not only are they made with whole foods and free from processed ingredients, but these chicken meatballs are packed with anti-inflammatory superfoods like ginger, garlic, scallion, and sesame oil.

With some Himalayan salt and white pepper for flavoring, the cabbage adds a nice dose of antioxidants.

The cooking method is just as important to consider these chicken meatballs healthy. I recommend roasting them in the oven, steaming, or boiling them in a soup.

I sometimes air-fry them for a crispier outside. Check out my cooking variations below! But first, let’s see what are the ingredients needed.

Ingredients to make Asian chicken meatballs

• Ground chicken – I use 700g of fatless, skinless, antibiotic-free ground chicken. If you have whole chicken breasts, you can cut them into cubes and grind them in a blender until they turn pasty.
• Cabbage – Shredded white cabbage adds texture and extra good calories to the chicken balls. Use a shredder to get a fine texture and save time.
• Green Onion/ Scallion – I use both the white and green parts. Thinly chop them for the best flavor.
• Ginger (grated) – Use fresh ginger for the maximum flavor and.
• Garlic (grated) – Fresh garlic is best, and grating it ensures an even distribution of flavor.
• Pure Sesame Oil – Just a few drops of 100% pure (non-toasted) sesame oil is all you need to get that authentic Asian flavor. Note that it’s used for seasoning, not frying. I wouldn’t recommend swapping it out for another oil if you want to stick to the traditional taste.

Seasoning

• White Pepper
• Himalayan pink salt

Binding agent

I don’t use any thickening agent in this recipe, and because of that, expect a sticky mixture. To make shaping easier, I suggest using an ice cream scoop to shape them into balls before freezing.

But if you prefer a firmer texture or easier handling, feel free to add a tablespoon of tapioca flour.

How to make these Asian chicken meatballs

• Prep the spices and veggies – Shred the cabbage, thinly chopped scallions and grate the ginger and garlic.

• Combine All Ingredients – Combine all ingredients in a large bowl and mix them thoroughly with a spatula.

• Scoop and shape – Scoop the mixture into the tray lined with parchment paper. I recommend using an ice cream scoop to portion the meatballs and ensure a nice, uniform, round shape.

🗒️ Optionally, you can create a piping bag using a zip lock bag for shaping: Fill the bag with the mixture. Cut a small hole around 2cm at one corner and pipe the mixture into ball shapes on the tray.

• Cook or freeze for storage – You can either cook them straight or store them for later. For storage, transfer the tray to the freezer. Once the chicken meatballs are frozen (this will take 3 hours), transfer them into a container or zip-lock bag.

Cooking variation

There are many ways to cook chicken meatballs, but for healthier options, consider oven roasting, air-frying, steaming, and boiling. Here’s how to cook chicken meatballs using healthier methods along with the time needed.

• Oven Roast—Line a baking tray with parchment paper, arrange the chicken meatballs, and transfer them to the oven. Roast them in a 200c preheated oven for 15 minutes for juicy chicken balls.

• Air-Fry—This method of cooking gives a nice crusty texture on the outside. To prevent sticking and make it easy to clean, consider lining the basket with parchment paper before you arrange the chicken meatballs. Air-fry at 200c for 10-15 minutes or until they turn golden brown.

• Steam—Steaming chicken balls on the stove takes around 15-20 minutes- (depending on their size). Arrange them in a steamer basket, and make sure the water is halfway up before you start steaming.

• Boil—Boiling chicken meatballs takes around 10-12 minutes. You can boil them in plain water or drop them directly into a soup. If boiling in water, bring it to a simmer before adding the chicken balls.

What can you eat these chicken meatballs with?

• Make chicken meatball soup.
• Drop it in your porridge.
• Eat them as a side with cauliflower fried rice.
• Make a chicken meatball sandwich.
• Alongside quinoa brown rice with veggies of your choice.
• As an appetizer with garlic chili sauce as a dip.

Asian salad recipe that might be good to pair with this chicken meatball

• Thai Spicy Corn and Cucumber Salad
• Zesty Pineapple Salad
• Thai Mango Salad

FAQ

Are Chinese chicken balls healthy?

A homemade version of any chicken balls can certainly be healthy if made with the right ingredients. Chinese chicken balls typically contain herbs like garlic, ginger, and scallion, which are packed with anti-inflammatory ingredients and health-boosting properties. However, their healthiness depends on how they’re seasoned and prepared. Most takeout is excessively seasoned with high salt, MSG, and other processed ingredients, which reduces their health benefits.

The preparation matters—Deep frying chicken balls reduce their nutritional benefits significantly. Instead, go for oven-roasting, steaming, or boiling.

Is chicken balls high in protein?

Absolutely! Especially when made with ground chicken breast, which is also lower in saturated fat. 5 pieces of these chicken balls contain approximately 36.17 grams of protein.

How long should chicken balls be kept in the freezer?

Chicken balls or meatballs can be stored in the freezer for up to 2 months. Be sure to thaw only the portion you plan to consume to maintain freshness and quality.

🥣  Did you try this recipe? Let me know your thoughts in the comment below.