Chicken Meatballs with Asian Vegetables (Easy Weeknight)
This Simple Chicken Meatballs with Asian Vegetables recipe is actually a pretty delicious and lean alternative to beef meatballs.
Equipment
Large mixing bowl
Rimmed baking sheet (18x13 inch / 46x33cm)
Parchment paper or silicone baking mat
Large sauté pan or wok (12-inch / 30cm)
Instant-read thermometer
Medium cookie scoop (for even meatballs)
Ingredients
2 pounds ground chicken (minced chicken) - minced chicken, about 900g
2 medium eggs
2 tablespoons tomato paste
⅓ cup white onion - finely chopped, about 50g
1 medium jalapeño pepper - seeded and finely chopped (leave seeds in for extra heat)
¼ cup parsley - fresh, chopped, about 15g
¼ cup basil - fresh leaves ; finely chopped, about 10g (about 1 small bunch)
1 teaspoon garlic powder
1 teaspoon chili powder
1 ½ teaspoons salt - or to taste
1 teaspoon ground black pepper - freshly ground ; or to taste- 6 cups pre-cut Asian vegetable medley - about 500g, such as bok choy, snow peas, baby corn, mushrooms, and water chestnuts
2 tablespoons ghee - or coconut oil ; for sautéing vegetables
Instructions
- Preheat the oven to 375°F / 190°C (170°C fan-forced). Line a rimmed baking sheet with parchment paper.
- In a large mixing bowl, combine the ground chicken, eggs, tomato paste, onion, jalapeño, parsley, basil, garlic powder, chili powder, salt, and black pepper. Mix until just combined — avoid overworking the meat or the meatballs will be dense.2 pounds ground chicken (minced chicken), 2 medium eggs, 2 tablespoons tomato paste, 1/3 cup white onion, 1 medium jalapeño pepper, 1/4 cup parsley, 1/4 cup basil, 1 teaspoon garlic powder, 1 teaspoon chili powder, 1 1/2 teaspoons salt, 1 teaspoon ground black pepper
- Using slightly wet hands or a medium cookie scoop, roll the mixture into approximately 30 meatballs (about 1.5 inches / 4cm each). Place on the prepared baking sheet with a little space between each.
- Bake for 20-25 minutes, or until the internal temperature reaches 165°F / 74°C and the meatballs are golden on the outside. Check at the 20-minute mark to avoid drying out.
- While the meatballs bake, heat 2 tablespoons of ghee or coconut oil in a large sauté pan or wok over medium-high heat. Add the Asian vegetables and a pinch of salt. Stir-fry for 3-4 minutes until the vegetables are just tender but still have a slight crunch. Remove from heat.2 tablespoons ghee, 6 cups pre-cut Asian vegetable medley, 1 1/2 teaspoons salt
- When the meatballs are done, add them to the pan with the vegetables and toss gently to combine. Serve immediately over steamed rice, noodles, or in lettuce cups.
Notes
Storage: Refrigerate meatballs and vegetables in separate airtight containers for up to 4 days. Freeze cooked meatballs on a baking sheet until solid, then transfer to a freezer bag for up to 3 months.
Make-Ahead: Form the meatballs up to 24 hours in advance and refrigerate on the baking sheet, covered with cling film. Add 2-3 minutes to the bake time if baking from cold.
Substitutions: Swap ground chicken for ground turkey at a 1:1 ratio. For a milder version, remove the jalapeño seeds and membrane or substitute with 1/4 teaspoon cayenne.
Pro Tip: Use slightly wet hands when rolling the meatballs to prevent sticking and achieve a smoother surface that browns more evenly.
Reheating: Reheat meatballs in a 350°F / 175°C oven for 8-10 minutes to restore their exterior texture. Microwave reheating works but softens the crust.
Nutrition
Serving: 1servingCalories: 446kcalCarbohydrates: 35gProtein: 37gFat: 20gSaturated Fat: 7gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gTrans Fat: 0.1gCholesterol: 197mgSodium: 854mgPotassium: 1418mgFiber: 10gSugar: 1gVitamin A: 12564IUVitamin C: 33mgCalcium: 89mgIron: 4mg
How did this recipe turn out for you?Rate this Recipe !
