Sticky Asian Chicken Meatballs with Rice & Pineapple Slaw

August 24, 2025

These Sticky Asian Chicken Meatballs are baked, tossed in a glossy sweet–savory sauce, and served with rice and mango slaw. A high-protein, meal-prep-friendly dinner ready in 40 minutes.

When you need a dinner that’s equal parts cozy and fresh, these Sticky Asian Chicken Meatballs are here to save the day. They’re juicy, glazed in a glossy sweet–savory sauce, and paired with simple steamed rice and a refreshing mango slaw. It’s one of those meals that feels takeout-inspired but is actually homemade, healthier, and surprisingly quick.

Why You’ll Love These Meatballs

The magic is all in the glaze. A mix of soy sauce, honey, garlic, ginger, and sesame oil turns into a sauce that clings to every meatball and gives you that classic Asian-inspired sweet and salty balance. Add a little chili paste if you like heat, or keep it mild and family-friendly.

Unlike heavier meatball recipes, these are baked, not fried, so they come out tender without extra oil. Once you toss them in that glossy sauce, they become irresistible.

The Perfect Plate: Rice + Slaw

I kept the sides simple here. Steamed white or jasmine rice soaks up all the extra sauce and balances out the bold flavors. And the slaw? That’s your fresh, crunchy contrast—sweet pineapple, crisp cucumber, and cabbage bring a brightness that keeps the dish light. It’s the perfect combo of cozy and refreshing.

Variations & Substitutions (make it yours)

Protein swaps: Ground turkey works 1:1. Pork is ultra-juicy if you’re serving a crowd. For beef, add an extra teaspoon of rice vinegar in the glaze to balance richness.
Gluten-free: Use GF panko and tamari (or coconut aminos).
Egg-free: Replace the egg with a flax “egg” (1 tbsp ground flax + 3 tbsp water, rest 5 minutes).
Soy-free: Coconut aminos in both the meatballs and glaze, and a pinch more salt to taste.
Spice level: Keep it family-friendly by skipping the sriracha and offering chili crisp at the table. Heat lovers can add red pepper flakes or an extra teaspoon of chili paste.

Rice & Pineapple Slaw: the perfect balance

Steamed rice: I keep it simple—plain jasmine or white rice to soak up the glossy sauce. If you prefer brown rice, increase the cook time and add a splash more water for tenderness.
Pineapple slaw: The sweetness of pineapple is chef’s kiss with the savory glaze. If using canned, drain it well; if using fresh, chop it small so you get a little in every bite. Want it extra bright? Add a teaspoon of lime juice or a handful of chopped cilantro.

Air fryer option (hands-off + fast)

Meatballs: 400°F for 10–12 minutes, shaking the basket halfway, until the centers hit 165°F. Toss in the hot skillet glaze to finish glossy.
Tip: Line the basket or use parchment liners to prevent sticking.

Make-ahead, storage & reheat

Make-ahead: Roll meatballs in the morning, cover, and chill up to 24 hours. Whisk the glaze and refrigerate separately.
Fridge: Store meatballs + sauce up to 4 days. Keep pineapple slaw in a separate container to stay crisp (2–3 days is best).
Freeze: Bake the meatballs, cool completely, and freeze on a sheet tray. Transfer to a freezer bag up to 2 months. Thaw overnight, warm in a skillet, and finish with fresh glaze.
Reheat: Skillet with a splash of water to loosen the sauce, or microwave in short bursts and then give them 1–2 minutes in a hot pan/air fryer for bounce. Rice microwaves like a dream—add a teaspoon of water and cover.

Scale it for family night or parties

1.5x or 2x the meatballs and glaze with no issues. Bake on two parchment-lined sheets, rotating racks halfway. Keep cooked meatballs warm in a 200°F oven while you finish the glaze.
Serving buffet-style? Offer bowls of steamed rice, pineapple slaw, sliced scallions, sesame seeds, jalapeño or chili crisp, and extra sauce.

Leftover remix ideas (never boring)

Sticky meatball fried rice: Chop leftover meatballs and sauté with day-old rice, peas, and egg. Finish with a spoon of glaze.
Lettuce cups: Butter lettuce + rice + pineapple slaw + sliced meatballs = crowd-pleasing handhelds.
Noodle bowls: Toss with rice noodles, steamed veggies, and a splash of soy + sesame oil.
Banh-mi-ish bowls: Pickled carrots/cukes, herbs, and a swipe of sriracha-mayo over rice.
Taco night: Yes, really—corn tortillas, slaw, and a sprinkle of sesame seeds.

Sauce clinic: glossy every time

Thickness: Simmer 3–4 minutes to reduce. If you want that lacquered look, whisk in the cornstarch slurry and stir until it turns shiny and coats the back of a spoon.
Too salty? Add a teaspoon of honey or a splash of water.
Too sweet? A squeeze of rice vinegar or lime wakes it up.
Sticking to the pan? Lower the heat and keep it moving—sugar in honey caramelizes fast.

Tips for this Meal Prep

Troubleshooting

Meatballs feel dry: Use ground chicken that isn’t ultra-lean, don’t overbake, and mix just until combined. A tablespoon of milk or yogurt in the mix adds moisture.
Falling apart: Chill formed meatballs 10 minutes before baking, or add another tablespoon of breadcrumbs.
Pale meatballs: Give them 1–2 minutes under the broiler before tossing in sauce for color.

FAQs

Can I use frozen pineapple? Yes—no need to thaw completely. Pat dry and chop small; cook time for slaw is unchanged since it’s raw.
Can I double the sauce? Absolutely. Extra sauce is never a bad idea—use it to drizzle over rice or veggies.
Brown rice instead of white? Go for it. It’s heartier and great for meal prep; just plan for the longer cook time.
Kid-friendly version? Toss half the batch in mild glaze and serve chili crisp on the side.