Sticky Asian Chicken Meatballs with Rice & Pineapple Slaw
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.
Ingredients
For the Meatballs:
- For the Meatballs
- 1 lb ground chicken
- 1 egg
- ½ cup panko breadcrumbs GF if needed
- 2 green onions finely chopped
- 2 garlic cloves grated
- 1 tsp fresh ginger grated
- 2 tbsp soy sauce or coconut aminos
- 1 tsp sesame oil
- Salt & pepper to taste
For the Sticky Glaze:
- ⅓ cup soy sauce or coconut aminos
- 3 tbsp honey or maple syrup
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 2 tsp sriracha or chili paste optional for heat
- 1 garlic clove grated
- 1 tsp ginger grated
- 1 tsp cornstarch + 1 tbsp water optional slurry for thickness
For the Rice:
- 2 cups cooked white or jasmine rice about 1 cup dry
For the Pineapple Slaw:
- 1 ½ cups shredded cabbage green or purple
- 1 ripe pineapple diced
- ½ cucumber thinly sliced
- ½ red bell pepper thinly sliced
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- Pinch of salt
Let's Make It
- Make the Meatballs: Preheat oven to 400°F (200°C). Line a baking sheet with parchment. In a large bowl, mix ground chicken, egg, breadcrumbs, green onions, garlic, ginger, soy sauce, sesame oil, salt, and pepper. Roll into ~20 meatballs.
- Bake: Place meatballs on the sheet and bake 15–18 minutes, until cooked through (165°F internal).
- Make the Sauce: While meatballs bake, whisk soy sauce, honey, rice vinegar, sesame oil, sriracha, garlic, and ginger in a skillet. Simmer 3–4 minutes. If you want it thicker, stir in cornstarch slurry and cook until glossy.
- Cook Rice: Prepare white or jasmine rice according to package instructions.
- Pineapple Slaw: In a bowl, toss cabbage, pineapple, cucumber, bell pepper, rice vinegar, sesame oil, and salt.
- Assemble: Serve sticky Asian meatballs over rice with slaw on the side. Top meatballs with glaze. Garnish with sesame seeds, chopped cilantro, or sliced green onion.