Asian Chicken Meatballs
These sticky Asian chicken meatballs are a family favorite. Juicy, packed with flavor, and a clever way to sneak in some hidden veggies (without anyone noticing). Perfect for a dinner with rice or noodles, or as an irresistible party snack from a skewer on the BBQ, out of the pan, or airfryer.
Nutritional Values
* Estimated values per person
Flavor Bombs for the Whole Family
These Asian chicken meatballs are not only incredibly delicious and completely sticky thanks to the caramelized teriyaki sauce, but they are also a smart trick to secretly add extra vegetables like carrots to a meal. Whether you serve them on a skewer at a party or as a nutritious dinner, this recipe is guaranteed to disappear from the plates in record time!
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The Battle Plan
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How will you prepare it?
Preparation
Put the minced chicken in a large bowl and add the soy sauce, ketjap, minced garlic, grated ginger, finely grated carrot, egg, and breadcrumbs.
Preheat the BBQ for indirect cooking to about 180°C. Mix everything well until it forms a firm mixture. Roll into small meatballs (about 18-20 pieces) or slide them onto skewers.
Cooking on the BBQ
Set up the BBQ for indirect cooking (±180°C). Place the meatballs (or skewers) onto the grate.
Cook them for about 15 to 20 minutes until perfectly cooked and golden. Make sure the chicken reaches a core temperature of 74°C.
Glaze the meatballs generously with teriyaki sauce during the last few minutes, letting it nicely caramelize in the heat of the BBQ.
Serving
Sprinkle generously with sesame seeds and sliced spring onion, and serve immediately. Delicious!
Ready for Service
Enjoy your meal, Pitmaster! Share your result with #ApeldoornscheVleeseters
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