Asian Chicken Meatballs

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 38.

	this recipe	typical
binder	8%	0%
egg	11%	10%
dairy	0%	6%
aromatics	2%	9%
sweetener	5%	0%
salt	0%	1%
liquid	0%	12%
vegetables and beans	1%	0%

Adapts cleanly: dairy-free, egg-free, nut-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

454 g	1 pound 93/7 ground chicken
6 g	2 garlic cloves ( minced)
2 g	1 teaspoon fresh ginger ( minced)
1 g	1/4 teaspoon red pepper flakes
8 g	1/2 tablespoon low sodium soy sauce (or gluten-free tamari)
4 g	1 teaspoon sesame oil
	3 scallions (finely chopped)
50 g	1 large egg
36 g	1/3 cup panko (plain or gluten-free)
64 g	1/4 cup low sodium soy sauce (or gluten-free tamari)
3 g	1 teaspoon corn starch
21 g	1 tablespoon honey
5 g	1 teaspoon sriracha hot sauce
3 g	1 clove fresh garlic (minced)
2 g	1 teaspoon fresh ginger
4 g	1 teaspoon sesame oil
	sesame seeds and fresh scallions (for garnish)

Method: 6 steps, published by www.skinnytaste.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“This is one of the easiest and best tasting chicken recipes on your site. I love it and make it fairly often. Even doubling the sauce ingredients there's barely enough, so to others reading comments, if you want a decent amount of sauce for rice, noodles, etc ” — a cook, 4.0★

“I’ve made these Asian chicken meatballs multiple times, and they never disappoint. The meatballs come out tender and juicy every time, and both the meatballs and the sauce are packed with flavor. Even my picky child—who normally doesn’t like chicken—devours th” — a cook, 5.0★