Asian Chicken Meatballs

Asian Chicken Meatballs

20 min / 40 min

Serves 2-6


  • 500 g chicken mince
  • 1 stale slice of white bread
  • 4 spring onions, finely chopped
  • 1 tsp garlic, minced
  • 1 tsp ginger
  • 1 tbsp lemongrass, chopped finely (or use the grated zest of 1 lemon)
  • 1 carrot peeled, grated
  • 1 zucchini, grated
  • 1 tbsp sweet chilli sauce
  • 1 tbsp soy sauce
  • 1 egg, lightly whisked
  • 2 tbsp coriander leaves, chopped
  • 200 g Udon noodles, optional


  1. Place chicken mince in a bowl
  2. Preheat oven to 180°C.
  3. Line a baking tray with foil and spray with cooking spray.
  4. Use a stick blender to process the bread to make breadcrumbs.
  5. Add the spring onion, garlic, ginger and lemongrass and blitz to combine.
  6. Place in a large bowl.
  7. Add the chicken, carrot, zucchini, sauces, egg, coriander and noodles (if using) to the bread mixture and mix to combine well.
  8. Use your hands to roll the mixture into golf ball-sized amounts and place them on the tray. The mixture might seem sloppy but it will hold together in the oven.
  9. Spray the balls well with cooking spray and bake for 15 minutes.
  10. Remove from the oven, turn carefully, spray again and bake for another 15–20 minutes or until the balls are cooked through.
  11. Serve as is or on a bed of stir-fried Asian vegetables with a dollop of sweet chilli sauce. They also taste great popped into Asian soups.
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