Sticky Asian Chicken Meatballs with Rice & Pineapple Slaw
Serves 4
10 mins prep
20 mins cook
11 mins total
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.
0 servings
For the Meatballs:
For the Sticky Glaze:
For the Rice:
For the Pineapple Slaw:
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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.