Grilled Chicken Meatballs Recipe

Name: Grilled Chicken Meatballs
Prep time: 30 min
Cook time: 25 min
Total time: 115 min
Yield: 4
Ingredients: 1 pound ground chicken; 1 tablespoon sesame oil; 1 tablespoon soy sauce; 1 tablespoon mirin; 1 teaspoon kosher salt; pinch freshly ground black pepper; pinch cayenne; 1/3 cup thinly sliced green onions; 2 cloves garlic, crushed; 2 tablespoons plain fine bread crumbs; 1 tablespoon ketchup; 2 tablespoons hoisin sauce; 2 teaspoons grated fresh ginger; 2 tablespoons rice vinegar; non food

Cook Time: 25 minutes

Grilled meatballs are often avoided in restaurants because theyre tricky to make. Getting raw ground meat to stay on a skewer is almost impossible, and even if you manage it, grilling them without falling apart is a true challenge. But there's an easy workaround. We will bake the meatballs first, which makes everything stress-free and almost foolproof. This method is reliable, and whether you want to flavor your meatballs with something sweet, spicy, or savory, it will work every time. Lets get started!

Ingredients

Meatballs

1 pound ground chicken
1 tablespoon sesame oil
1 tablespoon soy sauce
1 tablespoon mirin
1 teaspoon kosher salt
1 pinch freshly ground black pepper
1 pinch cayenne pepper
1/3 cup thinly sliced green onions
2 cloves garlic, crushed
2 tablespoons plain fine bread crumbs

Glaze

1 tablespoon ketchup
2 tablespoons hoisin sauce
2 teaspoons grated fresh ginger
2 tablespoons rice vinegar

Directions

In a bowl, combine the ground chicken, sesame oil, soy sauce, mirin, salt, black pepper, cayenne pepper, green onions, garlic, and breadcrumbs. Mix everything together gently with a fork until well combined.
Cover the bowl and refrigerate the mixture for about 30 minutes to allow the flavors to meld and firm up slightly before shaping the meatballs.
Preheat your oven to 400F (200C). Line a rimmed baking sheet with foil and lightly grease it with cooking spray or a bit of oil.
Divide the meatball mixture into 16 portions, each about 2 rounded tablespoons. Using damp hands, roll each portion into a smooth ball and arrange them evenly on the prepared baking sheet.
Bake the meatballs in the preheated oven for 15 minutes, or until they are just cooked through. Use an instant-read thermometer to check the internal temperature, which should read between 145F and 150F (63C to 66C).
Once done, let the meatballs cool down to room temperature. Wrap them up and refrigerate until you are ready to grill them. These can even be prepared the day before.
When ready to grill, preheat your outdoor grill, ideally charcoal, to medium heat. Lightly oil the grate to prevent sticking.
In a small bowl, mix together the ketchup, hoisin sauce, grated fresh ginger, and rice vinegar to create the glaze. Set this aside.
Thread 4 meatballs onto each skewer. Grill the meatballs for about 3 minutes per side, or until they are lightly charred and heated through.
After grilling one side, brush the meatballs with the glaze, then flip them over to sear the glazed side for about 30 seconds. Brush the top with more glaze, and flip them again to sear for another 30 seconds.
Remove the skewers from the grill, and if desired, apply extra glaze before serving.
Serve the meatballs immediately and enjoy!

Nutrition Facts (per serving)

Calories: 298
Total Fat: 16g (21% DV)
Saturated Fat: 4g (21% DV)
Cholesterol: 122mg (41% DV)
Sodium: 811mg (35% DV)
Total Carbohydrate: 10g (4% DV)
Dietary Fiber: 1g (3% DV)
Total Sugars: 5g
Protein: 28g (56% DV)
Vitamin C: 2mg (3% DV)
Calcium: 30mg (2% DV)
Iron: 2mg (9% DV)
Potassium: 848mg (18% DV)

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

The Origins and Cultural Significance of Grilled Chicken Meatballs

Grilled chicken meatballs, while popularized in modern American cuisine, have roots that trace back to various meatball traditions across the globe. Meatballs themselves are an ancient dish, found in cultures ranging from Italy to the Middle East and Asia. The innovation of using ground chicken instead of the traditional beef or pork emerged as a healthier alternative in the late 20th century, particularly in regions emphasizing lean protein. Combining this with the technique of grilling introduces a smoky flavor that enhances the natural taste of the chicken, creating a fusion between traditional meatball recipes and outdoor cooking practices.

Regional Variations and Flavors

While grilled chicken meatballs are now widely enjoyed across the United States, regional variations highlight diverse flavor profiles. In the American South, they are often glazed with sweet barbecue sauces, whereas West Coast adaptations incorporate Asian-inspired ingredients like soy sauce, hoisin, and sesame oil, as seen in Chef John Mitzewichs recipe. Mediterranean versions might include herbs such as oregano, thyme, or parsley and are typically served with yogurt-based sauces. This regional diversity allows the dish to adapt to local palates while maintaining its core appealmoist, flavorful chicken shaped into perfectly tender spheres.

Distinguishing Features from Similar Dishes

What sets grilled chicken meatballs apart from other meatball varieties is primarily the cooking method and choice of protein. Unlike traditional baked or pan-fried meatballs made from beef or pork, grilling adds a subtle char and smoky aroma that cannot be replicated indoors. Additionally, chicken meatballs require careful preparation to retain moisture, often involving pre-baking or adding moisture-enhancing ingredients like sesame oil or bread crumbs. This differentiates them from Italian-style meatballs, which are typically simmered in tomato sauce, or Asian meatballs, which may be steamed or fried.

Typical Serving Contexts

Grilled chicken meatballs are versatile in presentation and often appear as appetizers, main courses, or street food. They are frequently skewered and served at backyard barbecues, food festivals, or family gatherings. In more formal dining settings, they can be plated alongside rice, roasted vegetables, or fresh salads, often drizzled with a flavorful glaze such as hoisin-ginger or barbecue sauce. Their adaptability makes them a popular choice for both casual and elegant meals.

Interesting Facts and Culinary Tips

One notable culinary insight is that raw chicken meatballs are notoriously difficult to grill directly due to their tendency to fall apart. The secret to success, as highlighted in contemporary recipes, is to pre-bake the meatballs before finishing them on the grill. This ensures uniform cooking and structural integrity. Another interesting fact is that adding a glaze not only enhances flavor but also creates a visually appealing glossy finish. Grilled chicken meatballs have also gained popularity as a healthy alternative to red meat, providing high protein content while remaining relatively low in fat. For maximum flavor, they are often paired with complementary sauces, fresh herbs, or zesty rice dishes.

FAQ about Grilled Chicken Meatballs Recipe

Yes, you can prepare the meatballs up to a day in advance. After shaping the meatballs, let them cool, wrap them up, and store them in the refrigerator. When you're ready to cook, just grill or broil them as instructed.

Store leftover grilled chicken meatballs in an airtight container in the refrigerator for up to 3 days. You can also freeze them for longer storage. When reheating, it’s best to use an oven or stovetop to maintain the texture.

Yes, you can substitute ground turkey or beef for the chicken. However, be aware that different meats might have slightly different moisture content, so you may need to adjust the seasoning or add more breadcrumbs if the mixture seems too wet or dry.

If the meatballs fall apart on the grill, it might be due to not having enough binder (such as breadcrumbs) or the meatballs being too soft. Try adding a bit more breadcrumbs or chilling the meatballs longer before grilling. If they break apart, you can also use a grill basket to keep them intact.

Yes, you can prepare the glaze in advance. Store it in an airtight container in the refrigerator for up to a week. Just make sure to reheat it slightly before brushing it on the meatballs.

To prevent the meatballs from being dry, ensure you're not overcooking them. An internal temperature of 145°F (63°C) is ideal. Additionally, adding ingredients like sesame oil, mirin, or even an egg to the mixture can help retain moisture.

Yes, you can bake the meatballs entirely in the oven instead of finishing them on the grill. Simply bake them for the full cooking time at 400°F (200°C) until golden brown and cooked through.

Grilled chicken meatballs pair wonderfully with a variety of side dishes. Some great options include rice (such as cilantro-lime rice or ginger-scallion rice), grilled vegetables, or a fresh salad. You could also serve them with a dipping sauce, like extra hoisin or soy sauce.

Yes, you can freeze the uncooked meatballs. After shaping them, lay them out on a baking sheet to freeze individually. Once frozen, transfer them to a freezer-safe bag or container. When ready to cook, you can grill them directly from frozen, just add a few extra minutes to the grilling time.

Comments

Laurel Anne

10/06/2025 01:52:54 PM

This tasted so good! I paired them with some cilantro lime rice and an Asian slaw they were quite tasty. However, a few observations: 1lb of ground chicken did not make such large meatballs for me, they seemed way smaller than the ones in the video. Also, they failed to hold their ball shape during the baking process and ended up more like "domes". My hands were damp, my balls were smooth, yet they failed to hold their round shape. Maybe I'll add more bread crumbs next time. The dome shape made them challenging to handle on the grill, but it worked out ok - and - it tasted so amazing, which is really more important than how they looked (but rounded side up, you can hardly tell they were domes)

FrothyDosa5353

08/16/2024 11:06:54 AM

Flavor was great but they were a bit dry. I'll probably use a pork/chicken mix next time but will definitely make again!

Stephanie Rodriguez

08/07/2024 12:35:10 AM

Made it twice this week already.

CaringScale2311

06/24/2024 02:37:22 AM

didn’t change anything other increased chicken amount

AceSlaw4880

06/06/2024 08:30:43 PM

I made it exactly as written. The flavors were great! But the meatballs were pretty dry. Usually I add egg to meatball mix but this recipe didn't have egg. Instead it has sesame oil to add moistness. But that didn't work well. Additionally, I made a beautiful mixed cabbage salad as shown in the picture. But putting warm meatballs on top of cold salad just pulled all the warmth out of the meatballs. They were cold when I served them. Very disappointing. I will try this again, this time adding 1 egg per pound of meat, and serving them on hot food, not cold.

Heather Rodriguez

05/20/2024 10:27:07 PM

I tried this with my daughter, and we had so much fun making it together. The results were better than I expected — so flavorful and comforting. It was gone almost instantly, and everyone kept asking for the recipe. Definitely making this again!

Aaron Brooks

05/19/2024 02:04:53 AM

Made these after seeing the video yesterday and really enjoyed them! We weren’t able to grill them this time, but we broiled them the last few minutes to achieve some extra browning and they were still good. Will definitely try finishing them on the grill soon! Served them with ginger, scallion, garlic and lime rice and roasted broccoli and it was a great meal!

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