For a spicier kick, add more cayenne pepper. Experiment with different glazes – teriyaki, sriracha, or a honey-garlic glaze would all be delicious. Ensure the grill is well-oiled to prevent the meatballs from sticking. These meatballs are great served over rice, noodles, or in lettuce wraps.
Grilled Chicken Meatballs
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PREP TIME30 mins
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COOK TIME25 mins
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TOTAL TIME1 hrs 55 mins
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SERVING4 People
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VIEWS22
Discover the ultimate technique for crafting irresistibly moist and flavorful grilled chicken meatballs. Pre-baking ensures they cook quickly on the grill, locking in juiciness every time. Elevate your meatballs with a luscious hoisin-ginger glaze, or customize the flavors to your liking for a truly personalized culinary experience.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate10 g
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Cholesterol122 mg
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Fiber1 g
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Protein28 g
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Saturated Fat4 g
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Sodium811 mg
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Sugar5 g
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Fat16 g
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Unsaturated Fat0 g
Follow The Directions
01
StepIn a bowl, gently combine chicken, sesame oil, soy sauce, mirin, salt, pepper, cayenne, green onions, garlic, and bread crumbs with a fork until well mixed. (5 minutes)
02
StepWrap and chill in the refrigerator for 30 minutes to allow flavors to meld.
03
StepPreheat oven to 400 degrees F (200 degrees C). Line a rimmed baking sheet with foil and lightly grease. (5 minutes)
04
StepDivide meatball mixture into 16 portions (about 2 rounded tablespoons each) and transfer to the prepared pan. (5 minutes)
05
StepUsing damp hands, roll each portion into a smooth meatball; space out evenly on the baking sheet. (10 minutes)
06
StepBake in the preheated oven for 15 minutes. Meatballs should be just cooked through; an instant-read thermometer inserted near the center will read 145 to 150 degrees F (63 to 66 degrees C).
07
StepLet cool, then wrap and refrigerate until needed. Can be made a day ahead. (10 minutes)
08
StepPreheat an outdoor grill, preferably charcoal, for medium heat and lightly oil the grate. (5 minutes)
09
StepIn a small bowl, stir together ketchup, hoisin sauce, fresh ginger, and rice vinegar for the glaze. (2 minutes)
10
StepPlace 4 meatballs on each skewer and grill until lightly charred and heated through, about 3 minutes per side. (6 minutes)
11
StepTurn over and brush with glaze. Turn back over (glazed side down) and sear for 30 seconds; meanwhile, brush the top with glaze. (1 minute)
12
StepTurn over once more and sear for 30 seconds; remove from heat. (1 minute)
13
StepApply more glaze after removing from the grill, as desired. Serve immediately.
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RECIPE REVIEWS
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Please Rate
Nestor Conn
Jul 1, 2025These are amazing! The pre-baking trick really works – the meatballs were so juicy.
Earnestine Nitzsche
Jun 16, 2025The hoisin-ginger glaze is incredible. I will definitely make this again!
Art Ullrich
May 17, 2025Easy to follow recipe and the meatballs were a crowd-pleaser.
Edwina Lubowitz
Apr 7, 2025I added a little bit of sriracha to the glaze for extra heat. It was a hit!