Chinese Barbecue Chicken Meatballs

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“I have gotten into the habit lately of using ground chicken in place of beef. I frequently make different types of chicken meatballs to pack for my lunch during the week. Even cold, they can be pretty tasty. I've made many variations and have embarked on a mission to create even more. Here is my latest one, which I had for lunch with an incredible crunchy Asian ramen noodle salad. Delish! I usually can get 15 golf-ball sized meatballs out of this, but the size is up to you. Just adjust the cooking time accordingly. These make a great appetizer and go together super quick.”
12-15 meatballs

Ingredients Nutrition


  1. Preheat your oven to 400 degrees. In a large bowl, combine the chicken, egg, bread crumbs, seasonings, and 1/2 cup hoisin sauce.
  2. Roll the chicken mixture into golf-ball sized meatballs (approximately 12-15).
  3. Brown meatballs on all sides in a large skillet sprayed with non-stick cooking spray over medium heat. After browning, transfer to a baking dish also sprayed with non-stick cooking spray. Drizzle 3 T. hoisin sauce over meatballs and bake, uncovered, for approximately 10 minutes, until cooked through. (If using a meat thermometer, the temperature should reach 170 degrees.) Serve (you can also serve additional hoisin on the side for dipping).

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a