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Sweet and Spicy Asian Style Meatballs

Chitrangada Kundu
10 minutes
Prep Time
20 minutes
Cook Time
4 People
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ABOUT Sweet and Spicy Asian Style Meatballs RECIPE

Minced chicken meatballs glazed with chilli, honey and soy sauce.

Recipe Tags

  • Non-veg
  • Easy
  • Dinner Party
  • Chinese
  • Shallow fry
  • Boiling
  • Appetizers

Ingredients Serving: 4

  1. For the Meatballs:
  2. Minced chicken: 300 gm
  3. onion (very finely chopped): 4 tbsp
  4. ginger (grated): 1/2 tsp
  5. garlic (minced): 1 tbsp
  6. Sesame oil: 1 tbsp
  7. Soy sauce: 1 tbsp
  8. egg: 1
  9. corn starch: 2-3 tbsp
  10. Black pepper powder: 1 tsp
  11. salt to taste
  12. For the glaze:
  13. Soy sauce: 3 tbsp
  14. Sriracha or red chilli sauce: 2 tbsp
  15. honey: 2 tbsp
  16. Rice wine vinegar: 1 tbsp
  17. ginger (juice): 1/2 tsp [grate the ginger and squeeze the juice out]
  18. garlic (grated): 2 tsp
  19. Black pepper powder: 1/2 tsp
  20. water: 1/2 cup
  21. corn starch: 3-4 tsp
  22. salt to taste
  23. spring onion to garnish
  24. oil to cook


  1. In a bowl, take all the ingredients for the meatball, mix them well together and make 14 equal sized balls.
  2. Heat 3 tbsp oil in a pan, once the oil is hot, shallow fry the meatballs till they are nicely brown from all sides. Then take out the meatballs and keep them aside.
  3. Mix all the ingredients for the glaze in a cup. Taste and adjust the salt, honey and chilli sauce accordingly.
  4. Wipe off the excess oil from the pan. Add 1 teaspoon of oil in the pan, once the oil is hot, pour in the glaze mix and bring it to a boil. As it comes to a boil, add in the meatballs, then cook over a medium heat and keep coating the meatballs with the glaze.
  5. Transfer into a serving plate or bowl, garnish it with sesame seeds and chopped green part of the spring onion. Serve it hot. (Pour the excess glaze in a small bowl and serve it as a dipping sauce.)

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