The Ultimate Guide to Instant Pot Asian Chicken Meatballs: Quick, Healthy & Flavorful!
These Asian Chicken Meatballs are incredibly quick and easy to prepare in your Instant Pot, delivering a burst of gingery goodness complemented by a irresistible sweet and savory sauce. They are versatile enough for a satisfying lunch, a delightful dinner, or a crowd-pleasing appetizer for your next gathering. This post contains affiliate links for products I’m obsessed with.
Let me share a little secret: I am absolutely obsessed with the sauce in this recipe. It’s not just good; it’s the kind of sauce you want to drizzle over everything, or perhaps even fill a swimming pool with and take a dip! (Okay, maybe that’s a bit much, but you get the idea.)
This legendary sauce started its journey with my beloved Crock Pot Asian Chicken, then evolved into the incredible Instant Pot Asian Chicken. From there, it graced the Asian Pork Tenderloin and elevated the Asian Steak Lettuce Wraps. And now, I’m thrilled to introduce you to its latest, most irresistible incarnation:
Presenting: Our Irresistible Asian Chicken Meatballs!
These little bites of joy are packed with a vibrant blend of ginger and garlic, then generously coated in that magical sweet and savory Asian-inspired sauce. Seriously, you won’t believe how flavorful they are! If you’re looking for something equally fast and delicious with similar flavors, you absolutely must try my Ground Chicken Stir Fry with Green Beans – it’s just as speedy and satisfying.
Why You’ll Fall in Love with These Asian Chicken Meatballs
Beyond their incredible taste, these Asian Chicken Meatballs offer a multitude of reasons to become a staple in your kitchen:
- Effortless Instant Pot Preparation: You can cook them from start to finish right in your Instant Pot, including simmering that amazing sauce! This means less mess and more hands-off cooking time.
- Perfect Protein for Veggie Bowls: They make an outstanding protein topping for healthy veggie bowls. My personal favorites are cauliflower rice and crisp green beans, but they pair wonderfully with any of your go-to vegetables.
- Ideal for Meal Prep: Whip up a large batch on the weekend, and you’ll have delicious, healthy meals ready to go for busy weeknights or lunches throughout the week.
- Freezer-Friendly: These meatballs freeze beautifully, making them an excellent option for batch cooking. Store them in an airtight container, and you’ll always have a quick, flavorful meal component on hand.
- Versatile for Parties: Easily transform them into cocktail-sized appetizers for your next party or potluck. Simply use a melon baller for smaller meatballs, and watch them disappear!
- Cook from Raw in Sauce: Short on time? You can even skip the initial browning step and cook them raw directly in the sauce. They will still absorb all that delicious flavor and turn out perfectly tender.
- That Irresistible Sauce: I can’t stress this enough – the sweet and savory Asian sauce is truly the heart of this recipe. It’s perfectly balanced and incredibly addictive!
Essential Ingredients for Your Asian Chicken Meatballs
Gathering the right ingredients is key to achieving that perfect balance of flavors. Here’s what you’ll need:
For the Flavorful Meatballs:
- Cooking oil spray: I prefer coconut, avocado, or olive oil spray for a healthy, non-stick base.
- 1 lb ground chicken: Opt for 98% fat-free ground chicken for a leaner option, especially if you’re following programs like Weight Watchers. You can easily substitute with ground turkey, ground beef, or ground pork if preferred.
- 1 T coconut aminos: This is a fantastic gluten-free and soy-free alternative to soy sauce, offering a similar umami depth with a touch of sweetness. If you don’t have dietary restrictions, low-sodium soy sauce can be used.
- 1 egg: Acts as a binder to keep your meatballs tender and together.
- 2 T minced green onions: Adds a fresh, mild onion flavor that complements the Asian profile.
- 1 T minced ginger: Fresh ginger is crucial for that signature zing! Don’t skimp on it.
- 1 clove of garlic, minced: Garlic and ginger are a match made in heaven in Asian cuisine.
- ½ cup of matchstick carrots, diced up small: A clever way to sneak in extra veggies, especially for picky eaters! When diced small, they blend seamlessly into the meatballs.
- ¼ cup gluten-free or whole wheat panko breadcrumbs: Panko breadcrumbs create a lighter, crispier texture. Choose gluten-free for dietary needs, or whole wheat for added fiber.
- ½ tsp sea or Himalayan salt: To season the meatballs perfectly.
For the Dreamy Sweet & Savory Sauce:
- 1/4 cup of honey: Provides the perfect natural sweetness.
- 1/3 cup of coconut aminos: Again, for that essential umami and a gluten-free, soy-free base.
- 1 T tomato paste: Adds a subtle richness and depth of flavor to the sauce. You can freeze leftover tomato paste in small portions for future recipes!
- 2 tsp coconut oil: Helps to create a silky smooth sauce. Use 1 tsp for Weight Watchers.
- 1/2 tsp sea salt: Balances the sweetness and enhances all the other flavors.
- 2 cloves of garlic minced: More fresh garlic for a robust flavor.
- 1 T finely chopped ginger: Double down on the fresh ginger for a bright, aromatic kick.
- A dash of crushed red pepper: Optional, but adds a lovely subtle heat to contrast the sweet. Adjust to your spice preference!
- 2 tsp gluten-free flour: This is crucial for thickening the sauce when using the Instant Pot. For paleo diets, substitute with arrowroot powder or tapioca flour. If you have no dietary restrictions, regular whole wheat flour works fine.
No Instant Pot? No Problem! Alternative Cooking Methods
While the Instant Pot is fantastic for its speed and convenience, you absolutely don’t need one to enjoy these delicious Asian Chicken Meatballs! I’ve included detailed instructions for cooking them in the oven, air fryer, and slow cooker below. Consider checking out my article on 5 Reasons Why You Need an Instant Pot later, but for now, let’s get cooking with what you have!
Serving Suggestions: What to Pair with Your Asian Chicken Meatballs
Thanks to their incredible, flavorful sauce, these meatballs are fantastic for creating a variety of delicious and healthy meals. They make meal prep a breeze and offer endless serving possibilities:
- Healthy Bowls: My absolute favorite way to enjoy them is in a bowl with cauliflower rice and steamed green beans. The sauce coats everything beautifully, making even the simplest veggies taste amazing.
- Classic Comfort: For a more traditional meal, serve them over fluffy white or brown rice, or tossed with your favorite noodles (like lo mein or ramen).
- Light & Fresh: They are a fantastic addition to a vibrant salad, adding a protein punch and incredible flavor.
- Wraps & Lettuce Cups: For a low-carb option, serve them in crisp lettuce wraps or gluten-free tortillas.
- Side Dish Power-Ups: Pair them with other Asian-inspired sides like my Kung Pao Cauliflower or the refreshing Cilantro Lime Coleslaw for a complete and satisfying meal.
- Garnish for Extra Flavor: Don’t forget a sprinkle of sesame seeds and extra minced green onions for an appealing finish and an extra layer of freshness.
Meal Prepping and Freezing Tips for Maximum Convenience
These Asian Chicken Meatballs are a meal prepper’s dream! Here’s how to make the most of them:
- Batch Cook: Double or triple the recipe to have enough for several meals throughout the week.
- Storage: Once cooked and cooled, store the meatballs and sauce together in airtight containers in the refrigerator for up to 3-4 days.
- Freezing Cooked Meatballs:
- Allow the meatballs and sauce to cool completely.
- Transfer them to freezer-safe bags or containers. If using bags, lay them flat to freeze for easier stacking.
- Freeze for up to 3 months.
- To reheat, thaw overnight in the refrigerator, then warm gently on the stovetop or in the microwave until heated through.
- Freezing Uncooked Meatballs (Optional):
- Form the meatballs and place them on a parchment-lined baking sheet without touching.
- Freeze until solid (about 1-2 hours).
- Transfer the frozen meatballs to a freezer-safe bag or container.
- To cook from frozen, you can add them directly to the Instant Pot or slow cooker with the sauce, increasing cooking time slightly, or bake/air fry for a longer duration.
Healthy and Diet-Friendly: Catering to Your Lifestyle
We believe delicious food can also be good for you! These Asian Chicken Meatballs are designed with health in mind:
- Gluten-Free & Dairy-Free: By using coconut aminos and gluten-free breadcrumbs (or arrowroot/tapioca flour), this recipe is naturally gluten and dairy-free, making it suitable for many dietary needs.
- 21 Day Fix Approved: For those following the 21 Day Fix program, these meatballs fit perfectly into your daily containers: 1 RED, 1/2 TSP, 3 sweetener TSP (per serving, which is 4 meatballs + sauce).
- Weight Watchers Friendly: Calculated at 9 points per serving (4 meatballs + sauce) when using 98% fat-free ground chicken, whole wheat panko breadcrumbs, and gluten-free flour. Small adjustments like reducing coconut oil can further reduce points.
- Low-Carb Options: Serve with cauliflower rice or lettuce wraps to keep your meal low in carbohydrates.
More Instant Pot Asian Inspired Favorites:
If you love these Asian Chicken Meatballs, be sure to explore more of our quick and healthy Asian-inspired recipes, many of which are Instant Pot friendly:
Instant Pot Chicken and Broccoli (21 Day Fix)
Instant Pot Beef and Broccoli (21 Day Fix)
21 Day Fix Chicken Pad Thai Zoodles (Low Carb/Gluten Free/ Dairy Free)
21 Day Fix Simple Stir Fry with Chicken and Veggies
Healthy Chicken Ramen Noodle Stir Fry [Gluten-free | 21 Day Fix | Weight Watchers]
21 Day Fix Kung Pao Cauliflower
Instant Pot Ramen Noodles (Stovetop Option) | 21 Day Fix Ramen Noodles (Gluten-free/Dairy-free)
21 Day Fix Ramen Noodle Salad
Instant Pot Asian Chicken Meatballs
Pin Recipe
Ingredients
Meatballs:
- Cooking oil spray
- 1 lb ground chicken 98% fat free for WW
- 1 tablespoon coconut aminos
- 1 egg
- 2 tablespoons minced green onions
- 1 tablespoon minced ginger
- 1 clove garlic minced
- ½ cup matchstick carrots diced up small
- ¼ cup gluten free or whole wheat panko breadcrumbs
- ½ teaspoon sea or Himalayan salt
Sauce:
- 1/4 cup honey
- 1/3 cup coconut aminos
- 1 tablespoon tomato paste
- 2 teaspoons coconut oil use 1 tsp for WW
- 1/2 teaspoon sea salt
- 2 cloves garlic minced
- 1 tablespoon finely chopped ginger
- Dash crushed red pepper
- 2 teaspoons gluten-free flour only needed for IP cooking method (sub arrowroot or tapioca for paleo, sub whole wheat if no other dietary restrictions)
Instructions
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Prepare the Meatballs: In a large bowl, use your hands to gently mix all the ingredients for the meatballs until just combined. Avoid overmixing, as this can make the meatballs tough. Begin forming the meatballs into approximately 1-inch balls and place them on a plate or tray. You should yield about 16 meatballs. For cocktail-sized appetizers, use a melon baller to create smaller meatballs.
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Whisk the Sauce: In a separate bowl, whisk together all the ingredients for the sauce, except for the gluten-free flour. Set the sauce aside for later.
Instant Pot Cooking Method:
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Sear the Meatballs: Set your Instant Pot to the “Sauté” function and spray the inner pot liberally with cooking oil. Brown the meatballs in batches for 2-3 minutes per side until lightly golden. Avoid overcrowding the pot to ensure an even sear. If the meatballs begin to stick, add a small amount of coconut or olive oil.
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Pressure Cook: Once all meatballs are seared, return them to the pot. Deglaze the pot with a splash of water or coconut aminos, scraping up any browned bits from the bottom to prevent a “Burn” warning. Pour the prepared sauce over the meatballs. Close the lid, set the Instant Pot to “Manual” or “Pressure Cook” on high pressure for 10 minutes. Once cooking is complete, allow a 5-minute natural pressure release, then carefully quick release any remaining pressure.
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Thicken the Sauce: Carefully remove the cooked meatballs from the Instant Pot and set aside. Create a slurry by mixing the gluten-free flour with ¼ cup of the remaining liquid from the pot until smooth. Set the Instant Pot back to “Sauté” mode. Stir in the slurry and cook, stirring constantly, until the sauce thickens to your desired consistency.
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Serve: Return the meatballs to the thickened sauce, toss to coat, and serve immediately. These are fantastic in bowls with cauliflower rice, regular rice, or your favorite steamed vegetables!
Oven Baking Method:
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Bake Meatballs: Preheat your oven to 350°F (175°C). Arrange the formed meatballs on a baking sheet lined with parchment paper. Bake for 25-30 minutes, or until the meatballs are cooked through and browned.
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Prepare Sauce on Stovetop: While the meatballs are baking, combine all sauce ingredients (except the flour if you want a thinner sauce, or mix it with a tablespoon of water to make a slurry and add at the end) in a small saucepan. Bring to a simmer over medium heat, stirring occasionally, until the sauce thickens slightly.
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Combine and Serve: Once the meatballs are cooked, transfer them to the saucepan with the sauce. Toss gently to coat thoroughly. Serve hot, ideally with cauliflower rice and green beans for a wholesome meal.
Air Fryer Method:
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Air Fry Meatballs: Preheat your air fryer to 400°F (200°C). Arrange the meatballs in a single layer in the air fryer basket, ensuring they don’t touch. You may need to cook in batches. Air fry for 10-12 minutes, shaking the basket halfway through, until the meatballs are golden brown and cooked through.
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Prepare Sauce on Stovetop: Simultaneously, prepare the sauce on the stovetop as described in the oven method (Step 2.1).
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Combine and Serve: Toss the air-fried meatballs with the warm, thickened sauce. Serve immediately with your favorite sides.
Slow Cooker Method:
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Slow Cook: Combine the sauce ingredients (no flour needed for thickening in the slow cooker, unless you want to add a slurry at the end) and the raw, formed meatballs in your slow cooker. Stir gently to ensure all meatballs are submerged in the sauce. Cook on high for 3-4 hours or on low for 6-8 hours, or until meatballs are cooked through and tender.
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Serve: Give everything a good stir before serving. The sauce will naturally thicken slightly with the longer cook time. Enjoy these tender meatballs with cauliflower rice and green beans.
Video
Notes
WW: 9 points (per serving) [4 meatballs + sauce] [Calculated using 98% fat free ground chicken, whole wheat panko breadcrumbs, and gluten free flour]
Nutrition
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