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These jumbo-sized Asian Barbecue Chicken Meatballs are a fun way to change up your grilling routine and your meatball routine.


Total time

30 minutes






  • 1 bunch scallions, white and light green part only (finely chopped)
  • 4 cloves garlic (minced)
  • 1 tablespoon minced ginger
  • ¼ cup applesauce
  • 2 tablespoons soy sauce
  • 2 teaspoons Chili garlic sauce
  • 2 teaspoons oyster sauce
  • 1 large egg
  • ¾ cup panko
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • 1½ pounds ground chicken (preferably a combination of white and dark meat)
  • canola oil for grill pan
  • sauce
  • ¾ cup ketchup
  • ½ cup water
  • ⅓ tbsp brown sugar
  • ¼ cup soy sauce
  • 3 tablespoons hoisin sauce
  • 2 tablespoons rice vinegar
  • 2 teaspoons Chili garlic sauce (or to taste)
  • 2 teaspoons minced ginger
  • 4 cloves garlic (minced)
  • salt and freshly ground black pepper (to taste)
  • 2 scallions, white and light green part only (thinly sliced)


  2. Preheat an outdoor grill to medium-high heat (approximately 375 degrees) or preheat oven to 375 degrees.
  3. Combine first 11 ingredients in a bowl. Add the ground chicken and mix well. Brush the meatball griller with canola oil. Form into 12 jumbo-sized meatballs and place in the wells of the griller.
  4. Place meatball griller on the grill or in the oven. Cook for 15-18 minutes or until a meat thermometer inserted in the center registers 165 degrees.
  5. SAUCE
  6. While the meatballs are cooking, combine sauce ingredients in a saucepan. Bring to a simmer and cook 10-12 minutes or until heated through.
  7. Serve sauce over meatballs. Garnish with sliced scallions.
  8. View the recipe instructions at From a Chef's Kitchen

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