This post may contain affiliate links. For more information, see our privacy policy.
If you love meatballs, Asian cuisine and like to keep things decently healthy, these fabulous Strawberry Balsamic Glazed Chicken Meatballs are calling your name!
Although strawberry-balsamic might seem like an unusual flavor combination, I actually feel like I'm introducing you to an old friend today as I share these delicious Strawberry Balsamic Glazed Chicken Meatballs!
An old friend?
Yes, back in 2011, the first year of The Café, I came up with a recipe for a Strawberry Balsamic Pizza with Chicken and Applewood Bacon. It's a funny story you can read about in this post but, to put things in a nutshell, it was created out of a bit of desperation. The recipe ended up going viral (before Pinterest was popular) with lots of other bloggers reposting it and emails from people all over the world who made and loved this pizza.
A beloved flavor profile
We've enjoyed The Strawberry Balsamic Pizza many times over the years and it never fails to bring rave reviews from family and friends. We love the flavor profile so much that several years ago, I came up with another strawberry-balsamic idea, these Strawberry Balsamic Baked Wings, which are also very well-loved by our readers.
So here we are, once again hanging out with our old balsamic-strawberry friend and enjoying these Strawberry Balsamic Glazed Chicken Meatballs. If you've never tried this combination of flavors, it may sound a bit odd, but believe me, it's SO delicious. It's also easy to put together and can be made all year long, as it utilizes strawberry jam for the strawberry element.
These wonderful appetizer meatballs are made with lean ground chicken and lots of classic Asian ingredients like scallions, fresh ginger, garlic, cilantro, Panko and sesame oil. The recipe also includes tiny diced bell pepper and an egg to bind everthing together.
The problem with chicken meatballs...
If you've ever made meatballs with ground chicken, you might have noticed that it's not the easiest thing to work with. Ground chicken is much wetter than ground beef and can be difficult to roll into nice round balls as it's soft and the meat tends to stick to your hands when rolling. The meatballs also tend to flatten when fried or baked so instead of "balls" you end up with little rounded disks.
How to roll round chicken meatballs
I've done a bit of experimenting and found a few things to be really helpful when rolling ground chicken into meatballs:
- Keep your hands wet with a little water when rolling. Just a drop or two, not dripping wet hands. I like to roll my meatballs near the sink and keep my water just barely dripping. Each time I roll a new meatball, I put my hand under the faucet and wet it with a drop of water. It's crazy the difference it makes. Check out the picture below. On the left, is a meatball rolled with dry hands and the right shows a meatball rolled with wet hands. A few drops of water make the difference between nice smooth meatballs and shaggy, messy meatballs (and messy hands!).
- Roll the ground chicken into balls using the palms of your hands and light pressure. Rolling ground chicken with too much pressure will result in flat, irregular shaped meatballs.
- I've also discovered that refrigerating or freezing ground chicken meatballs helps them keep their shape. I've tried both and found that frozen meatballs tend to keep their shape the best. If you start with frozen meatballs you'll need to give them a few extra minutes of baking (or frying) time.
- Adding an egg and some Panko (Japanese bread crumbs) helps the meatballs retain a rounded shape. You don't want to add too much Panko though or the meatballs will end up dry instead of moist and juicy.
- All this being said, you may still find that your meatballs have one side that has a slightly flatter surface but if you follow the tips above, they will turn out much rounder and prettier. And no one will notice or care!
A delicious, Asian-inspired glaze
The glaze for these Strawberry Balsamic Glazed Chicken Meatballs is simple and only takes a few minutes to put together. Again, it draws its flavor profile from Asian ingredients. In addition to strawberry jam and balsamic vinegar, the glaze includes soy sauce, fresh ginger, sesame oil and a splash of chili garlic sauce. A few teaspoons of cornstarch dissolved in water helps the glaze to thicken up nicely and stick to the meatballs.
Just combine the ingredients in a saucepan, bring it all to a boil and cook for another 4-5 minutes. That's it! The meatballs are dipped in the sauce after baking and then returned to the oven for a few minutes to set the glaze. Want to see just how it's done? Check out this video that demonstrates how quickly these delicious meatballs come together:
Serve the rest of the sauce with the meatballs for dipping and you end up with an incredibly delicious appetizer or the star of your next party!
OR a fabulous main course.
Main course? Yes, be sure to check out these Strawberry Balsamic Glazed Chicken Meatball Rice Bowls. Like the name says, the delicious meatballs are paired with rice and a fresh, delicious cucumber strawberry salad. So, so good!
Café Tips for making these Strawberry Balsamic Glazed Chicken Meatballs
- I like to use a retractable ice cream (or cookie) scooper to make uniform size meatballs. You can also scoop up your ground meat and weigh it on a scale. I like to make my cocktail meatballs about 1 ounce in size (30-35g).
- Use a good quality Strawberry Jam for this recipe. I was thrilled to find that I still had a few jars of our Strawberry Freezer Jam stashed away in the freezer so that's what I used to make this sauce. If you're purchasing jam for this recipe, look for jam with a pretty red color. Check the ingredients on the label. If there's more than strawberries, sugar and lemon juice, look for another brand. If I don't have my own, homemade jam, I really like Bonne Maman, Wilkin & Sons and Stonewall Kitchen.
- Also, look for a good quality balsamic vinegar. Balsamic vinegar can be ridiculously expensive if you're purchasing aceto balsamico tradizionale, which is the traditional Italian, name-protected, small-batch, long-aged product. However, it's not necessary to spend a fortune for a quality, everyday balsamic vinegar. I really like Kirkland balsamic vinegar available at Costco and online. It's won a number of awards and is fairly reasonably priced. In a Cook's Illustrated tasting test of grocery store vinegar Bertolli was rated the highest. Whatever brand you choose, check to make sure it doesn't have artificial color and/or flavor added.
- This recipe includes Panko which are Japanese breadcrumbs. You don't have to go to an Asian store to find Panko. Most larger groceries (including Super Walmart and Super Target) carry Panko. Look in the area with regular bread crumbs or in the international aisle in the Asian section. You can also find Panko online.
- Chili garlic sauce is a delicious flavor booster in this recipe. If you're not familiar with chili garlic sauce, it's just what the name says a combination of a hot chili sauce with garlic. It's delicious but a little goes a long way. I've given a range for the amount of chili garlic sauce to be used in this recipe. Start with a half teaspoon and taste the sauce after it's cooked you can always add a bit more but you can't take away the heat. Chili garlic sauce is available in the Asian section at most larger grocery stores. It keeps well in the refrigerator for 6-9 months.
- I used a combination of red and yellow bell pepper but feel free to use one or the other.
- These meatballs can be made ahead and refrigerated either on their own or in the sauce. Rewarm either in the oven at 350˚F (dip in the sauce again before heating) or in a saucepan (with the sauce).
- You can also freeze them after forming them into balls. Freeze them in a single layer. Once frozen, store in an airtight container or zippered bag.
- Love the fun appetizer forks? Yeah, me too! I couldn't resist them!
Thought for the day:
Before the mountains were brought forth,
or ever You had formed the earth and the world,
from everlasting to everlasting You are God.
Psalm 90:2
What we're listening to for inspiration:
If you enjoy this recipe, please come back and leave a star rating and review! It’s so helpful to other readers to hear your results, adaptations, and ideas for variations.
- 1 pound ground chicken
- 3 medium scallions green onions, finely chopped
- ½ cup finely chopped red or yellow bell pepper or a combination of both colors
- 3 tablespoons finely chopped cilantro
- 1 tablespoon finely minced fresh ginger
- 2 garlic cloves finely minced
- ½ cup panko crumbs
- 1 large egg
- 1 teaspoon sesame oil
- 1 teaspoon kosher salt
- sesame seeds, thinly sliced green onions and cilantro for garnish
- ¼ cup water
- 2 teaspoons cornstarch
- ½ cup strawberry jam
- ¼ cup balsamic vinegar
- 2 tablespoon low sodium soy sauce
- 2 teaspoons finely grated fresh ginger
- ½-2 teaspoons chili garlic sauce
-
Preheat the oven to 475˚F with a rack positioned near the top of the oven. Line a sheet pans with parchment paper or foil. If you use foil, spray it lightly with baking spray or rub with a bit of oil.
-
Combine the ground chicken, panko, scallions, bell pepper, cilantro, ginger, garlic, egg, sesame oil and kosher salt in a large bowl. Using your hands or a sturdy spatula, mix until combined.
-
Using an ice cream scoop or spoon, scoop up the mixture into 1 or 1 ½ inch balls and arrange them on the baking sheets, spaced about 2 inches apart. If you have time, refrigerate the meatballs for 30 minutes (or longer). You could also freeze the meatballs at this point.
-
Brush the meatballs with additional sesame oil or olive oil and bake for 10 minutes. (If meatballs are frozen, give them an extra 2-3 minutes.)
-
Remove meatballs from the oven. Using a fork, dip each meatball into the sauce then return to the baking pan. Bake for another 2-3 minutes until meatballs are nicely glazed
-
Brush the meatballs with more sauce and serve with toothpicks or cocktail forks and the remainder of the sauce in a small bowl for dipping. You can also pour the remaining sauce over the meatballs and serve meatballs in a bowl with toothpicks or cocktail forks on the side.
-
Garnish with sesame seeds (I like both light and black seeds), thinly sliced green onions and cilantro sprigs.
-
While the meatballs are baking, make the sauce. Combine water and cornstarch in a medium saucepan and stir until well combined and there are no lumps. Add all remaining sauce ingredients. Bring to a boil and cook for 3-4 minutes until the sauce begins to thicken. Remove from heat and set aside.
See Café Tips above in post for more detailed instructions and tips.
Recipe makes 18-20 meatballs, depending on the size.
The Café Sucre Farine is a participant in the Amazon Affiliate Program. The Amazon Affiliate Program is designed to provide a means for sites to earn advertising fees by advertising and linking to products on Amazon. The price you pay as a consumer does not change, but if you make a purchase through one of our links, we receive a small commission – and we continue delivering delicious recipes to you
Kay Robertson says
Hi Chris,
These meatballs are the bomb! Any advice for making in an air fryer?
Thanks,
Kay
Chris Scheuer says
Thanks, Kay! I haven't tried these in an air fryer, but I would think they would be great. If you give it a try, let us know!
CiCi says
You might as well just make a double batch.... they are THAT good! We served then at a party with lots of Foodies and got rave reviews.
Chris Scheuer says
Awesome! Thanks for letting us know, Cici!
Paula says
Hi Chris!
I made this recipe for the second time using salmon and it turned out really well. Everyone raved about them!
Thanks for your suggestion about not grinding up the salmon. I just thinly sliced it into small pieces.
Paula
Chris Scheuer says
Thanks, Paula! So happy this worked out well. Now you've inspired me to think of a new recipe for salmon meatballs 🥰
Alicia says
This looks so good! Quick question is that strawberries, cucumbers and mint on the side?
Chris Scheuer says
Thanks, Alicia! Here is a link to the recipe for the salad- https://thecafesucrefarine.com/chicken-meatball-rice-bowls/#wprm-recipe-container-45641
Tricia says
Hi Chris! After making your Greek style meatballs which I reviewed and loved! I would love to make the strawberry balsamic meatballs next. Did you ever share the strawberry cucumber salad shown with those meatballs? I searched your website and could not find them. Thank you so much!
Chris Scheuer says
Hi Tricia, thanks for asking about that salad. I have linked it in this post now. Here is the link as well: https://thecafesucrefarine.com/chicken-meatball-rice-bowls/
Paula Graff says
Hi Chris, This recipe has become a new favorite of ours. I made it without any garlic or onions. The ginger gave it an extra kick. We used Trader Joe's "Everything But the Bagel Sesame Seasoning Blend" to garnish at the end. It was great and added just the right amount of flavor.
Chris Scheuer says
Hi Paula! That's awesome! So happy you guys enjoyed them! Love hearing from you 💕
Kaye says
Hi Chris,
I only used the green part of the scallions, now wondering if I was suppose to use all of it including the white bulb.
Thanks,
Kaye
Vito B says
Hi Kate, as a seasoned chef, I can actually jump in here and tell you that you should always use the white bulb up the stalk to the light green part of the green onion, anything above that will be woody, we use that part for stock.
Regards~
Vito B
Southington, CT
Vito says
Sorry Kaye, not Kate!!!!
Vito
Paula says
Vito and anyone on a low fodmap diet,
The white part of the scallion is high in fodmap but the green part is low. For most people in later phases of the diet you can use the green part only, not the white. The green part would work with leeks too. This is helpful for avoiding stomach issues considering the diet does not allow any other onion or garlic in any phase.
Chris Scheuer says
Thanks, Paula!
Chris Scheuer says
Yes, use all of the scallion, with leeks it's different but with green onions you can use all of it. I usually cut off the very tops as sometimes they're a little dried out.
Linda M R says
Hi Chris, Five stars from me for sure, just wanted to tell you how wonderful this recipe is. We love Asian food so this was right up our alley. Very easy to make, the only change I had was I didn't have any scallions so I used shallots. I did end up cooking the red pepper and shallots before I put them in the meatball mix, due to digestive issues. This is just one of the many recipes of yours that I have tried and absolutely loved. Thank you for taking the time to post the recipes for all of us home cooks.
Chris Scheuer says
You're welcome, Linda! Thanks so much for your kind, encouraging words and for taking the time to leave a review! 💕
Kim says
Excellent. Perfect balance of sweet and spicy. So flavorful. I’ll make these again for sure.
Chris Scheuer says
Awesome! Thanks so much, Kim for taking the time to share your results!
Kaye says
Hi Chris,
These are the best! I always have a supply in my freezer. My 8 year old grandson devours them!!
Thanks for another great recipe.
Kayte
Chris Scheuer says
Thanks for sharing your results, Kaye! I'm so happy you have enjoyed these meatballs!
Ginger from So. California says
I made these to take to a Super Bowl party, hosted by a strawberry grower. They were a huge hit! I followed the recipe to a tee, and I loved them. I love your blog and the unique flavors you've introduced to me. (Your Peruvian chicken and green sauce is addictive, in a good way!)
If I can find what I need today, I think I'll make this tonight!
Chris Scheuer says
That's so awesome, Ginger! I appreciate your kind comment and love that you've enjoyed our recipes!
Lori says
I have never written a review on a food item before. But I could not let this one pass by without praising how delicious these meatballs were. I've only been cooking for about 3 years because my best friend did all the cooking. Well, she passed away 5 years ago, so I had to remember the things she taught me as her "soux chef." I've become more confident in what I cook. When I saw this, I knew I needed to give it a try. I am serious when I say that I could have eaten all of the meatballs in one sitting! The sauce is out of this world!! I will be using this recipe often as a nice way to have warm lunches.
Thank you so much for sharing!
Chris Scheuer says
Aww... thank you so much for taking the time to leave this sweet comment. I'm so sorry about your friend, I know from personal experience that life is never quite the same after we lose someone we love. It sounds like you made some great memories with your friend though and that's a wonderful blessing.
It also sounds like you might be a better cook than you might think! I'm so happy you enjoyed this recipe!
Ruth Howell says
Hi Chris - can you make a suggestion for substituting the strawberry jam - my daughter has an allergy to strawberries but wondering if raspberry jam would work?
Chris Scheuer says
Hi Ruth, I think raspberry or even cherry would be wonderful!
Ruth Howell says
thank you will try this
Lynda Chantler says
Absolutely delicious, goes brilliantly with the rice bowl. I want to make the recipe again, doubling up so I can freeze the balls, I am always wary of raw frozen chicken, do I defrost before cooking or straight into the oven? Thank you Lynda
Chris Scheuer says
Thanks so much, Lynda! I'm so happy you enjoyed them. If you freeze them, pop them right in the oven from the freezer. They will take 3-5 extra minutes in the oven. They should feel firm when you touch them. If you want, you could use an instant thermometer to check the doneness. It should read 160˚F (71.1˚C). The safe temperature for chicken is 165 however the temp will increase a bit even after you take them out so that's why I like to bake them to 160˚F.
Lynda says
Thank you
Nell Bledsoe says
Excellent recipe. We love Asian inspired food and this recipe really rocks. These meatballs are light and flavorful and easy to prepare. Can't wait for the complete Rice Bowl recipe!
Chris Scheuer says
So happy to hear you enjoyed these meatballs, Nell! Thanks for taking the time to let us know! I'm working on the Rice Bowl post now!
Jennifer @ Seasons and Suppers says
I'm a huge meatball lover and so I love the sound of these sweet/heat ones. The sauce sounds absolutely delicious 🙂
Chris Scheuer says
Thanks, Jennifer! So good!
Gabrielle C Glatt says
Could you use ground turkey in stead of ground chicken? Would a 85% fat be good or a ground turkey with less fat?
Chris Scheuer says
Hi Gabrielle, you could definitely use ground turkey for this recipe. 85% would be fine, I try to stay fairly lean but a higher fat percentage will yield a juicier meatball!
Liz says
Mmmmm.....I love meatballs and Asian inspired meatballs are at the top of my list!
Chris Scheuer says
I'm with you, Liz!
Sheila from Winnipeg says
Hi Chris,
This recipe sounds great. I am part of a supper club and I would love to make this recipe for it. The only problem is that one of the members is allergic to sesame. Would I lose the essence of this recipe if I used another kind of oil? Any thoughts?
Chris Scheuer says
Hi Sheila, you can easily make this same recipe with olive oil. Sesame oil is a nice touch but there's so much other flavor, the recipe will still be delicious! I would just skip the oil altogether in the sauce. It's more for another layer flavor than anything else but it will still be wonderful.
Tricia B says
The perfect appetizer or main course - I LOVE this recipe! I am absolutely drooling over these tiny bites of yum. You nailed it Chris - another amazing recipe 🙂
Chris Scheuer says
Thanks so much, Tricia!