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These make-ahead Vietnamese Chicken Meatballs are light, lean and bursting with fresh, vibrant flavor. Serve them as an appetizer or main course!
Did you know you folks have a lot of influence on me? I wasn't planning on posting these Vietnamese Chicken Meatballs until later this week. But I got a comment a few days ago, right after I posted my Lemongrass Cilantro Salad Dressing, that changed my mind. This is what it said:
"Please hurry with the meatball recipe, I am drooling all over my shirt."
Wayne
Nakusp, B.C.
It made Scott and I laugh so hard! But it also changed the line-up of recipes I was planning to share this week. Afterall, a man can only drool so much before his shirt is drenched beyond repair! So here it is, an easy, super-delicious, bursting-with-vibrant-flavor, Vietnamese Chicken Meatballs recipe. I think Wayne (and you) will love it as much as we do!
Ground chicken is easier (and harder) to work with...
Because ground chicken has more moisture than ground beef, chicken meatballs are actually a lot easier to make. I'm not a huge fan of mixing up raw meat with my bare hands. As you can see in this post, I actually have a pair of gloves designated just for meatballs! But with ground chicken, it's simple to mix up the ingredients up with a sturdy spatula.
That being said, ground chicken meatballs can be a little more difficult to form into nice round balls; again because of the extra moisture. I like to roll the balls in some panko crumbs, which give a nice crunch and also makes the rolling easier.
In addition to ground chicken and panko crumbs, (both within the meatballs and as an optional coating), there's also finely chopped cilantro, onion and bell pepper, garlic, soy sauce, fresh ginger and lemongrass, a pinch of brown sugar, salt, crushed red pepper and a splash of sesame oil. The combination of these ingredients makes for a delicious burst of Asian flavor in each bite.
Spraying or lightly brushing the meatballs with olive oil is the final step before popping them into a hot oven. Your kitchen will smell amazing (don't drool on your shirt!) and within 25 minutes you'll be pulling out a pan of beautiful golden-tinged deliciousness! The tiny bits of red bell pepper and the green cilantro flecks make for a pretty presentation.
Café Tips for making these Vietnamese Chicken Meatballs
- There are lots of ways to serve these Vietnamese Chicken Meatballs:
- As an appetizer: serve on a platter with a small bowl of this Lemongrass Cilantro Dressing or this delicious 5 Minute Easy Peanut Sauce for dipping.
- For lettuce wraps: serve with big leaves of Boston or butter lettuce along with jasmine rice, shredded carrots, shredded red cabbage and either of the sauces above.
- In a summer salad with arugula, fresh corn, thinly sliced red onion, crunchy cucumber slices and the Lemongrass Cilantro Dressing.
- As a Bahn Mi sandwich: serve in crisp, small baguettes with shredded carrots, daikon radish, and red cabbage. Drizzle with the dipping sauce (nuoc cham) included in this Vietnamese Caramelized Pork Bowls post.
- In bowls with jasmine rice, shredded carrots, and red cabbage and sliced avocado. Drizzle with nuoc cham, this 5 Minute Easy Peanut Sauce or this Asian Honey Sesame Dressing.
- Wet your hands lightly before rolling the meatballs. It will keep the mixture from sticking to your hands.
- I like to use a 2-tablespoon cookie scoop for doling out the dough. It makes the process super easy and ensures consistent size meatballs.
- Make bigger or smaller meatballs according to your taste. You'll have to adjust the cooking time though just a bit. Larger meatballs will take a little longer to cook through and smaller ones, less time.
- Scoop up all of the meatballs and roll them into balls before coating them with panko. This will keep your hands from getting all covered with panko crumbs while you're trying to roll.
- The recipe calls for lining a sheet pan with parchment paper. I love these precut parchment paper sheets, just the right size for a sheet pan. They are inexpensive and save lots of time.
- If you don't care for cilantro, these Vietnamese Chicken Meatballs are also delicious with an equal amount of fresh basil.
- Cilantro stems are edible and have lots of flavor! Feel free to use both the leaves and the stems when chopping cilantro.
- Sometimes I use a mixture of half red and half yellow bell peppers for a prettier presentation.
- Want to save last minute stress and strain? Prep these Vietnamese Chicken Meatballs in the morning, cover with plastic wrap and refrigerate. Pull them out about 45 minutes before dinner and allow to sit for 15 minutes. Then just pop them in the oven as directed; while you enjoy your guests!
Check out seasonal recipes we've posted in June...
1 year ago - Red White and Blue Glazed Shortbread Cookies with Video
2 years ago - Grilled Chicken Nicoise Salad
3 years ago - Asian Barbecued Chicken and Veggie Skewers
4 years ago - Avocado Crema
5 years ago - Banana Pecan Bread with Caramel Drizzle
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Vietnamese Chicken Meatballs
Ingredients
- 1 pound ground chicken
- ⅓ cup finely chopped fresh cilantro
- ½ medium onion, finely chopped
- ½ cup finely chopped red pepper
- ⅔ cup panko breadcrumbs, plus more for rolling,if desired
- 1 egg
- 2 medium cloves garlic
- 1 tablespoon soy sauce
- 1 tablespoon fresh ginger
- 1 tablespoon lemongrass
- 2 teaspoons brown sugar
- 2 teaspoons sesame oil
- 1 teaspoon salt
- ½ teaspoon crushed red pepper
- olive oil cooking spray or olive oil
Instructions
- Preheat oven to 425˚F. Line a pan with parchment paper.
- Place all meatball ingredients in a medium-large bowl and mix together with a sturdy spatula.
- Scoop into 2 tablespoon-size portions then wet hands and roll into balls. If desired, place about ½ cup of Panko crumbs in a medium-size bowl. Roll each ball in the extra crumbs. Place meatballs about 1-inch apart on the prepared sheet pan.
- Spray meatballs with olive oil cooking spray or drizzle lightly with olive oil.
- Bake in preheated oven for 20-25 minutes or until beginning to turn golden in spots. Remove from oven and enjoy!
Notes
Nutrition
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These were amazing! They were packed w/ flavor. I served them w/ the cilantro dressing, sticky rice and a cucumber salad.
Wonderful! Thanks for your review, Jamie!
Chris, What is the dipping sauce used for these meatballs? thx, Sparki
Hi Sparki, it's this Lemongrass Cilantro Dressing: https://thecafesucrefarine.com/lemongrass-cilantro-salad-dressing/
These were delicious and so easy to prepare. Everyone loved them and when they were all gone started dipping honeydew melon in
the leftover dipping sauce. Thank you for all your fantastic recipes!
I love it! Thanks for sharing your results, Susan!
I have 100 people coming for a NYE party and would like to make a "million" this week and freeze. Have you tried this and if so were they still tender and moist after reheating? Thanks - people will love them.
Hi Ann, I think that should work fine. I would just warm them gently.
Daughter's immediate reaction to these and the dressing was, "TEN." We will be making them again, though I think I will really mince the onions and peppers next time. My fine chop was still a bit chunky. 😉 Thumbs up from all four family members, thanks!
Hi Chris,
I am unfamiliar with lemon grass for cooking. Are you using the fresh, bulb portion chopped?
Thank you so much.
Tracy
Hi Tracy, you just use the lower white portion of the stalk and chop it finely. You can also you lemongrass paste which comes in a tube in the produce section of many larger grocery stores including Super Walmart and Target. Hope you enjoy this recipe!
These were a huge hit with the lemongrass dressing !!
Is there anything I can substitute for the egg? I have a kid that can't eat eggs.
You could make these meatballs without egg although they will be denser.
We LOVED these meatballs. Extremely flavorful and moist. I doubled the recipe, made large meatballs, and we ate them for dinner with rice and green beans. The only thing I changed was the lemongrass--I didn't have any and so just squeezed in half of a lemon. Instead of rolling in panko, I just sprinkled a bit on top, not sure it enhanced anything, so may skip next time. A Chinese meatball I make uses chopped water chestnuts which gives a pleasant crunch, I will try that addition with these next time. I highly recommend making these meatballs!
Thanks for sharing your results, Jeanette, sound like a wonderful dinner!
Hi Chris,
Have you ever tried freezing these?
Thanks!
What a terrific appetizer, I know my guests would love them.
Just made these tasty little chicken balls, My husband is raving about them, once again a winner from your your brilliant site. Love the extra little tips. We have lots of fresh red chillies here so next time will try and use these. Thanks and cheers from sunny 🇪🇸 Spain.
Funny story 🙂 Hope Wayne sees the recipe. They are drool-worthy, Chris!
I made these meatballs last night for dinner, served over Hokkien Stir Fry Noodles,( available at Walmart) drizzled PFChang’s sesame sauce over meatballs and noodles, salad . Absolutely delicious 😋My husband and I have decided we need to eat these at least once a week 😊thank you for sharing this recipe.
Yummy! Thanks for taking the time to share your results, Marjorie!
Can I use I T of lemon grass paste. Not able to get stalks.
These sound so tasty Chris. Meatballs are always one of my husband's favorite appetizers! I've got to try these!
You must, just made them and posted a comment. Brilliant
Love these! I'm such a fan of Vietnamese flavours, so I know I will enjoy them. Can't wait to try 🙂
Thanks so much for the recipe,these sound delicious! Just have to figure out how to change from US metrics (I'm in New Zealand)
Ann
Hi Ann, If you click on the "Metric" right above the Instructions, it will convert the recipe to metric.
Hi Chris,
These meatballs looks delicious. your Asian sesame dressing is one that I make all the time. Love it. I looked over the meatball recipe for the quantity it comes out to. Did I overlook it, thanks for the help
Thanks, Dorothy, it makes 25-30 meatballs (appetizer size). I've added that to the post.
I love ground chicken and cannot wait to give these a try. What a great appetizer for any occasion! Now I'm drooling too 😉
Mmmmm....the last Asian meatballs I made were beef. Time to try your fabulous version!!!
The chicken meatballs sound wonderful! Just wondering if you have any other ideas for dips to go with these? I’m not a huge cilantro lover and my husband won’t eat peanut sauce
Hi Nancy, I think that this Asian Honey-Sesame Dressing would be delicious: https://thecafesucrefarine.com/asian-honey-sesame-salad-dressing/
Or you could combine some peach or apricot or pineapple jam with a little rice vinegar and a splash of soy sauce for an Asian sweet and sour sauce. That would also be wonderful for dipping!
Confused with instructions, Are they shown in duplicate or do we just mix all ingredients once?
Hi Kathy, just refresh your screen. I just fixed it!
thank you!
Can't wait to try these! Every recipe I have tried has always been a huge hit at my house. Which dipping sauce is pictured? Or is that the Lemongrass Cilantro Dressing? Looks delicious - keep 'em coming! 🙂
Hi Lori, thanks so much. I'm super happy that you've enjoyed our recipes. The sauce pictured is the Lemongrass Cilantro Dressing.
Very tender and juicy! We definitely will love these meatballs too.
I love everything about these Chris! I really love the texture of ground chicken, so I'm going to be trying these for sure.
Such a cute email!
Another pleasant surprise ! Thank you for this refreshing and vibrant appetizer ! Enjoy the day !