Preheat your oven to 425°F (220°C).
In a large bowl, thoroughly combine all the ingredients for the meatballs: 1 pound ground chicken, ½ cup breadcrumbs, 4 green onions, 2 cloves garlic, 1 teaspoon minced fresh ginger, 1 large egg, 2 teaspoons sesame oil, 1 tablespoon low sodium soy sauce, and ¼ teaspoon kosher salt. I like to mix everything with my hands to ensure it's well combined.
Once mixed, form the mixture into 24 to 30 meatballs, about 1-2 inches in diameter, rolling them between your palms until they’re smooth and uniform.
Arrange the meatballs on a large baking sheet, making sure they are spaced apart so they can cook evenly and develop a nice outer crust.
Bake in the preheated oven for 15 to 20 minutes. You’ll know they’re done when they are slightly browned on the outside and have reached an internal temperature of 165°F (74°C).
While the meatballs are baking, prepare the glaze. In a small saucepan, whisk together the glaze ingredients: ⅓ cup low-sodium soy sauce, 1 tablespoon rice vinegar, 1 clove garlic, ¼ cup honey, 1 teaspoon sesame oil, and 2 teaspoons cornstarch mixed with 2 teaspoons water.
Bring the mixture to a boil over medium heat, whisking until it starts to thicken. Be patient as it transforms into a luscious glaze.
Once the meatballs are ready, carefully pour the glaze over them on the baking sheet. Gently toss to coat all the meatballs evenly with the flavorful sauce.
Serve your delicious Asian Chicken Meatballs as an appetizer or over a bed of rice with your favorite vegetable sides for a complete meal. Enjoy!
