Comments on: Asian Inspired Chicken Meatballs

By: Elizabeth Lindemann

Elizabeth Lindemann — Mon, 29 Sep 2025 11:44:53 +0000

In reply to Mel.

Great idea! I have some Korean BBQ sauce in my fridge that needs using – now I know what to do with it!

By: Mel

Mel — Wed, 24 Sep 2025 17:33:29 +0000

I made the meatballs and they turned out really good. I feel like you can make these meatballs as a base and use different Asian sauces to coat along w the one you posted ! They seem versatile! Next time I’m going to try a Gochujang honey garlicky sauce ! Thanks for the recipe it will be in my rotations !

By: Elizabeth Lindemann

Elizabeth Lindemann — Wed, 20 Aug 2025 21:26:03 +0000

In reply to Anica Leitch.

So glad you liked it!

By: Anica Leitch

Anica Leitch — Sun, 03 Aug 2025 20:53:04 +0000

I loved this recipe! I enjoy the meatballs best plain, easy to make a large batch and freeze some for later!

By: Elizabeth Lindemann

Elizabeth Lindemann — Mon, 14 Jul 2025 12:17:12 +0000

In reply to Christy.

Did you use low sodium soy sauce? I definitely recommend that. Otherwise, feel free to take down the amount of soy sauce and up the amount of honey or even add some brown sugar to the mix, if you like things extra sweet!

By: Christy

Christy — Sun, 13 Jul 2025 00:32:30 +0000

This was entirely too salty, and not nearly sweet enough.

By: Elizabeth Lindemann

Elizabeth Lindemann — Sun, 02 Mar 2025 16:48:15 +0000

In reply to Karen.

So glad you liked it!

By: Karen

Karen — Mon, 17 Feb 2025 19:25:58 +0000

I’ve made these twice now and they’re amazing! Thank you for sharing this!

By: Elizabeth Lindemann

Elizabeth Lindemann — Mon, 27 Jan 2025 13:07:09 +0000

In reply to Julie H..

Thanks for the tip! So glad you liked it!

By: Julie H.

Julie H. — Mon, 27 Jan 2025 02:21:43 +0000

The meatballs were very tasty, but next time I would double the amount of sauce. I served them over rice which ended up being too dry because the meatballs had absorbed most of the sauce. Otherwise, we all enjoyed the recipe.

By: Elizabeth Lindemann

Elizabeth Lindemann — Tue, 07 Jan 2025 16:58:35 +0000

In reply to Danielle Allen.

So glad you liked it!

By: Danielle Allen

Danielle Allen — Sun, 08 Dec 2024 23:52:08 +0000

Absolutely incredible. I’ll double the sauce next time because I like some sauce on my rice.

By: Elizabeth Lindemann

Elizabeth Lindemann — Fri, 08 Nov 2024 20:51:39 +0000

In reply to Emily Jensen.

I’m so glad you liked it! I always prefer low sodium soy sauce as well.

By: Emily Jensen

Emily Jensen — Sun, 03 Nov 2024 18:16:05 +0000

I used ground ginger instead of fresh for the meatballs. They were DELICIOUS. Definitely need to use low sodium soy for the sauce as I found it overwhelmingly salty.

By: Elizabeth Lindemann

Elizabeth Lindemann — Sun, 28 Jul 2024 12:17:16 +0000

In reply to Jayne.

So glad you liked it!

By: Elizabeth Lindemann

Elizabeth Lindemann — Sun, 28 Jul 2024 12:00:06 +0000

In reply to Wendy Fuchsman.

Sure!

By: Wendy Fuchsman

Wendy Fuchsman — Wed, 17 Jul 2024 15:52:50 +0000

In reply to Sally.

Can I do this recipe as a croquette and pan fry instead of bake

By: Jayne

Jayne — Sun, 07 Jul 2024 17:05:49 +0000

Wow just made these. I had everything on hand surprisingly enough and everyone loved them. Super easy to make with a great flavour. Happy Family, happy life. 😍

By: Elizabeth Lindemann

Elizabeth Lindemann — Tue, 04 Jun 2024 11:39:51 +0000

In reply to Mary.

So glad you liked it!

By: Mary

Mary — Tue, 28 May 2024 12:38:06 +0000

Delicious! I don’t use canola oil, so I added 2 tsp of the sesame oil. Also used garlic chili sauce instead of the siracha. Made them early in the day & reheated with the glaze already on them, & added the sesame seeds & additional scallions right before serving. They were a hit!

By: Elizabeth Lindemann

Elizabeth Lindemann — Mon, 27 May 2024 19:25:52 +0000

In reply to Mary.

Either way works just fine! If you reheat with the glaze already on, just be careful not to heat over too high heat, because that could burn the honey in the sauce. Hope you like them!

By: Mary

Mary — Mon, 27 May 2024 18:40:36 +0000

Making these for a Memorial Day gathering later this afternoon. If anybody sees this soon, can you reheat them with the glaze already on them, or should I wait to add the glaze until right before they’re served? Thank you!

By: Elizabeth Lindemann

Elizabeth Lindemann — Mon, 12 Feb 2024 13:40:07 +0000

In reply to Cathie Clinton.

Yes, I do mean spring onions. Honestly, it doesn’t matter in terms of precise measurements for this. Personally, I would just toss a couple bunches of chopped green onion in for a bulk recipe and not bother measuring. But if precision is important to you (totally get that!), from researching this a bit on google, it looks like 1 green onion (just the green parts) yields about 11 grams. So you can multiply from there. Hope that helps!

By: Cathie Clinton

Cathie Clinton — Thu, 08 Feb 2024 03:44:22 +0000

Hi, I’m making a huge batch for a community gathering and I’m wondering how many grams of “green onion” to use. I am assuming you mean what we call Spring onion, and you don’t use the white part. So for 4 servings 4 green onions is how many grams…?