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Baked Chicken Meatballs with Sweet Oyster Sauce

These Baked Chicken Meatballs with Sweet Oyster Sauce are bursting with flavor and so easy to make! Perfectly tender meatballs paired with a rich, sweet-savory sauce.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Main Course
Cuisine: Asian
Keyword: Baked, Chicken, Easy, Meatballs, Quick, Sweet Oyster Sauce
Servings: 4 servings

Ingredients

For the Chicken Meatballs:

  • 1 cup panko bread crumbs
  • 3 tablespoons milk
  • 1 pound Goldn Plump Ground Chicken
  • 2 cloves garlic minced
  • 1 tablespoon shallot minced
  • 1 tablespoon fresh ginger minced
  • 1 large egg lightly beaten
  • 2 teaspoons soy sauce
  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper

For the Sweet Oyster Sauce:

  • 1 tablespoon vegetable oil
  • 1 tablespoon sesame oil
  • 3 cloves garlic minced
  • 2 tablespoons fresh ginger minced
  • 1 cup oyster sauce
  • 3 tablespoons soy sauce
  • 1/4 cup honey
  • 1.5 teaspoons cornstarch
  • 1 tablespoon water

For Lettuce Wraps and Optional Garnishes:

  • 1 head Boston lettuce leaves separated
  • Toasted sesame seeds
  • Chopped red bell pepper
  • Chopped fresh cilantro
  • Chopped green onion
  • Lime wedges

Instructions

Prepare the Meatball Mixture

  • In a large mixing bowl, combine the panko bread crumbs and milk. Let this sit for about 5 minutes until the bread crumbs absorb the milk and soften. Then, add the ground chicken, minced garlic, minced shallot, minced ginger, beaten egg, soy sauce, kosher salt, and black pepper. Mix everything together until just combined—be careful not to overmix.

Form the Meatballs

  • Using your hands, scoop out about 2 tablespoons of the meat mixture and roll it into a ball. Place the formed meatballs on a baking sheet lined with parchment paper. Repeat until all the mixture is used up, spacing the meatballs evenly apart.

Bake the Meatballs

  • Preheat your oven to 400°F (200°C). Bake the meatballs for about 20-25 minutes or until they are cooked through and reach an internal temperature of 165°F (74°C). The meatballs should be golden brown on the outside.

Make the Sweet Oyster Sauce

  • While the meatballs are baking, heat the vegetable oil and sesame oil in a medium saucepan over medium heat. Add the minced garlic and ginger, sautéing until fragrant (about 1-2 minutes). Stir in the oyster sauce, soy sauce, and honey. In a small bowl, whisk together the cornstarch and water, then add this mixture to the saucepan. Let the sauce simmer for 3-5 minutes, stirring occasionally until it thickens.

Combine and Serve

  • Once the meatballs are done baking, remove them from the oven and drizzle the sweet oyster sauce generously over the meatballs. Toss gently to coat. Serve the meatballs with Boston lettuce leaves for wrapping, and garnish with toasted sesame seeds, chopped red bell pepper, fresh cilantro, green onions, and lime wedges for an extra burst of flavor.

Equipment

  • Mixing Bowls
  • Baking Sheet
  • Parchment Paper
  • Measuring Cups and Spoons
  • Whisk
  • Spatula or tongs

Notes

  • Use a meat thermometer to ensure meatballs are cooked safely to 165°F (74°C).
  • Do not overmix the meatball mixture to keep them tender.
  • Meatballs can be frozen uncooked and baked later; add a few extra minutes when baking from frozen.
  • Swap ground chicken for turkey or pork to vary the flavor and nutrition.
  • Serve with rice or noodles for a complete meal beyond lettuce wraps.