Sweet, spicy, savory and so delicious! These Asian Chicken Meatball Bowls combine juicy baked chicken meatballs with a gochujang sauce, sautéed veggies and rice for an easy and balanced dinner you'll want on repeat.
If you've explored my dinner recipes, you know I love finding ways to make healthy eating a little easier without sacrificing flavor! As a registered dietitian, I always aim to create meals that have a balance of protein, veggies and healthy fats to help keep you full and satisfied. And one of my favorite ways to do that is with a rice bowl because you can get everything you need in one delicious meal!
I've shared quite a few meatball recipes over the years, including my Turkey Feta Meatballs and Zucchini Turkey Meatballs, because they're such an easy protein to prep ahead. For this recipe, I wanted to turn them into a complete meal with a little more of a sweet and spicy kick! We're using lean ground chicken, a homemade gochujang sauce, sautéed veggies and rice, then finishing everything with cashews for some healthy fats and crunch!
Why This Recipe Is Dietitian Approved
- High in protein. Each bowl has about 28g of protein from lean ground chicken to help keep you full and satisfied.
- A balanced meal in one bowl. We're getting protein from the chicken, carbohydrates from the rice, veggies and fiber from the slaw, and healthy fats from the cashews and sesame oil.
- Perfect for meal prep. The meatballs reheat really well, so you can prep four servings ahead of time for easy lunches or dinners throughout the week.
Asian Chicken Meatball Bowls Recipe
Ingredients, Swaps, & Tips
Ground chicken: Lean, mild and soaks up all the flavor from the garlic, ginger and soy sauce. Ground turkey works too.
Egg and panko breadcrumbs: Bind the meatballs and keep them tender and juicy. Use gluten free panko if needed.
Soy sauce: Adds savory, salty flavor to both the meatballs and the sauce. Use low sodium soy sauce to cut back on sodium, or tamari for gluten free.
Sesame oil: Toasted sesame oil gives that rich, nutty flavor. A little goes a long way.
Fresh ginger and garlic: Fresh makes a big difference here. Grate the ginger with a microplate and press the garlic so it blends right into the meatballs and sauce.
Green onions: Finely chopped (whites and greens) for the meatballs, and thinly sliced for topping.
Gochujang: A Korean chili paste that's sweet, savory and a little spicy. Find it in the international aisle of most grocery stores.
Honey: Balances the heat from the gochujang. Maple syrup works too.
Cornstarch: Thickens the sauce so it coats the meatballs.
Coleslaw mix: A shortcut for shredded cabbage and carrots that adds crunch, fiber and lots of veggies. You can use about 4 cups of shredded cabbage and carrots instead.
Jasmine rice: Brown or white both work. Brown rice adds a bit more fiber.
Cashews: Add crunch and healthy fats. Toast them for extra flavor.
The complete ingredient list with measurements can be found in the recipe card below.
Instructions
- Cook the rice according to the package directions. Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Add all the meatball ingredients to a large bowl and mix with your hands until just combined. Roll into about 20 meatballs (about 1 ½ tablespoon each) and place them on the baking sheet. Bake for 15 to 18 minutes, until the meatballs are cooked through and reach an internal temperature of 165°F.
- While the meatballs bake, make the sauce. Add the soy sauce, water, ginger, gochujang, sesame oil, honey, garlic and cornstarch to a glass measuring cup and whisk to combine. Set aside.
- In a large skillet, heat the sesame oil over medium-high heat. Add the coleslaw mix and sauté for 3 to 5 minutes, until slightly softened but still a little crunchy.
- To thicken the sauce- create a well in the center of the coleslaw mix, pour your sauce, bring to a simmer over medium heat and cook, stirring often, for 2 to 3 minutes until thickened. Once thick, mix in the coleslaw mix.
- Add the baked meatballs to the saucepan along with the sesame seeds and toss to coat, saving a little sauce to drizzle on top if you like.
- To serve, divide the rice, slaw and meatballs between 4 bowls. Drizzle with extra sauce and top with the toasted cashews and sliced green onions. Or, for meal prep, portion everything into 4 containers and store in the fridge.
Substitutions
Gluten Free
Use tamari or coconut aminos instead of soy sauce, gluten free panko, and a certified gluten free gochujang (many brands contain wheat).
Dairy Free
Swap the meatballs for crispy baked tofu cubes tossed in the sauce, and use maple syrup instead of honey.
Dairy Free
This recipe is naturally dairy free.
Nut Free
Skip the cashews and top with toasted sesame seeds or sunflower seeds instead.
Variations
- Different protein: Ground turkey or lean ground pork work well in place of chicken.
- Switch up the base: Try brown rice, quinoa, rice noodles or cauliflower rice.
- Add more veggies: Shelled edamame, cucumber, shredded carrots or steamed broccoli would all be delicious additions.
- Make it less spicy: Reduce the gochujang to 1 tablespoon and leave out the red pepper flakes.
- Air fryer option: Cook the meatballs at 380°F for approximately 10-12 minutes, turning halfway through, until they reach an internal temperature of 165°F.
Equipment
Storage
Fridge: Store the cooked Asian chicken meatballs, rice and slaw in airtight containers in the fridge for up to 4 days. Keep the cashews and green onions separate so they stay fresh and crunchy.
Reheating: Reheat the bowls in the microwave until heated through, then add your toppings just before serving.
Freezer: The cooked chicken meatballs can be frozen with or without the sauce for up to 3 months. Let them cool completely before transferring to a freezer-safe container. Thaw overnight in the fridge before reheating.
Top Tips for Success
To roll the meatballs: Wet your hands with a little water before rolling the meatballs. The mixture is soft and sticky, and damp hands make rolling much faster and less messy. Mix just until combined so the meatballs stay tender.
Frequently Asked Questions
Yes! Each bowl has lean protein from the chicken, fiber-rich carbs from the rice, a big serving of veggies from the slaw and healthy fats from the cashews and sesame oil. Use brown rice and low sodium soy sauce to make them even more nourishing.
Each bowl has about 28g of protein. Add shelled edamame for an extra boost.
Absolutely! Portion the rice, slaw and sauced meatballs into 4 containers and keep them in the fridge for up to 4 days. Keep the cashews and green onions separate so they stay fresh and crunchy.
Gochujang is a fermented Korean chili paste with a sweet, savoury and spicy flavour. If you can't find it, use sriracha with an extra teaspoon of honey. The flavour will be a little different but still delicious.
They have a mild to medium heat. For less spice, use 1 tablespoon of gochujang and skip the red pepper flakes. For more, add extra red pepper flakes or a drizzle of sriracha on top.
Yes! Cook them at 380°F for 10 to 12 minutes, shaking the basket halfway through, until they reach 165°F inside.
Yes! Freeze the cooked meatballs in a freezer bag for up to 3 months. Thaw in the fridge overnight, then reheat and toss in a fresh batch of sauce.
More Staple Weeknight Dinners From a Dietitian
If you liked these chicken meatball bowls, try these recipes:
- Crockpot BBQ Pulled Pork Bowls
- Simple Turkey Burrito Bowl
- Buffalo Chicken Rice Bowls
- Big Mac Burger Bowls
See you in the kitchen!
PS. I love seeing my recipes in action! If you decide to make these Asian Chicken Meatball Bowls, don't forget to snap a photo and tag me on Instagram- @nourishedbynic or leave a comment and rating below letting me know how you liked it!
📖 Recipe
Asian Chicken Meatball Bowls
Ingredients
- 1 cup uncooked brown or white jasmine rice
For the meatballs:
- 1 lb ground chicken
- 1 egg
- ½ cup panko breadcrumbs
- 2 cloves garlic, pressed
- 1 tablespoon soy sauce
- 2 teaspoon sesame oil
- 1 teaspoon freshly grated ginger
- 2 green onions, finely chopped (whites and greens)
- ¼ teaspoon red pepper flakes
- ¼ teaspoon black pepper
- ¼ teaspoon salt
For the sauce:
- ¼ cup soy sauce
- ½ cup water
- 1 tablespoon freshly grated ginger
- 2 tablespoon gochujang paste
- 1 tablespoon sesame oil
- 2 tablespoon honey
- 2 cloves garlic, pressed
- 2 teaspoon cornstarch
For the bowls:
- 1 tablespoon sesame oil
- 340 grams coleslaw mix (or about 4 cups shredded cabbage and carrots)
- 1 tablespoon sesame seeds
- ⅓ cup raw cashews, chopped
- 2 green onions, thinly sliced
Instructions
- Cook the rice according to the package directions.
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Add all the meatball ingredients to a large bowl and mix with your hands until just combined. Roll into about 20 meatballs (about 1 ½ tablespoon each) and place them on the baking sheet.
- Bake for 15 to 18 minutes, until the meatballs are cooked through and reach an internal temperature of 165°F.
- While the meatballs bake, make the sauce. Add the soy sauce, water, ginger, gochujang, sesame oil, honey, garlic and cornstarch to a glass measuring cup and whisk to combine. Set aside.
- In a large skillet, heat the sesame oil over medium-high heat. Add the coleslaw mix and sauté for 3 to 5 minutes, until slightly softened but still a little crunchy.
- To thicken the sauce- create a well in the center of the coleslaw mix, pour your sauce, bring to a simmer over medium heat and cook, stirring often, for 2 to 3 minutes until thickened. Once thick, mix in the coleslaw mix.
- Add the baked meatballs to the saucepan along with the sesame seeds and toss to coat, saving a little sauce to drizzle on top if you like.
- To serve, divide the rice, slaw and meatballs between 4 bowls. Drizzle with extra sauce and top with the toasted cashews and sliced green onions. Or, for meal prep, portion everything into 4 containers and store in the fridge.
Notes
- I like using a small cookie scoop to easily scoop the meatballs onto a baking tray.
Nicole Addison, RD, MHSc says
A weeknight dinner that will be on repeat! I hope you enjoy!