Honey Garlic Chicken Meatballs
- Cook Time: 35 minutes
- Total Time: 35 minutes
- Diet: Healthy, Low-Carb Option, Gluten-Free Option
Ingredients
Scale
- 1 lb ground chicken
- 1/2 cup Panko breadcrumbs
- 1 large egg, lightly beaten
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 2 green onions, thinly sliced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/3 cup honey
- 1/4 cup soy sauce (low sodium preferred)
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1/2 teaspoon Sriracha (optional for heat)
- Sesame seeds for garnish
Instructions
- Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or a silicone baking mat. Lightly spray with non-stick cooking spray to ensure the meatballs don’t stick.
- In a large mixing bowl, combine the ground chicken, breadcrumbs, egg, minced garlic, ginger, sliced green onions, salt, and pepper. Use your hands or a spatula to mix until just combined. Do not overwork the meat, or the meatballs will become tough.
- Scoop about one tablespoon of the mixture at a time and roll into small balls, roughly 1 inch in diameter. Place them on the prepared baking sheet. Bake for 15-18 minutes, or until the internal temperature reaches 165°F and they are slightly browned.
- While the meatballs are in the oven, whisk together the honey, soy sauce, rice vinegar, sesame oil, and Sriracha in a small saucepan. Bring the mixture to a simmer over medium heat. Let it bubble for 3-5 minutes until it thickens into a glossy glaze.
- Once the meatballs are finished baking, transfer them into the saucepan with the glaze. Gently toss them until every meatball is fully coated. Alternatively, place the meatballs in a bowl and pour the sauce over them. Garnish with sesame seeds and extra green onions.