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Honey Garlic Chicken Meatballs

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These honey garlic chicken meatballs come together in no time and are loaded with fresh flavors of green onion, garlic, and ginger. They’re baked in the oven and then coated in a delicious sticky honey garlic sauce. An easy appetizer or simple weekend meal prep recipe – you’re going to love these chicken meatballs!

Ingredients

Units Scale

Chicken Meatballs

  • 1 pound ground chicken
  • 1/2 cup Panko breadcrumbs
  • 1/4 cup thinly sliced green onion
  • 1 tablespoon soy sauce
  • 2 cloves garlic, finely minced or grated
  • 2 teaspoons ginger paste
  • 1 teaspoon toasted sesame oil
  • 1 egg yolk
  • a few large pinches Kosher salt
  • a couple pinches ground black pepper

Honey Garlic Sauce

Instructions

  1. Preheat oven to 400 degrees.
  2. In a large bowl combine all the chicken meatball ingredients. Mix just until well combined. Wet your hands with water or olive oil and roll them into uniform-sized meatballs.
  3. Place on a greased baking sheet. Bake for 15-25 minutes or until cooked through.
  4. While the meatballs are baking make the sauce by heating olive oil in a large saute pan over medium-low heat. Add garlic and cook, stirring frequently, for about 30 seconds.  Do not let the garlic brown.
  5. Add soy sauce, seasoned rice vinegar, honey, green onion, a couple pinches of pepper, and a small pinch of salt.
  6. Gently simmer the sauce over medium-low heat for about 10-15 minutes, stirring occasionally, until the sauce thickens slightly – enough to coat the back of a spoon.
  7. Add cooked meatballs to the sauce and toss to coat. Cook for another minute or so until the meatballs are warmed through.
  8. Garnish with sesame seeds and thinly sliced green onion. Serve with rice and pickled veggies and enjoy!
  9. If you loved this recipe, please leave a five-star rating and review below!

Equipment

Notes

  • Don’t overmix the ingredients. Mix the chicken meatball ingredients just until combined or the meatballs will end up with a tough texture.
  • Use a cookie scoop for uniform-size meatballs. I have this cookie scoop set from Amazon. For this recipe, I used the 1 tablespoon scoop. If you use a large scoop, you’ll get less meatballs. If you use a smaller scoop, you’ll end up with more.
  • After scooping the meatballs, wet your hands with water or brush them with olive oil before rolling them into shape. This helps prevent the meatball mixture from sticking to your hands.

Find it online: https://midwestfoodieblog.com/chicken-meatballs/