Honey Garlic Chicken Meatballs
Deliciously tender meatballs drizzled in a sticky honey garlic sauce, perfect for any weeknight dinner.
Ingredients
For the Meatballs
- 1 pound ground chicken
- 1/2 cup Panko breadcrumbs Provides a light texture.
- 1/4 cup thinly sliced green onion Used both in the meatballs and the sauce.
- 1 tablespoon soy sauce
- 2 cloves garlic, finely minced or grated Adds flavor to the meatballs.
- 2 teaspoons ginger paste
- 1 teaspoon toasted sesame oil
- 1 large egg yolk
- a few pinches Kosher salt
- a couple pinches ground black pepper
For the Honey Garlic Sauce
- 1 tablespoon olive oil Used for cooking the garlic.
- 6 cloves garlic, minced
- 2/3 cup low sodium soy sauce
- 2 tablespoons seasoned rice vinegar
- 1 cup honey
- Kosher salt to taste
- fresh cracked pepper to taste
Instructions
Preparation
- Preheat your oven to 400 degrees F.
- In a large mixing bowl, combine the ground chicken with the Panko breadcrumbs, thinly sliced green onion, soy sauce, minced garlic, ginger paste, toasted sesame oil, egg yolk, salt, and pepper. Mix until just combined.
- Wet your hands with water or olive oil and roll the mixture into uniform-sized meatballs. Arrange them on a greased baking sheet.
Cooking
- Bake the meatballs in the preheated oven until cooked through, about 20 minutes.
- While the meatballs are baking, prepare the honey garlic sauce by heating olive oil in a large sauté pan over medium-low heat. Add the minced garlic and cook for about 30 seconds.
- Add the low sodium soy sauce, seasoned rice vinegar, honey, green onion, salt, and pepper to the pan. Simmer for about 10-15 minutes until the sauce thickens.
- Once the meatballs are done, add them directly to the sauce and toss gently to coat each meatball evenly. Warm them in the sauce for an additional minute.
Serving
- Garnish with sesame seeds and additional green onion. Serve alongside rice and pickled veggies.
Notes
For uniform meatballs, use a cookie scoop. You can customize with sriracha for heat or fresh herbs for flavor.