Description

These Honey Garlic Chicken Meatballs are a flavorful and easy-to-make dish featuring tender ground chicken meatballs baked to perfection and coated in a sweet and savory honey garlic sauce. Perfect for a crowd or meal prepping, they combine the zing of ginger and garlic with a sticky honey glaze, served best alongside rice and pickled vegetables.

Ingredients

For the 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
1 tablespoon olive oil (for shaping meatballs)

For the Honey Garlic Sauce

1 tablespoon olive oil
6 cloves garlic, minced
2/3 cup low sodium soy sauce
2 tablespoons seasoned rice vinegar
1 cup honey
1/4 cup thinly sliced green onion
Kosher salt (to taste)
Fresh cracked black pepper (to taste)

For Garnish

Sesame seeds
Thinly sliced green onion

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Instructions

Preheat Oven: Set your oven to 400 degrees Fahrenheit to prepare for baking the meatballs.
Make Meatball Mixture: In a large bowl, combine the ground chicken, Panko breadcrumbs, green onion, soy sauce, garlic, ginger paste, toasted sesame oil, egg yolk, salt, and pepper. Mix gently just until everything is combined—overmixing can make the meatballs tough.
Form Meatballs: Wet your hands with water or olive oil to prevent sticking, then roll the mixture into uniform-sized meatballs for even cooking.
Bake Meatballs: Place the meatballs onto a greased baking sheet and bake them in the preheated oven for 15 to 25 minutes, or until they are cooked through (internal temperature should reach 165°F).
Prepare Sauce Base: While the meatballs are baking, heat olive oil in a large sauté pan over medium-low heat. Add the minced garlic and cook, stirring frequently for about 30 seconds—avoid browning the garlic to keep its flavor delicate.
Make Honey Garlic Sauce: Add soy sauce, seasoned rice vinegar, honey, green onion, salt, and pepper to the pan. Stir to combine everything smoothly.
Simmer Sauce: Let the sauce gently simmer on medium-low heat for 10 to 15 minutes, stirring occasionally, until it thickens enough to coat the back of a spoon.
Toss Meatballs in Sauce: Add the baked meatballs into the sauce and toss them gently to coat well. Cook together for another minute or so to warm the meatballs through and meld the flavors.
Garnish and Serve: Sprinkle sesame seeds and additional thinly sliced green onions over the top. Serve immediately with rice and pickled vegetables for a complete meal experience.
Enjoy and Review: If you loved this recipe, consider leaving a five-star rating and review to share your feedback!

Notes

Use fresh green onions for the best flavor in both meatballs and sauce.
Do not overmix the meatball mixture to keep them tender.
Monitor the garlic carefully when sautéeing to avoid burning, which can cause bitterness.
If sauce thickens too much, you can thin it slightly with water or broth.
Ensure meatballs are cooked through by checking for an internal temperature of 165°F.
Serve with steamed rice and pickled veggies for a balanced meal.
These meatballs freeze well both cooked and uncooked.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Main Course
Method: Baking
Cuisine: Asian Fusion