If you’re looking for a recipe that checks every box—quick, delicious, budget-friendly, and crowd-pleasing—these Honey Garlic Glazed Chicken Meatballs are about to become your new weeknight hero. Imagine tender, juicy chicken meatballs coated in a sticky, sweet-savory glaze that’s absolutely irresistible. The combination of honey’s natural sweetness with the robust, aromatic punch of fresh garlic creates a flavor profile that appeals to both kids and adults alike.
These meatballs are incredibly versatile. Serve them over fluffy white rice or cauliflower rice for a complete dinner, pile them onto slider buns for a fun party appetizer, or skewer them with toothpicks for your next potluck. They’re perfect for meal prep, game day gatherings, family dinners, or even date night at home when you want something special without the stress. The best part? They come together in about 30 minutes from start to finish, making them ideal for busy weeknights when you need something satisfying on the table fast.
History & Background: The Evolution of Asian-Inspired American Comfort Food
Honey garlic chicken has roots in Asian-American fusion cuisine, particularly drawing inspiration from Chinese-American restaurant favorites that became popular in the United States during the mid-20th century. The sweet and savory flavor combination is reminiscent of dishes like honey garlic chicken wings and sticky Asian glazes that have been adapted and reimagined in American kitchens for decades.
The meatball format itself is a brilliant Western adaptation that makes this flavor profile more accessible and family-friendly. While traditional Asian cuisines have their own versions of meatballs—like Chinese lion’s head meatballs or Japanese tsukune—the honey garlic glazed version we know today is truly an American creation that borrows the best elements from multiple culinary traditions.
What makes this recipe particularly special is how it bridges cultures and generations. It takes the familiar comfort of meatballs (a staple in Italian-American and Scandinavian-American households) and marries them with the bold, crave-worthy flavors of Asian-inspired sauces. The result is a dish that feels both nostalgic and excitingly new, perfect for families who love exploring different flavors without straying too far from what’s comfortable and familiar.
This recipe gained tremendous popularity through social media and food blogs in the 2010s, becoming a Pinterest sensation because it perfectly embodies what home cooks want: minimal ingredients, maximum flavor, and guaranteed success every single time.
Why You’ll Love This Honey Garlic Glazed Chicken Meatballs Recipe
These meatballs represent everything we love about modern home cooking—they’re foolproof, adaptable, and absolutely delicious. Whether you’re a beginner cook or a seasoned home chef, this recipe delivers restaurant-quality results with minimal effort.
Here’s what makes these meatballs absolutely irresistible:
- Super Quick & Easy: Ready in just 30 minutes with simple steps anyone can follow
- Budget-Friendly: Ground chicken is affordable, and most ingredients are pantry staples
- Kid-Approved: The sweet honey glaze makes even picky eaters excited about dinner
- Meal Prep Champion: Make a double batch and freeze for quick future meals
- Versatile Serving Options: Works as an appetizer, main course, or party food
- Healthier Alternative: Leaner than beef meatballs while still being incredibly juicy
- Crowd-Pleasing Flavors: That perfect sweet-savory balance everyone loves
- One-Pan Wonder: Minimal cleanup means more time enjoying your meal
- Customizable Heat Level: Easily adjust the spice to match your family’s preferences
- Impressive Presentation: Looks fancy enough for entertaining but easy enough for Tuesday night
Ingredient Notes: What You’ll Need & Why It Matters
For the Meatballs:
Ground Chicken – The star protein of this dish. Look for ground chicken with a bit of fat content (not extra lean) to ensure your meatballs stay moist and tender. You can substitute ground turkey, but chicken tends to be slightly more flavorful and juicy.
Breadcrumbs – Acts as a binder and keeps the meatballs tender by absorbing moisture. Panko breadcrumbs create a lighter texture, while regular breadcrumbs work perfectly too. For gluten-free, use certified GF breadcrumbs or crushed gluten-free crackers.
Egg – The essential binding agent that holds everything together. Without it, your meatballs might fall apart during cooking. No substitute works quite as well, but a flax egg can work in a pinch.
Garlic Powder & Onion Powder – These add savory depth directly into the meatball base. They’re more evenly distributed than fresh garlic would be in the meat mixture.
Salt & Black Pepper – Essential seasoning that enhances all the other flavors. Don’t skip the salt—it’s crucial for well-seasoned meatballs.
For the Honey Garlic Glaze:
Honey – Provides natural sweetness and creates that gorgeous sticky coating. Use real honey, not honey-flavored syrup, for the best flavor. Local honey adds a subtle complexity that’s wonderful.
Soy Sauce – Brings umami depth, saltiness, and that signature Asian-inspired flavor. Low-sodium soy sauce gives you better control over salt levels. Tamari works for gluten-free needs, and coconut aminos for soy-free.
Fresh Garlic – The soul of this glaze! Fresh minced garlic is non-negotiable here—it provides aromatic intensity that garlic powder simply can’t match. Plan on 4-5 large cloves.
Rice Vinegar – Adds brightness and helps balance the sweetness. Apple cider vinegar can substitute in a pinch, but rice vinegar has a gentler acidity that works beautifully here.
Sesame Oil – Just a touch adds nutty, toasted flavor that screams Asian-inspired cuisine. Don’t skip it if you can help it—it’s a game-changer.
Cornstarch – Mixed with water to create a slurry that thickens the glaze to that perfect sticky consistency. Arrowroot powder works as a substitute.
Red Pepper Flakes (optional) – For those who like a little kick. Start with just a pinch and adjust to taste.
Fresh Ginger (optional) – A teaspoon of grated fresh ginger adds wonderful warmth and complexity to the glaze.
Equipment Needed: Tools for Success
- Large Mixing Bowl – For combining meatball ingredients
- Baking Sheet – Lined with parchment paper for easy cleanup
- Medium Saucepan – For making the honey garlic glaze
- Whisk – To blend the glaze ingredients smoothly
- Measuring Cups & Spoons – For accurate ingredient amounts
- Cookie Scoop or Tablespoon – Ensures evenly sized meatballs
- Wooden Spoon or Silicone Spatula – For stirring the glaze
- Small Bowl – For mixing the cornstarch slurry
- Instant-Read Thermometer (optional but recommended) – To ensure meatballs reach 165°F
Honey Garlic Glazed Chicken Meatballs Recipe
- Total Time: 30 minutes
- Yield: 4-6 servings (approximately 20-24 meatballs) 1x
- Diet: Gluten Free
Description
These tender, juicy Honey Garlic Glazed Chicken Meatballs feature a perfect balance of sweet honey and savory garlic in an irresistible sticky glaze. Quick enough for weeknight dinners yet impressive enough for entertaining, they’re the ultimate crowd-pleasing recipe!
Ingredients
For the Meatballs:
- 1 pound ground chicken
- ½ cup breadcrumbs (panko or regular)
- 1 large egg
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
For the Honey Garlic Glaze:
- ⅓ cup honey
- ¼ cup soy sauce (or tamari for gluten-free)
- 4-5 cloves garlic, minced
- 2 tablespoons rice vinegar
- 1 teaspoon sesame oil
- 1 tablespoon cornstarch
- 2 tablespoons water
- ¼ teaspoon red pepper flakes (optional)
- 1 teaspoon fresh grated ginger (optional)
For Garnish:
- Sesame seeds
- Sliced green onions
- Fresh cilantro (optional)
Instructions
Step 1: Prepare for Baking
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly spray with cooking oil. This prevents sticking and makes cleanup a breeze.
Step 2: Mix the Meatball Ingredients
In a large mixing bowl, combine the ground chicken, breadcrumbs, egg, garlic powder, onion powder, salt, and black pepper. Using your hands or a fork, gently mix until just combined. Don’t overmix—this can make the meatballs tough and dense.
Step 3: Form the Meatballs
Using a cookie scoop or tablespoon, portion out the meat mixture into evenly sized balls (about 1.5 tablespoons each). Roll gently between your palms to create smooth, round meatballs. Place them on the prepared baking sheet, spacing them about 1 inch apart.
Step 4: Bake the Meatballs
Bake in the preheated oven for 12-15 minutes, or until the meatballs are cooked through and reach an internal temperature of 165°F. They should be lightly golden on the outside. Don’t overbake or they’ll dry out.
Step 5: Make the Honey Garlic Glaze
While the meatballs are baking, prepare your glaze. In a medium saucepan over medium heat, combine the honey, soy sauce, minced garlic, rice vinegar, sesame oil, and red pepper flakes (if using). Stir well and bring to a gentle simmer.
Step 6: Thicken the Glaze
In a small bowl, whisk together the cornstarch and water until smooth with no lumps. Pour this slurry into the simmering glaze while stirring constantly. Continue to cook for 2-3 minutes until the glaze thickens to a syrupy consistency that coats the back of a spoon.
Step 7: Coat the Meatballs
Once the meatballs are done baking, remove them from the oven. Transfer the hot meatballs directly into the saucepan with the glaze (or pour the glaze over them in a large bowl). Gently toss to coat each meatball completely in that beautiful sticky glaze.
Step 8: Serve & Garnish
Transfer the glazed meatballs to a serving platter. Sprinkle generously with sesame seeds and sliced green onions. Serve immediately over rice, noodles, or with toothpicks as an appetizer.
Notes
- Make Them Ahead: Form meatballs up to 24 hours in advance and refrigerate until ready to bake.
- Don’t Skip the Parchment: It prevents sticking and makes cleanup much easier.
- Glaze Thickness: If your glaze is too thin, simmer it a bit longer. If too thick, add a splash of water.
- Even Sizing: Use a cookie scoop for perfectly uniform meatballs that cook evenly.
- Fresh Garlic is Key: Don’t substitute garlic powder in the glaze—fresh garlic provides the best flavor.
- Leftovers: Store in an airtight container in the refrigerator for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dinner, Appetizer
- Method: Baking
- Cuisine: Asian-American Fusion
Nutrition
- Serving Size: 4-5 meatballs
- Calories: 245 kcal
- Sugar: 14g
- Sodium: 520mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0.5g
- Protein: 20g
- Cholesterol: 95mg
Note: Nutrition information is estimated and may vary based on specific ingredients used.
Tips & Variations: Make This Recipe Your Own
Spicy Honey Garlic Meatballs: Double the red pepper flakes or add a tablespoon of sriracha to the glaze for serious heat.
Pineapple Twist: Add ½ cup crushed pineapple to the glaze for a tropical Hawaiian-inspired version.
Asian BBQ Style: Mix in a tablespoon of hoisin sauce to the glaze for deeper, more complex flavors.
Lighter Version: Use ground chicken breast only and bake instead of finishing in a pan for fewer calories.
Buffalo Honey Garlic: Add 2 tablespoons of buffalo sauce to the glaze for a sweet-spicy combination.
Extra Veggies: Add finely grated zucchini or carrots to the meatball mixture for hidden vegetables (great for kids!).
Orange Honey Glaze: Replace half the honey with orange marmalade and add orange zest for a citrusy variation.
Teriyaki Style: Add 2 tablespoons of mirin to the glaze for authentic teriyaki depth.
Low-Carb Option: Use almond flour instead of breadcrumbs and serve over cauliflower rice.
Slow Cooker Method: Bake meatballs, then transfer to slow cooker with glaze on low for 2-3 hours for extra-tender results.
Pro Chef Tips: Elevate Your Meatball Game
Tip #1: The Panade Trick – For the absolute juiciest meatballs, soak your breadcrumbs in 2 tablespoons of milk for 5 minutes before mixing with the chicken. This creates a “panade” that keeps meatballs incredibly moist even if slightly overcooked.
Tip #2: Chill Before Cooking – After forming your meatballs, refrigerate them for 15-20 minutes. This helps them hold their shape better during cooking and prevents them from falling apart.
Tip #3: Double-Glaze Method – For extra-sticky, restaurant-quality meatballs, toss them in half the glaze, then return to the oven for 3 minutes before adding the remaining glaze. This creates layers of caramelized flavor.
Tip #4: Brown Butter Enhancement – Add 1 tablespoon of browned butter to your glaze for an incredibly nutty, rich depth that takes this recipe to the next level.
Tip #5: Toast Your Sesame Seeds – Quickly toast sesame seeds in a dry pan before sprinkling on top. The nutty aroma amplifies dramatically and adds professional polish.
Tip #6: Rest After Baking – Let meatballs rest for 3-4 minutes after baking before glazing. This allows juices to redistribute, ensuring every bite is moist.
Tip #7: Fresh Herb Finish – Stir in fresh Thai basil or cilantro leaves into the warm glaze just before serving for a bright, aromatic finish that cuts through the richness.
Common Mistakes to Avoid
Mistake #1: Overmixing the Meat – The more you work the ground chicken, the denser and tougher your meatballs become. Mix just until combined, then stop. Your hands should do most of the work gently.
Mistake #2: Making Meatballs Too Large – Giant meatballs look impressive but cook unevenly—burnt outside, raw inside. Stick to 1.5-tablespoon portions for perfect cooking every time.
Mistake #3: Skipping the Egg – Some people try to make these “healthier” by omitting the egg. Don’t. It’s the glue that holds everything together. Without it, you’ll have crumbly meat pebbles, not meatballs.
Mistake #4: Burning the Garlic – Garlic burns quickly and turns bitter. Add it to the glaze at medium (not high) heat and don’t let it brown before adding the liquids.
Mistake #5: Not Thickening the Glaze Enough – A thin glaze slides right off the meatballs. Make sure it reaches that syrupy consistency that clings beautifully. Be patient and let the cornstarch do its work.
Mistake #6: Using Pre-Minced Jarred Garlic – For the meatballs, fine. For the glaze? Absolutely not. Fresh garlic makes all the difference in flavor intensity and aroma.
Mistake #7: Crowding the Baking Sheet – Give meatballs space to breathe. Crowding creates steam, which prevents browning and can make them soggy instead of beautifully caramelized.
Storage & Meal Prep: Planning Ahead
Refrigerator Storage: Store cooled, glazed meatballs in an airtight container in the refrigerator for up to 4 days. The glaze may thicken as it cools, which is completely normal. When reheating, you can add a splash of water to thin it back out.
Reheating Instructions: The best way to reheat these meatballs is in a skillet over medium heat with a splash of water or chicken broth to loosen the glaze. Heat for 5-7 minutes, stirring gently, until warmed through. You can also microwave them in 30-second intervals, stirring between, though this won’t give you quite the same texture.
Meal Prep Strategy: These meatballs are fantastic for weekly meal prep. Make a full batch on Sunday, portion them into individual containers with rice and steamed vegetables, and you’ve got grab-and-go lunches for the week. The flavors actually deepen and improve after a day in the fridge!
Glaze Separately Option: If meal prepping, consider storing the meatballs and glaze separately. This prevents the meatballs from getting too soft from sitting in liquid. Simply reheat together when ready to eat.
Make-Ahead & Freezer Notes
Make-Ahead Meatballs: Form the raw meatballs up to 24 hours before baking. Arrange them on a parchment-lined baking sheet, cover tightly with plastic wrap, and refrigerate. When ready to cook, bake directly from the fridge, adding 2-3 minutes to the cooking time.
Freezing Uncooked Meatballs: This is my preferred freezer method! Form the meatballs and place them on a parchment-lined baking sheet. Freeze until solid (about 2 hours), then transfer to a freezer bag. They’ll keep for up to 3 months. Bake from frozen at 400°F for 18-20 minutes.
Freezing Cooked Meatballs: Let the baked (but not glazed) meatballs cool completely. Arrange in a single layer on a baking sheet and freeze until solid. Transfer to freezer bags with parchment paper between layers. Freeze for up to 3 months. Thaw overnight in the fridge before glazing and reheating.
Freezing with Glaze: While possible, I don’t recommend freezing glazed meatballs as the texture can become mushy upon thawing. If you must, freeze in an airtight container for up to 2 months and reheat gently in a skillet.
Quick Glaze: The honey garlic glaze comes together so quickly (under 10 minutes!) that I always make it fresh rather than freezing it. It tastes better and maintains the perfect consistency.
Best Reheating from Frozen: For frozen cooked meatballs, thaw in the fridge overnight. Make fresh glaze, then heat the meatballs in the glaze over medium heat for 8-10 minutes until warmed through completely.
Serving Suggestions: What Goes Perfectly with Honey Garlic Meatballs
Over Grains:
- Jasmine Rice – The classic choice that soaks up all that delicious glaze
- Cauliflower Rice – For a low-carb, veggie-packed option
- Fried Rice – Turn this into a complete one-dish meal
- Quinoa – Adds protein and a nutty flavor that complements the glaze
- Lo Mein Noodles – Toss the meatballs with noodles for an Asian-inspired pasta dish
Vegetable Sides:
- Steamed Broccoli – Simple, healthy, and the perfect glaze-soaking vehicle
- Stir-Fried Bok Choy – Authentic Asian pairing with great texture
- Roasted Brussels Sprouts – Caramelized sprouts complement the sweet glaze beautifully
- Sesame Green Beans – Toss with sesame oil and seeds for cohesive flavors
- Asian Cucumber Salad – Cool, crisp, and refreshing to balance the rich meatballs
Appetizer Style:
- Serve on small slider buns with coleslaw
- Skewer with toothpicks alongside a platter of other appetizers
- Arrange on a bed of lettuce cups for a fresh, crunchy wrap
- Pile on top of crispy wonton chips for an Asian-inspired nacho situation
Beverages:
- Light Beer – Cuts through the sweetness perfectly
- Riesling or Gewürztraminer – White wines that match the sweet-savory profile
- Iced Green Tea – Refreshing and keeps the Asian theme going
- Sparkling Water with Lime – Clean and palate-cleansing
FAQs: Your Honey Garlic Meatball Questions Answered
Q1: Can I use ground turkey instead of chicken?
Absolutely! Ground turkey works wonderfully in this recipe. The flavor and texture are very similar to chicken. Just make sure you’re not using extra-lean ground turkey (aim for 93/7 or 85/15) so your meatballs stay juicy. You might find they’re slightly less moist than chicken, so be extra careful not to overbake them.
Q2: Why are my meatballs falling apart?
This usually happens for one of three reasons: (1) Not enough binding agent—make sure you’re using a full egg and the correct amount of breadcrumbs, (2) The meat mixture is too wet—if your ground chicken seems very wet, add an extra tablespoon of breadcrumbs, or (3) Handling them too roughly—be gentle when forming and tossing them in the glaze.
Q3: Can I make these in an air fryer?
Yes! Spray the air fryer basket with cooking spray and arrange meatballs in a single layer (work in batches if needed). Air fry at 375°F for 10-12 minutes, shaking the basket halfway through, until they reach 165°F internally. Then toss with the glaze as directed.
Q4: Is there a substitute for honey?
For a different sweetness profile, you can use maple syrup, agave nectar, or even brown sugar dissolved in a little water. Each will create a slightly different flavor—maple adds earthiness, agave is more neutral, and brown sugar creates a deeper, molasses-like taste. Use the same measurements.
Q5: How do I know when the meatballs are done?
The most reliable method is using an instant-read thermometer—they’re done when they reach 165°F in the center. Visually, they should be lightly golden on the outside and no longer pink in the middle. Cut one open to check if you don’t have a thermometer.
Q6: Can I double this recipe?
Definitely! This recipe doubles beautifully. You’ll need two baking sheets and may need to bake in batches depending on your oven size. The glaze recipe doubles perfectly as well. Just make sure not to overcrowd your baking sheets or the meatballs will steam instead of bake.
Q7: What if I don’t have rice vinegar?
Apple cider vinegar is the best substitute, though it’s slightly stronger in flavor. Use the same amount. White wine vinegar also works. In a pinch, fresh lemon juice adds brightness, though it changes the flavor profile slightly. Avoid balsamic or red wine vinegar—they’re too strong and will overpower the delicate honey garlic balance.
Conclusion: Your New Weeknight Favorite Awaits!
There you have it—everything you need to create the most delicious, sticky, irresistible Honey Garlic Glazed Chicken Meatballs right in your own kitchen! This recipe truly has it all: it’s quick enough for those busy Tuesday nights when you’re running on empty, impressive enough for weekend entertaining, and absolutely delicious enough that your family will be requesting it on repeat.
The beauty of these meatballs lies in their simplicity. You don’t need fancy techniques or hard-to-find ingredients—just quality basics combined thoughtfully to create something truly special. The sweet honey balanced perfectly with savory garlic and umami-rich soy sauce creates a flavor combination that’s genuinely addictive. And let’s be honest, anything that gets the whole family excited about dinner is a winner in my book!
I encourage you to make this recipe your own. Try the variations I’ve suggested, adjust the spice level to your family’s preferences, and serve them however works best for your household. Whether you pile them over fluffy rice for dinner, skewer them for your next party, or meal prep them for easy lunches, these meatballs are going to become a staple in your cooking rotation.
Now it’s your turn! Head to your kitchen and give these Honey Garlic Glazed Chicken Meatballs a try. I promise they’re even better than they sound. When you make them (and fall in love with them—I know you will!), I’d love to hear about it! Drop a comment below telling me how they turned out, share your favorite way to serve them, or let me know what variations you tried.
Don’t forget to save this recipe to your Pinterest boards so you can find it again when you need it! Share it with your friends who love easy, delicious dinners. And if you’re feeling extra generous, snap a photo of your beautiful glazed meatballs and tag me on social media—I absolutely love seeing your cooking creations come to life!
Happy cooking, friends! Here’s to sticky fingers, happy families, and the kind of meals that make weeknight dinners something to look forward to! 🍯✨
