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