Create incredibly juicy Honey Garlic Chicken Meatballs coated in a sticky, flavorful glaze. This recipe brings back memories of savory street food from our travels, simplified for your kitchen.
Author:Eleanor Langley
Prep Time:15 minutes
Cook Time:20 minutes
Total Time:35 minutes
Yield:4 servings
Category:Main Course
Method:Baking and Simmering
Cuisine:Asian Fusion
Diet:Low Fat
Ingredients
Scale
1 pound ground chicken
1/4 cup panko breadcrumbs
1 large egg, lightly beaten
2 cloves garlic, minced
1/4 cup milk
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons olive oil
1/2 cup honey
1/4 cup soy sauce
2 tablespoons rice vinegar
1 tablespoon grated fresh ginger
1 teaspoon cornstarch mixed with 1 tablespoon cold water (slurry)
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a large bowl, gently combine the ground chicken, panko breadcrumbs, beaten egg, minced garlic, milk, salt, and pepper. Do not overmix.
Roll the mixture into uniform meatballs, about 1.5 inches in diameter. Place them on the prepared baking sheet.
Bake the meatballs for 15 to 18 minutes, until they are cooked through and no longer pink inside.
While the meatballs bake, prepare the glaze. In a small saucepan, combine the honey, soy sauce, rice vinegar, and ginger.
Bring the mixture to a simmer over medium heat, stirring until smooth.
Whisk in the cornstarch slurry. Continue to cook, stirring constantly, until the sauce thickens enough to coat the back of a spoon—about 1 minute.
Remove the meatballs from the oven. Place them in a large skillet or back into the saucepan with the glaze.
Toss the meatballs gently until every surface is covered with the thick, sticky honey garlic sauce. Serve immediately.
Notes
For extra moisture, you can briefly sear the baked meatballs in the olive oil before adding the glaze.
Richard suggests adding a pinch of red pepper flakes to the glaze for a little warmth.
Make sure the glaze is simmering before adding the cornstarch slurry for best results.