Honey Glazed Chicken Meatballs

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Honey Glazed Chicken Meatballs

Tender, juicy, and irresistibly flavorful, these Honey Glazed Chicken Meatballs are coated in a sticky, sweet-and-savory glaze that packs a delicious punch. They’re perfect as an appetizer, a savory snack, or a quick dinner with rice or noodles!

Serves: 4–6 (makes about 20 meatballs)
Prep Time: 15 minutes
Cook Time: 20 minutes

Ingredients

For the Chicken Meatballs:

  • 500 g (about 2 cups) ground chicken
  • ¼ cup plain breadcrumbs (30 g)
  • ¼ cup grated Parmesan cheese (25 g)
  • 1 large egg
  • 1 Tbsp finely chopped fresh parsley (or 1 tsp dried)
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • Salt and black pepper, to taste
  • 1 Tbsp vegetable oil, for frying

For the Honey Glaze:

  • 3 Tbsp honey
  • 2 Tbsp soy sauce (light or low-sodium)
  • 1 Tbsp rice vinegar (or apple cider vinegar)
  • 1 tsp sesame oil
  • 1 clove garlic, grated
  • ¼ tsp red pepper flakes (optional, for heat)

Instructions

Step 1: Mix the Meatballs

In a large bowl, combine ground chicken, breadcrumbs, Parmesan, egg, parsley, garlic powder, onion powder, salt, and pepper. Mix just until combined—do not overmix to avoid tough meatballs.

Step 2: Shape the Meatballs

Wet your hands to prevent sticking, then roll the mixture into 1¼-inch (3 cm) balls. Place them on a parchment-lined tray.

Step 3: Make the Glaze

In a small bowl, whisk together honey, soy sauce, vinegar, sesame oil, garlic, and red pepper flakes (if using). Set aside.

Step 4: Cook the Meatballs

Heat oil in a large nonstick skillet over medium heat. Add meatballs in a single layer and cook undisturbed for 3 minutes until browned. Turn and continue cooking for 5–7 minutes until golden and cooked through (internal temp: 165°F/75°C).

Step 5: Add the Glaze

Lower the heat and pour in the glaze. Toss gently to coat all the meatballs. Simmer for 1–2 minutes until the glaze thickens slightly.

Step 6: Serve and Garnish

Transfer to a platter and garnish with extra chopped parsley or sesame seeds, if desired. Serve warm with toothpicks, over rice, noodles, or a fresh green salad.

Tips for Success

  • Prep Ahead: Make meatballs and glaze in advance. Reheat gently before serving.
  • Bake Option: Bake meatballs at 400°F (200°C) for 15–20 minutes, then toss with glaze in a skillet.
  • Storage: Store leftovers in the fridge for up to 3 days. Reheat with a splash of water or broth.
  • Freeze: Freeze uncooked or cooked (unglazed) meatballs for up to 3 months. Thaw and reheat with glaze.

Nutrition (Per Serving – Serves 6)

  • Calories: ~200
  • Protein: ~15g
  • Carbs: ~12g

 

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