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Rolling Sauce

Honey Garlic Glazed Ground Chicken Meatballs

Tender baked ground chicken meatballs, kept juicy with a soaked-breadcrumb binder, tossed in a sticky honey garlic glaze and served over rice.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4
Course: Dinner
Cuisine: Asian-inspired
Ingredients Method Notes

Ingredients
  

For the Meatballs
  • - 1 lb 450 g ground chicken
  • - 1/3 cup 40 g panko breadcrumbs
  • - 2 tbsp milk
  • - 1 large egg
  • - 2 cloves garlic minced
  • - 1/4 tsp salt
  • - 1/4 tsp black pepper
  • - 2 tbsp green onion finely chopped
For the Honey Garlic Glaze
  • - 1/3 cup 115 g honey
  • - 3 tbsp soy sauce
  • - 2 cloves garlic minced
  • - 1 tbsp rice vinegar
  • - 1/2 tsp red pepper flakes optional

Method
 

  1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. In a small bowl, combine the panko and milk and let sit for 5 minutes to soften.
  3. In a large bowl, combine the ground chicken, soaked panko, egg, garlic, salt, pepper, and green onion. Mix gently until just combined.
  4. Roll the mixture into about 16-18 meatballs (roughly 1.5 inches each) and place on the baking sheet.
  5. Bake for 18-20 minutes, until cooked through and the internal temperature reaches 165°F.
  6. While the meatballs bake, combine the honey, soy sauce, garlic, rice vinegar, and red pepper flakes (if using) in a small saucepan. Simmer over medium heat for 3-4 minutes, until slightly thickened.
  7. Toss the baked meatballs in the glaze until evenly coated.
  8. Serve over rice with extra glaze spooned over top and a sprinkle of green onion.

Notes

  • Storage: Keeps in an airtight container in the fridge for 3-4 days.
  • Make ahead: Meatballs can be formed and refrigerated uncooked up to a day ahead, or frozen for longer storage.
  • Swap: Add the red pepper flakes for a spicier glaze, or swap the glaze for a teriyaki sauce for a different flavor direction.