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–+ servings

Easy Honey Sriracha Chicken Meatballs Recipe

Sticky, sweet & spicy honey sriracha chicken meatballs! Easy to make, these juicy ground chicken meatballs are perfect for dinner or appetizers.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 1
Course: Dinner
Cuisine: Asian Fusion
Calories: 320
Ingredients Method Nutrition Notes

Ingredients
  

  • 1 1/2 pounds ground chicken mix of dark and white meat preferred
  • 2/3 cup panko breadcrumbs
  • 1 large egg lightly beaten
  • 3 cloves garlic minced
  • 1 tablespoon freshly grated ginger
  • 3 green onions finely chopped (white and light green parts)
  • 2 tablespoons low-sodium soy sauce or tamari
  • 1 tablespoon toasted sesame oil
  • 1/2 teaspoon black pepper
  • 1/3 cup honey
  • 1/3 cup sriracha sauce adjust to taste
  • 3 tablespoons low-sodium soy sauce or tamari
  • 2 tablespoons rice vinegar
  • 2 cloves garlic minced
  • 1 tablespoon freshly grated ginger
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon cornstarch mixed with 2 tablespoons cold water (for slurry)

Method
 

  1. If baking, preheat oven to 400°F (200°C) and line a baking sheet with parchment paper. If pan-frying, prepare a large skillet.
  2. In a large bowl, combine ground chicken, panko, egg, 3 cloves minced garlic, 1 tbsp ginger, green onions, 2 tbsp soy sauce, 1 tbsp sesame oil, and pepper. Mix gently until just combined; avoid overmixing.
  3. With damp hands, roll the mixture into 1 to 1.5-inch meatballs (about 20-24 total). Place on the prepared baking sheet or set aside for frying.
  4. To bake, arrange meatballs on the baking sheet and bake for 18-22 minutes until cooked through and golden. To pan-fry, heat 1-2 tbsp oil in a skillet over medium-high heat; cook meatballs in a single layer for 8-10 minutes, turning frequently, until browned and cooked through.
  5. While meatballs cook, prepare the sauce. In a small saucepan, whisk together honey, sriracha, 3 tbsp soy sauce, rice vinegar, 2 cloves minced garlic, 1 tbsp ginger, and 1 tbsp sesame oil. Bring the mixture to a simmer over medium heat.
  6. Whisk the cornstarch slurry and slowly pour it into the simmering sauce, whisking constantly. Cook for 1-2 minutes until thickened and glossy. Remove from heat.
  7. Once meatballs are cooked, add them to the saucepan with the sauce, or pour the sauce over the meatballs in the skillet or on the baking sheet. Gently toss to coat evenly.
  8. Serve immediately. Garnish with extra green onions and sesame seeds if desired.

Nutrition

Calories: 320kcalCarbohydrates: 28gProtein: 24gFat: 13gSaturated Fat: 3gCholesterol: 120mgSodium: 1200mgFiber: 1gSugar: 18g

Notes

Ingredient Swap: I've found that ground turkey works beautifully if you're looking for a leaner option; it still holds all that amazing flavor.
Make-
Ahead Magic: I often roll the

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