Honey Ginger Glazed Chicken Meatballs: A Perfectly Balanced Flavor Sensation
Tender chicken meatballs glazed with a sticky honey and fresh ginger sauce, baked to perfection and perfect for appetizers or main dishes.
Ingredients
- 1 pound ground chicken Preferably thigh or breast meat
- 0.5 cup breadcrumbs Plain or panko
- 1 large egg Beaten
- 2 cloves garlic Minced
- 1 tablespoon fresh ginger Grated
- 2 tablespoons soy sauce Or tamari for gluten-free
- 0.25 cup honey For glaze
- 1 tablespoon rice vinegar For glaze acidity
- 1 teaspoon sesame oil For glaze flavor
- 0.25 teaspoon black pepper Freshly ground
- 2 stalks green onions Thinly sliced, optional garnish
- 0.125 teaspoon red pepper flakes Optional, for spice
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large mixing bowl, combine ground chicken, breadcrumbs, beaten egg, minced garlic, grated fresh ginger, soy sauce, black pepper, and optional red pepper flakes. Mix gently until just combined; avoid overmixing.
- Use a cookie scoop or spoon to portion the mixture into 1-inch meatballs and place them evenly spaced on the prepared baking sheet.
- Bake the meatballs in the preheated oven for 15-18 minutes or until the internal temperature reaches 165°F (74°C) and they are cooked through.
- While the meatballs bake, prepare the glaze: in a small saucepan over medium heat, combine honey, rice vinegar, grated ginger (reserve some from the meatball mix if desired), and sesame oil. Stir and heat until the glaze thickens slightly, about 3-5 minutes. Remove from heat.
- Remove the meatballs from the oven and brush them generously with the honey ginger glaze using a silicone brush.
- Return the glazed meatballs to the oven and bake for an additional 2-3 minutes to set the glaze.
- Remove from oven and garnish with thinly sliced green onions before serving.
- Serve warm as an appetizer or with steamed rice and vegetables for a complete meal.
Notes
Prepare meat mixture gently to avoid tough meatballs. Use fresh ginger for best flavor. Store leftovers in airtight containers refrigerated up to 3 days or freeze up to 2 months. Reheat gently to preserve glaze. Substitute tamari for soy sauce for gluten-free option. Ensure chicken is cooked to an internal temperature of 165°F (74°C).