Honey Sriracha Chicken Meatballs
These Honey Sriracha Chicken Meatballs are juicy, sweet, and spicy! Perfect for an easy meal or appetizer with bold flavors and minimal effort.
Servings: 4 servings
Ingredients
- 1 pound ground chicken
- 1/4 cup breadcrumbs
- 1/4 cup grated parmesan cheese
- 1/4 cup chopped green onions
- 2 cloves garlic minced
- 1 tablespoon fresh ginger grated
- 1/4 cup honey
- 2 tablespoons Sriracha sauce
- 1 tablespoon soy sauce
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil for cooking
Instructions
Prepare the Meatball Mixture
- In a large mixing bowl, add the ground chicken, breadcrumbs, grated parmesan cheese, chopped green onions, minced garlic, grated fresh ginger, salt, and black pepper. Use your hands or a spoon to gently combine everything until just mixed. Avoid overmixing to keep the meatballs tender.
Shape the Meatballs
- Using your hands, form the mixture into small, bite-sized meatballs — about 1 to 1.5 inches in diameter. This size ensures even cooking and makes them perfect for snacking or serving alongside sides.
Make the Honey Sriracha Glaze
- In a small bowl, whisk together the honey, Sriracha sauce, and soy sauce. Adjust the amount of Sriracha depending on your preferred spice level. Set aside for now.
Cook the Meatballs
- Heat the olive oil in a large non-stick skillet over medium heat. Once hot, add the meatballs in a single layer, making sure not to overcrowd the pan. Cook for about 4-5 minutes on each side, turning carefully, until they are golden brown and cooked through (internal temperature should reach 165°F).
Glaze and Simmer
- Once the meatballs are cooked, reduce the heat to low. Pour the honey Sriracha glaze over the meatballs in the skillet. Gently toss or spoon the sauce to coat each meatball evenly. Let them simmer in the glaze for 2-3 minutes until the sauce thickens slightly and clings to the meatballs.
Serve and Enjoy
- Transfer the glazed meatballs to a serving dish. Garnish with additional chopped green onions if desired. These meatballs pair wonderfully with steamed rice, noodles, or even alongside some roasted veggies for a complete meal.
Equipment
- Mixing Bowl
- Measuring cups and spoons
- Grater
- Non-stick skillet or frying pan
- Spatula or tongs
- Small Bowl
Notes
- Prepare the meatball mixture a day ahead and refrigerate to save time.
- Adjust the Sriracha amount to control the spice level to your taste.
- Leftover meatballs can be refrigerated for up to 3 days or frozen for longer storage.
- Try baking the meatballs at 400°F for 15-20 minutes as a hands-off cooking alternative.
- Serve with rice, noodles, or roasted vegetables for a complete meal.