Sticky Chicken Meatballs

Emma

Food Blogger | Recipe Enthusiast🍲
Sticky-Chicken-Meatballs

Get ready to fall in love with our Sticky Chicken Meatballs! Bursting with flavor and a breeze to prepare, this delightful recipe has become a family favorite. 

Join me as I share the secrets to making these scrumptious meatballs and a deliciously sweet and savory sauce that will leave you craving for more.

Ingredients: For the Meatballs:

  • 1 ½ pounds boneless chicken breast
  • ⅓ cup sliced scallions
  • 2 tbsp garlic paste (Gourmet Gardens recommended)
  • Kosher salt and black pepper to taste
  • 3 tbsp breadcrumbs (optional)
  • 1 tbsp sesame oil (optional)
  • Grapeseed or olive oil for sautéing

For the Sauce:

  • ½ cup ketchup
  • ½ cup honey
  • 3 tbsp soy sauce
  • 2 tbsp garlic paste
  • ½ tbsp chopped ginger
  • ¼ cup brown sugar
  • 1 tbsp sesame oil
Easy-Sticky-Chicken-Meatballs

Instructions:

  1. Cut the chicken breasts into chunks and pulse in a food processor until ground.
  2. Add scallions, garlic paste, salt, pepper, breadcrumbs (if using), and sesame oil (if using). Pulse until combined.
  3. Shape the mixture into 1-inch meatballs.
  4. In a saucepan, whisk together all sauce ingredients and bring to a simmer. Remove from heat.
  5. In a nonstick frying pan, heat a small amount of oil and sauté the meatballs until browned, adding more oil if needed.
  6. Transfer the meatballs to the saucepan and simmer for a few minutes until cooked through.

Notes or Tips:

  • For an Asian flavor kick, add sesame oil to the meatball mixture.
  • Avoid overcooking, as white meat chicken cooks quickly.
  • Dark meat can be used or combined with white meat for added moisture, which may require breadcrumbs.

Serving Suggestions: 

Serve these Sticky Chicken Meatballs over a bed of steamed rice for a delightful meal the whole family will enjoy.

Storage and Reheating: 

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop until warmed through.

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Sticky-Chicken-Meatballs

Sticky Chicken Meatballs

Fall in love with our Sticky Chicken Meatballs! Bursting with flavor, easy to make, and a family favorite. Join me for the secrets to these scrumptious meatballs and the sweet-savory sauce. 🍗🍯🍽️

  • Total Time: 20 minutes
  • Yield: 4 servings 1x

Ingredients

Scale

For the Meatballs:

  • 1 ½ pounds boneless chicken breast
  • ⅓ cup sliced scallions
  • 2 tbsp garlic paste (Gourmet Gardens recommended)
  • Kosher salt and black pepper to taste
  • 3 tbsp breadcrumbs (optional)
  • 1 tbsp sesame oil (optional)
  • Grapeseed or olive oil for sautéing

For the Sauce:

  • ½ cup ketchup
  • ½ cup honey
  • 3 tbsp soy sauce
  • 2 tbsp garlic paste
  • ½ tbsp chopped ginger
  • ¼ cup brown sugar
  • 1 tbsp sesame oil

Instructions

  1. Cut the chicken breasts into chunks and pulse in a food processor until ground.
  2. Add scallions, garlic paste, salt, pepper, breadcrumbs (if using), and sesame oil (if using). Pulse until combined.
  3. Shape the mixture into 1-inch meatballs.
  4. In a saucepan, whisk together all sauce ingredients and bring to a simmer. Remove from heat.
  5. In a nonstick frying pan, heat a small amount of oil and sauté the meatballs until browned, adding more oil if needed.
  6. Transfer the meatballs to the saucepan and simmer for a few minutes until cooked through.

Notes

  • For an Asian flavor kick, add sesame oil to the meatball mixture.
  • Avoid overcooking, as white meat chicken cooks quickly.
  • Dark meat can be used or combined with white meat for added moisture, which may require breadcrumbs.
  • Author: Emma
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Category: Main Course
  • Method: Sauté and Simmer
  • Cuisine: Chinese

Nutrition

  • Serving Size: 1 portion
  • Calories: 338 kcal
  • Sugar: 9g
  • Sodium: 751mg
  • Fat: 19g
  • Saturated Fat: 4g
  • Trans Fat: 0.1g
  • Carbohydrates: 17g
  • Fiber: 1g
  • Protein: 26g
  • Cholesterol: 148mg

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