Sticky Chicken Meatballs

Hello, dear readers! Today, I’m truly excited to share a recipe that’s close to my heart – one that has brought countless smiles around my dinner table. Before diving into the aromatic and tantalizing world of Sticky Chicken Meatballs, I want to extend a heartfelt thank you to all of you who have journeyed with me, exploring the endless possibilities in the culinary world. Your enthusiasm fuels my passion and inspires me every day!

Sticky Chicken Meatballs are everything you want in a meal and more. They’re juicy, packed with flavor, and covered in a glaze that’s absolutely to die for! They can effortlessly turn any dinner into a festive occasion. I promised you versatile, and here’s proof!

Ingredients

• For the Meatballs:
  • 1 lb ground chicken
  • 1/2 cup breadcrumbs
  • 1/4 cup finely chopped onions
  • 2 garlic cloves, minced
  • 1 egg
  • 1 tbsp soy sauce
  • 1 tsp sesame oil
  • 1/4 tsp ground black pepper
• For the Sticky Glaze:
  • 1/2 cup honey
  • 1/4 cup soy sauce
  • 2 tbsp rice vinegar
  • 1 tbsp finely grated ginger
  • 2 garlic cloves, minced
  • 1 tbsp cornstarch dissolved in 2 tbsp water
  • Sesame seeds for garnish

this Recipe

How to Make Sticky Chicken Meatballs

1. Preheat your oven to 400°F (200°C) and line a baking tray with parchment paper.
2. Mix the ingredients for the meatballs: In a large bowl, combine ground chicken, breadcrumbs, onions, garlic, egg, soy sauce, sesame oil, and black pepper. Mix until well combined.
3. Form the meatballs: Scoop about a tablespoon of the mixture and roll it into balls. Place them on the prepared baking tray.
4. Bake: Transfer to the oven and bake for about 20-25 minutes or until they are golden and cooked through.
5. Prepare the sticky glaze: While the meatballs are baking, combine honey, soy sauce, rice vinegar, ginger, and minced garlic in a saucepan over medium heat. Bring to a simmer.
6. Thicken the glaze: Stir in the dissolved cornstarch and continue to simmer until the sauce thickens into a glaze.
7. Coat the meatballs: Once the meatballs are cooked, toss them in the glaze until they are well coated.
8. Garnish and serve: Sprinkle with sesame seeds and serve warm.

Helpful Tips

• Consistency is key! Ensure your meatballs are uniform in size so they cook evenly.
• Don’t skip the glaze simmering: It’s crucial for achieving the perfect sticky consistency.

Substitutions/Variations

• Gluten-Free Adaptation: Use gluten-free breadcrumbs and tamari instead of soy sauce.
• Vegetarian Twist: Substitute ground chicken with crumbled tofu or a veggie ground meat substitute.

Frequently Asked Questions

• Can I make these ahead of time?
  • Absolutely! Prepare and bake the meatballs, then simply glaze them before serving.
• What are the best sides with sticky chicken meatballs?
  • Serve with steamed rice, noodles, or a crisp green salad.

Storage Instructions

Store the meatballs and glaze separately in airtight containers in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop, adding a little water if necessary to keep the meatballs moist.

More Relevant Recipes

• Peach Sorbet Mojito Float
• Yakamein 

Thank you for stopping by, and I can’t wait to hear how your Sticky Chicken Meatballs turn out! Remember, the magic is in the mix, and every meal is an opportunity to create wonderful memories. Happy cooking!

Sticky Chicken Meatballs

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• Author: Emma
• Total Time: 40 minutes
• Yield: Serves 4

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Description

Welcome to your new favorite dish—Sticky Chicken Meatballs! If you’re anything like me, you’re always on the hunt for that perfect weeknight recipe that delights the taste buds without too much fuss. These meatballs are juicy, flavor-packed, and covered with a sticky, sweet, and slightly tangy glaze that will make your mouth water. The best part? They’re as fun to make as they are to eat! So, let’s get rolling and make dinner a little more exciting!

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Ingredients

Scale 1x2x3x

• 1 lb ground chicken
• 1/2 cup breadcrumbs
• 1/4 cup finely chopped onions
• 2 cloves garlic, minced
• 1 large egg
• 1 tbsp soy sauce
• 1 tsp sesame oil
• 1/4 tsp black pepper
• 1/2 cup honey
• 1/4 cup soy sauce (additional for glaze)
• 2 tbsp rice vinegar
• 1 tbsp fresh ginger, grated
• 2 cloves garlic, minced (additional for glaze)
• 1 tbsp cornstarch
• 2 tbsp water
• Sesame seeds, for garnish

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Instructions

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Mix the meatball ingredients: In a large bowl, combine ground chicken, breadcrumbs, onions, garlic, egg, soy sauce, sesame oil, and pepper. Mix until well blended.
3. Form the meatballs: Shape the mixture into 1-inch balls and place them on the prepared baking sheet.
4. Bake: Place in the oven and bake for 20-25 minutes, or until the meatballs are golden brown and cooked through.
5. Make the glaze: While the meatballs bake, whisk together honey, soy sauce, rice vinegar, ginger, and garlic in a small saucepan over medium heat. Bring to a simmer.
6. Thicken the glaze: Mix cornstarch with water and add to the saucepan. Stir constantly until the glaze thickens.
7. Coat the meatballs: Remove meatballs from the oven and toss them in the glaze.
8. Garnish and serve: Sprinkle with sesame seeds before serving.

Equipment

Baking sheet

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Mixing bowls

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Saucepan

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Notes

• For a gluten-free version, substitute breadcrumbs with gluten-free breadcrumbs and use tamari instead of soy sauce.
• These meatballs can be prepped ahead and reheated, making them perfect for gatherings or a quick family meal during the week.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Main Course
• Method: Baking
• Cuisine: Asian-inspired

Nutrition

• Serving Size: 4 meatballs
• Calories: 320
• Sugar: 18g
• Sodium: 870mg
• Fat: 8g
• Saturated Fat: 2g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 28g
• Fiber: 1g
• Protein: 28g
• Cholesterol: 130mg