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- 1 pound ground chicken - 1/4 cup breadcrumbs (preferably panko) - 1/4 cup grated Parmesan cheese - 2 tablespoons fresh ginger, minced - 2 cloves garlic, minced - 2 tablespoons soy sauce - 1/4 cup honey - 2 tablespoons Sriracha (adjust to taste) - Sesame seeds for garnish These ingredients make a tasty base for honey Sriracha chicken meatballs. Ground chicken gives a light, juicy texture. Panko breadcrumbs add crunch, while Parmesan gives a savory kick. Fresh ginger and garlic boost the flavor. Soy sauce adds depth to the mix. The honey and Sriracha create a sweet and spicy glaze. Adjust the Sriracha to fit your heat preference. Don't forget sesame seeds for a lovely finish. They add a nice crunch and look great on the plate. Each bite will be a mix of sweet, spicy, and savory. Enjoy your cooking adventure! {{ingredient_image_1}} - Preheat the oven to 400°F (200°C). - Line a baking sheet with parchment paper. - In a large bowl, combine ground chicken, breadcrumbs, Parmesan, and green onions. - Add a beaten egg, minced ginger, minced garlic, soy sauce, and sesame oil. - Season with salt and pepper to taste. Mix gently with your hands until just combined. - Roll the mixture into 1 to 1.5-inch meatballs. Place them on the baking sheet. - In a small bowl, mix honey and Sriracha for the glaze. - Brush half of the honey Sriracha mixture over the meatballs. - Bake the meatballs for 15 minutes. After that, remove them from the oven. - Brush on the remaining honey Sriracha sauce and return to the oven. - Bake for an additional 5-7 minutes until they are cooked through and lightly caramelized. To make moist meatballs, avoid overmixing your ingredients. When you mix too much, the meatballs can become tough. Mix it just enough to combine everything. Use panko breadcrumbs instead of regular ones. Panko adds a great texture and helps keep the meatballs soft. Baking times can vary. Ovens do not always heat the same. Start with 15 minutes, then check for doneness. The internal temperature should reach 165°F (74°C). This ensures your chicken meatballs are safe to eat and perfectly cooked. Honey Sriracha chicken meatballs pair well with rice or steamed veggies. They also taste great with a side salad. If you want to get creative, serve them on a platter with toothpicks. This makes a fun appetizer for parties. Pro Tips Use Cold Ingredients: Ensure your ground chicken and other ingredients are cold when mixing and forming the meatballs. This helps them hold their shape better while cooking. Adjust the Spice Level: Feel free to modify the amount of Sriracha in the glaze based on your preference for heat. Start with less and add more if you like it spicier! Try Different Sauces: Experiment with other sauces like teriyaki or barbecue for a different flavor profile. You can mix them with honey for a sweet glaze. Garnish Creatively: Enhance the presentation by garnishing with sliced red chili peppers or fresh cilantro along with sesame seeds and green onions for an extra pop of color and flavor. {{image_2}} You can swap ground chicken with other meats. Ground turkey works well and is lean. Ground beef also adds richness. If you want a plant-based option, try using lentils or chickpeas. They will give a nice texture. For breadcrumbs, you can use gluten-free ones. This keeps the dish accessible for everyone. Adjust the spice level of the Sriracha to fit your taste. If you like it hotter, add more Sriracha. If you prefer less heat, use less. You can also change the sweetener in the sauce. Agave syrup or maple syrup can add a different flavor. Both will give a nice sweetness. Try air frying the meatballs instead of baking them. This method makes them crispy and cuts down on oil. You can also grill the meatballs for a smoky flavor. Grilling adds a nice char that enhances the taste. Each method gives you a unique meal experience. Let your meatballs cool for about 10 minutes after baking. This helps keep their shape. Place them on a wire rack. This allows air to circulate, preventing sogginess. Once cool, you can store them in your fridge or freezer. Store your honey Sriracha chicken meatballs in an airtight container. They will stay fresh in the fridge for up to three days. Make sure to label the container with the date. This helps you know when to use them. To freeze, place the cooled meatballs on a baking sheet. Make sure they don’t touch each other. Freeze for about an hour until firm. Transfer the meatballs to a freezer bag or container. They can last up to three months in the freezer. When you’re ready to eat, thaw them in the fridge overnight. Reheat in the oven or microwave until warm. Brush on more honey Sriracha sauce for extra flavor! Honey Sriracha chicken meatballs last about 3 to 4 days in the fridge. Store them in an airtight container. This keeps them fresh and safe to eat. Yes, you can make these meatballs ahead. You can mix the ingredients and shape the meatballs a day before. Just cover them and store in the fridge. You can also bake them ahead and reheat when ready to serve. If you want less heat, try using sweet chili sauce. For a different flavor, use harissa or gochujang. Adjust the amount to suit your taste. These honey Sriracha chicken meatballs blend simple ingredients for big flavor. We covered key steps, from mixing the meat to baking. Remember the tips for moistness and cooking times. For variety, try different meats or cooking methods. Store any leftovers wisely for easy meals later. Enjoy these meatballs as snacks, appetizers, or main dishes. Each bite offers a burst of taste you’ll love. Your next meal can be both fun and thrilling with these. Get cooking and share your delicious success!

Honey Sriracha Chicken Meatballs

Delicious and spicy chicken meatballs glazed with honey and Sriracha.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Appetizer
Cuisine Asian
Servings 4
Calories 300 kcal

Ingredients
  

  • 1 pound ground chicken
  • 1/4 cup breadcrumbs (preferably panko)
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup chopped green onions
  • 1 unit egg, beaten
  • 2 tablespoons fresh ginger, minced
  • 2 cloves garlic, minced
  • 2 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • 1/4 cup honey
  • 2 tablespoons Sriracha (adjust to taste)
  • to taste unit Salt and pepper
  • for garnish unit Sesame seeds

Instructions
 

  • Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
  • In a large mixing bowl, combine the ground chicken, breadcrumbs, Parmesan cheese, chopped green onions, beaten egg, minced ginger, minced garlic, soy sauce, and sesame oil.
  • Season the mixture with salt and pepper. Use your hands to mix everything until just combined, being careful not to overmix.
  • Roll the mixture into meatballs, about 1 to 1.5 inches in diameter, and place them on the prepared baking sheet.
  • In a separate small bowl, mix together the honey and Sriracha. This will be the glaze for the meatballs.
  • Brush or drizzle half of the honey Sriracha mixture over the meatballs, ensuring they're evenly coated.
  • Bake the meatballs in the preheated oven for 15 minutes.
  • After 15 minutes, remove the meatballs from the oven and brush on the remaining honey Sriracha sauce. Return them to the oven for an additional 5-7 minutes, until cooked through and slightly caramelized.
  • Remove from the oven and let cool for a few minutes before serving.

Notes

Serve the meatballs on a platter, sprinkled with sesame seeds and additional chopped green onions. Pair them with toothpicks for a fun appetizer option. Enjoy!
Keyword appetizer, chicken, honey, meatballs, Sriracha