Tender chicken meatballs coated in a sticky honey garlic soy sauce—sweet, salty, and downright addictive! Pair with rice or veggies for an easy dinner win (and yes, leftovers make epic lunchbox fillers too).
Ingredients 14
For The Meatballs
1 lb ground chicken
1 egg
breadcrumbs, gluten-free, regular or panko
1⁄2 tsp garlic powder
1⁄2 tsp onion powder
1⁄2 tsp salt
1⁄4 tsp white pepper
1 ‒ 2 tbsp olive oil, for cooking
For The Sauce
2 tsp butter
2 cloves garlic, finely diced
2 tbsp soy sauce
2 tbsp honey
1⁄4 cup water
1 spring onion, chopped, for garnish
Your new home
for cooking
Turn your recipe chaos into a plan for the week.
Browse 1000+ inspiring creator recipes
Unlimited recipe import from social media, blogs and more
Generate shopping lists and meal plans in seconds with AI
Method 5
Combine the with the , breadcrumbs, , , , and in a large bowl. Mix until well incorporated but don't overmix, as that can result in tough meatballs. If the ground chicken is extra lean, add a tablespoon of to the mixture to keep them lovely and moist.
Using wet hands, roll the mixture into small meatballs and set aside on a platter.
Heat a large frying pan or skillet with a tablespoon or two of over medium-high heat. Pan-fry the meatballs for 2 minutes on each side, then 1 more minute on each side. Remove to a bowl and set aside.
In the same pan, add the and and stir for a minute until the garlic turns golden and aromatic. Add the and , stirring for 10 seconds. Then add the , stir and let the sauce come to a simmer and cook for 30 seconds to 1 minute, allowing the liquid to thicken slightly.
Add the meatballs back to the pan and stir for a minute to coat them in the sauce while it caramelizes slightly over the heat. Serve hot, garnished with chopped .
Cooked & Loved's tips
If your chicken mince is very lean, add a tablespoon of olive oil to keep the meatballs moist.
Don’t over mix! Mix the meatball ingredients just until combined to avoid tough meatballs.
Add a splash of rice vinegar for extra tang or a pinch of chili flakes for an extra kick in the sauce.
Grate 1 teaspoon of fresh ginger into the meatballs or the sauce for an extra layer of flavour.
Store leftover meatballs in an airtight container in the fridge for up to 3 days. They also freeze well for up to 3 months—perfect for quick meals later!
Helpful tips
What's a good side dish to serve with these honey soy chicken meatballs?
Can I bake the chicken meatballs instead of frying them?
How do I avoid the meatballs sticking to my hands when rolling them?
Rate this recipe
Notes
4
