Description
Juicy chicken meatballs coated in a sweet and spicy chili glaze, perfect as an appetizer or main dish. These meatballs are easy to make and packed with flavor, combining tender ground chicken with a sticky, tangy sauce.
Ingredients
Scale
- 1 lb (450g) ground chicken
- 1/2 cup breadcrumbs
- 1 large egg
- 2 cloves garlic, minced
- 1 tbsp soy sauce
- 1 tsp ginger, grated
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 green onions, finely chopped
- 1/2 cup sweet chili sauce
- 1 tbsp rice vinegar
- 1 tbsp honey
- 1 tsp sriracha (optional, for heat)
- 1 tbsp sesame seeds (for garnish)
- Fresh cilantro (for garnish)
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a bowl, mix ground chicken, breadcrumbs, egg, garlic, soy sauce, ginger, salt, pepper, and green onions until well combined.
- Shape into 1-inch meatballs (about 20-24) and place on the baking sheet.
- Bake for 18-20 minutes, or until fully cooked (internal temp of 165°F/74°C).
- Meanwhile, in a small saucepan, combine sweet chili sauce, rice vinegar, honey, and sriracha. Simmer for 2-3 minutes until slightly thickened.
- Toss baked meatballs in the sauce until fully coated.
- Garnish with sesame seeds and cilantro before serving.
Notes
- For crispier meatballs, broil for 1-2 minutes after baking.
- Substitute ground turkey or pork if preferred.
- Adjust sriracha for more or less heat.
- Serve with toothpicks as an appetizer or over rice for a meal.
- Prep Time: 15 mins
- Cook Time: 20 mins
- Category: Appetizer/Main Course
- Method: Baking
- Cuisine: Asian Fusion
Nutrition
- Serving Size: 5 meatballs
- Calories: 280 kcal
- Sugar: 14g
- Sodium: 720mg
- Fat: 10g
- Saturated Fat: 2.5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 105mg