Description
These Honey Garlic Chicken Meatballs are juicy, flavorful, and coated in a sweet, savory, and slightly spicy honey garlic sauce. Made with ground chicken, fresh ginger, garlic, and a hint of heat from sriracha, they’re perfect for quick weeknight dinners or meal prep. Serve over rice or noodles for a takeout-style meal at home.
Ingredients
For the Meatballs:
1 tbsp avocado oil
1 lb ground chicken
1 tsp finely minced ginger
2 cloves garlic, finely minced
2 tbsp sliced green onion
¼ tsp red pepper flakes
1 tsp sesame oil
½ tbsp coconut aminos
1 tsp salt
½ tsp black pepper
For the Honey Garlic Sauce:
¼ cup honey
⅓ cup low-sodium chicken broth
4 cloves garlic, finely minced
1 tbsp sriracha
3 tbsp coconut aminos
1 tbsp rice vinegar
1 tbsp sesame oil
¼ tsp crushed red pepper flakes
1 tsp arrowroot starch
Instructions
- Mix Meatballs – In a bowl, combine ground chicken, ginger, garlic, green onion, red pepper flakes, sesame oil, coconut aminos, salt, and pepper. Mix until well combined.
- Shape Meatballs – Scoop with a small cookie scoop or tablespoon and roll into balls.
- Cook Meatballs – Heat avocado oil in a skillet over medium heat. Cook meatballs 3–4 minutes per side until golden and cooked through (165°F). Remove from skillet.
- Make Sauce – In a bowl, whisk honey, chicken broth, garlic, sriracha, coconut aminos, rice vinegar, sesame oil, red pepper flakes, and arrowroot starch.
- Simmer Sauce – Add sauce to skillet and bring to boil, then reduce to simmer until thickened (1–3 minutes).
- Coat Meatballs – Return meatballs to skillet, tossing to coat in sauce. Simmer 1–2 minutes.
- Serve – Serve over rice, garnished with green onions and sesame seeds.
Notes
- Swap chicken for ground turkey.
- Adjust honey or sriracha for sweetness/spice preference.
- Add stir-fried veggies like bell peppers or broccoli for a full meal.
- Store in fridge up to 3 days; freeze up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
