Description
Tender and juicy chicken meatballs with a fiery blend of spices, perfect for appetizers or main courses.
Ingredients
Scale
- 2 pounds ground chicken (85/15 lean-to-fat ratio)
- 1 large egg, beaten
- ½ cup panko breadcrumbs
- ¼ cup finely chopped yellow onion
- 3 cloves garlic, minced
- 2 tablespoons fresh ginger, grated
- 2 tablespoons sriracha sauce
- 1 tablespoon soy sauce
- 1 teaspoon smoked paprika
- 1 teaspoon cayenne pepper (adjust to taste)
- 1 teaspoon ground cumin
- ½ teaspoon black pepper
- 1 teaspoon salt
- 2 tablespoons fresh cilantro, chopped
- 1 green onion, finely sliced
- ¼ cup honey (for glaze)
- 3 tablespoons sriracha sauce (for glaze)
- 2 tablespoons rice vinegar (for glaze)
- 1 tablespoon soy sauce (for glaze)
- 1 teaspoon sesame oil (for glaze)
- 1 teaspoon cornstarch (for glaze)
- 2 tablespoons water (for glaze)
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, combine ground chicken, beaten egg, and panko breadcrumbs. Let sit for 5 minutes.
- Add onion, garlic, ginger, sriracha, and soy sauce; mix well.
- Season with smoked paprika, cayenne, ground cumin, black pepper, and salt.
- Fold in cilantro and green onion.
- Form mixture into golf ball-sized meatballs and place on the prepared baking sheet.
- Bake for 20-25 minutes or until internal temperature reaches 165°F (74°C).
- While baking, prepare the glaze: whisk together honey, sriracha, rice vinegar, soy sauce, and sesame oil in a saucepan.
- Mix cornstarch with water, then whisk into the saucepan and cook until thickened (2-3 minutes).
- Once cooked, drizzle meatballs with glaze and garnish with cilantro and green onions.
Notes
Ensure not to overmix the meat mixture for tender meatballs. Customize the spice level by adjusting cayenne pepper.
Nutrition
- Serving Size: 4 meatballs
- Calories: 285
- Sugar: 9g
- Sodium: 680mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 100mg