Honey Glazed Chicken Meatball

These Honey Glazed Chicken Meatballs strike the perfect balance between savory and sweet. Tender ground chicken is seasoned with Parmesan and herbs, then gently pan‑seared until golden. A sticky honey‑soy glaze coats each meatball, adding depth and shine. Serve these as an appetizer with toothpicks, tuck them into buns for slider‑style sandwiches, or pair them with steamed rice and greens for a satisfying weeknight meal. Their juicy interior and glossy exterior make them irresistible to both kids and adults alike.

Preparation and Cook Time

Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes

Yield

Makes about 20–24 meatballs (serves 4–6 as a main dish or 8–10 as an appetizer)

Cuisine

Contemporary American with Asian‑inspired glaze

Ingredients

For the Meatballs:

• 500 g ground chicken (about 2 cups)

• ¼ cup plain breadcrumbs (30 g)

• ¼ cup grated Parmesan cheese (25 g)

• 1 large egg

• 1 Tbsp finely chopped fresh parsley (or 1 tsp dried)

• ½ tsp garlic powder

• ½ tsp onion powder

• Salt and ground black pepper, to taste

• 1 Tbsp vegetable oil (for frying)

For the Honey Glaze:

• 3 Tbsp honey

• 2 Tbsp soy sauce (light or low‑sodium)

• 1 Tbsp rice vinegar (or apple cider vinegar)

• 1 tsp sesame oil

• 1 clove garlic, grated

• ¼ tsp red pepper flakes (optional, for a touch of heat)

Step‑by‑Step Directions

1. Mix the Meatball Base: In a large bowl, combine ground chicken, breadcrumbs, Parmesan, egg, parsley, garlic powder, onion powder, and a generous pinch of salt and pepper. Stir gently until just combined—overmixing can lead to tough meatballs.

2. Form Meatballs: Wet your hands lightly to prevent sticking. Scoop out heaping tablespoons of mixture and roll into 3 cm (1¼ inch) balls. Place on a parchment‑lined tray.

3. Prepare the Glaze: In a small bowl, whisk together honey, soy sauce, rice vinegar, sesame oil, grated garlic, and red pepper flakes. Set aside.

4. Cook Meatballs: Heat 1 Tbsp vegetable oil in a large nonstick skillet over medium heat. Add meatballs in a single layer, leaving space between them. Cook without moving for 3 minutes to brown the bottom, then gently roll each to brown on all sides, about 8–10 minutes total.

5. Glaze the Meatballs: Reduce heat to low. Pour the honey‑soy mixture over the meatballs. Stir or gently shake the pan so each meatball is coated. Simmer for 2–3 minutes, spooning glaze over the tops, until sauce thickens and clings.

6. Serve Immediately: Transfer meatballs to a platter. Drizzle any remaining glaze from the pan over them. Garnish with toasted sesame seeds and chopped green onions, if desired.

Nutritional Information (per serving, approximate)

• Calories: 280 kcal

• Carbohydrates: 12 g

• Protein: 22 g

• Fat: 14 g

• Fiber: 0.5 g

• Sodium: 500 mg

Origin and Popularity

Glazed meatballs draw inspiration from classic American hors d’oeuvres and Asian‑fusion cooking. The technique of coating small protein bites in a sticky, sweet‑savory sauce has roots in Chinese “salt and pepper” and teriyaki styles, while meatballs themselves are a comfort‑food staple across Europe and the United States.

Reasons to Love It

• Quick & Easy: Ready in under 40 minutes, ideal for busy weeknights.

• Versatile: Perfect as an appetizer, main course, or slider filling.

• Kid‑Friendly: Mild sweetness makes them a hit with children.

• Make‑Ahead: Meatballs can be formed and frozen uncooked for future meals.

Health Benefits

• Lean Protein: Ground chicken is lower in fat than beef or pork.

• Minimal Oil: Pan‑searing uses just a tablespoon of oil.

• Natural Sweetener: Honey provides flavor and antioxidants.

• Portion Control: Bite‑sized format helps regulate serving sizes.

Serving Suggestions

• Over Rice: Serve on a bed of steamed jasmine or brown rice to soak up extra glaze.

• With Noodles: Toss with soba or rice noodles and sautéed veggies for a one‑pan dinner.

• On Lettuce Cups: Spoon into butter lettuce leaves, top with shredded carrot and cilantro for fresh wraps.

• As Finger Food: Offer toothpicks and a side of extra glaze for dipping at parties.

Cooking Tips

• Avoid Overworking: Gently mix to keep meatballs tender.

• Uniform Size: Use a small cookie scoop for consistent cooking.

• Glaze Consistency: If glaze is too thin, remove meatballs and simmer sauce a minute longer before returning them to coat.

• Nonstick Skillet: Prevents sticking and ensures even browning.

Variations

• Spicy Honey: Add a tablespoon of Sriracha to the glaze for heat.

• Herb‑Infused: Fold chopped basil or cilantro into the meatball mix.

• Cheesy Core: Press a small cube of mozzarella into the center of each meatball before sealing.

• Gluten‑Free: Substitute gluten‑free breadcrumbs and tamari for soy sauce.

Conclusion

Honey Glazed Chicken Meatballs are a fast, flavorful crowd‑pleaser that blends lean protein with a luscious sticky sauce. Their adaptability—whether as a snack, sandwich filling, or plated entrée—makes them a go‑to recipe for home cooks seeking both comfort and convenience.

Frequently Asked Questions

1. Can I bake these meatballs instead of pan‑frying?
Yes—arrange on a baking sheet and bake at 200 °C for 15–18 minutes, then glaze in a warm pan.
2. How can I store leftovers?
Refrigerate in an airtight container for up to 3 days. Reheat gently in a skillet or microwave.
3. Can I freeze uncooked meatballs?
Freeze on a tray until firm, then transfer to a freezer bag. Cook from frozen, adding a few extra minutes to browning time.
4. My glaze crystallized—what went wrong?
Avoid high heat once honey is added; simmer gently. If too sweet, balance with extra vinegar or a splash of water.
5. Are these meatballs kid‑friendly?
Absolutely—the mild sweetness and soft texture make them a hit with young eaters.
6. What dipping sauces pair well?
Sweet chili sauce, garlic mayo, or extra honey‑soy glaze are all excellent accompaniments.
7. Can I make these in an air fryer?
Yes—air‑fry at 180 °C for 10–12 minutes, then toss with glaze in a warm pan.
8. How do I keep meatballs from falling apart?
Ensure your binder ratio (egg and breadcrumbs) is balanced; chilling formed balls for 10 minutes helps them hold shape.
9. Can I use ground turkey instead of chicken?
Ground turkey works, though it may be slightly drier—consider adding a teaspoon of oil or a tablespoon of yogurt to the mixture.
10. What side dishes complement these meatballs?
Simple steamed greens, garlic fried rice, or a crisp cucumber salad all pair beautifully.