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To make these tasty honey Sriracha chicken meatballs, you will need: - 1 lb ground chicken - 1/4 cup breadcrumbs - 1/4 cup grated Parmesan cheese - 1/4 cup finely chopped green onions (plus extra for garnish) - 2 cloves garlic, minced - 1 large egg, beaten - 1 tablespoon soy sauce - 1 teaspoon sesame oil - Salt and pepper to taste - 1/4 cup honey - 3 tablespoons Sriracha sauce - 1 tablespoon rice vinegar - 1 tablespoon cornstarch (optional for thickening) These main ingredients bring a blend of sweet and spicy to every bite. You can add a few optional ingredients for more depth: - Fresh ginger, minced - Red pepper flakes for extra heat - Chopped cilantro for a fresh touch These choices can take your meatballs to the next level. To finish your dish, consider these garnishes: - Extra chopped green onions - A sprinkle of sesame seeds - A drizzle of extra honey for sweetness These garnishes make your honey Sriracha chicken meatballs look and taste amazing. {{ingredient_image_2}} First, you need to preheat your oven to 400°F (200°C). This step is crucial for getting those meatballs nice and golden. To make cleanup easier, line a baking sheet with parchment paper. It will catch any drips and keep your pan clean. In a large bowl, combine these ingredients: - 1 lb ground chicken - 1/4 cup breadcrumbs - 1/4 cup grated Parmesan cheese - 1/4 cup finely chopped green onions (plus extra for garnish) - 2 cloves garlic, minced - 1 large egg, beaten - 1 tablespoon soy sauce - 1 teaspoon sesame oil - Salt and pepper to taste Use your hands or a spatula to mix everything well. Make sure all the ingredients blend. This ensures each meatball has all the flavors. Take portions of the mixture and roll them into small meatballs, about 1 inch wide. Place each meatball on the baking sheet. Make sure there’s space between them. This helps them cook evenly. Bake in the oven for 20-25 minutes. They should be cooked through and golden brown. While the meatballs bake, let’s make the sauce. In a small saucepan, whisk together: - 1/4 cup honey - 3 tablespoons Sriracha sauce - 1 tablespoon rice vinegar - 1 tablespoon cornstarch (optional for thickening) Heat this mixture over medium heat. Stir constantly until it simmers. Cook for about 5 minutes. The sauce will thicken slightly. Once the meatballs are done, take them out of the oven. In a large bowl, toss the meatballs with the honey Sriracha sauce. Make sure every meatball is coated well in that sweet and spicy glaze. Serve your honey Sriracha chicken meatballs warm. You can garnish with extra chopped green onions or a sprinkle of sesame seeds. Enjoy this tasty dish! To make your meatballs juicy, use fresh ground chicken. This meat has a lot of moisture. Don't overmix the meatball mixture. Just blend until combined. Adding breadcrumbs helps keep them soft. The egg also adds moisture. Make sure to bake them until they are golden brown but not dry. Cooking time can change based on your oven. Check the meatballs at 20 minutes. If they aren't golden brown yet, give them a few more minutes. Always use a meat thermometer. The inside should reach 165°F (75°C) for safe eating. If you make bigger meatballs, add five more minutes to the baking time. For the best sauce, mix honey and Sriracha well. If the sauce is too thin, add cornstarch. Dissolve cornstarch in a bit of water before adding it to the sauce. This will help it thicken nicely. Heat the sauce slowly, stirring all the time. Once it simmers, it will become thicker. If it gets too thick, add a splash of water to adjust. Pro Tips Use Fresh Ingredients: Fresh ground chicken and organic produce will elevate the flavor of your meatballs significantly. Adjust the Heat: Feel free to modify the amount of Sriracha based on your heat preference. Start with less and add more to taste. Minimize Stickiness: Wet your hands while shaping the meatballs to prevent the mixture from sticking to your fingers. Let Them Rest: Allow the meatballs to rest for a few minutes after baking before tossing them in the sauce to help them hold their shape. {{image_4}} You can switch the ground chicken for other meats. Ground turkey works well, too. It has a mild taste and stays juicy. If you want a plant-based choice, try ground beef or even lentils. Lentils add fiber and protein. Just make sure to adjust cooking times for different proteins. Want more heat? Add extra Sriracha to the sauce. You can also mix in red pepper flakes. If you prefer less spice, reduce the Sriracha. You can replace it with sweet chili sauce for a milder kick. This keeps the sweet flavor without the heat. The honey Sriracha sauce is great, but you can change it up. Try adding lime juice for a zesty twist. A splash of soy sauce adds depth to the flavor. For a smoky touch, mix in some chipotle sauce. Each variation brings a new taste experience to your meatballs. After enjoying your honey Sriracha chicken meatballs, let them cool down. Place them in an airtight container. This keeps them fresh for up to three days. If you want to keep them longer, freezing is a great option. To reheat the meatballs, use the microwave or oven. For the microwave, place the meatballs on a plate and cover them. Heat for about one to two minutes. For the oven, preheat it to 350°F (175°C). Bake for 10-15 minutes until warm. This ensures they stay juicy and tasty. If you want to freeze the meatballs, do it before adding the sauce. Shape them and place them on a baking sheet. Freeze until firm, then move them to a freezer bag. This way, you can thaw and cook them when you're ready. They keep well for up to three months. When you are ready to eat, just cook them from frozen or thaw in the fridge overnight before baking. You can use ground turkey or ground pork. Both options offer great taste and texture. If you want a vegetarian option, try using lentils or a meat substitute like chickpea or tofu. These choices will give you a different flavor but can still create tasty meatballs. Yes, you can make these meatballs gluten-free! Use gluten-free breadcrumbs instead of regular ones. Also, check your soy sauce. Many brands offer gluten-free versions. This way, you can enjoy these meatballs without worry. To tone down the heat in the sauce, reduce the Sriracha. Start with one tablespoon instead of three. You can also add more honey to balance the spice. Mixing in a bit of ketchup can also help. This will give you a milder, sweeter sauce. These meatballs go great with rice or quinoa. You can also serve them with steamed veggies or a fresh salad. For a fun twist, try serving them in lettuce wraps. They make a great appetizer or main dish. Leftovers can last up to four days in the fridge. Store them in an airtight container to keep them fresh. When you want to eat them, just reheat in the microwave or oven. Enjoy those tasty bites again! Honey Sriracha chicken meatballs are simple yet packed with flavor. We covered the key ingredients, the step-by-step method for cooking, and great tips to keep them juicy. Variations let you play with protein and spice levels, while storage info helps you save leftovers. Remember, these meatballs shine when paired with the right sides. Enjoy creating this dish and experimenting with flavors. You will impress everyone at your next meal!

Honey Sriracha Chicken Meatballs

Deliciously sweet and spicy chicken meatballs coated in a honey Sriracha glaze.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Course
Cuisine American
Servings 4

Ingredients
  

  • 1 lb ground chicken
  • 0.25 cup breadcrumbs
  • 0.25 cup grated Parmesan cheese
  • 0.25 cup finely chopped green onions
  • 2 cloves garlic, minced
  • 1 large egg, beaten
  • 1 tablespoon soy sauce
  • 1 teaspoon sesame oil
  • to taste salt and pepper
  • 0.25 cup honey
  • 3 tablespoons Sriracha sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon cornstarch (optional for thickening)

Instructions
 

  • Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
  • In a large mixing bowl, combine ground chicken, breadcrumbs, grated Parmesan cheese, finely chopped green onions, minced garlic, beaten egg, soy sauce, sesame oil, salt, and pepper until evenly mixed.
  • Shape the mixture into small meatballs, approximately 1 inch in diameter, and place them on the prepared baking sheet.
  • Bake the meatballs for about 20-25 minutes, or until fully cooked and golden brown.
  • In a small saucepan, whisk together honey, Sriracha sauce, rice vinegar, and cornstarch (if using). Heat over medium heat, stirring constantly until the sauce thickens slightly.
  • Toss the baked meatballs with the honey Sriracha sauce until thoroughly coated.
  • Serve warm, garnished with additional chopped green onions or sesame seeds if desired.

Notes

For extra thickness, add cornstarch to the sauce.
Keyword appetizer, chicken, honey, meatballs, sriracha