Savor the sweet, savory appeal of these Honey Garlic Chicken Meatballs, a recipe that delivers bold flavor with minimal effort. Coat tender chicken meatballs in a glossy honey garlic sauce that perfectly balances richness and sweetness. Rely on simple ingredients and straightforward steps to keep the recipe approachable while still feeling elevated. Serve the meatballs over my Coconut Jasmine Rice, Buttered Garlic Rice, tucked into wraps, or straight from the pan for a guaranteed crowd-pleasing meal.
Enjoy other chicken-based meatball recipes with my Chicken and Rice Meatballs and Thai Inspired Chicken Meatball Soup. If you are looking for a more classic take on meatballs, then check out my Italian Meatball Soup recipe.
Ingredients
Find below the list of ingredient I used to make my Honey Garlic Chicken Meatballs.
- Ground Chicken
- Breadcrumbs
- Grated Parmesan
- Large Egg
- Garlic Cloves
- Fresh Parsley
- Liquid Honey
- Low Sodium Soy Sauce
- Rice Vinegar
- Cornstarch
- Sesame Oil (optional)
See recipe card for quantities.
How to make Honey Garlic Chicken Meatballs
Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a large bowl, combine ground chicken, breadcrumbs, Parmesan (if using), egg, garlic, parsley, salt, and pepper. Mix gently until just combined—do not overmix.
- Shape the mixture into 16 meatballs and place them evenly on the prepared baking sheet. Bake for 15–18 minutes, until the meatballs are cooked through and lightly golden. Internal temperature should reach 165°F (74°C).
- While the meatballs bake, prepare the sauce: In a small saucepan over medium heat, combine honey, soy sauce, garlic, and vinegar. Bring to a gentle simmer, stirring occasionally. Stir in the cornstarch slurry and cook for 1–2 minutes until thickened.
- Remove from heat and stir in sesame oil. Once meatballs are done, transfer them to the saucepan and toss gently to coat evenly with the honey garlic sauce.
Storage
Store the Honey Garlic Chicken Meatballs by allowing them to cool completely before transferring them to an airtight container with the sauce. Refrigerate the meatballs for up to 3 days. Freeze the cooked meatballs for longer storage by placing them in a freezer-safe container or bag for up to 3 months, ideally with some sauce to protect their texture. Reheat gently on the stovetop or in the microwave until warmed through, adding a splash of water if needed to loosen the sauce.
Recipe
Honey Garlic Chicken Meatballs
Ingredients
Meatball Mixture
- 16 oz Ground Chicken
- ½ cup Bread Crumbs or panko
- ¼ cup Parmesan Cheese grated
- 1 large Egg
- 2 cloves Garlic minced
- 2 tablespoon Fresh Parsley or 1 teaspoon dry
- ½ teaspoon Salt
- ¼ teaspoon Ground Pepper
Honey Garlic Sauce
- ¼ cup Liquid Honey
- 3 tablespoon Low Sodium Sauce Sauce
- 2 cloves Garlic minced
- 1 tablespoon Rice Vinegar
- 1 teaspoon Cornstarch
- 1 tablespoon Water
- 1 teaspoon Sesame Oil optional
Instructions
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a large bowl, combine ground chicken, breadcrumbs, Parmesan (if using), egg, garlic, parsley, salt, and pepper. Mix gently until just combined—do not overmix.16 oz Ground Chicken, ½ cup Bread Crumbs, ¼ cup Parmesan Cheese, 1 large Egg, 2 cloves Garlic, 2 tablespoon Fresh Parsley, ½ teaspoon Salt, ¼ teaspoon Ground Pepper
- Shape the mixture into 16 meatballs and place them evenly on the prepared baking sheet.
- Bake for 15–18 minutes, until the meatballs are cooked through and lightly golden. Internal temperature should reach 165°F (74°C).
- While the meatballs bake, prepare the sauce: In a small saucepan over medium heat, combine honey, soy sauce, garlic, and vinegar. Bring to a gentle simmer, stirring occasionally. If you prefer a thicker sauce, stir in the cornstarch slurry and cook for 1–2 minutes until thickened.¼ cup Liquid Honey , 3 tablespoon Low Sodium Sauce Sauce, 2 cloves Garlic, 1 tablespoon Rice Vinegar, 1 teaspoon Cornstarch, 1 tablespoon Water
- Remove from heat and stir in sesame oil if using.1 teaspoon Sesame Oil
- Once meatballs are done, transfer them to the saucepan and toss gently to coat evenly with the honey garlic sauce.
Notes
Serving Suggestions
- Serve over steamed rice or cauliflower rice
- Garnish with chopped green onions and sesame seeds
- Perfect for meal prep—store in airtight containers in the fridge for up to 4 days
