I made these Sticky Chicken Meatballs because my family loves anything with a sweet and savory sauce. They’re juicy, sticky, and full of flavor, which makes them perfect for dinner or even a snack. My kids can be picky, but these meatballs are always a hit! The sauce is simple to make, and the meatballs cook up quickly, so it’s an easy dish that tastes like a treat. Whether you’re feeding a big family or just want leftovers for the next day, this recipe is a winner.
Why These Sticky Chicken Meatballs Are Good for Us
I love making these meatballs because they’re not only delicious but also packed with protein from the chicken, which keeps us full and energized. Chicken is lean, so it’s lower in fat than beef or pork. The sauce has just the right touch of sweetness without going overboard, and you can use less sugar if you want to make it even healthier. Plus, if you add a side of steamed veggies or a salad, you’re getting even more vitamins and fiber. This recipe helps us enjoy something tasty that’s also pretty balanced!
What You’ll Need
- Ground chicken – Do you have about 1 lb? This will make the base of our meatballs.
- Egg – Just 1 to help hold everything together.
- Breadcrumbs – I use 1/2 cup to give the meatballs a nice texture.
- Green onions – Chopped 1/4 cup for that fresh, mild onion flavor.
- Garlic – Just 1 clove, minced, adds a little punch.
- Salt and pepper – Add a pinch or two, just the way you like it.
For the Sticky Sauce:
- Soy sauce – You’ll need 1/3 cup. This gives the sauce its deep, savory flavor.
- Honey – 1/4 cup to sweeten things up and give it that sticky texture.
- Rice vinegar – Just 1 tablespoon for a bit of tang.
- Sesame oil (optional) – 1/2 teaspoon if you have it, for a hint of toasted flavor.
- Cornstarch and water mix – Just 1 tablespoon cornstarch with 2 tablespoons water to thicken the sauce.
How I Make It
- First, we’re making the meatballs:
In a big mixing bowl, I combine the ground chicken, egg, breadcrumbs, green onions, garlic, salt, and pepper. Then, I roll them into small balls, around 1-inch each. - Let’s cook the meatballs:
I heat a skillet on medium with a bit of oil. When it’s hot, I add the meatballs and let them cook for about 5-7 minutes, turning them to brown on all sides. - Time to make the sticky sauce:
In a small bowl, I mix the soy sauce, honey, rice vinegar, and sesame oil. Then, I stir in the cornstarch mix to make it thicker. - Coat the meatballs:
Once the meatballs are cooked through, I pour the sticky sauce over them in the skillet. I let everything cook together for 2-3 minutes until the sauce is bubbling and thick, coating each meatball.
More Relative Recipes:
- Pineapple Lemonade
- Deliciously Cheesy Baked Pizza Spaghetti
- Cinnamon Roll Sugar Cookies
- Butternut Squash Sausage Tortellini Soup
- Jalapeño Popper Cheese Ball
Tips for the Best Meatballs
- Make sure the meatballs are about the same size so they cook evenly.
- If you have extra green onions, sprinkle some on top before serving for extra flavor.
How I Store Leftovers
If we have any leftovers, I put them in an airtight container in the fridge. They’re good for about 3-4 days. Just reheat them in a pan or microwave, and they’re ready to go again.
Sticky Chicken Meatballs
Ingredients
Ingredients
- Ground chicken 1 lb: This is the base for the meatballs.
- Bread crumbs 1/2 cup: Helps hold the meatballs together and makes them light.
- Egg 1: It binds everything together.
- Garlic 2 cloves: Adds flavor.
- Onion powder 1/2 tsp: For a bit of savory taste.
- Salt 1/2 tsp: Enhances all the flavors.
- Black pepper 1/4 tsp: Adds a little kick.
- Olive oil 2 tbsp: For frying the meatballs.
For the Sauce:
- Honey 1/4 cup: Gives the sauce a sweet flavor.
- Soy sauce 2 tbsp: Adds a salty, savory taste.
- Ketchup 1/4 cup: A little tang and sweetness to balance out the sauce.
- Rice vinegar 1 tbsp: Gives the sauce a nice tang.
- Garlic 1 clove: Extra flavor to complement the sauce.
- Ginger 1/2 tsp: Adds a bit of warmth and spice.
Instructions
Instructions
- Make the Meatballs: In a bowl, mix the ground chicken, bread crumbs, egg, garlic, onion powder, salt, and pepper. Roll them into small meatballs, about 1 inch each.
- Cook the Meatballs: Heat the olive oil in a pan over medium heat. Add the meatballs and cook them for about 7-8 minutes, turning occasionally until they are golden brown and cooked through. Once done, remove them from the pan and set aside.
- Make the Sauce: In the same pan, add the honey, soy sauce, ketchup, rice vinegar, garlic, and ginger. Stir it together and let it simmer for about 2-3 minutes until the sauce thickens.
- Coat the Meatballs: Add the meatballs back to the pan with the sauce. Toss them gently in the sauce to coat them evenly. Let them cook in the sauce for an additional 2-3 minutes, so the sauce sticks.
- Serve and Enjoy: Serve the meatballs hot. You can eat them as they are or with some rice or veggies on the side.
