Description
These baked chicken meatballs are tender, juicy, and coated in a sweet and spicy sauce. Perfect for a healthy weeknight dinner or meal prep.
Ingredients
Scale
- 1 lb ground chicken
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1/4 cup finely chopped onion
- 2 cloves garlic, minced
- 1 large egg
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
- For the sauce:
- 1/2 cup ketchup
- 1/4 cup honey
- 2 tablespoons sriracha (or to taste)
- 1 tablespoon soy sauce
- 1 teaspoon rice vinegar
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, combine ground chicken, breadcrumbs, Parmesan cheese, onion, garlic, egg, salt, and pepper. Mix until well combined.
- Shape the mixture into 1-inch meatballs and place on the prepared baking sheet. Brush with olive oil.
- Bake for 15-18 minutes, until golden and cooked through (internal temperature 165°F).
- Meanwhile, make the sauce: In a small saucepan, whisk together ketchup, honey, sriracha, soy sauce, and rice vinegar. Bring to a simmer over medium heat, then reduce heat and cook for 2-3 minutes.
- Once meatballs are baked, transfer them to a bowl and pour the sauce over. Toss gently to coat.
- Serve immediately with rice or veggies, garnished with sesame seeds or green onions if desired.
Notes
For a milder sauce, reduce sriracha to 1 tablespoon. To make gluten-free, use gluten-free breadcrumbs. Meatballs can be frozen before baking for up to 3 months.
Nutrition
- Calories: 320
- Sugar: 18 g
- Fat: 12 g
- Carbohydrates: 28 g
- Protein: 25 g