Spice up your weeknight dinner with these crazy good Ginger Chicken Meatballs in a Honey Sriracha Glaze!
Yield: 4 servings
Ingredients:
Baked Chicken Meatballs
- 450g lean ground chicken
- 1/2 cup Italian style bread crumbs
- 1 egg
- 2 cloves garlic, minced
- 3 tbsp chopped green onions
- 3 tbsp brown sugar
- 3 tbsp minced fresh ginger
- 1/3 cup chopped cilantro
- 2 tbsp sesame oil
- 1/4 tsp pepper
Honey Sriracha Glaze:
- ¼ cup sriracha
- 3 tbsp reduced sodium soy sauce
- 1 tbsp sesame oil
- 3 tbsp rice vinegar
- 3 tbsp honey
- 1 tbsp fresh minced ginger
- 3 cloves garlic, minced
- Sesame seeds for garnish
Directions:
- Preheat oven to 375 F. Line a baking sheet with foil and set aside.
- In a large bowl mix all ingredients for meatballs. Shape mixture into 24 meatballs, keeping a consistent size. Place meatballs on prepared baking sheet, spacing out evenly.
- Place meatballs in the oven and bake for 20-25 minutes, turning halfway through.
- While the meatballs are baking, combine all the ingredients for the sauce in a small saucepan and bring to a boil over medium heat, whisking continuously. Reduce heat and simmer for 8 to 10 minutes (the sauce will start to thicken).
- Remove the meatballs from the oven and then toss them in the glaze. Top with sesame seeds and pair with your favorite sides, I did steamed broccoli and jasmine rice! Enjoy!
Recipe & Photos By: Brittaney Berendsen RD
