These Honey Garlic Chicken Meatballs are made with a savory, tangy meatball mixture and coated in a sweet and spicy honey garlic sauce. This takeout-inspired recipe is flavor-packed, easy to make, and perfect for busy weeknights!

honey garlic meatballs over rice with fork

Why You’ll Love These Honey Garlic Chicken Meatballs

Easy to make – don’t be intimidated just because this is a meatball recipe. Cooked on the stove, it’s quick, easy, and virtually failproof!
Flavorful – every bite is bursting with sweet, savory, spicy, tangy flavors that will leave all your guests coming back for more.
Great for meal prep – I love to make an extra batch of these meatballs to store in the fridge or freezer for those last-minute dinners when you need something fast!

Watch How to Make This Recipe

Recipe Ingredients

Ground Chicken: you’ll need 1 pound of ground chicken for this recipe. You can use either ground chicken thighs or chicken breasts. Both taste great!

Ginger and Garlic: fresh garlic and fresh ginger give the meatballs a savory, tangy flavor. I also include garlic in the sauce for a sweet, savory, pungent taste.

Green Onion: use the green and white parts to punch up the flavor of the meatballs.

Red Pepper Flakes: this adds the perfect amount of spice to both the meatballs and the sauce.

Sesame Oil: we’re using a little bit of sesame oil in both the chicken mixture and the sauce.

Coconut Aminos: coconut aminos are a common soy-free substitute for soy sauce that can be used in several recipes. They are similar to soy sauce but taste just slightly sweeter. You can find this in the Asian aisle of your local grocery, usually near the soy sauce.

Honey: this gives the sauce a classic sweet flavor and contributes to the sticky consistency, helping it cling to the meatballs once cooked.

Chicken Broth: this thins the sauce without diluting the flavor. I like to use low-sodium chicken broth so that I can better control the amount of sodium in the dish. You could also swap veggie broth if you prefer.

Sriracha: this chili sauce adds just the right amount of heat and chili flavor to the honey garlic sauce.

Rice Vinegar: helps give a subtle tang and sweetness to the sauce.

Arrowroot Starch: this is used to thicken the orange sauce a bit so that it evenly coats each meatball.

Ingredient Substitutions

Ground chicken – don’t have ground chicken? Swap it for ground turkey or pork instead!
Honey – you can easily swap the honey in this recipe for maple syrup instead.
Coconut aminos – I highly recommend using coconut aminos in this recipe and not soy sauce or liquid aminos. Replacing the coconut aminos 1:1 with soy sauce will make the dish too salty.

How to Make Honey Garlic Chicken Meatballs

Step One: Add all the meatball ingredients to a small mixing bowl, and use your hands to mix until well combined. Next, use a small cookie scoop or tablespoon to scoop out the meatball mixture, and use your hands to shape it into balls.

Step Two: Heat a large skillet over medium heat, and add a tablespoon of oil. Next, add the meatballs to the hot skillet, and cook for 3 to 4 minutes per side or until they’re browned and the internal temperature reaches 165 degrees.

Step Three: While the meatballs are cooking, add all the sauce ingredients to a mixing bowl or a large measuring cup. Whisk until well combined.

Step Four: Once all the meatballs have been cooked and removed from the skillet, rinse and wipe it out. Then, return it to medium heat on the stove.

Step Five: Add the sauce to the skillet, and bring it to a boil. Then, reduce the heat to a simmer. Simmer the honey garlic sauce for 1 to 3 minutes or until it has thickened and coats the back of the spoon.

Step Six: Return the meatballs to the skillet, and simmer for another 1 to 2 minutes while stirring to ensure they are well coated in the sauce. Serve warm, and enjoy!

Tips and Tricks for the Best Meatballs

When mixing the ingredients for the chicken meatballs, be careful not to overmix the mixture. Overmixing can result in tough and dry meatballs. Mix the ingredients just until everything is combined but not mushy.
Before rolling the meatballs lightly wet your hands with cold water to prevent the mixture from sticking to them. Trust me on this! It makes the process so much easier!
When forming the meatballs try using a cookie dough scoop to portion the meatball mixture. Then, roll the balls in between your hands. This makes things so much easier and ensures you have equal-sized meatballs which also means they’ll cook evenly!
Work in batches, leaving space in between each meatball. It’s important not to overcrowd the skillet. Otherwise, the meatballs won’t cook evenly or brown well.
For perfectly cooked meatballs, every single time, use a meat thermometer to ensure that each meatball reaches an internal temperature of 165 degrees.

Ways to Serve

There are several ways to serve this honey garlic chicken meatballs recipe. Feel free to get creative, but if you’re looking for ideas some of my favorite ways to enjoy this recipe include:

Rice or Noodles: My favorite way to serve the meatballs is topped with scallions and sesame seeds over rice or brown rice noodles and with steamed or roasted broccoli or green beans! The rice or noodles will soak up the delicious honey garlic sauce, adding texture and flavor to the dish. Plus, adding a side of rice or noodles will make the meal feel more complete.
Stir-Fried Vegetables: Pair the meatballs with a side of stir-fried vegetables such as broccoli, red onions, carrots, and snap peas. The vibrant colors and crisp textures will contrast nicely with the tender meatballs. This is a great option to also pair with a bit of rice!

How to Store and Reheat

Store leftover meatballs in an airtight container in the fridge for 3 to 4 days.
To reheat, warm the meatballs and sauce in 30-second intervals in the microwave. Or, reheat them in a skillet over medium heat on the stove.

Can I Freeze Honey Garlic Chicken Meatballs?

Yes! Freeze these meatballs either baked or unbaked. They’re great for meal prep!

To freeze unbaked meatballs: Prepare the meatball mixture according to the recipe instructions. Then, instead of shaping it into balls, transfer it to a freezer-safe storage container or sealable bag. Freeze for up to 2 to 3 months.
To freeze baked meatballs: Prepare and cook the meatballs according to the recipe instructions. Then, allow them to cool completely before transferring them to a sealable bag. Freeze for 2 to 3 months.
To serve: Thaw the raw meatball mixture in the fridge overnight. Then, shape, and cook them as normal, tossing them with the sauce. Or, thaw the baked meatballs, and reheat in the oven or microwave. Make an extra batch of sauce as needed to freshen them back up!

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I hope you give these Honey Garlic Chicken Meatballs a try! They are so easy to make and delicious! If you do give this recipe a try, let me know! Leave a comment with a star rating below. You can also snap a photo & tag @allthehealthythings on INSTAGRAM. Your reviews and ratings help support All the Healthy Things and make it possible for me to continue to create the recipes you trust and love.