Description
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!
Ingredients
Units
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- 1 tablespoon avocado oil
- 1 pound ground chicken
- 1 teaspoon finely minced ginger
- 2 cloves fresh garlic, finely minced
- 2 tablespoons sliced green onion
- 1/4 teaspoon red pepper flakes
- 1 teaspoon sesame oil
- 1/2 tablespoon coconut aminos
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Honey Garlic Sauce
- 1/4 cup honey
- 1/3 cup low sodium chicken broth
- 4 cloves garlic, finely minced
- 1 tablespoons sriracha
- 3 tablespoons coconut aminos
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 1/4 teaspoon crushed red pepper flakes
- 1 teaspoon arrowroot starch
Instructions
- Add the meatball ingredients to a small mixing bowl and use your hands to mix until well combined. Next, use a small cookie dough scoop or tablespoon to scoop out the chicken mixture and use your hands to form into meatballs.
- When the meatballs are formed, heat a large skillet over medium heat and then add a tablespoon of oil. Next add the meatballs to the hot skillet and cook for roughly 3-4 minutes per side until browned and the internal temperature reaches 165 degrees Fahrenheit. You may have to do this in batches depending on the size of your skillet.
- While the meatballs are cooking, add all of the sauce ingredients to a mixing bowl or large measuring cup and whisk until well combined.
- Once all of the meatballs have been cooked and removed from the skillet, rinse and wipe out your skillet then return to the stove over medium heat.
- Add the sauce to the skillet. Bring the sauce to a boil and then reduce the heat to a simmer. Let the sauce simmer for 1-3 minutes, or until it has thickened and coats the back of a spoon.
- Return the meatballs to the skillet and simmer for another 1-2 minutes while stirring to ensure they are well coated in the sauce.
- Serve the meatballs and sauce over white rice and topped with thinly sliced green onion, and sesame seeds.
