Description
Succulent sticky chicken meatballs bring Korean-inspired flavors dancing across your palate with irresistible sweet and savory notes. Rich marinades and perfectly caramelized edges promise a delightful meal you’ll crave again and again.
Ingredients
Scale
Proteins:
- 1 pound (454 grams) ground chicken
Binding and Flavoring Ingredients:
- 1/2 cup breadcrumbs
- 1 large egg
- 1/4 cup finely chopped onions
- 2 cloves garlic, minced
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1/4 teaspoon black pepper
Glaze and Seasoning:
- 1/2 cup honey
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon fresh ginger, grated
- 2 cloves garlic, minced
- 1 tablespoon cornstarch
- 2 tablespoons water
- Sesame seeds, for garnish
Instructions
- Prepare the oven by heating to 400°F (200°C) and line a baking sheet with parchment paper for easy cleanup and non-stick cooking.
- Create the meatball mixture by combining ground chicken with breadcrumbs, finely chopped onions, minced garlic, beaten egg, soy sauce, sesame oil, and freshly ground pepper in a large mixing bowl, thoroughly blending until ingredients are evenly distributed.
- Craft uniform meatballs by gently rolling the mixture into compact 1-inch spheres, carefully placing them on the prepared baking sheet with slight separation between each ball.
- Roast the meatballs in the preheated oven for 20-25 minutes, ensuring they develop a golden-brown exterior and are completely cooked through by checking their internal temperature.
- Simultaneously prepare the glaze by combining honey, soy sauce, rice vinegar, grated fresh ginger, and crushed garlic in a small saucepan, heating over medium temperature until the mixture begins to simmer.
- Develop the glaze’s consistency by whisking cornstarch with water, then incorporating the mixture into the simmering sauce, stirring continuously until the glaze transforms into a thick, glossy coating.
- Transfer the freshly baked meatballs directly from the oven into the prepared glaze, gently rotating to ensure each meatball is completely and evenly coated with the sticky sauce.
- Finish the dish by sprinkling toasted sesame seeds over the glazed meatballs, creating a final layer of texture and visual appeal before serving.
Notes
- Ensure meatballs remain juicy by using ground chicken with a slightly higher fat content, preventing dryness during baking.
- Replace breadcrumbs with gluten-free alternatives like almond flour or crushed pork rinds for a low-carb adaptation.
- Control glaze thickness by gradually adding cornstarch mixture, stopping when desired consistency is reached to avoid over-thickening.
- Toast sesame seeds briefly in a dry pan before garnishing to enhance their nutty flavor and aromatic profile.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner, Appetizer, Snacks
- Method: Baking
- Cuisine: Asian
Nutrition
- Serving Size: 4
- Calories: 400
- Sugar: 20 g
- Sodium: 600 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 1 g
- Protein: 24 g
- Cholesterol: 100 mg