Sriracha Honey Mini Chicken Meatballs
Servings: 20
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Ingredients
- For the Meatballs
- 1 pound ground chicken
- ½ cup breadcrumbs
- Salt & pepper
- 1 small egg or half a larger egg
- A bit of lemon zest
- 1-2 TBS chopped parsley
- 2 scallions sliced thin
- 1 TBS soy sauce
- 1 TBS garlic paste or 1 clove of garlic, minced
- Pinch or two of red pepper flakes
- For the Sriracha Honey Glaze
- ¼ cup Honey
- 2 TBS Sriracha
- 1 teaspoon Worcestershire
Instructions
- Combine all ingredients in a small bowl and mix well.
- Allow the mixture to chill for 30 minutes or more.
- Roll into small balls about 2 inches in diameter. The mixture will be a bit sticky but it works.
- Heat 2 TBS grapeseed oil in a nonstick skillet and fry balls until browned on all sides and cooked through about 5-7 minutes. Alternatively you can bake the meatballs on a greased baking sheet at 375 degrees for 12 minutes, however, in my opinion, they just taste better fried because of the browned edges
- Glaze with the Sriracha Honey Glaze.
- To make imply mix the ingredients until fully incorporated in a small bowl.
Notes
Notes: Ground chicken varieties can vary. If your chicken is too wet, feel free to add in additional breadcrumbs. Just not too much or the meatballs may be dry. Even though the mixture seems wet and sticky, by chilling the mixture or the balls after you roll them, it will ensure they hold together nicely! You can even pop either the mixture or the balls in the freezer for a bit to rush the process.
Also feel free to use ground white chicken or dark or like typically I do, a mixture of the two.