Go Back
+ servings
Sticky Chicken Meatballs, you will want to make these again and again!
Print Recipe
5 from 3 votes

Sticky Chicken Meatballs

Prep Time10 mins
Cook Time6 mins
Total Time16 mins
Servings: 18
Author: Colleen Kennedy


  • 1 1/2 pounds of boneless chicken breast
  • 1/3 cup sliced scallions
  • 2 TBS garlic paste I use Gourmet Gardens
  • Kosher salt & black pepper
  • 3 TBS breadcrumbs optional
  • 1 TBS sesame oil optional
  • Grapeseed or olive oil
  • Sauce
  • 1/2 cup ketchup
  • 1/2 cup honey
  • 3 TBS soy sauce
  • 2 TBS garlic paste
  • 1/2 TBS chopped ginger
  • 1/4 cup brown sugar
  • 1 TBS sesame oil


  • Cut chicken breasts into large chunks, place in food processor and pulse 4-5 times until ground.
  • Add in scallions, garlic paste, salt, pepper, breadcrumbs and sesame oil and pulse a couple of times until combined.
  • Form into balls about 1 inch in diameter.
  • Combine the sauce ingredients in a saucepan. Bring to a simmer, whisking often. Remove from heat.
  • in a nonstick frying ban, heat a small amount of oil and saute meatballs until browned. Adding additional oil as necessary (start with 1-2 TBS).
  • Transfer meatballs to the pan with the sauce, bring to a simmer for a few minutes until meatballs are cooked through.
  • Serve over rice and enjoy!


These reheat well.
If you choose to add sesame oil to the meatball mixture, you will most likely need to add some breadcrumbs.
Don't overcook, remember this is white meat chicken and it will cook quickly.
You can use dark meat or a combination of dark and white meat, as dark meat is a bit moister, you may need breadcrumbs.
While sauteing the meatballs, be gentle.