Introduction
These Honey-Glazed Chicken Meatballs are juicy, tender, and packed with flavor. The natural sweetness of honey perfectly balances the savory chicken and Parmesan, making them a family favorite or party-ready appetizer. Quick to prepare and simple to bake or pan-fry, they’re a versatile addition to any meal.
Ingredients (Serves 3–4)
500 g ground chicken (about 2 cups)
¼ cup breadcrumbs (30 g)
¼ cup grated Parmesan cheese (25 g)
1 egg
2 cloves garlic, minced
2 tbsp chopped parsley (optional)
Salt and pepper, to taste
For the glaze:
3 tbsp honey
1 tbsp soy sauce
1 tsp Dijon mustard (optional)
How to Make
Preheat Oven
Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper.
Prepare the Meatballs
In a large bowl, combine ground chicken, breadcrumbs, Parmesan, egg, garlic, parsley, salt, and pepper. Mix until well incorporated.
Shape the mixture into small meatballs, about 1–1.5 inches in diameter.
Bake the Meatballs
Place meatballs on the prepared baking sheet. Bake for 15–20 minutes, until fully cooked (internal temperature 74°C / 165°F).
Prepare the Glaze
In a small saucepan, combine honey, soy sauce, and Dijon mustard. Heat over low-medium heat for 2–3 minutes until smooth and slightly thickened.
Glaze the Meatballs
Toss baked meatballs gently in the honey glaze until evenly coated. Return to the oven for 2–3 minutes to caramelize the glaze slightly.
Serve
Serve hot as an appetizer, snack, or main dish with rice, noodles, or a fresh salad.
Serving and Storage Tips
Serve Immediately: Meatballs taste best warm with the glaze fresh.
Storage: Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently in the oven or microwave.
Freezing: Freeze unglazed cooked meatballs for up to 2 months. Thaw, then glaze and heat before serving.
Variations
Spicy Version: Add ¼ tsp cayenne pepper to the meat mixture or glaze.
Cheese Lovers: Mix in shredded mozzarella for extra gooeyness.
Gluten-Free: Use gluten-free breadcrumbs.
FAQ
Q: Can I pan-fry instead of baking?
A: Yes! Cook meatballs in a lightly oiled skillet over medium heat, turning occasionally until golden brown and cooked through.
Q: Can I make these ahead of time?
A: Yes, prepare and shape meatballs in advance. Store in the fridge for up to 24 hours before baking.
Q: Can I double the recipe?
A: Absolutely! Just use a larger baking sheet or bake in batches to ensure even cooking.
