These sticky honey garlic ginger meatballs are so juicy, tender with sweet and tangy flavours your family will love. The baked chicken meatballs are coated in a rich and tasty glaze creating the most delicious bites. Serve these meatballs as a meal with rice or as appetizers at your next gathering.
You may have noticed, meatballs are one of my favourite ways to apt up a recipe. These Asian-inspired meatballs are sticky, sweet, tangy and juicy, let’s not forget, incredibly delicious!
These chicken meatballs are straight forward, made with ground chicken, garlic and fresh ginger, green onions, breadcrumbs, egg and coconut aminos or soy sauce.
While the meatballs cooking in the oven, the honey garlic and ginger glaze is simmer on the stove. Simply whisk together honey, coconut aminos or soy sauce, green onions, ginger, evoo, lime juice, water, cornstarch to thicken it and red pepper flakes for some heat.
INGREDIENTS
MEATBALLS
- Ground chicken: select lean or combination of ground chicken
- Garlic and fresh ginger root: offers a pungent flavour
- Green onions: enough onion flavour but not too strong
- Breadcrumbs and egg: help to bind the meatballs
- Coconut Aminos or soy sauce: offers the Asian-flavour
- Sea salt and pepper
HONEY GARLIC AND GINGER GLAZE
- Honey: I much prefer a natural sweetness
- Coconut aminos or soy sauce: adds a richness to the glaze
- Garlic and ginger root: gives it the pungent flavour
- Green onions: enough of an onion that works well
- Lime juice: balances the flavours and give it a tangy twist
- Extra virgin olive oil and water
- Cornstarch or flour: to thicken the sauce
- Red pepper flakes: for some heat
INSTRUCTIONS
MEATBALLS
Preheat oven to 400℉ (204℃). Line a large baking sheet with parchment paper.
In a large bowl, combine ground chicken, garlic, ginger, green onion, breadcrumbs, egg, coconut aminos, salt and pepper. Form the mixture into bite-size meatballs, about 1½ inches in diameter. Add a little bit of water or light oil on your hands if mixture is too sticky.
Place meatballs on prepared baking sheet. Bake for 15-17 minutes, turning over halfway through to brown the sides.
HONEY GARLIC AND GINGER GLAZE
In a 8-10 inch skillet, over medium-high heat, whisk together honey, soy sauce, garlic, gingerroot, olive oil, lime juice, water, cornstarch or flour and red pepper flakes.
Bring the sauce to a boil and allow it bubble for 3-4 minutes until the sauce thickens. Add the cooked chicken meatballs and stirring gently until all the meatballs are coated with the sauce.
Garnish with green onion, sesame seeds, parsley and chives. Serve hot.
Gently stir the meatballs until they are coated with the sauce. The longer the sauce cooks the thicker it will become. Sprinkle with sesame seeds, chives and chopped green onions.
RECIPE TIPS
Ingredients: recommend to use fresh ginger, green onions and garlic to achieve the best flavours
Spiciness: it is a personal preference and in my recipe I mention a pinch of red pepper flakes which means there is very little heat. Feel free to add a couple of pinches for more of a kick.
Protein: there are other options of protein, beef, pork or combo or turkey that would work well for this recipe
HOW TO SERVE THESE MEATBALLS
There are many ways to serve these meatballs:
- Appetizers at your next family gathering, game day, kids birthday party, holiday gathering to name a few
- As a meal with white rice, quinoa, millet, brown rice, cauliflower rice
- Try it in a bowl with noodles and fresh vegetables
STORING
Store these meatballs in the refrigerator in an airtight container for up to 3-4 days.
Reheat these meatballs in the oven at 350 degrees in a casserole dish, covered with foil for 15 minutes.
If you decide to make this recipe, be sure to leave a comment and rating. I would love to hear your feedback and I know my readers would too. Thank you in advance. 
Honey Garlic and Ginger Glaze Meatballs
Ingredients
Equipment
Method
- Meatballs: Preheat oven to 400℉ (204℃). Line a large baking sheet with parchment paper.
- In a large bowl, combine ground chicken, garlic, ginger, green onion, breadcrumbs, egg, coconut aminos, salt and pepper. Form the mixture into bite-size meatballs, about 1½ inches in diameter. Add a little bit of water or light oil on your hands if mixture is too sticky.
- Place meatballs on prepared baking sheet. Bake for 15-17 minutes, turning over halfway through to brown the sides.
- Glaze: In a 8-10 inch skillet, over medium-high heat, whisk together honey, soy sauce, garlic, gingerroot, olive oil, lime juice, water, cornstarch or flour and red pepper flakes. Bring to a boil and allow it bubble for 3-4 minutes until the sauce thickens. Add the cooked chicken meatballs and stirring gently until all the meatballs are coated with the sauce. Garnish with green onion, sesame seeds, parsley and chives. Serve hot.