Description
Honey sriracha chicken meatballs’ ingredients are super simple and it’s a crowd pleasure. The sauce is only sriracha and honey! Surprisingly sticky, not too spicy and hint of lime will brighten up the whole entire flavors!
Ingredients
Scale
For The Meatballs
- 1 lb ground chicken
- 1 tsp salt
- 1/2 tsp black pepper
- 1 cup panko bread crumbs
- 1/4 cup warm water
- 1 egg
For The Sauce
- 1/4 cup sriracha
- 1/4 cup honey
- pinch of salt
- a few drops of lime juice
Instructions
- Preheat oven over 400 degrees.
In a mixing bowl, combine all ingredients for meatball with your hand.
- Scoop out 1 Tablespoon amount of chicken mixture and roll it between your palms. If you are having hard time rolling meatballs, wet your palms with a bit of water, it will prevent chicken mixture to stick to your hand.
- Place on a parchment lined baking sheet and repeat with rest of chicken mixture. Make sure meatballs are at least 1-inch a part from each others. Bake in preheated oven for 12 to 14 minutes or until meatballs are fully cooked. Remove from oven.
- In a cold large skillet, add sriracha, honey and salt. Stir until sauce is well combined. Now, turn on heat to medium high heat and bring sauce to soft boil. Stirring occasionally.
- Add lime juice, reduce heat to low and toss in meatballs. Make sure every meatballs are coated evenly with sauce.
Enjoy!
Notes
You can make meatballs ahead. Just keep baked meatballs in a airtight container and keep in a refrigerator up to 3 to 5 days. When you are ready to enjoy it, just make the sauce and heat meatballs in the sauce. In this case, add meatballs into sauce, before the sauce is boiling.
- Prep Time: 5 mins
- Cook Time: 20 mins