Glazed Chicken Meatballs

WOW!!! These Glazed Chicken Meatballs are big on flavor!! A little bit savory, a little bit sweet, and just what your tastebuds need. They are loaded with ginger, garlic, and cilantro and pack a whole lot of flavor; perfect on top of rice or ramen! They are definitely the best chicken meatballs!

Ingredients

Ground chicken-the main ingredient in glazed chicken meatballs

Minced garlic, minced ginger, and cilantro- adds intense flavor to the meatballs

Breadcrumbs- acts as a binding agent and keep the meatballs from getting dry during the cooking process 

Honey, Brown sugar, and soy sauce- these three ingredients create the glaze that covers the meatballs during the final stage of the cooking process.  

Salt & Pepper-brings out the flavors in the other ingredients 

Process

1. Mince the ginger and garlic and chop the cilantro-this way you'll be ready to throw everything together in a bowl when the time comes. Make sure the garlic and ginger are minced so they tenderize during the cooking process. It's also a great idea to pre-measure your ingredients; this is a time-saving trick I use daily. Gather all of your other ingredients like the ground chicken, salt, and pepper.
2. In a large bowl, combine ground chicken with salt, pepper, breadcrumbs, cilantro, and garlic. You can mix all of the ingredients together with clean hands or a large spoon. Once you feel everything has been well incorporated, take a little bit of the mixture at a time and roll it in between your hands to form a ball. I usually just eyeball the amount of meat I use and make an adjustment to the sizing later if I need to. If by chance I see that some of the meatballs look larger or smaller than the others, I'll pinch a piece of meat from one, before adding it to the one that's in need-reshaping both meatballs afterward.
3. Choose a pan that is large enough to fit all of the meatballs without overcrowding-one you feel comfortable cooking in without your meatballs sticking to the bottom; heat the pan with olive oil-or similar oil of choice.
4. Brown the meatballs on all sides, flipping and turning them as necessary so that each side gets an even amount of time while ensuring that their shape is maintained. In total, the meatballs should cook for 10-12 minutes on medium heat.
5. At this step, the meatballs should be completely cooked through. The last step is to pour on the glaze-once you do this immediately turn the heat off (you can keep the pan on the heat). Coat all of the meatballs evenly in the glaze as it bubbles in the pan but do this for no more than 30 seconds. The goal is not to continue to cook in the glaze as it will get too sticky and won't be fun to eat.

How to create the Glaze for Chicken Meatballs

I always prefer more sauce than not so I typically double the amount that is listed here. The measurements in this recipe will truly result in a glaze so if you want some extra, definitely double or even triple the amount of soy sauce, brown sugar, and honey.

The glaze is one of the most essential parts of the meatballs and it is rather simple to put together. Simply lightly pack brown sugar into your measuring cup before combining it with the honey and soy sauce into a small bowl. Incorporate the ingredients together using the kitchen tool you have that you see the fittest. I happen to have a mini whisk that I use for this process but you can also use a fork to incorporate the ingredients. 

When you've gotten to the glazing process, stir your ingredients well before adding them to the pan; the sugar may have settled to the bottom.

Once that last process has come to a close, you are all ready to devour these juicy Honey-Glazed Ginger Chicken meatballs. They can be prepared in a few different ways too! You can bake them, make jumbo-sized ones, and even mini meatballs perfect for an appetizer.

What to serve with chicken meatballs

I love eating them with Basmati rice! I find that this particular rice balances well because it is less dense. I've also enjoyed these on top of store-bought ramen that was cooked to perfection!

Enjoy!

Substitutions

In place of using freshly minced garlic, you’ve got a few other options. At the grocery store, you can usually find minced garlic in a little jar that is stored in oil for preservation-I would recommend this type of garlic as a great replacement. Additionally, you can sometimes find frozen crushed garlic in the freezer section. They typically come pre-measured and pressed into 1 teaspoon cubes. This is also a great alternative that I have used many times. I also believe that because of the preparation type of this particular type of garlic, it is more fragrant than other types of pre-packaged garlic.  

You can use similar type replacements for ginger as they typically can come in frozen cubes in addition to being stored in jars and other containers. Use the same amount of garlic that the recipe calls for regardless of the packaging style. 

A substitution for breadcrumbs-you can use day-old bread that has been torn into small pieces as a great substitute, use the exact same amount as the recipe calls for but lightly pack the bread into the measuring cup as you would do with brown sugar for example.

If you make this recipe please rate and review on the recipe card below. I would love for you to tag me on Instagram @belovedplate https://www.instagram.com/belovedplate/

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