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Honey sriracha glazed chicken meatballs coated in sticky sweet-spicy sauce with sesame seeds and green onions

Honey Sriracha Glazed Chicken Meatballs

Get ready for explosive sweet-and-spicy flavor with these Honey Sriracha Glazed Chicken Meatballs! Tender, juicy baked ground chicken meatballs seasoned with fresh garlic, ginger, and scallions are tossed in a glossy, sticky glaze of pure honey, fiery sriracha, low-sodium tamari soy sauce, and toasted sesame oil. Ready in just 30 minutes, they are the ultimate crowd-pleasing appetizer for game days, holiday parties, or weeknight dinner bowls.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 6 servings (4 meatballs each)
Calories: 285
Ingredients Method Nutrition Notes

Ingredients
  

Tender Chicken Meatballs
  • 1.5 lbs 680g lean ground chicken (93% lean for optimal juiciness)
  • 1/2 cup 30g panko Japanese breadcrumbs
  • 1 large egg lightly beaten
  • 3 cloves garlic finely minced
  • 1 tbsp fresh ginger grated
  • 3 green onions scallions, finely chopped (greens and whites divided)
  • 1 tbsp low-sodium soy sauce or tamari
  • 1 tsp toasted sesame oil
  • 1/2 tsp kosher salt
  • 1/4 tsp freshly cracked black pepper
Sticky Sweet & Spicy Glaze
  • 1/3 cup 115g pure golden honey
  • 1/4 cup 60ml sriracha chili sauce (adjust for heat preference)
  • 2 tbsp low-sodium soy sauce
  • 1 tbsp rice vinegar
  • 1 tsp toasted sesame oil
  • 1 tsp cornstarch whisked with 1 tbsp cold water slurry to thicken
Garnish & Serving
  • 1 tbsp toasted white sesame seeds
  • Reserved chopped green scallion tops
  • Fresh lime wedges for squeezing

Method
 

Step-by-Step Cooking Walkthrough
  1. Prep & Preheat: Preheat oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper or foil lightly misted with olive oil spray.
  2. Mix Meatballs Gently: In a large mixing bowl, combine ground chicken, panko breadcrumbs, beaten egg, minced garlic, grated ginger, chopped scallion whites, soy sauce, sesame oil, kosher salt, and black pepper. Mix gently with clean hands or a fork just until combined.
  3. Shape & Bake: Scoop into 24 uniform 1 1/2-inch balls (about 1 generous tablespoon each) and arrange spaced evenly on the prepared baking sheet. Bake at 400°F (200°C) for 14 to 16 minutes until cooked through and lightly golden, reaching an internal temperature of 165°F (74°C).
  4. Simmer Sticky Glaze: While meatballs bake, whisk together honey, sriracha, soy sauce, rice vinegar, sesame oil, and cornstarch slurry in a wide skillet over medium heat. Bring to a gentle boil, then simmer for 2 to 3 minutes until thick, glossy, and syrupy.
  5. Toss, Garnish & Serve: Transfer hot baked meatballs directly into the simmering glaze. Toss gently with a silicone spatula until every meatball is richly coated. Transfer to a serving platter, insert cocktail toothpicks, sprinkle with toasted sesame seeds and scallion greens, and serve warm with lime wedges!

Nutrition

Serving: 4gCalories: 285kcalCarbohydrates: 21gProtein: 26gFat: 10gSaturated Fat: 2.5gCholesterol: 105mgSodium: 590mgPotassium: 380mgFiber: 1gSugar: 16gVitamin A: 180IUVitamin C: 8mgCalcium: 32mgIron: 1.8mg

Notes

Chef Secret: Do not overmix the ground chicken mixture; gentle handling keeps the meatballs light, tender, and juicy rather than dense. Simmering the honey sriracha glaze separately until it reduces into a glossy syrup allows it to cling luxuriously to the hot baked meatballs without sliding off!

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