Description
Juicy baked chicken meatballs coated in a glossy homemade hot honey glaze. These Hot Honey Chicken Meatballs combine savory chicken, Parmesan, garlic, sweet honey, chile heat, butter, and apple cider vinegar for an easy sweet-and-spicy dinner.
Ingredients
1½ pounds (680 g) ground chicken
¾ cup plain breadcrumbs
½ cup finely grated Parmesan cheese
1 large egg
3 cloves garlic, finely minced
¼ cup finely minced yellow onion
2 tablespoons fresh parsley, chopped
1 tablespoon olive oil
1 teaspoon smoked paprika
1 teaspoon onion powder
½ teaspoon garlic powder
¾ teaspoon salt
½ teaspoon freshly ground black pepper
½ cup honey
¼ cup hot sauce
2 tablespoons unsalted butter
1 tablespoon apple cider vinegar
½ teaspoon smoked paprika
¼ teaspoon crushed red pepper flakes, optional
1 small garlic clove, finely grated
Pinch of salt
Chopped parsley or green onions, for serving
Cooked rice, mashed potatoes, or roasted vegetables, for serving
Instructions
1. Preheat the oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper or lightly grease it with olive oil.
2. Add ground chicken, breadcrumbs, Parmesan, egg, garlic, onion, parsley, olive oil, smoked paprika, onion powder, garlic powder, salt, and black pepper to a large bowl. Gently mix just until combined.
3. Lightly oil or dampen your hands. Shape approximately 1½ tablespoons of mixture into each meatball. Arrange 20 to 24 meatballs on the prepared baking sheet.
4. Bake for 15–18 minutes, or until golden and the centers reach an internal temperature of 165°F (74°C).
5. Add honey, hot sauce, butter, apple cider vinegar, smoked paprika, red pepper flakes, grated garlic, and salt to a skillet. Heat over medium-low heat until smooth, then gently bubble for 1–2 minutes.
6. Transfer the cooked chicken meatballs to the skillet. Gently toss them in the hot honey sauce and cook over low heat for another 1–2 minutes.
7. Serve the Hot Honey Chicken Meatballs warm. Spoon the remaining glaze over the top and garnish with parsley, green onions, or red pepper flakes.
Notes
Mix the ground chicken gently to keep the meatballs tender.
Adjust the amount of hot sauce and red pepper flakes to control the heat.
Cook ground chicken to an internal temperature of 165°F (74°C).
Store leftovers in an airtight container in the refrigerator for 3–4 days.
For freezing, freeze cooked meatballs without the glaze for up to 2–3 months.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 4 meatballs with glaze
- Calories: 380
- Fat: 15-18 g
- Carbohydrates: 30-35 g
- Protein: 25-30 g