Sticky Honey-Soy Chicken Meatballs

By Sprig Originals ✓ · cooked up in Sprig

Soft, juicy chicken meatballs browned in a skillet and rolled in a glossy honey-soy glaze. Everything is mild and a little sweet, the texture is tender all the way through, and the whole thing comes together in one pan in about half an hour — spoon them over rice and dinner is done.

Ingredients

• 1 lb ground chicken
• 1/2 cup panko breadcrumbs
• 1 large egg
• 1 tsp garlic powder
• 1 tbsp vegetable oil

• 1/4 cup honey
• 3 tbsp low-sodium soy sauce
• 1 tbsp rice vinegar
• 2 tsp cornstarch
• 1 tbsp sesame seeds

Instructions

1. In a large bowl, mix the ground chicken, panko, egg and garlic powder with a fork until just combined — don't overwork it or the meatballs turn rubbery. With damp hands, roll into 20 balls about 1 1/4 inches across and set them on a plate.
2. Heat the vegetable oil in a large nonstick skillet over medium heat. Add the meatballs in a single layer, leaving a little space between them, and cook 8 to 10 minutes, turning every 2 minutes, until browned on all sides and firm.
3. While they brown, whisk the honey, soy sauce, rice vinegar, cornstarch and 1/3 cup water in a measuring cup until the cornstarch fully dissolves and no lumps remain.
4. Turn the heat to medium-low, pour the sauce over the meatballs and simmer 3 to 4 minutes, gently rolling the meatballs around, until the glaze thickens and coats them in a shiny layer. Cut one open to check it is opaque all the way through (165°F).
5. Take the pan off the heat, scatter over the sesame seeds and give one last gentle stir. Serve hot with steamed rice, spooning the extra glaze from the pan over the top.

Chef's tips

Nutrition (per serving, estimated)

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