Sprig Originals's kitchen / Sticky Honey BBQ Chicken Meatballs with Buttered Corn Rice
Sticky Honey BBQ Chicken Meatballs with Buttered Corn Rice
By Sprig Originals · cooked up in Sprig
Worked out from this recipe's ingredients. If you're cooking for an allergy, always read the full ingredient list.
Soft, mild baked chicken meatballs tumbled in a sweet honey barbecue glaze and piled onto buttery corn rice. Nothing spicy, nothing chewy, and it comes together on a weeknight with ten everyday ingredients — the kind of dinner kids ask for again the next week.
Ingredients
Meatballs
- 1 lb ground chicken
- 1/2 cup panko breadcrumbs
- 1 large egg
- 1 tsp garlic powder
- 1 tsp salt
Glaze
- 3/4 cup mild barbecue sauce
- 2 tbsp honey
Corn Rice
- 1 cup long-grain white rice
- 1 1/2 cups frozen corn kernels
- 3 tbsp butter
Instructions
- Heat the oven to 425°F (220°C) and line a rimmed baking sheet with parchment. Rinse the rice, then put it in a small saucepan with 1 3/4 cups water and 1/4 teaspoon of the salt. Bring to a boil, cover, and cook on the lowest heat for 15 minutes.
- While the rice cooks, mix the ground chicken, panko, egg, garlic powder, and the remaining 3/4 teaspoon salt in a bowl with a fork until just combined — don't overwork it. With damp hands, roll into 20 balls about 1 1/2 inches across and space them out on the baking sheet.
- Bake the meatballs for 16 to 18 minutes, until firm, lightly golden, and cooked through (165°F / 74°C in the center).
- Meanwhile, stir the barbecue sauce and honey together in a small bowl and microwave for 45 seconds, or warm in a small pan over low heat for 2 minutes, until loose and glossy.
- When the rice has had its 15 minutes, scatter the frozen corn over the top, add 3 tablespoons butter, cover again, and let it sit off the heat for 5 minutes. Fluff everything together with a fork so the butter coats the grains.
- Tip the hot meatballs into a bowl, pour over the warm honey barbecue glaze, and turn gently until every one is coated. Spoon the corn rice onto plates and pile the sticky meatballs on top.
Chef's tips
- Check your barbecue sauce label for chipotle or cayenne if you're feeding spice-sensitive kids — a plain honey or original-style sauce keeps it completely mild.
- Ground turkey or ground beef both work in place of the chicken; beef will need an extra minute or two in the oven.
- Bake a double batch of meatballs and freeze the un-glazed extras on a tray, then bag them. Reheat from frozen at 375°F for 15 minutes and glaze fresh.
- Damp hands are the trick to rolling sticky ground chicken — rinse them again halfway through and the meatballs stay smooth and round.
Nutrition (per serving, estimated)
683calories
28gprotein
103gcarbs
17gfat
Estimates only — values vary with brands and portions.
Made with Sprig
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