1 pound ground chicken
1/2 cup breadcrumbs
1 egg
2 cloves garlic, minced
1/4 cup finely chopped onion
Salt and pepper to taste
2 tablespoons olive oil
1/4 cup soy sauce
1/4 cup honey
1 tablespoon rice vinegar
1 tablespoon sesame oil
1 tablespoon cornstarch
2 tablespoons water
1/4 cup fresh parsley, finely chopped
Directions
In a large bowl, combine the ground chicken, breadcrumbs, egg, garlic, onion, salt, and pepper. Mix until well combined.
Shape the mixture into small meatballs, about 1 inch in diameter.
Heat the olive oil in a large skillet over medium heat. Add the meatballs and cook until they are golden brown on all sides and cooked through, about 10-12 minutes.
In a small bowl, whisk together the soy sauce, honey, rice vinegar, and sesame oil.
In another small bowl, mix the cornstarch and water to create a slurry.
Pour the soy sauce mixture over the meatballs in the skillet. Stir to coat the meatballs evenly.
Add the cornstarch slurry to the skillet and stir until the sauce thickens and becomes glossy.
Remove the skillet from heat and sprinkle the chopped parsley over the meatballs before serving.
Variations & Tips
Advertisement
For a spicier kick, add a pinch of red pepper flakes to the glaze. If you have picky eaters, you can substitute ground turkey or beef for the chicken. For a gluten-free version, use gluten-free breadcrumbs and tamari instead of soy sauce. You can also add finely chopped vegetables like bell peppers or zucchini to the meatball mixture for extra nutrition.
ADVERTISEMENT
