Hot Honey Chicken Meatballs

• 1 lb ground chicken
• 1/4 cup breadcrumbs
• 1 egg
• 2 tbsp grated Parmesan cheese
• 1 clove garlic, minced
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup honey
• 2 tbsp Sriracha sauce
• 1 tbsp butter
• 1 tbsp olive oil
• Chopped parsley for garnish

Steps

1. 1 In a bowl, combine ground chicken, breadcrumbs, egg, Parmesan, garlic, oregano, salt, and pepper. Mix gently.
2. 2 Roll mixture into 16 even meatballs.
3. 3 Heat olive oil and butter in a large skillet over medium heat.
4. 4 Add meatballs and cook until browned on all sides, about 10 minutes.
5. 5 In a small saucepan, heat honey and Sriracha until smooth and combined.
6. 6 Pour the hot honey glaze over the meatballs and toss to coat.
7. 7 Simmer for an additional 5 minutes to let the flavors meld.
8. 8 Garnish with chopped parsley before serving.

Equipment

• Large skillet
• Saucepan
• Measuring cups and spoons

Variations

• Add diced jalapeños to the meatball mixture for extra heat.
• Substitute turkey for chicken for a leaner option.

Substitutions

• If you don't have Sriracha, use any hot sauce you like.
• Use panko breadcrumbs for a lighter texture.

Pairings

• Crispy pickles
• Cool cucumber salad

Nutrition

Tips

• For extra spice, add more Sriracha to the glaze.
• These meatballs can be served with toothpicks for easy finger food.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F for 10 minutes.

Freezing: Freeze uncooked meatballs on a baking sheet, then transfer to a freezer bag. Thaw overnight in the fridge and cook as directed.

Serving Suggestions

• Serve with celery sticks for dipping.
• Pair with crispy flatbreads for a fun game day snack.

FAQ