Sheet Pan Honey Garlic Chicken Meatballs

• 1 lb ground chicken
• 1/4 cup breadcrumbs
• 1 egg
• 2 tbsp grated Parmesan cheese
• 1 clove garlic, minced
• 1 tbsp fresh parsley, chopped
• 1 tsp dried oregano
• salt and pepper to taste
• 2 tbsp olive oil
• 1/4 cup honey
• 3 tbsp soy sauce
• 2 cloves garlic, minced
• 1 tbsp apple cider vinegar

Steps

1. 1 Preheat oven to 400°F.
2. 2 In a bowl, combine ground chicken, breadcrumbs, egg, Parmesan, 1 clove minced garlic, parsley, oregano, salt, and pepper. Mix gently.
3. 3 Roll mixture into 1-inch balls and place on a sheet pan.
4. 4 In a small bowl, whisk together olive oil, honey, soy sauce, remaining garlic, and vinegar.
5. 5 Pour sauce over meatballs.
6. 6 Bake for 20-25 minutes, flipping halfway through, until meatballs are cooked through and glazed.
7. 7 Serve hot.

Nutrition

Tips

• For a crispier exterior, broil the meatballs for 1-2 minutes at the end, watching closely to avoid burning.
• These meatballs can be made ahead and stored in the fridge for up to 2 days.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F until warmed through.

Serving Suggestions

• Serve with steamed rice or a fresh green salad.
• Pair with a side of sesame noodles for a complete meal.

FAQ