Description
These Hot Honey Chicken Meatballs are tender, flavorful, and perfectly balanced with a spicy-sweet kick from hot honey. Baked to juicy perfection, they make a delicious appetizer or main dish that’s easy to prepare and sure to impress.
Ingredients
Scale
Meatballs
- 1 pound ground chicken
- 1/2 cup bread crumbs
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped parsley
- 1 egg
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Topping & Cooking
- 1/2 cup hot honey
- 1 tablespoon olive oil
Instructions
- Preheat the oven: Set your oven to 400°F (200°C) to get it ready for baking the meatballs.
- Mix the meatball ingredients: In a large bowl, combine ground chicken, bread crumbs, grated Parmesan, chopped parsley, egg, minced garlic, salt, and black pepper. Stir thoroughly to evenly incorporate all ingredients into a cohesive mixture.
- Form the meatballs: Shape the mixture into evenly sized meatballs, about 1 to 1.5 inches in diameter, to ensure consistent cooking.
- Prepare the baking sheet: Line a baking sheet with parchment paper and arrange the meatballs spaced out evenly to allow air circulation during baking.
- Drizzle olive oil: Lightly drizzle the meatballs with olive oil to help them brown and develop a crispy outer layer while baking.
- Bake the meatballs: Place the baking sheet in the oven and bake for 20-25 minutes, or until the meatballs are cooked through and reach an internal temperature of 165°F (74°C).
- Add hot honey glaze: Remove the meatballs from the oven and immediately drizzle with hot honey for a flavorful spicy-sweet finish. Serve warm.
Notes
- Use fresh ground chicken for best texture and flavor.
- Adjust the amount of hot honey based on your preferred spice level.
- For crispier meatballs, broil them for the last 2 minutes but watch carefully to avoid burning.
- These meatballs pair well with a side of roasted vegetables or a fresh salad.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
