Sticky Chicken Meatballs
User Reviews
5
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Prep Time
5 mins
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Cook Time
15 mins
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Total Time
20 mins
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Servings
4 servings
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Calories
338 kcal
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Course
Main Course
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Cuisine
Chinese
Sticky Chicken Meatballs
Description
The recipe calls for combining ground chicken with panko breadcrumbs, egg, soy sauce, and garlic and ginger pastes to form meatballs. They are shaped gently to avoid toughness and baked until lightly browned and cooked through. Meanwhile, a sauce is prepared with soy sauce, sesame oil, honey, garlic, ginger, and cornflour thickened over low heat.
After baking, the meatballs are tossed in the warm sauce, coating them evenly with a sticky, flavorful glaze that balances savory and sweet elements. The use of panko breadcrumbs lightens the meatballs’ texture, while the ginger and garlic add aromatic depth.
These meatballs can be served as a snack, appetizer, or part of a meal. The sticky sauce clings well, making them satisfying to eat with fingers or chopsticks.
When rolling, avoid overworking the meat to maintain tenderness, and consider rubbing oil on your hands to prevent sticking. Choosing ground chicken with about 7% fat helps retain moisture in the meatballs.
Ingredients
For the meatballs:
- 500 g ground chicken
- 30 g panko breadcrumbs
- 1 egg
- 1 tablespoon soy sauce
- 1 teaspoon garlic paste
- 1 teaspoon ginger paste
For the sauce:
- 2 tablespoon soy sauce
- 2 tablespoon sesame oil
- 2 tablespoon honey
- 1 tablespoon garlic paste
- 1 tablespoon ginger paste
- 0.5 tablespoon cornflour
Instructions
- Preheat your oven to 200°C/180°C(fan)/400°F/Gas 6. Line a large baking sheet with parchment paper.
- Put 500 g Chicken mince into a bowl along with 30 g Panko breadcrumbs, 1 Egg, 1 tablespoon Soy sauce and 1 teaspoon Garlic and ginger paste.
- Mix well to combine everything.
- Form the chicken mixture into 15 balls and put onto the lined baking sheet.
- Put into the oven and cook for 15 minutes.
- Meanwhile, add 2 tablespoon Soy sauce, 2 tablespoon Sesame oil, 2 tablespoon Honey, 1 tablespoon Garlic and ginger paste and 0.5 tablespoon Cornflour (cornstarch) to a pan.
- Mix well and heat over a low heat for 3 minutes.
- Add the cooked meatballs to the sauce and mix well to coat all of the balls.
Notes
- Handle the meat mixture gently when forming balls to keep the meatballs tender, avoiding overmixing.
- Select ground chicken with about 7% fat content for juicier meatballs rather than leaner varieties.
- To prevent the mixture from sticking to your hands during rolling, lightly oil your palms beforehand.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 338 kcal
% Daily Value*
| Serving | 1portion | |
| Calories | 338kcal | 17% |
| Carbohydrates | 17g | 6% |
| Protein | 26g | 52% |
| Fat | 19g | 29% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 148mg | 49% |
| Sodium | 751mg | 31% |
| Potassium | 731mg | 16% |
| Fiber | 1g | 4% |
| Sugar | 9g | 18% |
| Vitamin A | 59IU | 1% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 32mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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