Hot Honey Chicken Meatballs Recipe

Pile of baked chicken meatballs glazed in hot honey sauce on platter.

5 from 1 vote

Hot Honey Chicken Meatballs Recipe

This Hot Honey Chicken Meatballs Recipe is the ultimate bite - savory, sweet, and spicy all in one. Ground chicken, panko breadcrumbs, and spices form tender meatballs that get baked to juicy perfection, then coated in a spicy honey glaze that is so addicting! Simple to make, means they are perfect for a weeknight dinner or as a go-to snack for any casual get-together. Best of all: they are freezer friendly, meaning you can indulge whenever the craving hits.

Prep Time20

Cook Time30

Total Time50

Course: Appetizer, Dinner, Main Course

Cuisine: American

Servings: petite meatballs

Calories: 59kcal

Author: Danielle

Equipment

sheet pans
Bowl
small scoop
Parchment Paper

Ingredients

Chicken Meatballs

1 pound ground chicken
2 tablespoon olive oil
1 egg
½ cup panko breadcrumbs
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon smoked paprika
½ teaspoon kosher salt
¼ teaspoon black pepper

Hot Honey Sauce

¼ cup honey
¼ cup butter melted
1 tablespoon smoked paprika
¾ teaspoon cayenne pepper
½ teaspoon garlic powder
¼ teaspoon kosher salt

Instructions

Preheat oven to 400ºF. For easy clean up, line cookie sheet with foil or parchment paper.
Place all meatball ingredients in a bowl. Gently mix together until combined. Be careful not to overwork the meat or it will be tough.
Roll into balls using a 1 tablespoon sized scoop. Place on cookie sheet leaving room between each. Bake for 25-30 minutes.
While the meatballs are in the oven, place all the hot honey glaze ingredients in a small bowl and stir to combine. Set aside until meatballs are finished.
Once they are finished baking, glaze with hot honey sauce. Serve immediately.

Notes

Tips & Tricks

The most important point when making meatballs is to keep a light hand. Making sure not to compact the mixture too much at any point.

- Using your hands to mix up the ground meat with the rest of the ingredients is the very best way to keep it tender. A spoon can be used if necessary, but be extra careful to stir gently.

- When scooping the mixture, don't press too hard. You want the mix loosely packed in the scoop.

- Use a soft touch when rolling the balls. Just enough pressure to help them come together into a ball.

Freezer Instructions

There are two different methods for freezing ahead. Either method will last up to three months if stored in an freezer-safe airtight container.

To freeze before baking, follow the recipe until all meatballs are rolled and placed on baking sheet. Pop the tray into the freezer for one hour. Once they are frozen solid, place in a freezer bag. Squeeze out all the air and close tightly. When it is time to bake, follow the instructions adding on 3-5 minutes.

To freeze after baking, allow them to cool completely. Once they are room temperature pop the pan into the freezer and allow them to freeze for at least one hour. Remove tray and place all the cooked meatballs in a freezer safe bag that has all the air squeezed out. When it is time to eat, add them to a skillet set to medium heat with a tablespoon or two of water and cover for about 10 minutes. Add the sauce to the meatballs as soon as they are warmed through.

Nutrition