Juicy chicken meatballs coated in a sticky honey garlic soy glaze, perfect for a quick and flavorful weeknight dinner served with rice or vegetables.

1 lb (500 g) ground chicken (chicken mince)

1 egg

½ cup + 2 tbsp breadcrumbs (gluten-free, regular, or Panko)

½ tsp garlic powder

½ tsp onion powder

½ tsp salt

¼ tsp white pepper

1–2 tbsp olive oil (for cooking)

2 tsp butter

2 cloves garlic, finely diced

2 tbsp soy sauce

2 tbsp honey

¼ cup water

1 spring onion, chopped (for garnish)

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In a large bowl, combine ground chicken, egg, breadcrumbs, garlic powder, onion powder, salt, and white pepper. Mix gently until incorporated. Add 1 tbsp olive oil if the mixture is too lean.
With wet hands, shape the mixture into small meatballs and place them on a platter.
Heat 1–2 tbsp olive oil in a large skillet over medium-high heat. Cook the meatballs for 2 minutes per side, then flip and cook another minute per side until golden. Transfer to a bowl.
In the same pan, melt butter and sauté garlic for 1 minute until fragrant.
Stir in soy sauce and water, cooking for 10 seconds. Add honey, stir, and bring to a simmer. Cook 30 seconds to 1 minute until slightly thickened.
Return the meatballs to the pan and toss to coat. Let them caramelize slightly.
Serve hot, garnished with chopped spring onions.

Swap chicken for ground turkey or beef if desired.

Add chili flakes or sriracha for a spicy version.

Maple syrup can be used instead of honey.

Add finely chopped veggies like carrots or zucchini for extra nutrition.

Serve with rice, noodles, or quinoa.

Leftovers keep in the fridge for up to 3 days or freezer for 2 months.