Baked Chicken Meatballs with Sweet and Spicy Sauce – When you want a meal that is both wholesome and packed with flavor, sometimes simple is best. Imagine biting into tender, juicy baked chicken meatballs, perfectly coated in a sauce that offers the ideal harmony of sweetness and spice. Whether you’re preparing a family dinner or looking for an appetizer that’ll impress your guests, these Baked Chicken Meatballs with Sweet and Spicy Sauce are an absolute winner.
What Makes These Baked Chicken Meatballs So Special?
First, let’s talk about why this recipe stands out. You might be wondering: Why choose baked chicken meatballs over traditional fried versions or beef meatballs? The answer is simple. By baking the meatballs instead of frying, you’re opting for a healthier method that significantly reduces fat and calories without sacrificing taste or texture.
Using ground chicken (specifically 93/7 lean-to-fat ratio) means you get a tender, juicy base with plenty of protein and less saturated fat than beef or pork alternatives. Plus, the combination of garlic, fresh ginger, and red pepper flakes ensures each bite bursts with flavor and warmth, while the addition of scallions gives a subtle crunch and freshness.
What truly elevates this dish is the sauce—a beautiful balance of sweet honey, spicy sriracha, and umami-packed soy sauce or gluten-free tamari. The sesame oil rounds it out with its signature nutty aroma, making these meatballs irresistibly good.
Not only is this recipe quick to prepare (you can have it ready in just 35 minutes), but it’s also versatile and perfect for anyone looking to maintain a balanced diet without compromising on taste.
Ingredients for Baked Chicken Meatballs with Sweet and Spicy Sauce
Before diving into the steps, you need to gather the right ingredients. Here’s a clear breakdown to make your shopping easier. Using fresh, high-quality ingredients will make all the difference.
Meatballs Ingredients
| Ingredient | Quantity | Notes |
|---|---|---|
| Ground chicken (93/7 lean) | 1 pound | Choose fresh, lean chicken for best results |
| Garlic cloves, minced | 2 | Fresh for a robust flavor |
| Fresh ginger, minced | 1 teaspoon | Adds warmth and a slightly spicy zest |
| Red pepper flakes | ¼ teaspoon | Adjust to control heat |
| Low-sodium soy sauce or tamari | ½ tablespoon | Use tamari for a gluten-free option |
| Sesame oil | 1 teaspoon | Adds nutty aroma and richness |
| Scallions, finely chopped | 3 | Freshness and crunch |
| Large egg | 1 | Acts as a binder |
| Panko breadcrumbs (or gluten-free) | ⅓ cup | Keeps meatballs light and airy |
Sweet and Spicy Sauce Ingredients
| Ingredient | Quantity | Notes |
|---|---|---|
| Low-sodium soy sauce or tamari | ¼ cup | The savory backbone of the sauce |
| Cornstarch | 1 teaspoon | Helps thicken the sauce |
| Honey | 1 tablespoon | Natural sweetness to balance the spice |
| Sriracha hot sauce | 1 teaspoon | Adjust to desired spiciness |
| Fresh garlic, minced | 1 clove | Intensifies flavor |
| Fresh ginger, minced | 1 teaspoon | Adds a fresh zing |
| Sesame oil | 1 teaspoon | Final aromatic touch |
| Sesame seeds and scallions | For garnish | Adds texture and color |
How to Make Perfect Baked Chicken Meatballs: Step-by-Step Instructions
Creating these meatballs is easier than you might think. Follow these clear steps to ensure your meatballs come out tender, flavorful, and perfectly coated in that irresistible sauce.
1. Prepare Your Oven and Baking Sheet
- Preheat your oven to 400°F (about 200°C). This temperature is key to getting a golden exterior while keeping the inside juicy.
- Line a large rimmed baking sheet with parchment paper. This prevents sticking and makes cleanup a breeze.
2. Mix the Meatball Ingredients
- In a medium bowl, combine the ground chicken, minced garlic, fresh ginger, red pepper flakes, soy sauce or tamari, sesame oil, chopped scallions, egg, and panko breadcrumbs.
- Using your hands, gently mix the ingredients until just combined. Avoid over-mixing, as this can make the meatballs tough.
3. Shape the Meatballs
- Shape the mixture into about 16 evenly sized meatballs. Uniform size ensures even cooking.
- Arrange the meatballs evenly spaced on the prepared baking sheet to allow heat circulation.
4. Bake the Meatballs
- Place the baking sheet on the middle rack of the oven.
- Bake for 12 to 15 minutes until the meatballs are golden brown and cooked through. You can check doneness by cutting one open—there should be no pink in the center.
5. Prepare the Sweet and Spicy Sauce
- While the meatballs are baking, whisk together the soy sauce or tamari, cornstarch, honey, sriracha, minced garlic, minced ginger, and sesame oil in a small bowl until smooth.
- Pour the sauce mixture into a skillet over low heat.
- Bring it to a gentle boil, stirring frequently until the sauce thickens, which should take about 30 to 60 seconds.
6. Coat the Meatballs in Sauce
- Once the meatballs are out of the oven, gently add them to the skillet with the sauce.
- Toss the meatballs carefully to ensure they are evenly coated with the sweet and spicy glaze.
7. Garnish and Serve
- Sprinkle the meatballs with toasted sesame seeds and freshly chopped scallions for extra texture and visual appeal.
- Serve hot, ideally with your favorite side dishes.
Tips and Tricks for Making the Best Chicken Meatballs
Even if you’re new to cooking meatballs, a few simple pointers can take your dish from good to great.
- Choose Fresh, High-Quality Ingredients: Fresh garlic and ginger will make a noticeable difference in flavor.
- Avoid Over-Mixing the Meat: This helps keep the texture tender rather than dense.
- Adjust Heat Levels to Your Taste: If you prefer milder food, reduce or omit the red pepper flakes and sriracha.
- Use Gluten-Free Substitutes: Swap regular panko breadcrumbs for gluten-free options and tamari instead of soy sauce if you’re sensitive to gluten.
- Make Ahead and Store: These meatballs freeze beautifully after baking. Store them in an airtight container for up to 3 months and reheat gently in the oven or microwave.
Frequently Asked Questions About Baked Chicken Meatballs with Sweet and Spicy Sauce
Can I use ground turkey instead of chicken?
Absolutely! Ground turkey works well and offers a similar texture and mild flavor. Just make sure it’s lean to keep the meatballs light.
How do I make these meatballs gluten-free?
Simply replace the panko breadcrumbs with gluten-free breadcrumbs and use gluten-free tamari in place of soy sauce. These swaps won’t affect the delicious flavor or texture.
Can I freeze these meatballs?
Yes! After baking and coating in sauce, let the meatballs cool completely, then freeze in an airtight container for up to 3 months. Reheat gently in the oven or microwave.
How spicy are these meatballs?
They have a moderate kick, balanced by the sweetness of honey. You can adjust the heat by reducing or increasing the amount of red pepper flakes and sriracha.
What can I serve with these meatballs?
They pair perfectly with steamed rice, noodles, or stir-fried vegetables. For a lighter option, try serving with a crisp green salad or cauliflower rice.
More Recipe Suggestions:
Savory Caramelized Onion Meatballs
Baked Lemon Rosemary Chicken Meatballs and Creamy Orzo
Baked Chicken Meatballs with Sweet and Spicy Sauce
Equipment
Ingredients
- 1- pound 93/7 ground chicken
- 2 garlic cloves minced
- 1 teaspoon fresh ginger minced
- ¼ teaspoon red pepper flakes
- ½ tablespoon low-sodium soy sauce or gluten-free tamari
- 1 teaspoon sesame oil
- 3 scallions finely chopped
- 1 large egg
- ⅓ cup plain or gluten-free panko breadcrumbs
For the Sauce:
- ¼ cup low-sodium soy sauce or gluten-free tamari
- 1 teaspoon cornstarch
- 1 tablespoon honey
- 1 teaspoon sriracha hot sauce
- 1 clove fresh garlic minced
- 1 teaspoon fresh ginger minced
- 1 teaspoon sesame oil
- Sesame seeds and fresh scallions for garnish
Instructions
- Preheat your oven to 400°F and adjust the rack to the middle position. Line a large, rimmed baking sheet with parchment paper and set it aside.
- In a medium bowl, combine the ground chicken, minced garlic, ginger, red pepper flakes, soy sauce (or tamari), sesame oil, chopped scallions, egg, and panko breadcrumbs. Use your hands to mix everything together until just combined; avoid over-mixing.
- Shape the mixture into about 16 meatballs and arrange them on the prepared baking sheet.
- Bake the meatballs for 12-15 minutes, or until they are fully cooked and golden brown on the outside.
- While the meatballs bake, prepare the sauce. In a small bowl, mix together the soy sauce (or tamari), cornstarch, honey, sriracha, garlic, ginger, and sesame oil. Whisk until smooth.
- Pour the sauce into a large skillet over low heat. Bring the sauce to a boil, whisking occasionally, and cook for 30-60 seconds until it thickens.
- Turn off the heat and gently toss the baked meatballs into the sauce, ensuring they are well coated.
- Garnish with sesame seeds and fresh scallions before serving.
Details:
- These flavorful chicken meatballs are baked for a healthier option and tossed in a sweet and spicy sauce that adds the perfect balance of flavors.
- Ideal for a protein-packed meal or appetizer.
