Saucy mini chicken meatballs in a delicious asian inspired sauce that are SUPER tender and easy to prepare. Perfect for your next holiday party!
Chicken meatballs…tender, juicy, saucy, and mini? How perfect is that?! Plus, did I mention that these are BAKED?! They come together really easy and you can prep them in advance. They make a delicious appetizer in no time, especially during the holiday season.
If you’ve been following me for a while then you know that I have a very special meatball recipe. It’s my moms recipe and it never disappoints. I’ve tweaked it number of times in here, here, and here. Best part…the meatballs are made with chicken and are super moist, tender, and almost fall apart good.
Secret is plenty of grated onion and little bit of sour cream. Two simple ingredients and they make a whole lotta difference. When you start working with the mixture it may seem like it is too wet but if you allow it to rest for 10-15 minutes before rolling it will be much easier to work with. It will still be on the wet side but not as sticky. I promise 🙂
Then you broil them for 3-4 minutes or just until lightly (barely) golden and then throw them in the sauce to finish cooking. For the sauce, I used coconut sugar but brown sugar works just as well. You want to simmer the sauce until the sugar dissolves and then add the meatballs. Just make sure to use a medium-low heat.
Right before serving sprinkle with green onions and sesame seeds. I love how tender and saucy they are. The sauce is slightly on the sweet side and has a really subtle kick from the red pepper flakes. You can use mini cocktail forks or toothpicks to serve. They are small enough and pop in the mouth really well 🙂
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- 1 cup whole wheat Panko* breadcrumbs
- ½ cup milk
- 1 pound ground chicken
- 2 large eggs
- 4 Tbsp. grated onion (about 1 small)
- 2 Tbsp. finely chopped cilantro
- 2 Tbsp. sour cream
- 1 tsp. kosher salt
- ½ tsp. black pepper
- ¾ cup coconut sugar (or brown sugar)
- ½ cup low-sodium soy sauce
- ½ cup ketchup
- ¼ cup honey
- 2 Tbsp. white wine vinegar
- 3 garlic cloves, minced
- ½ tsp. crushed red pepper flakes
- 1 tsp. kosher salt
- 1 tsp. black pepper
- 2 Tbsp. green onions, sliced
- 1 Tbsp. sesame seeds
- Add breadcrumbs to a large bowl. Pour milk over the breadcrumbs and let stand for 5 minutes or until the breadcrumbs absorb the milk.
- Add chicken, eggs, onion, cilantro, sour cream, salt, and pepper. Combine the mixture using your hands. It will be wet and sticky. Let stand at room temperature for 10 minutes before rolling. It will be easier to work with.
- Line two large baking sheets with parchment paper. Roll the mixture into 1½ inch balls and set on the prepared baking sheet. I used 1 teaspoon measuring spoon to scoop out the mixture.
- Set the oven rack about 9 inches from the heat source and broil the meatballs for 3-4 minutes on HIGH without flipping. The tops will be slightly (barely) golden and the inside raw. Remove and set aside while preparing the sauce.
- In a dutch oven or large skillet, combine all the sauce ingredients, except for the green onions and sesame seeds. Bring the mixture to a slow simmer over medium-low heat and cook until the sugar dissolves.
- Stir in the meatballs and cook until the meatballs are completely cooked through, about 7-9 minutes.
- To serve, sprinkle with green onions and sesame seeds.