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Honey Garlic Chicken Meatballs with Pineapple Salsa and Coconut Rice

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These honey garlic chicken meatballs are tender, juicy, and coated in a sticky, sweet and savory garlic sauce. Perfect for an easy weeknight dinner served with rice, noodles, or steamed vegetables.

Ingredients

  • 1 lb ground chicken
  • 1 large egg
  • 1/2 cup almond flour or breadcrumbs
  • 2 cloves garlic, minced
  • 2 green onions, finely chopped
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon olive oil
  • 1/3 cup honey
  • 1/4 cup coconut aminos or low-sodium soy sauce
  • 3 cloves garlic, minced, for the sauce
  • 1 tablespoon rice vinegar
  • 1 teaspoon fresh ginger, grated
  • 1 teaspoon cornstarch or arrowroot starch, optional
  • 1 tablespoon water, optional, for thickening
  • Sesame seeds and sliced green onions, for garnish

Instructions

  1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
  2. In a large bowl, combine the ground chicken, egg, almond flour or breadcrumbs, minced garlic, green onions, salt, and black pepper. Mix gently until just combined.
  3. Using slightly damp hands, shape the mixture into approximately 16 to 20 evenly sized meatballs and arrange them on the prepared baking sheet.
  4. Lightly brush or drizzle the meatballs with olive oil. Bake for 18 to 22 minutes, or until golden and the internal temperature reaches 165°F (74°C).
  5. While the meatballs bake, combine the honey, coconut aminos or soy sauce, garlic, rice vinegar, and ginger in a small saucepan over medium heat.
  6. Bring the sauce to a gentle simmer and cook for 3 to 5 minutes, stirring occasionally. For a thicker sauce, stir together the cornstarch or arrowroot starch and water, then add the mixture to the saucepan. Simmer until glossy and slightly thickened.
  7. Transfer the cooked meatballs to a large bowl or skillet. Pour the warm honey garlic sauce over them and gently toss until evenly coated.
  8. Garnish with sesame seeds and sliced green onions. Serve warm with rice, noodles, or your favorite vegetables.

Notes

  • This is an estimated adaptation inspired by the linked recipe, not a verified transcription of the original ingredients or directions.
  • Use almond flour and gluten-free coconut aminos for a gluten-free version.
  • Avoid overmixing the chicken mixture to keep the meatballs tender and juicy.
  • Ground turkey can be substituted for ground chicken.
  • For extra heat, add crushed red pepper flakes or a small amount of sriracha to the sauce.
  • Store leftovers in an airtight container in the refrigerator for up to 3 to 4 days.
  • Freeze cooked meatballs for up to 3 months. Thaw overnight in the refrigerator before reheating.
  • Serve with steamed broccoli, jasmine rice, cauliflower rice, or rice noodles.
  • Nutrition values are approximate and depend on the ingredients and serving sizes used.

Nutrition

Find it online: https://yumfamilyrecipes.com/honey-garlic-chicken-meatballs-with-pineapple-salsa-and-coconut-rice/