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- 1 lb ground chicken - 1/4 cup breadcrumbs - 2 cloves garlic, minced - 1 teaspoon ginger, minced To make the meatballs, you start with ground chicken. This lean meat keeps the dish light. I add breadcrumbs to help bind the mixture. Garlic and ginger bring in great flavor. Their aroma fills your kitchen as they cook, making the meal even better. - 1/4 cup honey - 1/4 cup soy sauce (low sodium preferred) - 2 tablespoons rice vinegar The sauce is the star of this dish. Honey adds sweetness and helps caramelize the meatballs. Soy sauce gives a savory touch, while rice vinegar adds a bit of tang. Together, they create a balanced flavor that complements the chicken. - 2 cups mixed bell peppers, sliced - 1 cup broccoli florets - Fresh cilantro, for garnish For veggies, I use colorful bell peppers and broccoli. They add crunch and nutrition. Plus, they soak up the sauce while cooking. Fresh cilantro makes a great garnish. It adds a burst of freshness and color right before serving. Set your oven to 400°F (200°C). This high heat helps the meatballs brown nicely. Line a large baking sheet with parchment paper. This makes cleanup a breeze. In a large bowl, combine the following: - 1 lb ground chicken - 1/4 cup breadcrumbs - 1/4 cup finely chopped green onions - 1 egg, lightly beaten - 2 cloves garlic, minced - 1 teaspoon ginger, minced - 1 teaspoon salt - 1/2 teaspoon pepper - 1/4 teaspoon red pepper flakes (optional) Mix everything well. Make sure the ingredients blend together. This step is key to juicy meatballs. Shape the mixture into small meatballs. Each should be about 1 inch wide. Place them on one side of the prepared baking sheet. Keep some space between them for even cooking. In a small bowl, whisk together: - 1/4 cup honey - 1/4 cup soy sauce - 2 tablespoons rice vinegar - 1 tablespoon sesame oil Whisk until it’s fully mixed. This sauce adds a sweet and savory touch. On the other side of the baking sheet, spread out: - 2 cups sliced bell peppers - 1 cup broccoli florets Drizzle with a little olive oil, salt, and pepper. Toss the veggies to coat them evenly. They will cook and soak up the flavors. Place the sheet pan in the oven. Bake for about 20-25 minutes. Check that the internal temperature of the meatballs reaches 165°F. When they are done, the veggies should be tender. For an extra glaze, brush the meatballs with more sauce in the last 5 minutes. Enjoy the aroma filling your kitchen! To make great meatballs, start with the right blend. Ground chicken needs binding. I use breadcrumbs and an egg to help hold them together. Mix everything well. This keeps the meatballs from falling apart. Shape them into small balls, about one inch wide. This size cooks evenly. Want more taste? You can add herbs and spices. Fresh herbs like parsley or basil brighten the dish. Dried spices like cumin or paprika add depth. If you enjoy heat, try adding more red pepper flakes. Just a pinch can change the flavor! Using parchment paper is key. It prevents sticking and makes cleanup easy. Place your meatballs and veggies with space in between. This lets the heat flow and helps everything cook evenly. Avoid crowding the pan. Give each meatball room to shine! {{image_2}} If you want to switch things up, try using turkey or beef. Both options work well in this recipe. Turkey gives you a leaner meatball, while beef offers a richer flavor. When using turkey, keep the seasoning similar to maintain that sweet and savory taste. For beef, you might want to add a bit more seasoning to balance the flavors. Just remember, cook time may vary slightly based on the meat used. You can also play with different sauces. Teriyaki sauce adds a sweet and salty taste that pairs nicely with the meatballs. Sweet chili sauce gives a spicy kick, perfect for those who like a bit of heat. Whichever sauce you choose, just mix it well and pour it over the meatballs and veggies, just like in the original recipe. Experimenting with these sauces can lead to new favorites! Don’t limit yourself to just bell peppers and broccoli. You can use any veggies you love. Carrots, snap peas, or zucchini can add great color and texture. Just chop them into similar sizes so they cook evenly. You can even mix in some onions for added flavor. The versatility of vegetables lets you customize this dish to fit your taste and what you have on hand. To keep your leftovers fresh, use airtight containers. Glass or plastic containers work well. Allow the meatballs to cool before sealing. Store them in the fridge for up to four days. If you have leftover veggies, store them separately to keep them crisp. To reheat meatballs, use the oven for the best results. Preheat your oven to 350°F. Place the meatballs on a baking sheet. Add a splash of water to keep them moist. Heat for about 10-15 minutes until they are warm and tender. You can also use the microwave if you're in a hurry. Heat in 30-second intervals, checking often. To freeze meatballs, let them cool completely. Arrange them in a single layer on a baking sheet. Freeze them for about an hour. Once frozen, place them in a freezer-safe bag. They can last up to three months in the freezer. To defrost, move them to the fridge overnight before reheating. This method keeps them juicy and flavorful. Yes, you can make these meatballs ahead of time. Prepare the meatball mixture and shape them. Place the uncooked meatballs on a baking sheet. Cover them with plastic wrap and store in the fridge for up to a day. You can also freeze them for longer storage. Just freeze them on the sheet first, then transfer to a bag. When ready to cook, bake them from frozen, adding a few extra minutes to the cooking time. These meatballs pair well with many sides. Consider serving them with: - Steamed rice - Quinoa or couscous - A fresh green salad - Roasted vegetables - Noodles tossed in sesame oil These sides balance the sweet and savory flavors of the meatballs and make a complete meal. To ensure your meatballs are fully cooked, use a meat thermometer. The internal temperature should reach 165°F (74°C). This ensures they are safe to eat. If you don’t have a thermometer, cut one open. The meat should be no longer pink, and juices should run clear. Always check a few meatballs to be sure they are all cooked. In this post, I covered how to make delicious honey garlic chicken meatballs. You learned about the key ingredients, from ground chicken to fresh vegetables. I shared step-by-step instructions for baking and served up tips for perfect results. You can also explore fun variations, like using turkey or different sauces. Finally, I provided storage tips to keep your leftovers fresh and tasty. Now, you can create tasty meals that impress. Enjoy cooking and experimenting with flavors!

Sheet-Pan Honey Garlic Chicken Meatballs

Get ready for a delicious dinner with this Sheet-Pan Honey Garlic Chicken Meatballs recipe! Perfectly seasoned chicken meatballs are cooked alongside vibrant veggies, all drizzled in a sweet and savory honey garlic sauce. Easy to prep and clean up, this meal is ideal for busy weeknights. Click to explore the full recipe and bring this tasty dish to your table—your family will love it!
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Ingredients
  

1 lb ground chicken

1/4 cup breadcrumbs

1/4 cup finely chopped green onions

1 egg, lightly beaten

2 cloves garlic, minced

1 teaspoon ginger, minced

1 teaspoon salt

1/2 teaspoon pepper

1/4 teaspoon red pepper flakes (optional)

1/4 cup honey

1/4 cup soy sauce (low sodium preferred)

2 tablespoons rice vinegar

1 tablespoon sesame oil

2 cups mixed bell peppers, sliced

1 cup broccoli florets

Fresh cilantro, for garnish

Instructions
 

Preheat the Oven: Begin by preheating your oven to 400°F (200°C) and line a large baking sheet with parchment paper for easy cleanup.

    Prepare the Meatballs: In a large mixing bowl, combine the ground chicken, breadcrumbs, chopped green onions, beaten egg, minced garlic, minced ginger, salt, pepper, and red pepper flakes (if using). Mix until well combined.

      Form the Meatballs: Shape the mixture into bite-sized meatballs, about 1 inch in diameter, and place them on one side of the prepared baking sheet.

        Prepare the Sauce: In a small bowl, whisk together the honey, soy sauce, rice vinegar, and sesame oil until fully mixed.

          Assign the Veggies: On the other side of the baking sheet, spread out the sliced bell peppers and broccoli florets. Drizzle them with a little olive oil, salt, and pepper, and toss to coat.

            Add the Sauce: Pour half of the honey garlic sauce over the meatballs and the remaining half over the vegetables.

              Bake: Place the sheet pan in the oven and bake for about 20-25 minutes, or until the meatballs are cooked through (internal temperature should reach 165°F) and the vegetables are tender.

                Glaze the Meatballs: About 5 minutes before they are done, take the sheet pan out and brush the meatballs with additional sauce if desired for extra flavor.

                  Serve: Once cooked, remove the sheet pan from the oven and let it cool for a few minutes. Garnish with fresh cilantro before serving.

                    Prep Time: 15 mins | Total Time: 40 mins | Servings: 4