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Spicy Chicken Meatballs - Juicy, Flavor-Packed, and Weeknight-Friendly

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 1/2 pounds ground chicken (preferably a mix of breast and thigh for moisture)
  • 1/2 cup panko breadcrumbs (or regular breadcrumbs)
  • 1 large egg
  • 3 cloves garlic, finely minced
  • 2 green onions, thinly sliced (white and green parts)
  • 2 tablespoons finely chopped cilantro (optional but brightens the flavor)
  • 1 tablespoon soy sauce (or tamari for gluten-free)
  • 1 tablespoon chili-garlic sauce (like sambal oelek) or Sriracha
  • 1 teaspoon crushed red pepper flakes (adjust to taste)
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon kosher salt (plus more to taste)
  • 1/4 teaspoon black pepper
  • 1–2 tablespoons olive oil (for pan-searing or greasing)
  • 2 tablespoons honey
  • 1 tablespoon soy sauce
  • 1–2 teaspoons hot sauce (to taste)
  • 1 teaspoon rice vinegar or lime juice

Method
 

  1. Preheat your oven. Set it to 400°F (200°C). Line a baking sheet with parchment or lightly oil it. If pan-searing, heat a large skillet over medium heat with a thin layer of oil.
  2. Make the mixture. In a large bowl, combine ground chicken, panko, egg, garlic, green onions, cilantro, soy sauce, chili-garlic sauce, red pepper flakes, smoked paprika, cumin, salt, and pepper. Mix gently with a fork or your hands until just combined. Don’t overwork or the meatballs will be tough.
  3. Shape the meatballs. Use a tablespoon or small scoop to portion 20–24 meatballs, rolling them lightly with damp hands. Aim for golf-ball size for even cooking.
  4. Cook your way. Bake: Arrange meatballs on the prepared sheet. Bake 12–15 minutes until cooked through and lightly browned. For extra color, broil for 1–2 minutes at the end.
  5. Pan-sear: Add meatballs to the hot oiled skillet, leaving space between them. Cook 8–10 minutes, turning every 2–3 minutes, until browned on all sides and the centers reach 165°F (74°C).
  6. Optional glaze. Whisk honey, soy, hot sauce, and vinegar or lime. Brush over baked meatballs and return to the oven for 1 minute, or toss pan-seared meatballs in the glaze off heat to coat.
  7. Taste and adjust. Sprinkle with a pinch of salt or extra chili flakes if you want more kick. Garnish with sliced green onions or cilantro.
  8. Serve. Great with steamed rice, noodles, mashed potatoes, or stuffed into pitas with crunchy slaw and yogurt sauce.