Sticky. Garlicky. Full of umami. These honey garlic chicken meatballs are everything you want and more, and they come together faster than you think. The secret weapon here is the glaze. Instead of a basic honey soy sauce, this one layers in oyster sauce and fresh lemon juice for a depth of flavor that hits completely different.
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I tested this a few times to get the sauce balance right, and trust me, the lemon is non-negotiable. It brightens everything up.The meatballs go into the air fryer, which means you skip the messy stovetop browning. Less cleanup, perfectly cooked meatballs, done.
The fried garlic garnish takes the whole dish over the top (don't skip it). Must be the Filipino in me. There's no such thing as too much garlic. If you don't like honey garlic, just these other chicken meatball recipe Koren Style Chicken Meatballs, they're spicy and so good! I love serving those during parties, such a crowd pleaser.
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Other things to note
These are a perfect quick weeknight dinner served over steamed rice. They also work great as a party appetizer or meal prep for the week.
I love to double the batch and freeze without the glaze until ready to eat then air fryer and make the glaze. Makes my life super easy.
How to make chicken meatballs (VIDEO)
Substitutions
- Panko breadcrumbs → regular breadcrumbs work, but panko gives a lighter texture. Use gluten-free panko to make it GF
- Ground chicken → ground turkey works well. Pork will be richer and slightly fattier. Ground beef will work too if that's all you have.
How to make (PICTURES)
- Step 1: Make the meatball mixture.
- Step 2: Air fry or bake
- Step 3: Fry the garlic. Remove and set aside for garnish.
- Step 4: Make the honey garlic glaze
- Step 5: Reduce and thicken the glaze
- Step 6: Add the meatballs
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Honey Garlic Chicken Meatballs
Ingredients
Equipment
Method
- Make the chicken meatball mixture. Add ground chicken, egg, panko breadcrumbs, garlic powder, salt, and black pepper to a large bowl. Mix until just combined. Do not overmix.1 pound ground chicken, 1 egg, ½ cup panko breadcrumbs, 1 tablespoon garlic powder, 1 teaspoon salt, 1 teaspoon black pepper
- Shape the meatballs. Using a cookie scoop or your hands, roll the mixture into balls roughly 1 to 1.5 inches in size. Wet your hands lightly with water to prevent sticking.
- Air fry the meatballs. Preheat your air fryer to 425°F. Arrange the meatballs in a single layer in the basket, leaving space between each one. Air fry for 10 minutes, or until cooked through and golden.
- Heat avocado oil in a pan over medium heat. Add the minced garlic and fry until golden and fragrant, about 2 minutes.2 tablespoons avocado oil, 10 cloves garlic
- Remove most of the fried garlic and set aside for garnish
- Make the glaze. Add honey, ketchup, oyster sauce, soy sauce, and fresh lemon zest and juice to the pan. Stir and simmer for 2 to 3 minutes until the sauce thickens slightly.⅓ cup honey, ¼ cup ketchup, 1 tablespoon oyster sauce, 1 tablespoon soy sauce, 2 tablespoons fresh lemon juice
- Coat the meatballs. Add the air fried meatballs to the glaze and toss to coat. Cook together for 1 minute so the sauce clings to every meatball.
- Garnish and serve. Transfer to a serving plate and top with sesame seeds, reserved fried garlic, and sliced green onions. Serve over steamed rice.Sesame seeds, Reserved fried garlic, Green onions
Notes
- Don't overmix the meat. Mix until just combined or the meatballs will turn dense and rubbery. You want tender, not tough.
- Wet hands are your best friend. Lightly wet your hands before rolling each meatball. The mixture is sticky and this keeps it manageable.
- Fry the garlic first, then reserve some. That crispy fried garlic on top isn't just a garnish, it's a flavor bomb. After testing, I found using it both in the sauce and on top gives you the best of both worlds.
- Let the glaze reduce slightly before adding the meatballs. Even 2 to 3 minutes of simmering makes it thick enough to cling instead of just pooling at the bottom.
- The lemon juice is the secret. It cuts through the sweetness and ties all the sauce flavors together. Use fresh.
Nutrition
Tried this recipe?
Mention @eatwithcarmen in all social platformsChicken Meatballs FAQs
Yes. Bake at 400°F for 18 to 20 minutes, flipping halfway through. They won't have quite the same golden exterior but they'll still be delicious.
Absolutely. Roll and refrigerate the uncooked meatballs for up to 24 hours before air frying. You can also air fry them in advance and just reheat in the glaze when ready to serve.
Yes, ground turkey is the closest swap and works really well. The meatballs may be slightly leaner, so be careful not to overcook them.
Hi, I'm Carmen!
I'm the creator of Eat With Carmen, where I share Filipino and other Asian recipes I love and grew up eating, made simple for everyday cooking.
Thank you for being here xoxo.
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