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Hot Honey Chicken Meatballs are seared ground chicken spheres coated in a sweet-spicy honey-sriracha glaze, paired with roasted potatoes and green beans for a high-protein, meal-prep-friendly dinner.
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Preheat your oven to 400°F (200°C).
On separate baking sheets, toss the quartered potatoes and green beans with 1 tablespoon of olive oil, salt, and pepper. Roast for 20-25 minutes, or until tender and slightly crispy.
While the vegetables roast, prepare the meatballs. In a large bowl, combine the ground chicken, chopped parsley, egg, panko breadcrumbs, paprika, salt, and pepper. Mix gently with your hands until just combined.
Roll the mixture into approximately 1.5-inch meatballs.
Heat the avocado oil in a large skillet over medium-high heat. Add the meatballs and cook for 8-10 minutes, turning occasionally, until browned on all sides and cooked through.
While the meatballs are cooking, whisk together the honey, sriracha, and soy sauce in a small bowl to create the glaze.
Transfer the cooked meatballs to a clean bowl. Pour the hot honey glaze over the top and toss gently to coat.
Garnish the meatballs with additional chopped fresh parsley.
To assemble for meal prep, divide the roasted potatoes, green beans, and hot honey chicken meatballs evenly among your containers.
Written automatically by CookOS, not by the creator.
Store cooked meatballs and vegetables in airtight containers in the refrigerator for up to 4 days; reheat gently on the stovetop or microwave with a splash of water to loosen the glaze.
Written automatically by CookOS, not by the creator.
Yes. Form and refrigerate meatballs up to 24 hours before cooking, or sear and store cooked meatballs (without glaze) for up to 3 days. Reheat gently and toss with warm glaze before serving.
They should be browned on all sides and reach an internal temperature of 165°F (74°C) after 8–10 minutes of turning occasionally in the skillet over medium-high heat.
Yes. Use hot sauce, sambal oelek, or chili paste in equal measure. Adjust to taste for heat level.
Divide into airtight containers and refrigerate for up to 4 days. Reheat gently in a skillet or microwave; add a splash of water if the glaze thickens too much.
Yes, ground turkey works well and has a similar cook time. Ensure it reaches 165°F internal temperature.
