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Hot honey chicken meatballs are seasoned ground chicken formed into meatballs, pan-seared until golden, then tossed in a sweet and spicy hot honey glaze and portioned with roasted vegetables for easy weekly meal prep.
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In a large bowl, combine ground chicken, chopped parsley, paprika, egg, salt, and pepper. Mix until just combined.
Form the mixture into meatballs of your desired size.
Heat avocado oil in a large skillet over medium-high heat. Add the meatballs and cook, turning occasionally, until browned on all sides and cooked through.
While meatballs cook, roast the potatoes and green beans on sheet pans until tender. (Method not detailed in video).
Transfer the cooked meatballs to a clean bowl. Pour the hot honey glaze over them and toss gently to coat.
Garnish with additional fresh parsley.
Portion the meatballs, roasted potatoes, and green beans into meal prep containers.
Written automatically by CookOS, not by the creator.
Store cooled meatballs, potatoes, and green beans in separate compartments in airtight meal prep containers in the refrigerator for up to 4 days; reheat in the microwave at 50% power for 1.5–2 minutes or in a 350°F oven for 8–10 minutes until warmed through.
Written automatically by CookOS, not by the creator.
Yes. Form the meatballs up to 24 hours ahead and refrigerate on a parchment-lined tray, then cook when ready. Cooked meatballs keep refrigerated for up to 4 days in meal prep containers.
Try a sriracha-honey drizzle, spicy mayo, or a combination of hot sauce mixed with honey. Adjust the ratio based on your heat preference.
Yes. Ground turkey works as a direct substitute with nearly identical cooking time and texture; the meatballs may be slightly leaner.
They should be browned on all sides and reach an internal temperature of 165°F when tested with an instant-read thermometer.
Yes. Cool completely, then freeze in a single layer on a tray before transferring to a freezer bag for up to 2 months. Thaw in the refrigerator before reheating.
