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Baked Honey-Soy Chicken Meatballs with Spicy Aioli

These baked honey-soy chicken meatballs are sticky, caramelized, and packed with bold Asian-inspired flavor. A quick sriracha aioli drizzled on top adds a creamy, spicy finish that makes this dish completely irresistible. Perfect as a weeknight dinner over rice or as a crowd-pleasing party appetizer.
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Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4 servings
Calories: 390kcal
Author: Emily Carter

Ingredients

Meatballs

  • 1 lb ground chicken
  • 1/3 cup panko breadcrumbs
  • 1 large egg
  • 2 cloves garlic minced
  • 1 teaspoon fresh ginger grated
  • 1 tablespoon soy sauce
  • 1 teaspoon sesame oil
  • 1/2 teaspoon black pepper

Honey-Soy Glaze

  • 3 tablespoons honey
  • 1 tablespoon soy sauce
  • 1 tablespoon rice vinegar
  • 1 clove garlic minced
  • 1 teaspoon sriracha

Spicy Aioli

  • 1/2 cup mayonnaise
  • 1 tablespoon sriracha
  • 1 teaspoon lime juice
  • 1/2 teaspoon garlic powder

Garnish

  • 3 green onions thinly sliced

Instructions

Instructions

  • Preheat your oven to 425°F. Line a large rimmed baking sheet with parchment paper and set aside.
  • In a large mixing bowl, combine the ground chicken, panko breadcrumbs, egg, 2 cloves minced garlic, grated ginger, 1 tablespoon soy sauce, sesame oil, and black pepper. Mix with your hands just until combined — do not overmix. Portion into 1.5-inch balls and arrange on the prepared baking sheet with space between each one.
  • Bake in the preheated 425°F oven for 15 to 18 minutes, until cooked through and starting to develop golden color. Internal temperature should reach 165°F.
  • While the meatballs bake, whisk together the honey, 1 tablespoon soy sauce, rice vinegar, 1 clove minced garlic, and sriracha in a small bowl until combined. Taste and adjust seasoning as desired.
  • Remove the meatballs from the oven and brush each one generously with the honey-soy glaze. Return to the oven and bake for another 10 to 12 minutes, until the glaze is caramelized and sticky. Watch closely during this final stage.
  • Stir together the mayonnaise, sriracha, lime juice, and garlic powder in a small bowl until smooth. Adjust sriracha to taste. Transfer to a serving bowl or squeeze bottle.
  • Let the meatballs rest for 2 minutes on the pan. Drizzle the spicy aioli over the top and scatter the sliced green onions over everything. Serve with extra aioli on the side for dipping.

Notes

Do not overmix the meatball mixture or the texture will become tough. Always use parchment paper to prevent the honey glaze from sticking and burning on the pan. Add the glaze only in the final 10 to 12 minutes of baking to avoid scorching. For a gluten-free version, use tamari instead of soy sauce and almond flour instead of panko. Meatballs can be frozen for up to 3 months; make the aioli fresh when serving.

Nutrition

Calories: 390kcal | Carbohydrates: 28g | Protein: 28g | Fat: 18g | Sodium: 780mg | Fiber: 1g | Sugar: 14g