Description
Sweet and savory meatballs in a rich honey-garlic sauce. Perfect with a crisp Chardonnay.
Ingredients
Units
Scale
- 1 slice bread (1 slice) bread
- 1 tbsp Milk (15 ml) Milk
- 1 lbs (300 g) Chicken Mince
- 1 Egg (1) Egg
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- Salt
- 1/4 cups (59 ml) Bread Crumbs
- 1 tsp Red Chilli Flakes
- 1 tbsp Butter (15 ml) Butter
- 1 tbsp Olive Oil (15 ml) Olive Oil
- 2 tsp Garlic Minced
- 1/4 cups (59 ml) Onion Finely Chopped
- 2 tbsp Soy Sauce (30 ml) Soy Sauce
- 1/2 cups (118 ml) Tomato Ketchup
- 1/4 cups (59 ml) Honey
- 1 tbsp Cornflour (15 ml) Cornflour
- 1/4 cups (59 ml) Water
- Salt
- 2 tbsp Spring Onion Greens Chopped (30 ml) Spring Onion Greens Chopped
Instructions
- For the Meatballs
- Place bread in a bowl and pour milk over it; let it rest for 5 minutes.
- Add the remaining meatball ingredients to the bowl and mix well. Add more breadcrumbs if the mixture is too sticky.
- Roll the mixture into small, lemon-sized meatballs.
- Preheat the oven to 392°F (200°C).
- Arrange the meatballs on a baking tray and bake for 15-20 minutes, flipping halfway through.
- For the sauce
- Heat butter and oil in a pan.
- Add garlic and onion; fry for 2-3 minutes.
- Add soy sauce, tomato ketchup, honey, and a water-cornflour mixture.
- Cook for 30 seconds, or until the sauce thickens. Add more water if needed.
- Add the meatballs to the sauce and coat them well.
- Sprinkle spring onion greens on top.
- Serve hot.
Notes
- For richer flavor, use homemade breadcrumbs instead of store-bought.
- To prevent the meatballs from drying out, ensure the oven temperature is accurate and don’t overbake.
- Leftover meatballs and sauce can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1 cup
- Calories: 400
- Sugar: 10
- Sodium: 500
- Fat: 20
- Saturated Fat: 10
- Unsaturated Fat: 8
- Carbohydrates: 30
- Fiber: 3
- Protein: 30
- Cholesterol: 100