I have a fond memory of meatballs like this. For no other reason than in the prime of my early 20’s (and in the very wee hours of the morning) the 24 hour shop near me sold these and were consumed in mass, instantly. So my life may have slightly changed since those days, but my tastebuds certainly haven’t and at least this time… I am able to remember it.
Sticky Honey Soy (baked) Chicken Meatballs
Makes approx 20 balls
Ingredients
- 2 cloves of garlic, crushed
- 1 small onion, diced
- 2 spring onions
- 3 garlic chive shoots – optional
- 1 egg
- 500g chicken mince
- 4-5 dashes of white pepper
- 1tbs soy sauce
Glaze…
- 1/4 cup soy sauce
- 1/4 cup water
- 2tbs sesame oil
- 2tbs honey
- 2tbs rice wine vinegar
- 2tbs hoisin sauce
Serve with rice or noodles and steamed broccoli.
Method
Turn your oven onto 180 and line a baking tray with baking paper.
Chop up your onion, garlic, spring onion and garlic chives super finely then in a big bowl fully combine all the meatball ingredients.
Grab a cereal bowl and fill up with water then put your lined baking tray next to you. Wetting your hands as you go, roll the mixture into little golf balls and place on your baking tray. The mixture will be very wet – that’s to be expected (this is why you wet your hands). Once your oven has reached temperature, bake for 15 minutes.
While that’s baking, over a low heat bring the glaze ingredients to a boil then reduce to a simmer until it’s pretty much halved in quantity and has thickened – about 5-10 minutes – then turn off the heat.
When your meatballs have had their 15 minutes, take them out of the oven and pour over half of the glaze mixture, stirring around each ball in the goodness before returning the tray back to the oven for a further 5 minutes.
Serve with rice or noodles and some steamed broccoli and pour over the remaining sauce. Sticky deliciousness.