Ingredients:

  • 1 lb Ground Chicken (93/7 blend recommended)
  • 1/2 cup Panko Breadcrumbs
  • 1 Large Egg, lightly beaten
  • 2 tbsp Milk (Whole or Semi-Skimmed)
  • 1 tsp Kosher Salt
  • 1/2 tsp Black Pepper (Freshly ground)
  • 1 tsp Garlic Powder
  • 1/2 tsp Onion Powder
  • 1 tsp Smoked Paprika
  • 1/2 cup Runny Honey (e.g., Acacia or Clover)
  • 1/4 cup Vinegar-Based Hot Sauce (e.g., Frank's, Tabasco)
  • 2 tbsp Unsalted Butter
  • 1 tbsp Apple Cider Vinegar (ACV)
  • 1 tbsp Olive Oil or Neutral Oil
  • 1 tsp Toasted Sesame Seeds (for garnish)
  • 1 tbsp Fresh Chives or Spring Onions, finely chopped (for garnish)

Instructions:

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper and lightly grease with oil.
  2. In the large mixing bowl, gently whisk the egg and milk (if using). Add the Panko breadcrumbs and allow them to soak for 3-5 minutes while prepping the dry ingredients.
  3. Add the salt, pepper, garlic powder, onion powder, and smoked paprika to the soaked breadcrumbs. Mix lightly.
  4. Add the ground chicken to the bowl. Using your hands or a rubber spatula, mix until just combined. Avoid overmixing, as this results in tough meatballs.
  5. Roll the mixture into 1-inch (2.5 cm) balls. Place them on the prepared baking sheet. Chill the meatballs in the fridge for 15 minutes.
  6. Bake for 18–22 minutes, or until the internal temperature reaches 165°F (74°C). The meatballs should be nicely browned and firm to the touch.
  7. In a small saucepan, combine the honey, hot sauce, and apple cider vinegar.
  8. Bring the mixture to a gentle simmer over medium-low heat. Cook for 5–7 minutes, stirring occasionally, until the mixture has thickened slightly and coats the back of a spoon.
  9. Remove the saucepan from the heat. Whisk in the cold butter, one tablespoon at a time, until the glaze is glossy and emulsified.
  10. Transfer the hot, cooked meatballs directly into the saucepan containing the glaze. Toss gently with tongs or a rubber spatula until every meatball is thoroughly coated in the sticky sauce.
  11. Transfer the glazed meatballs to a serving platter. Garnish generously with toasted sesame seeds and chopped chives/spring onions. Serve immediately.