Sweet 'n' Spicy Glazed Chicken Meatballs
Juicy "grilled" meatballs tossed in a light sesame peanut glaze. Using a cast iron skillet to get a nice char on the meat, these are extremely flavorful and delicious! Perfect with roasted vegetables and a bed of rice!
Equipment
- Cast iron skillet
Ingredients
Meatballs
- 1 tsp Sesame seed oil
- 1 lb Ground chicken
- ½ cup Panko breadcrumbs
- 1 tsp Soy sauce
- 1 tsp Everything But the Bagel Seasoning
- ¼ tsp Garlic powder
- 1 tsp Mustard
- 1 Egg lightly beaten
- 1 tsp Seasoned rice vinegar
- 1 tbsp Brown sugar packed
- ¼-½ tsp Hot chili sauce like Sriracha
Glaze
- ½ tbsp Creamy peanut butter
- ½ tbsp Soy sauce
- ½ tsp Everything But the Bagel Seasoning
- ½ tsp Mustard
- 1 tbsp Seasoned rice vinegar
- ¼ tsp Hot chili sauce
- Juice of one lime
- pinch Salt
Instructions
Meatballs
- Heat a large oiled cast iron skillet on medium heat for about 10 minutes.
- In a large bowl, combine all of the ingredients for the meatballs so it is thoroughly homogenous. Form into 1½" diameter balls.
- Place balls in the heated skillet. They should sizzle. Allow them to cook for 3 minutes, then turn them to brown on the opposite side. Cook another 3 minutes.
- Flip to another side and then cover the pan with aluminum foil for 5-8 minutes, or until no longer pink inside. (Might have to slice one open to check!)
- Transfer cooked meatballs to a shallow dish with the glaze in it and toss them to coat. Serve with rice and roasted vegetables!
Glaze
- While the meatballs are covered and cooking, prepare the simple glaze.
- In a small bowl, combine all ingredients with a whisk. Beat until smooth. Taste and adjust with salt if needed. Pour into a shallow dish.