This easy chicken meatball recipe is just 52 calories, and if you look above in the article you will find 5 additional sauces to toss the meatballs in.You can easily make these chicken meatballs gluten-free, see the modifications below. And if you prefer, you can use ground turkey.Special Tip: You can make these meatball appetizers ahead of time and chill or freeze. Then when time to serve, add to a hot oven until warmed through and toss in your desired sauce.
Preheat the oven to 400 degrees and line a baking sheet with parchment paper.
To a small sauce pan, combine the soy sauce, water, honey, brown sugar, rice vinegar, sesame oil, ginger, garlic and cornstarch.
Heat over medium heat stirring continuously until the cornstarch dissolves and thickens up the sauce. Then remove from heat and set aside.
To a large bowl combine the ground meat, egg, panko breadcrumbs, green onions, and 2 tablespoons of the homemade teriyaki sauce (if using a different sauce or glaze from above, use that instead).
Mix the meatball mixture together until just combined (too much mixing will make tough meatballs).
Roll out 20 small meatballs, adding to the prepared baking sheet as you work.
Bake the meatballs in the hot oven for 25 minutes, until cooked through and browned.
Add to a large bowl, and pour over the prepared sauce.
Toss well, then move the meatballs to a serving platter, sprinkle with pepper flakes, and skewer (if you like) with toothpicks for easy snacking.