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Apricot, Sriracha & Ginger-Glazed Meatballs

BT Calgary | posted Friday, Jan 18th, 2019


  • 1-1/2 lbs (680 g) lean ground chicken
  • ½ cup dry unseasoned bread crumbs
  • ¼ cup finely minced green onions (with white parts)
  • 2 tbsp hoisin sauce
  • 1 egg
  • 2 tsp minced garlic
  • 1 tsp grated fresh gingerroot
  • 1 tsp dark sesame oil
  • ½ tsp each sea salt and freshly ground black pepper


  • 1 cup no-sugar-added apricot jam
  • ¼ cup reduced-sodium soy sauce
  • 1 tbsp freshly squeezed lime juice
  • 1 tbsp Sriracha hot sauce
  • 2 tsp minced garlic
  • 2 tsp grated fresh gingerroot
  • ½ tsp dark sesame oil

Finely chopped green onions and toasted sesame seeds for garnish, optional

Preheat oven to 400F.

In a large bowl, combine ground chicken, bread crumbs, onions, hoisin sauce, egg, garlic, gingerroot, sesame oil, salt and pepper (using your hands works best). Form mixture into bite-sized meatballs, about 1-1/2 inches in diameter. Wetting your hands helps prevent the chicken mixture from sticking to them. (Ground chicken and turkey are kinda sticky!) You should end up with about 40 meatballs.

Place meatballs on a non-stick baking sheet. Bake in preheated oven for 15 to 18 minutes or until cooked through. Stir meatballs once, halfway through cooking time, to brown sides.

While meatballs are cooking, prepare glaze. In a 10-inch, deep, non-stick skillet, whisk together jam, soy sauce, lime juice, sriracha, garlic, ginger root and sesame oil. Cook over medium-high heat until mixture is hot and bubbly and jam has melted. Add cooked meatballs and mix gently, ensuring every meatball is coated with sauce. Garnish with green onions and sesame seeds, if using. Serve hot.

Makes about 40 meatballs

Per meatball: 40 calories, 1.5 g total fat (0.4 g saturated fat), 3.6 g protein, 3.3 g carbohydrate (0 g fiber, 2.6 g sugars), 20 mg cholesterol, 121 mg sodium