Irresistible Air Fryer Honey Sriracha Glazed Chicken Meatballs in 30 Minutes

You know that moment when you take a bite of something and just can’t stop? That’s exactly what happened when I first made these Air Fryer Honey Sriracha Glazed Chicken Meatballs. I was experimenting with my new air fryer (best kitchen gadget ever, by the way) and craving something with that perfect sweet-heat combo. The result? Crispy-on-the-outside, juicy-on-the-inside meatballs coated in a sticky glaze that’ll make your taste buds dance. What I love most is how quick and easy they come together – ready in under 30 minutes but tasting like you spent hours in the kitchen. Trust me, these little flavor bombs will become your new go-to for game nights, quick dinners, or anytime you need that spicy-sweet fix.

Why You’ll Love These Air Fryer Honey Sriracha Glazed Chicken Meatballs

Let me tell you why these meatballs are about to become your new obsession:

• Crazy quick: From fridge to table in under 30 minutes – faster than pizza delivery!
• Easy cleanup: Just one bowl and the air fryer basket (I use parchment for zero mess)
• Flavor explosion: That sweet-spicy glaze caramelizes beautifully in the air fryer
• Healthier than takeout: Lean chicken and way less oil than deep-fried versions
• Versatile: Perfect as appetizers, over rice, or even in lettuce wraps

The best part? That addictive sticky glaze that makes everyone ask for seconds (and the recipe). My kids go nuts for these – though I dial back the sriracha for their portions!

Ingredients for Air Fryer Honey Sriracha Glazed Chicken Meatballs

Here’s everything you’ll need to make these flavor-packed meatballs – I’ve grouped them so you can prep efficiently:

For the meatballs:

• 1 lb ground chicken (thigh meat works best for juiciness)
• 1/2 cup breadcrumbs (I like panko for extra crunch)
• 1 large egg (room temperature blends better)
• 2 cloves garlic, minced (fresh is key – no powder here!)
• 1 tsp fresh ginger, grated (microplane makes this easy)
• 1/4 cup green onions, finely chopped (both white and green parts)
• 1/2 tsp kosher salt
• 1/4 tsp black pepper (freshly cracked if you’ve got it)

For that addictive glaze:

• 1/4 cup honey (local if you can – the flavor shines)
• 2 tbsp sriracha (adjust to your heat preference)
• 1 tbsp soy sauce (I use low-sodium)
• 1 tbsp fresh lime juice (about half a lime)

Pro tip: Measure everything before you start mixing – it makes the process so much smoother when you’re ready to roll!

How to Make Air Fryer Honey Sriracha Glazed Chicken Meatballs

Okay, let’s get cooking! These meatballs come together in just a few simple steps, but I’ll walk you through each one to make sure they turn out perfect every time.

Preparing the Meatball Mixture

First, grab your biggest mixing bowl – trust me, you’ll want the space! Dump in the ground chicken, breadcrumbs, egg, garlic, ginger, green onions, salt, and pepper. Now here’s my trick: use clean hands to mix everything just until combined. Overmixing makes tough meatballs, so stop when you don’t see any dry spots. The mixture should be moist but hold together when you roll it.

Cooking in the Air Fryer

Preheat your air fryer to 375°F (190°C) – this gives the meatballs a nice sear right away. Roll the mixture into 1-inch balls (I use a small cookie scoop for even sizes). Arrange them in a single layer with some space between each – they’ll need room to breathe! Cook for 10-12 minutes, shaking the basket gently halfway through. You’ll know they’re done when they’re golden brown and register 165°F inside.

Making the Honey Sriracha Glaze

While the meatballs cook, whisk together the honey, sriracha, soy sauce, and lime juice in a small bowl. Taste it – this is your chance to adjust! Want more heat? Add another squeeze of sriracha. Too spicy? Balance it with extra honey. The glaze should be thick but pourable.

Glazing and Caramelizing

Now the fun part! Toss the cooked meatballs in the glaze until they’re beautifully coated. Return them to the air fryer for just 2-3 more minutes – this caramelizes the glaze into that irresistible sticky coating. Watch closely at this stage – the sugars can burn quickly! You’ll see the glaze bubble and darken slightly when it’s ready.

Tips for Perfect Air Fryer Honey Sriracha Glazed Chicken Meatballs

After making these dozens of times (yes, we’re obsessed), I’ve learned a few tricks that guarantee perfect Air Fryer Honey Sriracha Glazed Chicken Meatballs every single time:

• Parchment is your friend: Line that air fryer basket with parchment paper – it saves you from scrubbing sticky glaze later. Just trim it to fit so air can circulate.
• Size matters: Use a cookie scoop or tablespoon to portion equal-sized meatballs. They’ll cook evenly instead of some being done while others are still raw inside.
• Spice control: Start with 1 tbsp sriracha in the glaze if you’re sensitive to heat – you can always add more after tasting!
• Don’t crowd them: Cook in batches if needed. Overcrowding leads to steamed rather than crispy meatballs.
• Glaze timing: Wait until the last 2-3 minutes to add the glaze – any earlier and it might burn before the meatballs cook through.

Bonus tip: Wet your hands slightly when rolling the meatballs – the mixture won’t stick to your fingers!

Serving Suggestions for Air Fryer Honey Sriracha Glazed Chicken Meatballs

Oh, the possibilities with these little flavor bombs! My favorite way? Piled high over steaming jasmine rice with extra glaze drizzled on top – the rice soaks up all that spicy-sweet goodness perfectly. For appetizers, stick toothpicks in them and serve with a cooling yogurt dip (just mix Greek yogurt with lime zest). They’re amazing in lettuce wraps too – crisp butter lettuce, shredded carrots, and a sprinkle of sesame seeds. Last week I tossed them with udon noodles and snap peas for a quick dinner that had everyone licking their plates clean!

Storing and Reheating Air Fryer Honey Sriracha Glazed Chicken Meatballs

These meatballs keep surprisingly well! Let them cool completely, then pop them in an airtight container – they’ll stay fresh in the fridge for up to 3 days. When you’re ready to enjoy them again, skip the microwave (which makes them soggy) and reheat in the air fryer at 350°F for 3-4 minutes. They’ll come out crispy and delicious, just like fresh! If you’ve got extras without glaze, they freeze beautifully for up to 2 months – just add the sauce when you reheat.

Air Fryer Honey Sriracha Glazed Chicken Meatballs Variations

Don’t be afraid to play around with these! Ground turkey works great if that’s what you’ve got – just add an extra minute in the air fryer. For extra crunch, toss in some sesame seeds to the meatball mix. Vegetarian? Try plant-based ground “chicken” – the glaze makes everything delicious!

Nutritional Information

Here’s the scoop on what you’re getting in each delicious serving (about 4 meatballs): roughly 180 calories with a solid 14g of protein to keep you satisfied. The glaze adds about 8g of sugar per serving – just enough to balance the heat. Keep in mind these numbers can vary slightly depending on the exact brands and ingredients you use. To me, it’s all about balance – you’re getting bold flavor without the guilt of deep-fried options!

Frequently Asked Questions

I get asked about these Air Fryer Honey Sriracha Glazed Chicken Meatballs all the time – here are the answers to the questions that pop up most often:

Can I Use Ground Turkey Instead of Chicken?

Absolutely! Ground turkey works beautifully in this recipe – just keep the same cook time and temperature. The glaze pairs perfectly with turkey’s slightly richer flavor. You might need to add an extra minute if your turkey has higher fat content.

How Do I Make This Less Spicy?

Easy fixes! Start with just 1 tablespoon of sriracha in the glaze (instead of 2), then taste and adjust. Adding an extra tablespoon of honey helps balance the heat too. For super-sensitive palates, try sweet chili sauce instead of sriracha.

Can I Freeze These Meatballs?

Yes! Freeze them before glazing for best results. Spread cooked meatballs on a baking sheet to freeze individually, then transfer to a bag. When ready to eat, reheat in the air fryer at 375°F for 5-6 minutes, then toss with freshly made glaze.

Can I Bake These Instead of Using an Air Fryer?

You sure can! Bake at 400°F on a parchment-lined sheet for 15-18 minutes, turning halfway. The glaze won’t caramelize quite as nicely, so pop them under the broiler for 1-2 minutes after coating.

Why Are My Meatballs Sticking to the Basket?

Two tricks: 1) Use parchment paper (cut with slits for airflow), or 2) Lightly spray the basket with oil before adding meatballs. Also make sure your air fryer is properly preheated – cold baskets cause sticking!

Share Your Feedback

I’d love to hear how your Air Fryer Honey Sriracha Glazed Chicken Meatballs turned out! Did you tweak the spice level? Find a genius serving idea? Drop a comment below or tag me on social – nothing makes me happier than seeing your kitchen creations. Happy cooking, friends!

For more recipe inspiration, check out my Pinterest page.

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