Looking for a vibrant, sticky-sweet dinner that’s a total crowd-pleaser? Meet your new weeknight favorite: Sticky Honey Lime Chicken Meatballs with Cilantro Rice Pilaf. Juicy ground chicken meatballs are seared to golden perfection, tossed in a tangy honey lime glaze, and served over a fluffy, citrusy cilantro rice that complements every bite.
This dish combines Asian-inspired sweet-heat flavors with fresh herbs and hearty grains to keep it wholesome and satisfying. Perfect for a cozy dinner or even your next meal prep session — it’s nourishing, balanced, and packs a punch of flavor in every forkful!
Ingredients
Meatballs & Glaze:
- 1 lb ground chicken
- 1/2 cup panko breadcrumbs
- 1 egg
- 2 garlic cloves, minced
- 1/4 cup chopped cilantro
- Zest of 1 lime
- Salt & pepper to taste
- 1 tbsp oil (for pan)
Glaze Sauce:
- 1/3 cup honey
- 2 tbsp soy sauce
- Juice of 2 limes
- 1 tbsp sriracha (optional)
- 1 tsp cornstarch + 1 tbsp water (slurry)
Cilantro Rice Pilaf:
- 1 cup jasmine or basmati rice
- 2 cups chicken broth or water
- 1 tbsp butter or olive oil
- 1/4 cup chopped cilantro
- Juice of 1 lime
- Salt to taste
Preparation
Step 1: Make the Meatballs
In a large bowl, combine the ground chicken, panko breadcrumbs, egg, minced garlic, lime zest, chopped cilantro, salt, and pepper. Use clean hands or a spatula to mix until just combined. Avoid overmixing to keep the meatballs tender.
Roll the mixture into about 16–18 small meatballs, around 1.5 inches in diameter. Set them on a plate or tray.
Step 2: Sear the Meatballs
Heat 1 tablespoon of oil in a large skillet over medium heat. Once hot, add the meatballs in a single layer (you may need to work in batches). Sear each side until golden brown and fully cooked through — about 8–10 minutes total, turning occasionally. Remove meatballs from the pan and set aside.
Step 3: Prepare the Glaze
In the same skillet, reduce the heat slightly and pour in the honey, soy sauce, lime juice, and sriracha (if using). Stir to combine and bring to a gentle simmer.
In a small bowl, mix cornstarch and water to form a slurry. Pour it into the glaze and stir until the sauce thickens and becomes sticky, about 1–2 minutes.
Step 4: Glaze the Meatballs
Return the seared meatballs to the skillet and toss to coat them evenly in the sticky honey lime glaze. Let them caramelize slightly for added flavor and beautiful texture. Keep warm while you finish the rice.
Step 5: Cook the Cilantro Rice Pilaf
Rinse the rice until the water runs clear. In a medium pot, bring chicken broth (or water), butter or olive oil, and a pinch of salt to a boil.
Add the rice, reduce heat to low, cover, and simmer for about 15 minutes or until the liquid is absorbed. Remove from heat and let sit for 5 minutes.
Fluff the rice with a fork and stir in fresh lime juice and chopped cilantro. Taste and adjust salt if needed.
Step 6: Serve
Spoon a generous portion of cilantro rice onto each plate. Top with 3–4 meatballs and drizzle any extra glaze from the pan. Garnish with more cilantro and lime wedges if desired.
Variation
- Make it spicy: Add more sriracha or a pinch of red pepper flakes.
- Swap the protein: Use ground turkey or pork instead of chicken.
- Go low-carb: Serve the meatballs over cauliflower rice or lettuce wraps.
- Extra veggies: Stir sautéed bell peppers, peas, or zucchini into the rice for a more veggie-packed version.
Cooking Note
Ground chicken is lean, so don’t overcook the meatballs or they may dry out. Searing them gently over medium heat ensures they stay juicy inside and caramelized outside.
Serving Suggestions
- A light cucumber salad or mango salsa pairs perfectly with these sweet-spicy flavors.
- Serve with naan or warm flatbread for a comforting twist.
- For a bento-style lunch, pack with edamame, rice, and a boiled egg.
Tips
- Use a cookie scoop to portion meatballs evenly.
- Marinate the meatball mix for 30 minutes to enhance flavor (optional).
- Leftovers store well in the fridge for up to 3 days and can be frozen for meal prep.
Conclusion
Sticky Honey Lime Chicken Meatballs with Cilantro Rice Pilaf bring sweet, tangy, savory, and herbaceous flavors to your dinner table in under an hour. It’s an easy-to-love recipe with just the right amount of kick, perfect for both weeknight meals and weekend guests.
Tender meatballs glazed in a shiny, citrusy sauce served over fragrant, fluffy rice — it’s a harmony of textures and tastes that’ll have everyone asking for seconds. 💚🍗🍚
Print
Sticky Honey Lime Chicken Meatballs with Cilantro Rice Pilaf
- Total Time: 40 minutes
Ingredients
Meatballs & Glaze:
- 1 lb ground chicken
- 1/2 cup panko breadcrumbs
- 1 egg
- 2 garlic cloves, minced
- 1/4 cup chopped cilantro
- Zest of 1 lime
- Salt & pepper to taste
- 1 tbsp oil (for pan)
Glaze Sauce:
- 1/3 cup honey
- 2 tbsp soy sauce
- Juice of 2 limes
- 1 tbsp sriracha (optional)
- 1 tsp cornstarch + 1 tbsp water (slurry)
Cilantro Rice Pilaf:
- 1 cup jasmine or basmati rice
- 2 cups chicken broth or water
- 1 tbsp butter or olive oil
- 1/4 cup chopped cilantro
- Juice of 1 lime
- Salt to taste
Instructions
Step 1: Make the Meatballs
In a large bowl, combine the ground chicken, panko breadcrumbs, egg, minced garlic, lime zest, chopped cilantro, salt, and pepper. Use clean hands or a spatula to mix until just combined. Avoid overmixing to keep the meatballs tender.
Roll the mixture into about 16–18 small meatballs, around 1.5 inches in diameter. Set them on a plate or tray.
Step 2: Sear the Meatballs
Heat 1 tablespoon of oil in a large skillet over medium heat. Once hot, add the meatballs in a single layer (you may need to work in batches). Sear each side until golden brown and fully cooked through — about 8–10 minutes total, turning occasionally. Remove meatballs from the pan and set aside.
Step 3: Prepare the Glaze
In the same skillet, reduce the heat slightly and pour in the honey, soy sauce, lime juice, and sriracha (if using). Stir to combine and bring to a gentle simmer.
In a small bowl, mix cornstarch and water to form a slurry. Pour it into the glaze and stir until the sauce thickens and becomes sticky, about 1–2 minutes.
Step 4: Glaze the Meatballs
Return the seared meatballs to the skillet and toss to coat them evenly in the sticky honey lime glaze. Let them caramelize slightly for added flavor and beautiful texture. Keep warm while you finish the rice.
Step 5: Cook the Cilantro Rice Pilaf
Rinse the rice until the water runs clear. In a medium pot, bring chicken broth (or water), butter or olive oil, and a pinch of salt to a boil.
Add the rice, reduce heat to low, cover, and simmer for about 15 minutes or until the liquid is absorbed. Remove from heat and let sit for 5 minutes.
Fluff the rice with a fork and stir in fresh lime juice and chopped cilantro. Taste and adjust salt if needed.
Step 6: Serve
Spoon a generous portion of cilantro rice onto each plate. Top with 3–4 meatballs and drizzle any extra glaze from the pan. Garnish with more cilantro and lime wedges if desired.
Notes
Ground chicken is lean, so don’t overcook the meatballs or they may dry out. Searing them gently over medium heat ensures they stay juicy inside and caramelized outside.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 430 kcal
- Sodium: 580mg
- Fat: 18g
- Carbohydrates: 38g
- Protein: 28g
FAQs
Q: Can I bake the meatballs instead of searing them?
Yes! Bake at 400°F (200°C) for 18–20 minutes, then toss in the glaze on the stovetop.
Q: Can I make this dish ahead of time?
Absolutely. Prepare the meatballs and glaze, store them separately, and reheat before serving.
Q: Is it kid-friendly?
Yes! Just reduce or skip the sriracha for a milder flavor.
Q: Can I use brown rice?
Yes, but adjust cooking time and liquid as needed.