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Honey Chilli Meatballs

A perfectly, delicious and healthy meatball recipe that the entire family will enjoy.

4 Servings

30 Minutes


454 grams Extra Lean Ground Chicken

1/2 Yellow Onion (medium, chopped)

2 Garlic (cloves, minced)

1 Egg

1 Tsp Sea Salt (divided)

1/4 Tsp Black Pepper

2 Tbsp Coconut Oil

1/2 cup Organic Chicken Broth (Stock)

1 Tsp Tomato Paste (Tomato Puree)

1/4 Cup Raw Honey

1 Tbsp Apple Cider Vinegar

1 1/2 Tsp Chilli Powder

1/4 Tsp Paprika

1/4 Tsp Ground Mustard (powder)


1) Preheat oven to 350ºF (177ºC).

2) In a large bowl, combine chicken mince, onion, garlic, egg, half the salt, and black pepper. Form mixture into meatballs, about 1 1/2 inches thick.

3) Melt coconut oil in a large oven-safe pan over medium-high heat. Add meatballs and cook until browned, about 5 minutes. Transfer to oven and bake for an additional 20 minutes or until cooked through.

4) Meanwhile in a medium saucepan, combine chicken broth, tomato paste, honey, apple cider vinegar, chilli powder, paprika, ground mustard and remaining salt. Bring to a boil then reduce heat and simmer for 5 minutes, stirring occasionally. Adjust seasoning if needed.

5) Remove meatballs from the oven. Evenly coat meatballs with sauce and divide them into bowls. Top with chopped green onions (optional). Enjoy!


Likes it Spicy: Add more chilli powder to the tomato sauce or sprinkle with paprika.

Serve them with: Brown rice pasta, quinoa, rice or rye bread to make it a meal. Or serve them alone as a starter.

Left overs: Refrigerate in an air-tight container up to 3 days or freeze up to 2-4 months (cooked or uncooked).

Slow Cooker Version: Add formed meatballs with sauce and cook on low for 6-8 hours.

Serving Size: A 4-serving recipe yields about 16 meatballs. This can be stretched to 8 servings if used as a starter.

© These notes are owned by Over The Bloody Moon Ltd and protected by UK copyright laws. Reproduction and distribution of the content without written permission from Over The Bloody Moon Ltd is prohibited

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