What You'll Need:

• For the Chicken Meatballs:
  • ¾ cup panko breadcrumbs
  • 2 large cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon sea salt
  • ½ teaspoon black pepper
  • 2 large eggs
  • 4 Tablespoons 4th & Heart Salted Ghee Butter, melted and cooled
  • 2 lbs ground chicken
  • Fresh thyme or oregano, for garnish
• For the Honey Glaze:
  • ⅓ cup honey
  • 4 Tablespoons 4th & Heart Salted Ghee Butter
  • 2 large cloves garlic, minced
  • 2 Tablespoons low-sodium soy sauce
  • 2 Tablespoons apple cider vinegar
  • ¼ teaspoon sea salt

Instructions:

1. Preheat the oven to 425°F. Line two large rimmed baking sheets with parchment paper.
2. In a large mixing bowl, combine the breadcrumbs, garlic, oregano, salt, pepper, eggs, melted and cooled ghee, and chicken, and mix with your hands until fully incorporated - do not overmix.
3. Using slightly wet hands, roll 2 tablespoons of the mixture into a ball. Repeat with the rest of the mixture. You should have 25 meatballs total. Arrange the meatballs on the prepared baking sheets, at least 1 inch apart. Bake for 15 minutes, or until the internal temperature reaches 165°F.
4. Meanwhile place a large, deep skillet over medium heat. Add the honey, ghee, garlic, soy sauce, apple cider vinegar, and salt, and gently whisk to combine. Bring to a gentle simmer, and stir frequently, until slightly thickened and glossy, about 3-4 minutes.
5. Transfer the cooked meatballs to the skillet, and gently toss to coat in the sauce. Cook for 3-4 minutes more, allowing the glaze to caramelize on the meatballs.
6. Transfer to a serving platter, along with any extra sauce, and enjoy while warm.