We had leftover soy-honey glaze from chicken drumsticks: https://alexandracooks.com/2013/02/26/honey-soy-chicken-drumsticks-thighs-or-wings/. The glaze was so delicious that we couldn’t toss the remaining 8 oz (about 1/2 the amount of sauce needed). We decided to repurpose the sauce.
First, we made chicken meatballs (but not the sauce) from this recipe: https://www.cookedandloved.com/recipes/chicken-meatballs-honey-garlic-soy-sauce/
Second, using the first recipe, we made a 1/2 batch of sauce, which we heated in a sauce pan (to start the caramelization process) on medium-low heat. In the meantime, we browned the meatballs in two batches in a large nonstick pan.
After the meatballs were two-thirds cooked, we added the newly made sauce (from the sauce pan) to the nonstick pan and heated on medium. After the sauce reduced a little, we added our leftover sauce to the sauce pan. We let the sauce bubble (with the meatballs embedded) for about 5-7 mins, and then we served with rice. (Feb. 2025)
Cooking Adventures 