Chicken Teriyaki Meatballs

Chicken Teriyaki Meatballs

4.8(462)

Cook Time
-
Total Time
-
Yield
3 servings

Ingredients

Meatballs

  • 1 lb ground chicken (455 g)
  • 1 egg
  • 1 cup panko breadcrumbs (50 g)
  • 1 teaspoon garlic, minced
  • 2 teaspoons fresh ginger, shredded
  • 1 tablespoon soy sauce
  • 2 tablespoons scallion, chopped
  • ½ teaspoon salt
  • ¼ teaspoon pepper

Glaze

  • ½ cup soy sauce (120 mL)
  • ½ tablespoon sesame oil
  • 1 tablespoon rice vinegar
  • 2 tablespoons honey
  • ½ tablespoon sriracha
  • ½ cup brown sugar (110 g)
  • 2 teaspoons garlic, minced
  • 2 teaspoons fresh ginger, shredded

Cornstarch Slurry

  • ½ tablespoon cornstarch
  • ½ tablespoon water

Garnish

  • sesame seed, optional
  • scallion, optional

Nutrition Info

  • Calories 638
  • Fat 21g
  • Carbs 70g
  • Fiber 1g
  • Sugar 42g
  • Protein 45g

How to Make It

1. Step
Preheat the oven to 400ºF (200ºC). Line a baking sheet with parchment paper and set aside.
2. Step
Combine all ingredients for the meatballs in a bowl.
3. Step
Mix until all ingredients are well-blended.
4. Step
Use an ice cream scoop or a spoon and form into meatballs. Place on the baking sheet.
5. Step
Bake for 20-25 minutes (until lightly browned and the chicken is cooked through).
6. Step
In the meantime, prepare the glaze! Pour soy sauce, rice vinegar, sesame oil, honey, sriracha, garlic, ginger, and brown sugar into a sauce pan.
7. Step
Turn on medium heat, and stir until the sugar has dissolved.
8. Step
Then, pour in the cornstarch slurry and whisk until the sauce has thickened (about 5 minutes).
9. Step
Add the meatballs to the sauce pan and evenly coat them with the teriyaki glaze.
10. Step
Serve over rice or serve on their own! Garnish with Scallions and Sesame Seeds.
11. Step
Enjoy!

Tags

Measuring SpoonsWhiskDry Measuring CupsParchment PaperBaking PanMixing BowlJapaneseGame DayAppetizersBakeMashupComfort FoodFusionAmericanStove TopCasual PartyOven

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