Teriyaki Chicken Meatballs
Tender chicken meatball in a homemade teriyaki sauce. Meatballs are slowly baked to keep the juice. Sauce is ready within 2 minutes. Combine both together and you get dinner ready in under 30 minutes.
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Servings: 4 - 6
Calories: 413kcal
Equipment
- Baking Sheet Pan
- Large Bowl
- Small Saucepan
Ingredients
Chicken Meatballs
- 1 ½ lb Ground Chicken
- 1 small Sweet Onion minced
- 1 Tablespoon Minced Garlic
- 2 Eggs
- 1 cup Panko Breadcrumbs 2 oz
- 1 teaspoon Kosher Salt
- 1 teaspoon Black Pepper
- 1 Tablespoon Rice Wine Vinegar optional
Teriyaki Sauce
- 1 cup Water more if needed
- ½ cup Soy Sauce low sodium
- 2 Tablespoons Brown Sugar
- ½ teaspoon Grated Ginger (or minced)
- ½ teaspoon Minced Garlic
- ¾ Tablespoon Cornstarch
Garnish
- Toasted Sesame Seeds
- Sliced Green Onion
Instructions
- Preheat the oven to 395°F. Grease a baking sheet (or line with parchment paper).
- In a large bowl, add the ground chicken, onion, garlic, eggs, breadcrumbs, salt, pepper and vinegar, if using. Mix well to combine.
- Use about 1 ½ Tablespoons of the chicken mixture to form each meatball. You will get approx. 20 meatballs.
- Place meatballs on the greased baking sheet and bake for 15 - 22 minutes. Don't overcook them as they will dry out. A digital meat thermometer is a good way to test them. You want them no more than 165°F.
Teriyaki Sauce
- In a small saucepan, combine all the sauce ingredients. Cook on medium-low heat until it simmers. Pour over the cooked meatballs.
- Remove to a serving dish, garnish with green onion and sesame seeds.
- Serve with rice.
Notes
How to store leftovers
Store in the refrigerator in an airtight container for up to 4 days.How to freeze
Allow to cool down and freeze in an airtight container for 1 month.How to reheat
Reheat in the microwave until heated through.Nutrition
Calories: 413kcal