Teriyaki Chicken Meatballs (Print Version)
# Ingredients:
→ For the Meatballs
01 -
1 lb ground chicken
02 -
3/4 cup panko breadcrumbs
03 -
1 large egg, beaten
04 -
2 green onions, sliced
05 -
1 clove garlic, minced
06 -
1 teaspoon salt
07 -
1/4 teaspoon black pepper
→ For the Sauce
08 -
1/3 cup low sodium soy sauce
09 -
1/4 cup brown sugar
10 -
1/4 cup rice wine vinegar
11 -
1/2 teaspoon toasted sesame oil
12 -
2 teaspoons peeled and grated fresh ginger
13 -
3 cloves garlic, minced
14 -
2 teaspoons cornstarch
→ For Serving
15 -
Sesame seeds
16 -
Green onions, sliced
17 -
Rice (optional)
# Instructions:
01 -
Get your oven nice and hot by preheating it to 400°F. Line a large baking sheet with parchment paper to prevent sticking and set it aside.
02 -
In a large bowl, combine all your meatball ingredients - ground chicken, panko breadcrumbs, beaten egg, sliced green onions, minced garlic, salt, and pepper. Mix everything together really well until all ingredients are evenly distributed.
03 -
Using a medium cookie scoop or just a regular spoon, scoop about 2 tablespoons of the mixture for each meatball. Roll them between your hands to form nice round balls and place them on your prepared baking sheet. The mixture might be a bit sticky, so you can wear gloves or lightly spray your hands with cooking spray to make it easier.
04 -
Pop those meatballs in the oven and bake for 15 to 20 minutes until they're beautifully browned on the outside and cooked through on the inside. Keep an eye on them toward the end so they don't overcook and dry out. Once done, take them out of the oven.
05 -
While your meatballs are baking, get started on that sticky-sweet teriyaki sauce. In a small mixing bowl, whisk together the soy sauce, brown sugar, rice wine vinegar, sesame oil, grated fresh ginger, minced garlic, and cornstarch until well combined.
06 -
Pour your sauce mixture into a large skillet and heat it over medium heat. Bring it to a gentle boil, then reduce the heat to low and let it simmer for about 5 minutes, stirring occasionally. You'll know it's ready when the sauce thickens to a nice glossy consistency. Turn off the heat when it reaches your desired thickness.
07 -
Add your warm baked meatballs to the skillet with the teriyaki sauce and gently stir to coat each meatball thoroughly in that delicious sticky sauce. Sprinkle with sesame seeds and some extra sliced green onions for garnish. Serve over rice if you like, and enjoy!
# Notes:
01 -
These meatballs make excellent meal prep - just store them separately from the sauce and combine when reheating.
02 -
For a complete meal, serve with steamed broccoli, snap peas, or stir-fried vegetables alongside the rice.
03 -
The meatballs freeze beautifully! Freeze them after baking but before adding sauce, then thaw and warm in the sauce when ready to eat.