Teriyaki Chicken Meatballs

$- 1 lb ground chicken - 1/4 cup panko breadcrumbs - 1/4 cup green onions, finely chopped - 1 clove garlic, minced - 1 tablespoon fresh ginger, minced - 1 large egg - 2 tablespoons soy sauce - 1 tablespoon sesame oil - Salt and pepper, to taste The main ingredients create a juicy and flavorful meatball. Ground chicken is lean and tender, making it a great choice. Panko breadcrumbs give the meatballs a nice texture. Green onions add a fresh taste. Minced garlic and ginger bring warmth and depth. The egg binds everything together and adds moisture. Soy sauce and sesame oil offer a savory punch. Finally, salt and pepper season the mixture just right. - 1/2 cup soy sauce - 1/4 cup honey - 2 tablespoons rice vinegar - 1 tablespoon cornstarch - 1/4 cup water - 1 teaspoon sesame seeds - Optional: chili flakes, for an extra kick For the teriyaki sauce, the soy sauce and honey create a sweet and salty mix. Rice vinegar adds a tangy note that balances the flavors. Cornstarch thickens the sauce, making it glossy and clingy. Water helps combine everything smoothly. You can add chili flakes for a spicy kick if you like heat. Finally, garnish with sesame seeds for crunch and a bit of flair. These ingredients work together to make teriyaki chicken meatballs a delicious dish. Each bite bursts with flavor, making it a meal everyone will love. {{ingredient_image_2}} To start, gather your ingredients in a large bowl. You will need: - 1 lb ground chicken - 1/4 cup panko breadcrumbs - 1/4 cup green onions, finely chopped - 1 clove garlic, minced - 1 tablespoon fresh ginger, minced - 1 large egg - 2 tablespoons soy sauce - 1 tablespoon sesame oil - Salt and pepper, to taste Mix these ingredients well. Use your hands or a spatula to combine. You want a smooth blend that sticks together. This mix gives the meatballs their flavor and texture. Next, shape the mixture into small meatballs. Aim for about 1 inch in diameter. Make them compact so they hold their shape while cooking. Place the meatballs on a baking sheet lined with parchment paper. This helps with cleanup later. Now, it’s time to bake. Preheat your oven to 400°F (200°C). This high heat will give the meatballs a nice golden color. Bake them for 15-20 minutes. Keep an eye on the meatballs. You want them lightly browned. Use a meat thermometer to check the internal temperature. Make sure they reach 165°F (75°C) for safe eating. While the meatballs bake, make the teriyaki sauce. Start by gathering these ingredients: - 1/2 cup soy sauce - 1/4 cup honey - 2 tablespoons rice vinegar - 1 tablespoon cornstarch - 1/4 cup water - 1 teaspoon sesame seeds - Optional: chili flakes for spice In a small saucepan, mix the soy sauce, honey, rice vinegar, and water. Heat it over medium heat. Stir occasionally until it simmers. In another small bowl, mix the cornstarch with a splash of water to make a slurry. Gradually whisk this into the sauce. Cook for another 2-3 minutes. Stir until the sauce thickens and becomes glossy. Once the meatballs are done, remove them from the oven. Place them in a large mixing bowl. Pour the thickened teriyaki sauce over the meatballs. Toss gently to coat each meatball. For a nice touch, sprinkle sesame seeds and any leftover green onions on top before serving. Enjoy your flavorful teriyaki chicken meatballs! To make great meatballs, focus on the mix. Use one pound of ground chicken. Add 1/4 cup of panko breadcrumbs for texture. Mix in 1/4 cup of green onions, a minced garlic clove, and fresh ginger. The egg helps bind everything. Season with soy sauce, sesame oil, salt, and pepper. Shape the mix into 1-inch balls. Keep them compact so they hold their shape. This helps during baking. For even baking, line your baking sheet with parchment paper. This makes it easy to clean up. Bake at 400°F for 15 to 20 minutes. Make sure the meatballs reach 165°F inside. To make a tasty teriyaki sauce, start with soy sauce and honey. Combine 1/2 cup of soy sauce and 1/4 cup of honey. Add 2 tablespoons of rice vinegar for a tangy kick. Mix 1 tablespoon of cornstarch with a splash of water to thicken it. This will make your sauce glossy. If you want more flavor, adjust the sweetness. Add more honey if you like it sweeter. For a thicker sauce, let it simmer longer. Want some heat? Sprinkle in chili flakes for an extra kick. This adds a nice contrast to the sweet sauce. These meatballs pair well with fluffy rice or quinoa. Serve them over a bed of steamed rice for a filling meal. You can also drizzle extra teriyaki sauce on top. For a colorful plate, add vibrant sides. Steamed broccoli or snap peas work great. They add crunch and color to your dish. To impress, garnish with sesame seeds and sliced green onions. This makes your teriyaki chicken meatballs look even more appealing. Pro Tips Use Cold Ingredients: Keeping your ground chicken and other ingredients cold will help the meatballs hold their shape better during baking. Experiment with Flavors: Feel free to customize your meatball mixture by adding spices like five-spice powder or even a splash of sriracha for a spicy kick. Double the Sauce: If you love teriyaki sauce, consider doubling the recipe to have extra for drizzling over rice or veggies. Check for Doneness: Always use a meat thermometer to ensure your meatballs reach an internal temperature of 165°F (75°C) for safe consumption. {{image_4}} You can swap out the ground chicken for other meats. Ground turkey works well and has a lighter flavor. Ground beef is a great choice too, offering a richer taste. For a vegetarian version, try using tofu or chickpeas. Crumble the tofu or mash the chickpeas. Mix them with the other ingredients. This way, you still get a tasty meatball without meat. You can easily change the flavor of your meatballs. Add different spices to the mix. Garlic powder, onion powder, or even smoked paprika can enhance your dish. Experiment with the teriyaki sauce too. Try adding orange juice or a splash of pineapple juice for sweetness. You can also sprinkle in some chili flakes for a spicy kick. Don't be afraid to get creative! To keep your teriyaki chicken meatballs fresh, place them in an airtight container. This helps avoid drying out. Store the meatballs in the fridge for up to three days. When you freeze them, use a freezer-safe container. They can last up to three months in the freezer. Make sure to label the container with the date. You can reheat meatballs in several ways. The oven is a great option. Preheat your oven to 350°F (175°C). Place meatballs on a baking sheet and heat for about 10-15 minutes. You can also use a microwave. Heat them in a bowl, covered with a damp paper towel, for about 1-2 minutes. When reheating, keep the teriyaki sauce flavorful. If it thickens too much, add a splash of water. Stir it well before serving. Enjoy those tasty meatballs! Yes, you can make these meatballs in advance. Prepare the meatballs and store them in the fridge for up to two days. You can also freeze them for up to three months. To reheat, bake them at 350°F (175°C) for about 15 minutes, or until hot. This keeps them juicy and tasty. These meatballs pair well with many sides. Here are some great options: - Steamed rice or quinoa for a filling base - Bright green broccoli or snap peas for color - A fresh salad to add crunch - Noodles tossed in sesame oil for a different texture Making teriyaki sauce at home is simple. Use these steps: 1. Combine 1/2 cup soy sauce, 1/4 cup honey, 2 tablespoons rice vinegar, and 1/4 cup water in a pan. 2. Heat it on medium until it simmers. 3. Mix 1 tablespoon cornstarch with a splash of water. Whisk this into the sauce. 4. Stir until the sauce thickens, about 2-3 minutes. This homemade sauce is sweet and savory, perfect for drizzling over your meatballs! In this post, we covered how to make teriyaki chicken meatballs. We discussed the main ingredients like ground chicken, panko, and teriyaki sauce. Then, I shared step-by-step instructions for mixing, baking, and making the sauce. Tips for perfect meatballs and serving ideas added extra value. In conclusion, making teriyaki chicken meatballs is simple and fun. You can customize them to your taste. Enjoy your cooking and share these tasty creations with friends and family!$

Teriyaki Chicken Meatballs

Delicious chicken meatballs coated in a homemade teriyaki sauce.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 20

Total Time 35

Course Main Course

Cuisine Japanese

Servings 4

Calories 300 kcal

Ingredients

1 lb ground chicken
1/4 cup panko breadcrumbs
1/4 cup green onions, finely chopped
1 clove garlic, minced
1 tablespoon fresh ginger, minced
1 large egg
2 tablespoons soy sauce
1 tablespoon sesame oil
to taste salt and pepper
1/2 cup soy sauce for the sauce
1/4 cup honey
2 tablespoons rice vinegar
1 tablespoon cornstarch
1/4 cup water for the sauce
1 teaspoon sesame seeds
optional chili flakes

Instructions

Begin by preheating your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
In a large mixing bowl, thoroughly combine the ground chicken, panko breadcrumbs, finely chopped green onions, minced garlic, minced ginger, egg, soy sauce, sesame oil, and a generous pinch of salt and pepper. Use your hands or a spatula to ensure everything is well-mixed and cohesive.
Shape the mixture into small meatballs, about 1 inch in diameter, making sure they are compact. Arrange the meatballs evenly on the lined baking sheet.
Bake in the preheated oven for 15-20 minutes, or until the meatballs are lightly browned and reach an internal temperature of 165°F (75°C).
While the meatballs are baking, prepare the teriyaki sauce. In a small saucepan, combine the soy sauce, honey, rice vinegar, and water. Heat over medium heat, stirring occasionally, until the mixture simmers gently.
In a separate small bowl, combine the cornstarch with a splash of water to make a slurry. Gradually whisk this slurry into the simmering sauce, ensuring there are no lumps. Cook for another 2-3 minutes, stirring continuously, until the sauce thickens and becomes glossy.
Once the meatballs are cooked, remove them from the oven and transfer them to a large mixing bowl. Pour the thickened teriyaki sauce over the meatballs and gently toss until each meatball is thoroughly coated.
For the finishing touch, garnish the meatballs with sesame seeds and any remaining sliced green onions before serving.

Notes

Serve over rice or quinoa with steamed vegetables.

Keyword chicken, dinner, easy, meatballs, teriyaki