Teriyaki Chicken Meatballs
Teriyaki Chicken Meatballs offer a delectable fusion of sweet and savory flavors that will have your taste buds rejoicing. Made from fresh ground chicken and enveloped in a glossy homemade teriyaki sauce, these bite-sized delights are perfect for dinner parties or cozy family nights. With their vibrant colors and irresistible aroma, they are sure to impress your guests and create lasting memories around the dinner table.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: Serves approximately four people 1x
- Category: Main
- Method: Baking
- Cuisine: Asian
Ingredients
Scale
- 1 lb ground chicken
- 1/2 cup plain breadcrumbs
- 2 large eggs
- 1/4 cup green onions, finely chopped
- 3 cloves garlic, minced
- 1/4 cup low-sodium soy sauce
- 1/4 cup brown sugar
- 2 tbsp rice vinegar
- 1 tsp cornstarch
- 1 tbsp sesame oil
- 2 tbsp honey
- 1 tbsp ginger paste
Instructions
- Preheat your oven to 400°F (200°C). In a large bowl, combine ground chicken, breadcrumbs, eggs, green onions, garlic, and pepper. Mix well but do not overwork.
- Shape the mixture into 1-inch meatballs and place them on a lined baking sheet.
- Bake for about 20 minutes until golden brown and cooked through.
- For the sauce, mix soy sauce, brown sugar, honey, rice vinegar, ginger paste, and cornstarch in a saucepan over medium heat until thickened.
- Toss the baked meatballs in the sauce; simmer for an additional 5 minutes.
- Serve over steamed rice or noodles garnished with sesame seeds and green onions.
Nutrition
- Serving Size: 4 meatballs (150g)
- Calories: 350
- Sugar: 10g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 105mg
Keywords: Substitute ground chicken with turkey or pork for different flavors. Add grated ginger to the meat mixture for extra zing. Leftovers can be stored in an airtight container in the fridge for up to three days.