Teriyaki Chicken Meatballs

$- 1 pound ground chicken - 1/2 cup breadcrumbs - 1/4 cup green onion, finely chopped - 1 egg, beaten - 2 cloves garlic, minced - 1 tablespoon fresh ginger, grated - 1 teaspoon sesame oil - Salt and pepper to taste The main ingredients in these meatballs create a wonderful flavor. Ground chicken gives a light, juicy texture. Breadcrumbs add a perfect binding element. Green onion gives a fresh, oniony bite. The egg helps the meatballs hold their shape. Garlic and ginger add warmth and depth. Sesame oil provides a nutty finish. Don’t forget salt and pepper for seasoning! - 1/4 cup soy sauce - 1/4 cup honey - 2 tablespoons rice vinegar - 1 tablespoon cornstarch mixed with 1 tablespoon water - 1 teaspoon sesame seeds (for garnish) The teriyaki sauce is the star of the dish. Soy sauce gives it that salty umami flavor. Honey adds sweetness that balances the salt. Rice vinegar brings a nice tang to the sauce. Cornstarch thickens the sauce, making it cling to the meatballs. Finally, sesame seeds add a lovely crunch on top. Using these ingredients, you will create a dish that is fun to make and even more fun to eat. The taste will impress everyone at your table! {{ingredient_image_1}} 1. In a large bowl, combine all meatball ingredients: - 1 pound ground chicken - 1/2 cup breadcrumbs - 1/4 cup green onion, finely chopped - 1 egg, beaten - 2 cloves garlic, minced - 1 tablespoon fresh ginger, grated - 1 teaspoon sesame oil - Salt and pepper to taste 2. Mix the ingredients well. Use your hands for the best results. Make sure to blend everything evenly. This helps the meatballs hold together while cooking. 1. Preheat your oven to 400°F (200°C). While the oven heats, prepare your baking sheet by lining it with parchment paper. 2. Form the chicken mixture into small meatballs. Aim for about 1 inch in diameter. Place them on the prepared baking sheet with some space between each meatball. This ensures even cooking. 1. While the meatballs bake, prepare the teriyaki sauce. In a small saucepan, combine: - 1/4 cup soy sauce - 1/4 cup honey - 2 tablespoons rice vinegar 2. Bring the mixture to a simmer over medium heat. Stir it gently to combine the ingredients. 3. To thicken the sauce, mix 1 tablespoon cornstarch with 1 tablespoon water. Stir this blend into the sauce. Continue to simmer for about 2-3 minutes. The sauce will thicken nicely. 1. Once the meatballs are done baking, transfer them to a large bowl. 2. Pour the teriyaki sauce over the meatballs. Toss gently until they are fully coated. 3. Serve the meatballs warm, garnished with sesame seeds and extra chopped green onions if you like. These make a great main dish or appetizer. Enjoy! To keep your meatballs juicy, use breadcrumbs. Breadcrumbs soak up moisture and help bind the meat. This makes for a tender meatball. You can also add ingredients like grated onion or even a splash of milk to boost moisture. You can adjust spice levels easily. If you like more heat, add red pepper flakes. Want more flavor? Try adding chopped herbs like cilantro or basil. You can also mix in finely chopped vegetables, such as bell peppers or carrots. These add nutrients and color. Use a sturdy baking sheet for best results. A non-stick or parchment-lined sheet helps with easy cleanup. For mixing the meatball ingredients, a food processor is great. It saves time and ensures a smooth mix. If you don’t have one, a bowl and spoon work too, but mix well! Pro Tips Use Fresh Ingredients: For the best flavor, use fresh ginger and garlic instead of powdered versions. Fresh ingredients provide a vibrant taste that enhances the overall dish. Keep Meatballs Uniform: Ensure all meatballs are the same size for even cooking. Using a tablespoon or cookie scoop can help maintain consistent sizes. Adjust the Sauce Sweetness: Feel free to adjust the amount of honey in the teriyaki sauce to suit your taste. If you prefer a less sweet sauce, reduce the honey slightly. Add Vegetables: Enhance the nutritional value of your dish by adding steamed or stir-fried vegetables on the side. Broccoli, bell peppers, or snap peas pair well with teriyaki flavors. {{image_2}} You can swap ground chicken for other meats. Turkey is a great choice. It has a similar taste but is leaner. You can also use ground pork for richer flavor. If you want a vegetarian dish, try mushrooms or tofu. Mushrooms provide a meaty texture. Tofu absorbs flavors well and is very versatile. Just crumble the tofu or chop the mushrooms finely. Teriyaki sauce is tasty, but you can switch it up. Hoisin sauce adds a sweet and savory twist. Peanut sauce gives a creamy texture and nutty flavor. You might also enjoy sweet and sour sauce. It adds a nice tang and pairs well with meatballs. Each sauce choice brings a new flavor to your dish. Teriyaki chicken meatballs shine as both an appetizer and an entrée. Serve them on toothpicks for a fun party snack. They also work great as a main dish over rice or noodles. For a full meal, pair the meatballs with steamed vegetables or a fresh salad. The balance of flavors and textures makes every bite enjoyable. To keep your teriyaki chicken meatballs fresh, place them in airtight containers. This helps avoid moisture loss and keeps flavors intact. Refrigerate them within two hours of cooking. They will stay good for up to four days. If you want to keep them longer, consider freezing. When reheating meatballs, I recommend using the oven. This method keeps them moist. Preheat the oven to 350°F (175°C) and place meatballs on a baking tray. Heat for about 10-15 minutes. You can also use a microwave. Just cover the bowl to prevent drying out. Heat in 30-second intervals, checking often. To freeze meatballs, place them in a single layer on a baking sheet. Freeze until solid, then transfer them to a zip-top bag. For the sauce, store it in a separate container. You can freeze both for up to three months. When ready to eat, thaw in the fridge overnight. Reheat them using the earlier methods. Yes, you can prepare Teriyaki Chicken Meatballs ahead of time. This makes meal prep easy. - Prep the meatballs: You can shape the meatballs and store them in the fridge for up to 24 hours. - Freezing: If you want to freeze them, place the raw meatballs on a baking sheet. Freeze them for a few hours, then transfer to an airtight bag. They can last up to three months. - Storing cooked meatballs: If you cook them first, let them cool. Then, put them in an airtight container. They stay fresh in the fridge for about three days. You can use several options if you want a change from ground chicken. - Ground turkey: This is a lean option with a similar taste. - Ground pork: This adds a richer flavor and juicy texture. - Ground beef: Use this for a heartier meatball. - Plant-based options: Crumbled tofu or tempeh works well for a vegetarian twist. - Mushrooms: Finely chopped mushrooms can also give a meaty feel without using meat. To check if the meatballs are cooked, you can use a few methods. - Internal temperature: The meatballs should reach an internal temperature of 165°F (74°C). You can use a meat thermometer to check. - Visual cues: Look for a nice golden brown color on the outside. The juices should run clear, and there should be no pink in the center. In this post, we explored how to make tasty teriyaki chicken meatballs. We covered key ingredients, step-by-step instructions, and helpful tips. Keeping meatballs moist is crucial and customizing flavors makes them unique. You can even try other proteins or sauces. Storing and reheating leftovers properly keeps them fresh. With these guides, you can easily whip up a satisfying dish that impresses. Enjoy making your teriyaki chicken meatballs and share them with friends and family!$

Delicious ground chicken meatballs coated in a savory teriyaki sauce.

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Prep Time 15

Cook Time 25

Total Time 45

Course Main Course

Cuisine Japanese

Servings 4

Calories 250 kcal

Ingredients

1 pound ground chicken
0.5 cup breadcrumbs
0.25 cup green onion, finely chopped
1 unit egg, beaten
2 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 teaspoon sesame oil
to taste salt and pepper
0.25 cup soy sauce
0.25 cup honey
2 tablespoons rice vinegar
1 tablespoon cornstarch mixed with 1 tablespoon water
1 teaspoon sesame seeds (for garnish)

Instructions

In a large bowl, combine the ground chicken, breadcrumbs, green onion, beaten egg, minced garlic, grated ginger, sesame oil, salt, and pepper. Mix until well combined.
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Form the chicken mixture into small meatballs, about 1 inch in diameter, and place them on the prepared baking sheet.
Bake the meatballs in the preheated oven for about 20-25 minutes or until they are cooked through and golden brown.
While the meatballs are baking, prepare the teriyaki sauce. In a small saucepan, combine soy sauce, honey, and rice vinegar, and bring to a simmer over medium heat.
Stir in the cornstarch mixed with water and continue to simmer until the sauce thickens, about 2-3 minutes. Remove from heat.
Once the meatballs are done baking, transfer them to a large bowl and pour the teriyaki sauce over them. Toss gently until the meatballs are well coated in the sauce.
Serve the meatballs warm, garnished with sesame seeds and additional chopped green onions if desired.

Notes

Serve warm, garnished with sesame seeds and chopped green onions.

Keyword appetizer, chicken, meatballs, teriyaki