Ingredients for Chicken Teriyaki Meatballs
- Ground Chicken
- Panko Breadcrumbs
- 1 large egg
- 2 scallions (finely chopped)
- 2 tablespoons cornstarch
- Fresh Ginger
- 1/4 cup soy sauce (for meatballs) + 1/2 cup soy sauce (for sauce)
- Kosher Salt
- Fresh Ground Black Pepper
- 1/4 cup mirin
- 2 tablespoons sugar
- 1 tablespoon rice vinegar
- Cooked Rice
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How to Make Chicken Teriyaki Meatballs
- Preheat oven to 375°F (190°C).
- In a large bowl, combine 1 lb ground chicken, 1/2 cup panko bread crumbs, 1 large egg, 2 scallions (finely chopped), 2 tablespoons cornstarch, 1 tablespoon grated fresh ginger, 1/4 cup soy sauce, 1 teaspoon salt, and 1/2 teaspoon black pepper. Gently mix until just combined.
- Cover and refrigerate for at least 15 minutes (or up to 4 hours) to allow flavors to meld.
- While the chicken mixture chills, prepare the teriyaki sauce: In a medium saucepan, combine 1/2 cup soy sauce, 1/4 cup mirin, 2 tablespoons sugar, and 1 tablespoon rice vinegar. Bring to a boil over medium-high heat.
- Reduce heat to low and simmer for 5 minutes, or until slightly thickened. Set aside.
- Using wet hands, shape the chicken mixture into 20 equal-sized meatballs (approximately 1.5 inches in diameter).
- Arrange meatballs on a baking sheet.
- Bake for 15-20 minutes, or until cooked through and slightly browned.
- Alternatively, you can gently simmer the meatballs in 2 quarts of boiling water with 1 inch piece of sliced ginger for about 6 minutes until cooked through.
- If baking, once cooked, transfer meatballs to a plate lined with paper towels to drain excess grease.
- Gently toss the meatballs in the prepared teriyaki sauce to coat evenly.
- Serve the meatballs over cooked rice. Drizzle with extra teriyaki sauce and garnish with minced scallions.
- Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
152 g
Sugar
76g
Fat
15g
Carbs
11g
