Teriyaki Chicken Meatballs
Teriyaki Chicken Meatballs are moist and delicious, and you can make these homemade baked chicken meatballs in under 40 minutes. Tender meatballs and teriyaki sauce are a marriage made in heaven.
servings
Ingredients
For the meatballs
- 1 lb ground chicken
- ½ cup breadcrumbs
- 2 tablespoons green onions chopped
- 1 egg
- 1 teaspoon minced garlic
- ½ teaspoon salt
- ½ teaspoon ground pepper
For the sauce
- ¼ cup soy sauce
- ¼ cup hoisin sauce
- 1 tablespoon rice vinegar
- 1 tablespoon brown sugar
- 2 teaspoons cornstarch + 2 teaspoons water
- 1 teaspoon sesame seeds to garnish
- Chopped green onions to garnish
- ½ cup sliced cucumber to serve
- ½ cup julienned carrots to serve
Instructions
- Preheat the oven to 450 grees F. Line a parchment paper over a baking tray and keep it aside.
- In a large bowl, combine the meatball ingredients. Mix it well until everything comes together.
- With the help of an ice cream scooper, scoop the meatball mixture and roll it into a ball. Repeat the same with the remaining mixture.
- Arrange the meatballs evenly and bake the meatballs for 10-12 minutes. Once done, set it aside.
- Heat a large skillet over medium heat; whisk together soy sauce, hoisin sauce, rice vinegar, and brown sugar. Bring it to a boil and add the cornstarch slurry (2 teaspoons cornstarch + 2 teaspoons water). Cook until the sauce thickens.
- Add the baked meatballs to the sauce and toss until the teriyaki sauce is well coated. Add in the sesame seeds and green onions and give it a quick mix.
- Serve the Teriyaki Chicken Meatballs over the rice along with the cucumber and carrots on the sides to enjoy.
Notes
- Season the meat mixture conservatively, as the teriyaki sauce is quite salty.
- Using low sodium soy sauce is a great way to control the saltiness.
- You can use panko or regular breadcrumbs.
- Reduce the amount of brown sugar to reduce the overall sweetness of the teriyaki sauce.
- Add a little heat by adding a pinch of red pepper flakes or some Asian chili sauce.
- Blend the meatball mixture with your hands until just combined. Avoid overmixing.
- Use a 1” cookie or ice cream scoop to make even-sized meatballs.
- If you have time, allow the meatballs to rest at room temperature for 30 minutes before baking. The meatballs will be more flavorful and tender.
- Cook the meatballs to an internal temperature of 165 degrees F when checked with a digital thermometer.
- Meatballs pair perfectly with rice, but you can also serve them with noodles, mashed potatoes, or with stir-fry vegetables and greens.
Nutrition
Calories: 308kcal | Carbohydrates: 25g | Protein: 26g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 139mg | Sodium: 1575mg | Potassium: 780mg | Fiber: 2g | Sugar: 10g | Vitamin A: 2777IU | Vitamin C: 2mg | Calcium: 66mg | Iron: 3mg
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