Teriyaki Chicken Meatballs
Teriyaki Chicken Meatballs features perfectly juicy bite-sized ground chicken meatballs coated in a glossy, sweet-savory homemade teriyaki sauce, packed with flavor, making it a great option for weeknight dinners or a party dish option. Serve them over rice, noodles, or as an appetizer.
Servings: 2 servings
Ingredients
For the chicken meatballs
- 1 lb ground chicken
- ½ cup breadcrumbs
- 2 tablespoons green onions chopped
- 1 whole egg
- 1 teaspoon minced garlic
- ½ teaspoon salt
- ½ teaspoon ground pepper
For the homemade teriyaki 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
- ½ cup sliced cucumber to serve on side, optional
- ½ cup julienned carrots to serve on side, optional
- Chopped green onions to garnish
Instructions
- Preheat the oven to 425 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. Garnish with sesame seeds and green onions if desired.
Notes
- Spicy: Add a little heat by adding a pinch of red pepper flakes or some Asian chili sauce.
- Don’t Overmix: Mix meatball mixture until just combined.
- Uniform Size: Use a cookie scoop or tablespoon to ensure even-sized meatballs for consistent cooking.
- Double the Sauce: If you love extra sauce, double the teriyaki recipe for dipping or drizzling.
- Rest the Meatballs: Let the cooked meatballs rest for 5 minutes before tossing in the sauce to keep them juicy.
Nutrition
Calories: 585kcal | Carbohydrates: 49g | Protein: 48g | Fat: 22g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 198mg | Sodium: 3119mg | Potassium: 1530mg | Fiber: 4g | Sugar: 20g | Vitamin A: 5437IU | Vitamin C: 5mg | Calcium: 120mg | Iron: 5mg