How to Make Chicken Teriyaki Meatballs?

 

Ingredients

• For 3 servings,
• Meatballs
• 1 lb ground chicken(455 g)
• 1 egg
• 1 cup panko breadcrumbs(50 g)
• 1 teaspoon garlic, minced
• 2 teaspoons fresh ginger, shredded
• 1 tablespoon soy sauce
• 2 tablespoons scallion, chopped
• ½ teaspoon salt
• ¼ teaspoon pepper

• Glaze
• ½ cup soy sauce(120 mL)
• ½ tablespoon sesame oil
• 1 tablespoon rice vinegar
• 2 tablespoons honey
• ½ tablespoon sriracha
• ½ cup brown sugar(110 g)
• 2 teaspoons garlic, minced
• 2 teaspoons fresh ginger, shredded

• Cornstarch slurry
• ½ tablespoon cornstarch
• ½ tablespoon water

• Garnish
• sesame seed, optional
• scallion, optional

Method

• Preheat the oven to 400ºF (200ºC). Line a baking sheet with parchment paper and set aside.
• Combine all ingredients for the meatballs in a bowl.
• Mix until all ingredients are well-blended.
• Use an ice cream scoop or a spoon and form into meatballs. Place on the baking sheet.
• Bake for 20-25 minutes (until lightly browned and the chicken is cooked through).
• In the meantime, prepare the glaze! Pour soy sauce, rice vinegar, sesame oil, honey, sriracha, garlic, ginger, and brown sugar into a sauce pan.
• Turn on medium heat, and stir until the sugar has dissolved.
• Then, pour in the cornstarch slurry and whisk until the sauce has thickened (about 5 minutes).
• Add the meatballs to the sauce pan and evenly coat them with the teriyaki glaze.
• Serve over rice or serve on their own! Garnish with Scallions and Sesame Seeds.
• Enjoy!