Sweet Teriyaki Chicken Meatballs

$- 1 pound ground chicken - ½ cup breadcrumbs (panko recommended) - ¼ cup green onions, finely chopped - 2 cloves garlic, minced - 1 teaspoon fresh ginger, grated - 1 large egg, lightly beaten - 1 tablespoon soy sauce (low sodium if preferred) - Salt and pepper, to taste - 1 tablespoon sesame oil I love using ground chicken for these meatballs. It keeps them light and tender. Panko breadcrumbs give a nice crunch, which makes the meatballs even better. Green onions add a fresh flavor and a pop of color. Garlic and ginger bring warmth and depth to the dish. - ½ cup soy sauce (low sodium recommended) - ¼ cup honey (or maple syrup for a vegan option) - ¼ cup rice vinegar - 2 tablespoons cornstarch - ¼ cup water - 1 teaspoon sesame seeds (for garnish) - Additional sliced green onions (for garnish) The teriyaki sauce is the star here. It balances sweet and salty, making it perfect for the meatballs. Honey or maple syrup adds a touch of sweetness, while rice vinegar gives a slight tang. Cornstarch helps the sauce thicken nicely, coating each meatball. This combination of ingredients ensures a delicious meal. The flavors blend well, creating a dish that everyone will love. {{ingredient_image_2}} - Preheat the oven to 400°F (200°C). This helps the meatballs cook evenly. - In a large mixing bowl, combine: - 1 pound ground chicken - ½ cup breadcrumbs (panko for crunch) - ¼ cup finely chopped green onions - 1 large egg, lightly beaten - 2 cloves garlic, minced - 1 teaspoon fresh ginger, grated - 1 tablespoon soy sauce - Salt and pepper, to taste - Mix gently until all ingredients blend. Be careful not to overmix. This keeps the meatballs tender. - Shape the mixture into small meatballs, about 1 inch in diameter. Use your hands for this. - Arrange the meatballs on a baking sheet lined with parchment paper. Leave space between each to cook well. - Drizzle the meatballs with 1 tablespoon of sesame oil. This adds flavor and helps them brown. - Bake for 18-20 minutes. They should be firm and golden brown when done. - In a small saucepan, combine: - ½ cup soy sauce - ¼ cup honey (or maple syrup) - ¼ cup rice vinegar - 2 tablespoons cornstarch - ¼ cup water - Whisk the mixture well. Heat it over medium heat and stir until it thickens, about 3-5 minutes. - Once thickened, remove it from heat and let it cool slightly. - When the meatballs are ready, transfer them to a large bowl. Pour the teriyaki sauce over them. - Toss gently to coat each meatball evenly in the sauce. - For a great look, serve the meatballs on a platter. Garnish with sesame seeds and more sliced green onions. - Avoid overmixing: Mix gently when combining the meat and other ingredients. Overmixing can make your meatballs tough. You want them tender and juicy. - Ensuring even cooking: Space the meatballs on the baking sheet. This helps them cook evenly. If they are too close, they may steam instead of brown. - Ideal meatball size: Keep your meatballs about 1 inch in diameter. This size cooks well and stays moist inside. Larger meatballs may take longer to cook through. - Importance of sesame oil: Sesame oil adds a nutty flavor that complements teriyaki sauce. Drizzle it over the meatballs before baking for more taste. - Additional seasoning ideas: Consider adding a pinch of red pepper flakes for heat. Chopped cilantro or fresh herbs can also brighten the dish. Feel free to experiment! - Baking vs. frying options: Baking is easy and less messy. However, frying gives a crispier exterior. Choose what works best for you. - Substitutions for dietary preferences: You can use ground turkey or even plant-based meat. For gluten-free options, use gluten-free breadcrumbs and soy sauce. Adjust to fit your needs! Pro Tips Use Panko Breadcrumbs: For an extra crunchy texture, opt for panko breadcrumbs instead of regular ones. Don’t Overmix: Combine the meatball ingredients gently to avoid tough meatballs; overmixing can lead to a dense texture. Adjust Sweetness: Feel free to adjust the sweetness of the teriyaki sauce by adding more honey or maple syrup based on your taste preference. Garnish for Color: Enhance presentation by adding colorful garnishes like sliced green onions and sesame seeds just before serving. {{image_4}} You can switch up the meat to make different meatballs. Ground turkey works great. It has a mild flavor and is leaner than chicken. You can follow the same steps in the recipe, and the result will be just as tasty. If you want a plant-based option, use lentils or chickpeas. Mash them up and mix with breadcrumbs and seasonings. This way, you keep the same texture and taste while making it vegan. If you like heat, try a spicy teriyaki sauce. Add a bit of sriracha or red pepper flakes. This will give your meatballs a nice kick. You can also add some garlic powder or onion powder for extra flavor. You can experiment with different herbs and spices. Fresh cilantro or basil can brighten the dish. Even a sprinkle of five-spice powder can add a unique twist. Don’t be afraid to play with flavors. Serve your meatballs over rice or quinoa for a filling meal. Both options soak up the teriyaki sauce well. If you want more nutrition, choose quinoa. Add steamed vegetables like broccoli or snap peas on the side. This adds color and crunch to your plate. It makes the meal look great and taste fresh. To keep your sweet teriyaki meatballs fresh, store them in the fridge. Place them in an airtight container. They will last about 3 to 4 days. For longer storage, freeze the meatballs. Use a freezer-safe container or bag. They can stay good for up to 3 months. When you want to eat them, just thaw them in the fridge overnight. For the best taste, reheat your meatballs in the oven. Preheat it to 350°F (175°C). Place the meatballs on a baking sheet. Heat them for 15 to 20 minutes. You can also use a microwave. Heat them in short bursts of 30 seconds. Check often to avoid overcooking. This helps keep the meatballs juicy and tasty. Adding a splash of water before heating helps too. This keeps them from drying out. Enjoy your flavorful meal! To make teriyaki meatballs spicy, you can add a few ingredients. Try using chili flakes for heat. You can also mix in some Sriracha or hot sauce. For a different kick, add diced jalapeños to the meatball mixture. These spices will bring more heat without losing flavor. Yes, you can use other sauces. Hoisin sauce can work well for a sweet and tangy twist. You might also try a sweet soy glaze. Each sauce will change the flavor a bit. Hoisin gives a richer taste, while sweet soy glaze adds sweetness without being too thick. Sweet teriyaki meatballs last about three to four days in the fridge. Make sure to store them in an airtight container. To keep them fresh, let them cool before sealing. If you want them to last longer, you can freeze them for up to three months. There are many great sides for sweet teriyaki meatballs. Rice or quinoa makes an excellent base. You can also serve stir-fried vegetables, like broccoli or snap peas. For a fun twist, try making lettuce wraps. They add a crisp flavor that pairs well with the meatballs. Sweet teriyaki meatballs combine simple ingredients for a delicious dish. From chicken and breadcrumbs to a flavorful sauce, each step builds tasty results. You can tweak the recipe for different proteins or spice levels, making it fun. Keep leftovers fresh and enjoy meal prep! With these tips, serving is easy and enjoyable. Now, it's time for you to try this recipe and impress your friends and family. Enjoy the cooking process and the delicious taste of your meatballs!$

Delicious chicken meatballs coated in a sweet teriyaki sauce, perfect for a main dish or appetizer.

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Prep Time 15

Cook Time 20

Total Time 35

Course Main Course

Cuisine Japanese

Servings 4

Calories 250 kcal

Ingredients

1 pound ground chicken
0.5 cup breadcrumbs (preferably panko)
0.25 cup green onions, finely chopped
1 large egg, lightly beaten
2 cloves garlic, minced
1 teaspoon fresh ginger, grated
1 tablespoon soy sauce
to taste salt and pepper
1 tablespoon sesame oil
0.5 cup soy sauce (for teriyaki sauce)
0.25 cup honey (or maple syrup)
0.25 cup rice vinegar
2 tablespoons cornstarch
0.25 cup water
1 teaspoon sesame seeds (for garnish)
to taste sliced green onions (for garnish)

Instructions

Start by preheating your oven to 400°F (200°C). Line a baking sheet with parchment paper to prevent sticking and make cleanup easier.
In a large mixing bowl, combine the ground chicken with the breadcrumbs, chopped green onions, lightly beaten egg, minced garlic, grated ginger, soy sauce, and a generous pinch of salt and pepper. Mix gently until all ingredients are well incorporated, being careful not to overmix.
With your hands, shape the mixture into small meatballs, approximately 1 inch in diameter. Arrange them evenly on the prepared baking sheet, leaving a little space between each meatball for even cooking.
Drizzle the meatballs with sesame oil for added flavor and a nice sheen. Bake in the preheated oven for about 18-20 minutes, or until the meatballs are firm to the touch and have turned a lovely golden brown color.
While the meatballs are baking, prepare the teriyaki sauce. In a small saucepan, whisk together the soy sauce, honey, rice vinegar, cornstarch, and water. Place the saucepan over medium heat and continuously stir until the mixture thickens and begins to simmer, which should take about 3-5 minutes.
When the meatballs are finished baking, transfer them to a large bowl and pour the warm teriyaki sauce over them. Toss gently to coat each meatball evenly in the glossy sauce.
Serve the meatballs warm on a platter, garnished with a sprinkle of sesame seeds and additional sliced green onions.

Notes

Serve over rice or quinoa with steamed vegetables for a complete meal.

Keyword chicken, easy recipe, meatballs, teriyaki