Teriyaki Glazed Meatballs

$- 1 lb ground chicken or turkey - ½ cup panko breadcrumbs - ¼ cup green onions, finely chopped - ¼ cup fresh cilantro, chopped - 1 large egg - 2 cloves garlic, minced - 1 teaspoon fresh ginger, grated - Salt and pepper to taste - ½ cup low sodium soy sauce - ¼ cup honey or maple syrup - 1 tablespoon rice vinegar - 1 tablespoon sesame oil - 1 teaspoon cornstarch mixed with 1 tablespoon cold water For this dish, I choose ground chicken or turkey. They are lean and tender meats. Panko breadcrumbs add a nice crunch to the meatballs. Fresh green onions and cilantro bring brightness and flavor. Don't forget the egg; it helps bind everything. Garlic and ginger add a warm, savory depth that makes these meatballs special. For the teriyaki glaze, I love using low sodium soy sauce. It gives flavor without too much salt. Honey or maple syrup adds a sweet touch. Rice vinegar gives a little zing. Sesame oil adds a nutty taste. The cornstarch thickens the glaze, making it sticky and rich. This glaze coats the meatballs perfectly. Gather these ingredients, and you are ready to create a dish that bursts with flavor! {{ingredient_image_2}} - Combine the following in a large mixing bowl: - 1 lb ground chicken or turkey - ½ cup panko breadcrumbs - ¼ cup green onions, finely chopped - ¼ cup fresh cilantro, chopped - 1 large egg - 2 cloves garlic, minced - 1 teaspoon fresh ginger, grated - Salt and pepper to taste Mix everything until you see no dry spots. Using your hands works best for this. You want the meatball mixture to be well combined. - Preheat your oven to 400°F (200°C). - Shape the meat mixture into small meatballs, about 1 inch in size. - Arrange them on a baking sheet lined with parchment paper. Bake the meatballs for 20-25 minutes. They should turn golden brown and be fully cooked. - In a small saucepan, combine: - ½ cup low sodium soy sauce - ¼ cup honey or maple syrup - 1 tablespoon rice vinegar - 1 tablespoon sesame oil Set the saucepan over medium heat. Stir well and bring it to a gentle simmer. Once simmering, add: - 1 teaspoon cornstarch mixed with 1 tablespoon cold water Stir continuously for 2-3 minutes. This will thicken the sauce. Remove from heat when it reaches your desired thickness. Now, your meatballs are baked, and the glaze is ready. Just drizzle the glaze over the meatballs and toss gently. They will taste amazing! To make great meatballs, start by mixing the meat well. Use your hands for the best results. Combine the ground chicken or turkey, breadcrumbs, green onions, cilantro, egg, garlic, and ginger. Be sure to add salt and pepper too. Mix until everything is well blended. For texture, I recommend using panko breadcrumbs. They add a nice crunch. If you want softer meatballs, you can add a touch of milk to the mix. This keeps them moist as they cook. The teriyaki glaze is key to flavor. You can adjust the sweetness by changing the honey or maple syrup. If you want a bit of heat, add some red pepper flakes. For a more savory taste, try adding minced garlic or a dash of sesame oil. You can also add fresh herbs, like basil or mint, for a twist. Experimenting with flavors makes the dish more exciting. Garnishing is important for presentation. Top the meatballs with chopped green onions or sesame seeds. This adds color and a nice touch. For serving, pair the meatballs with steamed rice or stir-fried veggies. You can arrange them on a platter for a party or serve them in bowls for a cozy meal. Drizzle some extra teriyaki glaze around the plate for flair. Pro Tips Use Panko Breadcrumbs: For a crispier texture, opt for panko breadcrumbs instead of regular ones. They provide a delightful crunch to the meatballs. Chill Before Baking: If you have time, chill the meatballs in the fridge for about 30 minutes before baking. This helps them hold their shape during cooking. Experiment with Glaze: Feel free to adjust the sweetness of the teriyaki glaze by adding more honey or maple syrup, or balance it out with a splash of lime juice for acidity. Garnish Creatively: Enhance the presentation by garnishing with toasted sesame seeds, additional cilantro, or thinly sliced red chili for a pop of color and flavor. {{image_4}} You can use different ground meats for this recipe. Ground beef works well if you want a richer flavor. Ground pork adds a nice juiciness that many enjoy. If you prefer a lighter option, try ground turkey or chicken, as in the original recipe. For a plant-based choice, use lentils or chickpeas. Just mash them up and mix with the other ingredients. You can spice things up with a spicy teriyaki glaze. Just add chili paste or hot sauce to your glaze mix. Want more fruity notes? Add crushed pineapple or a splash of citrus juice like orange or lime. These additions give your meatballs a fresh twist and enhance the flavor. If you need a gluten-free option, swap out the soy sauce for tamari. It has a similar taste and works great. For breadcrumbs, use gluten-free panko or crushed rice crackers. These substitutes keep the texture while making sure everyone can enjoy the dish. To keep your teriyaki glazed meatballs fresh, store them in separate containers. Place the meatballs in one container and the glaze in another. This helps keep the meatballs from getting soggy. Make sure both containers are airtight. In the fridge, they can last for about 3 to 4 days. Always check for any signs of spoilage before using them. To freeze your meatballs, first ensure they are completely cool. Place them on a baking sheet lined with parchment paper. Freeze them for about 1 hour until firm. After that, transfer the meatballs to a freezer-safe bag or container. Remove as much air as possible to prevent freezer burn. They can last up to 3 months in the freezer. For reheating, it’s best to thaw them in the fridge overnight. You can reheat them in the oven at 350°F (175°C) for about 15-20 minutes or until heated through. If you want, you can add some teriyaki glaze while reheating. This makes them taste just as good as when you first made them. Enjoy your meal! To make teriyaki glaze, you need a few simple ingredients. You will use low sodium soy sauce, honey or maple syrup, rice vinegar, and sesame oil. Mix these in a small saucepan over medium heat. As it warms, stir well. Once it simmers, add a cornstarch mixture to thicken it. Stir for about 2-3 minutes until it reaches your desired texture. This fresh glaze brings a lovely shine and sweet taste to your meatballs. Yes, you can make meatballs ahead of time. After shaping them, you can store them in the fridge for up to two days. If you want to keep them longer, freeze them. Lay them flat on a tray to freeze first, then transfer to a bag. When ready to eat, just thaw and reheat in the oven or microwave. They will still be tasty and juicy! Serving teriyaki glazed meatballs can be fun and creative. You can place them on a platter next to steamed rice. Add some colorful stir-fried veggies for a complete meal. Another idea is to serve them in a bowl, garnished with chopped green onions and sesame seeds. For a special touch, drizzle extra glaze around the plate. This makes for a beautiful presentation that is sure to impress! We explored a tasty recipe for teriyaki meatballs. You learned about the main ingredients, like ground chicken, garlic, and a sweet glaze. I shared step-by-step instructions for mixing, baking, and making the glaze. Remember, don't hesitate to tweak the recipe with different proteins or flavors. It’s simple to make ahead and store for later. These meatballs are a great choice for any meal. Enjoy creating your own version and impress your friends or family with these flavorful bites.$

Delicious meatballs glazed with a homemade teriyaki sauce, perfect for a savory meal.

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Prep Time 15

Cook Time 30

Total Time 45

Course Main Course

Cuisine Japanese

Servings 4

Calories 300 kcal

Ingredients

1 lb ground chicken or turkey
½ cup breadcrumbs (preferably panko)
¼ cup green onions, finely chopped
¼ cup fresh cilantro, chopped
1 large egg
2 cloves garlic, minced
1 teaspoon fresh ginger, grated
to taste salt and pepper
½ cup low sodium soy sauce
¼ cup honey or maple syrup
1 tablespoon rice vinegar
1 tablespoon sesame oil
1 teaspoon cornstarch
1 tablespoon cold water

Instructions

In a large mixing bowl, combine the ground chicken (or turkey), panko breadcrumbs, finely chopped green onions, chopped cilantro, egg, minced garlic, grated ginger, along with a generous pinch of salt and pepper. Use your hands or a spatula to mix until all the ingredients are evenly integrated.
Preheat your oven to 400°F (200°C) to prepare for baking the meatballs.
Shape the meat mixture into small meatballs, about 1 inch in diameter, and arrange them on a baking sheet lined with parchment paper to prevent sticking.
Bake the meatballs in the preheated oven for 20-25 minutes, or until they are golden brown on the outside and fully cooked through on the inside.
While the meatballs are baking, make the teriyaki glaze. In a small saucepan set over medium heat, combine the low sodium soy sauce, honey (or maple syrup), rice vinegar, and sesame oil. Stir well and bring the mixture to a gentle simmer.
Once the glaze is simmering, add the cornstarch mixture to the saucepan and stir continuously for about 2-3 minutes, or until the sauce thickens to your desired consistency. Remove the saucepan from the heat.
After the meatballs finish baking, drizzle the teriyaki glaze generously over them and gently toss to ensure they are evenly coated.
For a final touch, you can return the glazed meatballs to the oven for an additional 5 minutes to caramelize the glaze slightly and enhance the flavors.
Serve the meatballs warm, garnished with extra chopped green onions or a sprinkle of sesame seeds for added texture and flavor, if desired.

Notes

Serve with steamed rice or stir-fried vegetables for a complete meal.

Keyword chicken, glazed, meatballs, teriyaki, turkey