Teriyaki Chicken Meatballs

$- 1 pound ground chicken - 1/4 cup breadcrumbs - 2 green onions, finely chopped - 2 cloves garlic, minced - 1 tablespoon ginger, grated - 1 egg, beaten - 1 tablespoon soy sauce - 1 tablespoon sesame oil - 1/4 cup teriyaki sauce - Salt and pepper to taste - 1/4 cup water - Sesame seeds - Chopped cilantro Gathering these ingredients is the first step to making great teriyaki chicken meatballs. Each item plays a big role in flavor and texture. The ground chicken is the main star. It provides protein and keeps the meatballs tender. Breadcrumbs help hold everything together. Green onions and garlic add fresh taste. Ginger gives a warm, spicy kick. Soy sauce and sesame oil bring umami and richness. The beaten egg binds the mix and adds moisture. Don’t forget salt and pepper; they enhance the flavors. The teriyaki sauce is the finishing touch. It coats the meatballs and adds sweetness. For garnishes, sesame seeds add crunch, while chopped cilantro brings freshness. These details make your dish pop! {{ingredient_image_1}} In a large bowl, you will start by combining the meatball ingredients. Add 1 pound of ground chicken, 1/4 cup of breadcrumbs, 2 finely chopped green onions, and 2 minced garlic cloves. Next, include 1 tablespoon of grated ginger and 1 beaten egg. Pour in 1 tablespoon of soy sauce and 1 tablespoon of sesame oil. Don’t forget to season with salt and pepper to taste. When mixing, use your hands. This way, you get an even blend. Make sure not to overmix, as this can make the meatballs tough. You want a light and fluffy texture. Now, let’s get the oven ready. Preheat it to 400°F (200°C). While the oven heats, take your mixture and shape it into small meatballs. Aim for about 1 inch in diameter. Place them on a lined baking tray. This helps with easy cleanup later. Once the oven is ready, bake the meatballs for about 15 minutes. Look for a golden color and ensure they are fully cooked inside. While the meatballs bake, you can make the teriyaki glaze. For this, gather 1/4 cup of teriyaki sauce and 1/4 cup of water. In a small saucepan, mix these two ingredients. Heat over medium heat and stir occasionally. You want it to simmer gently. This will take just a few minutes. After baking, take the meatballs out of the oven. Carefully move them into the saucepan with the teriyaki glaze. Gently coat each meatball, letting them simmer for 2 to 3 minutes. This lets the meatballs soak up the flavors. Serve the teriyaki chicken meatballs warm. Top with sesame seeds and chopped cilantro for a fresh touch. Enjoy this tasty dish! To make moist meatballs, always mix ground chicken with care. Over-mixing makes them dry. A great trick is to add breadcrumbs and soak them in the egg before mixing. This helps keep moisture in the meatballs. For flavor, try adding more garlic or ginger. You can also use different herbs like parsley or basil to change the taste. For a thicker glaze, reduce the teriyaki sauce over heat. Simmer it longer to get a nice, sticky consistency. You can also add a bit of cornstarch mixed with water to thicken it up. To change the flavor, add a splash of rice vinegar or a pinch of chili flakes. These will give your sauce an extra kick. Garnishes make your dish pop! Instead of just sesame seeds, try using crushed peanuts or chopped scallions. Fresh herbs like mint or basil can also brighten the dish. For plating, arrange the meatballs in a circle on a nice plate. Drizzle the glaze over them and sprinkle your garnishes on top. This will make your meal look stunning! Pro Tips Use Fresh Ingredients: Fresh garlic and ginger will enhance the flavor of your meatballs significantly compared to dried or powdered forms. Don’t Overmix: When combining the ingredients, mix just until combined to ensure the meatballs remain tender and not tough. Adjust the Sauce: Feel free to customize the teriyaki sauce by adding a splash of pineapple juice or a dash of chili flakes for an extra kick. Perfect Meatball Size: Aim for uniform meatballs of about 1 inch in diameter for even cooking and a consistent texture. {{image_2}} You can easily change the meat in this recipe. Ground turkey works well and keeps it lean. Ground beef adds a richer flavor and texture. Both options are tasty, so pick what you like best. If you want plant-based meatballs, try using lentils or chickpeas. Mash them and mix with breadcrumbs, green onions, garlic, and spices. These options make a great vegetarian dish while still being filling and flavorful. While you can use store-bought teriyaki sauce, making your own is fun and easy. Combine soy sauce, honey, ginger, and garlic for a simple homemade teriyaki sauce. This version allows you to control the sweetness and flavor. Feeling adventurous? Add some chili paste or sriracha to your teriyaki sauce for a spicy kick. This adds heat and brings a whole new level of flavor to your meatballs. Teriyaki chicken meatballs shine when served with rice or noodles. White rice is a classic choice, but brown rice or quinoa also works great. Noodles add a fun twist, especially with a drizzle of extra teriyaki sauce. For sides, consider steamed broccoli or snap peas for crunch. A fresh salad with sesame dressing pairs nicely too. These sides balance the sweetness of the meatballs and make for a complete meal. To keep your teriyaki chicken meatballs fresh, store them in the fridge. Place them in an airtight container. They can last up to three days in the refrigerator. For longer storage, consider freezing them. Just place the meatballs in a freezer-safe bag. Remove as much air as possible before sealing. They can last up to three months in the freezer. When you’re ready to enjoy your leftovers, reheating them is easy. For the microwave, place the meatballs on a plate. Cover them with a damp paper towel. Heat in short bursts of 30 seconds until warm. For the oven, preheat it to 350°F (175°C). Place the meatballs on a baking sheet. Bake for about 10-15 minutes until heated through. Teriyaki chicken meatballs can be stored safely for a while. In the fridge, they last about three days. If you freeze them, they stay good for up to three months. Always check for signs of spoilage before eating. When in doubt, throw it out! Yes, you can use frozen ground chicken. First, thaw the chicken in the fridge overnight. If you need to cook it faster, place it in a sealed bag and submerge it in cold water for about an hour. Once thawed, follow the same steps in the recipe. Ensure the meatballs cook until they reach a safe internal temperature of 165°F (74°C). This keeps your meal safe and tasty. Absolutely! Teriyaki chicken meatballs are great for meal prep. They store well in the fridge for up to four days. For best results, let them cool before storing. Place them in an airtight container. You can also freeze them for up to three months. To reheat, use the microwave or oven. This makes it easy to have delicious meals ready to go. To make these meatballs gluten-free, use gluten-free breadcrumbs and tamari instead of soy sauce. Check the teriyaki sauce label too, as some brands contain gluten. With these simple swaps, you can enjoy tasty teriyaki chicken meatballs without worry. This blog post covered key ingredients and steps for making teriyaki chicken meatballs. You learned about the main ingredients, like ground chicken and breadcrumbs, and extra touches for flavor, like ginger and soy sauce. I provided tips for cooking, perfecting the meatballs, and serving ideas. You also found options for variations and ways to store leftovers. Teriyaki chicken meatballs are fun to make and enjoy. Try these recipes to impress your friends and family!$

Teriyaki Chicken Meatballs

Delicious chicken meatballs coated in a savory teriyaki glaze.

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Prep Time 15

Cook Time 15

Total Time 30

Course Main Course

Cuisine Japanese

Servings 4

Calories 250 kcal

Ingredients

1 pound ground chicken
0.25 cup breadcrumbs
2 pieces green onions, finely chopped
2 cloves garlic, minced
1 tablespoon ginger, grated
1 piece egg, beaten
1 tablespoon soy sauce
1 tablespoon sesame oil
to taste salt and pepper
0.25 cup water
0.25 cup teriyaki sauce
for garnish sesame seeds
for garnish chopped cilantro

Instructions

In a large bowl, combine the ground chicken, breadcrumbs, chopped green onions, minced garlic, grated ginger, beaten egg, soy sauce, sesame oil, salt, and pepper. Mix until well combined.
Preheat your oven to 400°F (200°C).
Shape the mixture into small meatballs, about 1 inch in diameter, and place them on a lined baking tray.
Bake the meatballs in the preheated oven for about 15 minutes, or until cooked through and golden on the outside.
While the meatballs are baking, prepare the teriyaki glaze. In a small saucepan, combine the teriyaki sauce and water. Heat over medium heat until it begins to simmer, stirring occasionally.
Once the meatballs are done, remove them from the oven and transfer to the saucepan with the teriyaki glaze. Coat the meatballs evenly, letting them simmer for an additional 2-3 minutes to absorb the flavors.
Serve the teriyaki chicken meatballs warm, garnished with sesame seeds and chopped cilantro.

Notes

Use tamari for a gluten-free option.

Keyword chicken, gluten-free, meatballs, teriyaki