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- 1 lb ground chicken or turkey - 1/4 cup breadcrumbs - 1/4 cup grated Parmesan cheese - 1 egg, beaten - 2 green onions, finely chopped - 1/4 cup low sodium soy sauce - 1/4 cup honey - 1 tablespoon sesame oil - 1 tablespoon rice vinegar - 1 teaspoon cornstarch mixed with 1 tablespoon water - 1 tablespoon ginger, grated - 3 cloves garlic, minced - Salt and pepper to taste - Bamboo skewers (soaked in water for 30 minutes) The main ingredients create a juicy and tasty meatball. Ground chicken or turkey is a great base. Adding breadcrumbs keeps it tender. Grated Parmesan adds a nice flavor. The beaten egg helps bind the mix. Finally, green onions give a fresh touch. For the teriyaki sauce, low sodium soy sauce keeps it balanced. Honey adds sweetness. Sesame oil brings a nutty taste. Rice vinegar gives some zing. The cornstarch mixture helps thicken the sauce. In addition, grated ginger adds warmth. Minced garlic gives depth. Salt and pepper round out the flavor. Soaking bamboo skewers prevents burning on the grill. These ingredients create a dish that is savory and satisfying. The flavors blend well, making the skewers a crowd-pleaser. Each bite offers a delightful mix of tastes. The teriyaki glaze adds a glossy finish that is hard to resist. Mixing the ingredients Start with a large bowl. Add 1 pound of ground chicken or turkey. Then, pour in 1/4 cup of breadcrumbs and 1/4 cup of grated Parmesan cheese. Next, crack in 1 beaten egg. Add half of the chopped green onions, 1 tablespoon of grated ginger, and 3 minced garlic cloves. Don’t forget to season with salt and pepper. Mix everything well until it all blends nicely. Forming the meatballs Once mixed, take a small amount of the mixture and roll it into a ball. Aim for about 1 inch in size. Continue forming meatballs until you use all the mixture. After that, thread 3 to 4 meatballs onto each soaked bamboo skewer. This keeps them secure for grilling. Combining sauce ingredients Grab a small saucepan and place it over medium heat. Pour in 1/4 cup of low sodium soy sauce, 1/4 cup of honey, and 1 tablespoon of sesame oil. Add 1 tablespoon of rice vinegar and the rest of the chopped green onions. Stir everything together until combined. Thicken the glaze Let the sauce come to a simmer. Once it starts bubbling, mix 1 teaspoon of cornstarch with 1 tablespoon of water in a small bowl. Add this mixture to the sauce. Stir for about 2 minutes until it thickens. Then, remove the saucepan from the heat. Preheating the grill or grill pan Before grilling, preheat your grill or grill pan to medium heat. This ensures your meatballs will cook evenly. Cooking and glazing the meatballs Place the skewers on the grill. Cook them for about 10 to 12 minutes. Turn them occasionally to ensure they cook evenly. During the last few minutes, brush them with the teriyaki glaze for extra flavor. Once cooked through, remove them from the grill and let them cool slightly before serving. To ensure even cooking, make sure your meatballs are uniform in size. Each meatball should be about 1 inch wide. This helps them cook at the same rate. For optimal grilling temperature, preheat your grill to medium heat. A hot grill helps create a nice sear and locks in flavor. Timing is crucial when applying the glaze. Brush the glaze on the meatballs during the last few minutes of grilling. This helps prevent burning while adding flavor. For extra depth, consider mixing in a pinch of red pepper flakes or a splash of lime juice into the glaze. This can enhance the sweet and savory notes. When serving, lay your skewers on a large platter. A great touch is to garnish with sesame seeds and the remaining green onions. Drizzle extra teriyaki glaze over the skewers for a shiny finish. For a complete meal, serve alongside steamed jasmine rice or a fresh cucumber salad. {{image_2}} You can switch up the meat in your meatball skewers. Ground beef or pork works great. Both add a rich flavor and juicy texture. If you prefer a lighter option, use ground chicken or turkey, as in the original recipe. You can even go meatless! Try using plant-based meat alternatives, like lentils or chickpeas, for a vegetarian twist. Just mash them well and add your spices. Want to change the flavor of your skewers? Add your favorite spices or herbs to the meat mixture. For a kick, try cayenne or smoked paprika. Fresh herbs like basil or cilantro can brighten the dish. You can also play with the teriyaki sauce. Swap soy sauce for tamari for a gluten-free option. You might even try adding a splash of pineapple juice for sweetness. This twist will give your sauce a fun tropical vibe. When it comes to sides, think simple and fresh. Steamed jasmine rice pairs well with these skewers. A crisp cucumber salad adds a nice crunch. You can serve the skewers on a colorful platter, garnished with sesame seeds and extra green onions. For a fun touch, drizzle more teriyaki sauce on top before serving. This makes them even more eye-catching and tasty! To keep your teriyaki glazed meatball skewers fresh, follow these tips: - Refrigeration tips: Place the skewers in an airtight container. Store them in the fridge. They will last for up to three days. - Freezing instructions: If you want to freeze them, wrap each skewer in plastic wrap. Then, place them in a freezer bag. They can stay good for up to three months. When it's time to enjoy your leftovers, reheating them right is key: - Best methods for reheating: The oven works well. Preheat it to 350°F (175°C). Place the skewers on a baking sheet and cover them with foil. Heat for about 10-15 minutes. - Maintaining texture and flavor: You can also use a microwave. Heat on medium power for 1-2 minutes. Be careful not to overcook them, as this can dry them out. You can make teriyaki glazed meatball skewers ahead of time for quick meals: - Preparing in advance: Make the meatballs and glaze the day before. Store them separately in the fridge. This saves time on busy days. - Quick serving options: When you're ready to eat, simply grill or reheat the skewers. You can serve them with rice or salad for a complete meal. Yes, you can use other meats. Ground beef or pork work well. For a lighter option, use ground turkey or chicken. If you want a vegetarian choice, try using lentils or chickpeas. Just adjust cooking times to ensure everything cooks through. To check if the meatballs are done, use a meat thermometer. They should reach 165°F (74°C). If you don't have one, cut a meatball in half. The inside should be no longer pink, and juices should run clear. Yes, you can prepare the teriyaki sauce in advance. Just store it in an airtight container in the fridge. It can last up to a week. Reheat it gently before using. This saves time when you're ready to cook. Great sides include steamed jasmine rice or a fresh cucumber salad. You can also serve with grilled veggies or a simple stir-fried dish. These sides complement the flavors of the skewers well. You learned how to make tasty teriyaki glazed meatball skewers. First, I shared the key ingredients for both the meatballs and the sauce. Then, I gave you step-by-step instructions for preparation, grilling, and glazing. We also covered helpful tips for cooking, presenting, and storing your dish. Remember, you can change up the recipe with different meats or add spices. Enjoy experimenting and savoring each bite. Cooking is fun, so don’t be afraid to get creative!

Teriyaki Glazed Meatball Skewers

Savor the flavor of Teriyaki Glazed Meatball Skewers that are perfect for any gathering! This easy recipe features juicy ground chicken or turkey meatballs, grilled to perfection and glazed with a sweet homemade teriyaki sauce. Learn how to create this delicious dish in just 30 minutes, serving up to 4 people.
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Ingredients
  

1 lb ground chicken or turkey

1/4 cup breadcrumbs

1/4 cup grated Parmesan cheese

1 egg, beaten

2 green onions, finely chopped

1 tablespoon ginger, grated

3 cloves garlic, minced

1/4 cup soy sauce (low sodium preferred)

1/4 cup honey

1 tablespoon sesame oil

1 tablespoon rice vinegar

1 teaspoon cornstarch mixed with 1 tablespoon water (for thickening)

Salt and pepper to taste

Bamboo skewers (soaked in water for 30 minutes)

Instructions
 

In a large mixing bowl, combine the ground chicken or turkey, breadcrumbs, Parmesan cheese, beaten egg, half of the green onions, grated ginger, garlic, salt, and pepper. Mix well until all ingredients are evenly incorporated.

    Preheat your grill or grill pan over medium heat.

      Form the meat mixture into small meatballs, about 1 inch in diameter. Thread 3-4 meatballs onto each soaked bamboo skewer.

        In a small saucepan over medium heat, combine soy sauce, honey, sesame oil, rice vinegar, and the remaining green onions. Bring to a simmer.

          Once the sauce begins to simmer, add the cornstarch-water mixture and stir until the sauce thickens (about 2 minutes). Remove from heat.

            Brush the meatball skewers with the teriyaki glaze and place them on the grill. Cook for about 10-12 minutes, turning occasionally, until the meatballs are cooked through and have a nice glaze.

              Brush the meatballs with additional teriyaki glaze during the last few minutes of grilling for extra flavor.

                Remove from the grill and let cool slightly before serving.

                  Prep Time, Total Time, Servings: 15 min | 30 min | 4 servings

                    - Presentation Tips: Serve the skewers on a platter garnished with sesame seeds and additional green onions. You can also drizzle extra teriyaki glaze over the skewers before serving. Enjoy with a side of steamed jasmine rice or a fresh cucumber salad!