Description
These Teriyaki Chicken Meatballs combine tender ground chicken with a flavorful homemade teriyaki sauce, baked to perfection for a delicious and easy-to-make meal. Perfect as an appetizer or main dish, they bring a delightful mix of sweet, savory, and umami flavors that are sure to satisfy your cravings.
Ingredients
Scale
Meatballs:
- 1 pound ground chicken
- 1/4 cup breadcrumbs
- 1/4 cup green onions, chopped
- 2 cloves garlic, minced
Teriyaki Sauce:
- 1/4 cup soy sauce
- 1 tablespoon honey
- 1 tablespoon sesame oil
- 1 teaspoon ginger, grated
Thickening Sauce:
- 1 tablespoon cornstarch
- 1 tablespoon water
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for baking the meatballs.
- Combine Meatball Ingredients: In a large bowl, mix ground chicken, breadcrumbs, chopped green onions, and minced garlic until evenly combined.
- Prepare Teriyaki Sauce: In a separate bowl, whisk together soy sauce, honey, sesame oil, and grated ginger to create the flavorful teriyaki sauce.
- Mix Sauce with Meat: Pour the teriyaki sauce mixture into the chicken mixture and mix thoroughly to incorporate all ingredients well.
- Form Meatballs: Shape the mixture into evenly sized meatballs, about 1 to 1.5 inches in diameter, for uniform cooking.
- Bake Meatballs: Arrange the meatballs on a baking sheet and bake in the preheated oven for 20 minutes, or until cooked through and golden browned.
- Thicken Sauce: Meanwhile, in a small saucepan, combine cornstarch and water over medium heat. Stir constantly until the mixture thickens into a glaze-like consistency.
- Serve: Drizzle the thickened teriyaki sauce over the baked meatballs and serve hot, garnished with extra chopped green onions if desired.
Notes
- For best results, use fresh ginger and green onions to enhance flavor.
- You can substitute ground turkey for ground chicken if preferred.
- If you like your meatballs crispy, broil for an additional 2-3 minutes after baking.
- Serve these meatballs with steamed rice or noodles for a complete meal.
- Leftover meatballs can be refrigerated for up to 3 days or frozen for longer storage.
