TERIYAKI CHICKEN MEATBALLS RECIPES

Name: Chicken Teriyaki Meatballs Recipe by Tasty
Yield: 3 servings
Cuisine: Japanese
Ingredients: 1 lb ground chicken; 1 egg; 1 cup panko breadcrumbs; 1 teaspoon garlic, minced; 2 teaspoons fresh ginger, shredded; 1 tablespoon soy sauce; 2 tablespoons scallion, chopped; ½ teaspoon salt; ¼ teaspoon pepper; ½ cup soy sauce; ½ tablespoon sesame oil; 1 tablespoon rice vinegar; 2 tablespoons honey; ½ tablespoon sriracha; ½ cup brown sugar; 2 teaspoons garlic, minced; 2 teaspoons fresh ginger, shredded; ½ tablespoon cornstarch; ½ tablespoon water; sesame seed, optional; scallion, optional

CHICKEN TERIYAKI MEATBALLS RECIPE BY TASTY

Chicken Teriyaki Meatballs Recipe by Tasty image

Here's what you need: ground chicken, egg, panko breadcrumbs, garlic, fresh ginger, soy sauce, scallion, salt, pepper, soy sauce, sesame oil, rice vinegar, honey, sriracha, brown sugar, garlic, fresh ginger, cornstarch, water, sesame seed, scallion

Provided by Tasty

Yield 3 servings

Number Of Ingredients 21

Ingredients

1 lb ground chicken
1 egg
1 cup panko breadcrumbs
1 teaspoon garlic, minced
2 teaspoons fresh ginger, shredded
1 tablespoon soy sauce
2 tablespoons scallion, chopped
½ teaspoon salt
¼ teaspoon pepper
½ cup soy sauce
½ tablespoon sesame oil
1 tablespoon rice vinegar
2 tablespoons honey
½ tablespoon sriracha
½ cup brown sugar
2 teaspoons garlic, minced
2 teaspoons fresh ginger, shredded
½ tablespoon cornstarch
½ tablespoon water
sesame seed, optional
scallion, optional

Steps:

Preheat the oven to 400ºF (200ºC). Line a baking sheet with parchment paper and set aside.
Combine all ingredients for the meatballs in a bowl.
Mix until all ingredients are well-blended.
Use an ice cream scoop or a spoon and form into meatballs. Place on the baking sheet.
Bake for 20-25 minutes (until lightly browned and the chicken is cooked through).
In the meantime, prepare the glaze! Pour soy sauce, rice vinegar, sesame oil, honey, sriracha, garlic, ginger, and brown sugar into a sauce pan.
Turn on medium heat, and stir until the sugar has dissolved.
Then, pour in the cornstarch slurry and whisk until the sauce has thickened (about 5 minutes).
Add the meatballs to the sauce pan and evenly coat them with the teriyaki glaze.
Serve over rice or serve on their own! Garnish with Scallions and Sesame Seeds.
Enjoy!

Nutrition Facts : Calories 638 calories, CarbohydrateContent 70 grams, FatContent 21 grams, FiberContent 1 gram, ProteinContent 45 grams, SugarContent 42 grams

TERIYAKI CHICKEN MEATBALLS RECIPE - BETTYCROCKER.COM

Teriyaki Chicken Meatballs Recipe - BettyCrocker.com image

Put an Asian twist on a classic recipe with these chicken meatballs.

Provided by Molly Yeh

Total Time 45 minutes

Prep Time 20 minutes

Yield 4

Number Of Ingredients 22

Ingredients

1 lb ground chicken
1/4 cup Progresso™ panko crispy bread crumbs
1 large egg yolk
2 stalks green onions, finely chopped, plus more for garnish
1 teaspoon sugar
2 teaspoons rice vinegar
2 teaspoons soy sauce
2 cloves garlic, finely chopped
1 teaspoon finely chopped gingerroot
Black pepper, to taste
Crushed red pepper, to taste
1 cup water
1/4 cup soy sauce
3 tablespoons packed brown sugar
2 tablespoons honey
2 teaspoons sesame oil
2 teaspoons rice vinegar
2 cloves garlic, finely chopped
1 teaspoon finely chopped gingerroot
2 teaspoons cornstarch
Toasted sesame seed, if desired
Soba noodles, rice noodles, cucumber noodles, or rice

Steps:

Heat oven to 400°F. Line rimmed cookie sheet or casserole dish with cooking parchment paper.
In large bowl, mix Meatball ingredients. Scoop out 2-tablespoon-size balls of the mixture, and place on cookie sheet 1 to 2 inches apart.
Bake 20 to 25 minutes or until cooked through and slightly browned on top.
In 4-quart saucepan, beat all of the Sauce ingredients except for 1/4 cup of the water and the cornstarch, using whisk. Heat to a simmer over medium heat. In small bowl, beat together remaining 1/4 cup water and the cornstarch with whisk. When sauce reaches a simmer, drizzle in the cornstarch mixture while beating. Beat until the sauce thickens.
If you plan to eat them right away, place cooked meatballs in sauce, and turn them to coat. Sprinkle with green onions and toasted sesame seed, and serve with noodles or rice. If you’re wanting to freeze and enjoy later, store meatballs and sauce in separate containers in freezer up to three months. Thaw in refrigerator the night before, and reheat everything on the stove before serving.

Nutrition Facts : ServingSize 1 Serving

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