Teriyaki Meatballs
I grew up eating these but my mom always made them with ground beef - using ground chicken keeps them tender and they soak up way more of the teriyaki sauce. Takes about 40 minutes total and most of that is hands-off oven time.
Ingredients
Meatballs
- 2 lbs ground chicken
- 3 large eggs beaten
- 1 cup panko breadcrumbs
- 1 1/2 Tbsp grated fresh ginger
- 4 garlic cloves finely chopped
- 4 green onions finely chopped
- 1 1/2 tsp kosher salt
- 1 Tbsp sesame oil
Teriyaki Sauce
- 1 cup low-sodium soy sauce or tamari
- 1/3 cup brown sugar or honey
- 3 garlic cloves minced
- 1 1/2 Tbsp minced fresh ginger
- 1 1/2 Tbsp fresh lime juice from ~1 lime
- 1 Tbsp sesame oil
- 1 1/2 Tbsp chili paste or sriracha optional
- 1 1/2 Tbsp cornstarch
For Serving
- Steamed broccoli
- Sesame seeds
- Green onions thinly sliced
Instructions
- Mix ground chicken, eggs, panko, ginger, garlic, green onions, salt, and sesame oil in a large bowl.
- Form 40 meatballs using 2 tablespoons of mixture each.
- Place meatballs on parchment-lined sheet pan.
- Bake at 400F for 20 minutes until internal temperature reaches 165F.
- Whisk soy sauce, brown sugar, garlic, ginger, lime juice, sesame oil, and chili paste in saucepan.
- Simmer sauce for 5 minutes.
- Mix cornstarch with water to create smooth slurry.
- Stir slurry into sauce and cook 2 minutes until thickened.
- Pour teriyaki sauce over meatballs and toss to coat.
- Serve with steamed broccoli, garnish with sesame seeds and green onions.
Notes
Wet hands when forming meatballs to prevent sticking.
Did you make this recipe?Let me know how you liked it below!