Description
These Teriyaki Chicken Meatballs are a delicious and easy appetizer or main course, featuring tender chicken meatballs coated in a sweet and savory teriyaki glaze.
Ingredients
Scale
- 1 pound ground chicken
- 1/4 cup panko breadcrumbs
- 1 large egg
- 2 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 1/4 cup soy sauce
- 2 tablespoons mirin (Japanese sweet rice wine)
- 1 tablespoon brown sugar
- 1 tablespoon sesame oil
- 1 teaspoon cornstarch (optional, for thickening glaze)
- Sesame seeds, for garnish (optional)
- Green onions, thinly sliced, for garnish (optional)
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a medium bowl, combine the ground chicken, panko breadcrumbs, egg, minced garlic, and grated ginger. Mix gently until just combined; do not overmix.
- Roll the mixture into small meatballs, about 1-inch in diameter. Place them on the prepared baking sheet.
- Bake for 15-18 minutes, or until the meatballs are cooked through and no longer pink in the center.
- While the meatballs are baking, prepare the teriyaki glaze. In a small saucepan, whisk together the soy sauce, mirin, brown sugar, and sesame oil.
- Heat the glaze over medium heat, stirring occasionally, until the sugar is dissolved and the mixture is simmering. If you prefer a thicker glaze, whisk the cornstarch with 1 tablespoon of water and stir it into the simmering glaze. Cook for another minute until thickened.
- Once the meatballs are cooked, remove them from the oven.
- Pour the teriyaki glaze over the meatballs and toss gently to coat.
- Return the glazed meatballs to the oven for another 2-3 minutes to allow the glaze to set.
- Garnish with sesame seeds and sliced green onions, if desired, before serving.
Notes
- For extra flavor, you can add a pinch of red pepper flakes to the glaze.
- If you don’t have mirin, you can substitute with dry sherry or white wine with a pinch of sugar.
- These meatballs can be served as an appetizer with toothpicks or as a main dish over rice.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer/Main Course
- Method: Baking and Pan-glazing
- Cuisine: Asian-inspired
Nutrition
- Serving Size: 4-5 meatballs
- Calories: N/A
- Sugar: N/A
- Sodium: N/A
- Fat: N/A
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: N/A
- Fiber: N/A
- Protein: N/A
- Cholesterol: N/A