My co-worker shared this recipe on Facebook and the picture of the dish looked so inviting and mouth-watering. I decided to try and make it for my family because they love dishes with teriyaki sauce. I have made some in the past and few of our favorites are: Chicken Teriyaki, Beef Teriyaki and last but not the least, Salmon Teriyaki. There’s something about the thick, shiny and sweet sauce that is irresistible. It makes a simple dish looks appetizing and stand out. These chicken meatballs coated with the teriyaki glazed is no exception. I used chicken in this recipe, but I am sure other proteins would work too. These meatballs are not only pleasing to the eye but also a delight to the taste buds. Best of all, these meatballs are baked, not fried. Yummy!
Cooking Tips for Perfect Meatballs
To get those meatballs just right, start by mixing the ground chicken with the other ingredients gently. Overmixing can lead to dense meatballs, and nobody wants that. Use a spoon or your hands to combine everything until just blended. When shaping the meatballs, aim for uniform sizes so they cook evenly. A cookie scoop can help with that. Bake them on a parchment-lined baking sheet for easy cleanup and to prevent sticking. Keep an eye on the cooking time, as the size of your meatballs can affect how long they need in the oven. A good rule of thumb is to bake them at 400 degrees Fahrenheit for about 20 to 25 minutes, or until they reach an internal temperature of 165 degrees. Once they’re out of the oven, let them rest for a few minutes to allow the juices to redistribute. This simple step can enhance the overall flavor and texture.
Serving Suggestions and Pairings
These chicken teriyaki meatballs are versatile and can be served in a variety of ways. For a classic approach, serve them over steamed rice or quinoa. This allows the sauce to soak into the grains, creating a deliciously cohesive meal. If you want to keep it lighter, consider serving the meatballs on a bed of mixed greens or in a fresh salad with a sesame dressing. This adds a nice crunch and balances the richness of the meatballs. For a fun twist, skewer the meatballs on toothpicks for an easy appetizer at gatherings. Pair them with some sliced veggies or a light dip to enhance the experience. You can also make a teriyaki meatball sub by placing them in a toasted bun with some slaw on top. This creates a delightful fusion of flavors and textures that everyone will enjoy.
Frequently Asked Questions
Can I use ground turkey instead of ground chicken?
Absolutely, ground turkey is a great substitute for ground chicken in this recipe. It will give you a slightly different flavor, but the texture will still be on point.
How should I store leftover meatballs?
Store any leftovers in an airtight container in the fridge for up to three days. They also freeze well, so you can pop them in the freezer for later if you want to enjoy them down the road.
What can I serve with these teriyaki meatballs?
These meatballs pair perfectly with steamed rice or noodles. You can also serve them over a bed of veggies for a lighter option, or toss them in a salad for some extra flavor.
What are some common mistakes to avoid when making meatballs?
One common mistake is overmixing the meat mixture, which can lead to tough meatballs. Another is not making them uniform in size, which can cause uneven cooking.
Can I make the meatballs ahead of time?
Definitely, you can mix the meatball mixture and shape them a day in advance. Just cover them and keep them in the fridge until you’re ready to bake them.
Chicken Teriyaki Meatballs
Ingredients
Meatballs:
- 1 lb ground chicken
- 1 egg
- 1 cup Panko breadcrumbs
- 1 clove garlic minced or grated
- 2 tsp grated fresh ginger
- 1 tbsp soy sauce
- 2 tbsp chopped green onions
- 1/2 tsp salt
- 1/4 tsp freshly ground pepper
Teriyaki sauce:
- 1/2 cup soy sauce
- 1/2 tbsp sesame oil
- 1 tbsp rice vinegar
- 2 tbsp honey
- 1/2 tbsp sriracha
- 1/2 cup brown sugar
- 2 cloves garlic minced or grated
- 2 tsp grated fresh ginger
- 1/2 tbsp cornstarch dissolved in 1/2 tbsp water
Instructions
- 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 and bake for 20-25 minutes or until meatballs are lightly browned and cooked through.
- In the meantime, prepare the glaze by combining the soy sauce, sesame oil, rice vinegar, honey, sriracha, brown sugar, garlic, and ginger into a sauce pan. Turn on medium heat, and stir the mixture until the sugar has dissolved. Stir in the cornstarch mixture and whisk until the sauce has thickened, 2-3 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 sesame seeds and scallions.
Notes
Nutrition
This looks delicious! I’m going to try making this keto by switching up some of the ingredients but it looks doable.