Description
These Teriyaki Chicken Meatballs are juicy, flavorful, and coated in a homemade teriyaki sauce. They’re perfect as a party appetizer or served over rice for a quick and delicious dinner.
Ingredients
- 500g / 1 lb ground chicken
- 1/2 cup panko breadcrumbs
- 1 egg
- 2 garlic cloves, minced
- 2 green onions, finely chopped
- 1 tbsp soy sauce
- 1 tbsp mirin
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 tbsp oil, for cooking
- 1/4 cup soy sauce (for sauce)
- 2 tbsp mirin (for sauce)
- 2 tbsp sake (for sauce)
- 1 1/2 tbsp sugar (for sauce)
- 1/2 tsp cornstarch mixed with 1 tsp water (for thickening sauce)
- Optional: sesame seeds and chopped green onions for garnish
Instructions
- In a large bowl, mix together the ground chicken, panko, egg, garlic, green onions, soy sauce, mirin, salt, and pepper until just combined. Do not overmix.
- Form the mixture into approximately 20 small meatballs.
- Heat oil in a large non-stick skillet over medium-high heat. Add the meatballs and cook for about 8 minutes, turning to brown all sides, until cooked through.
- Remove the meatballs from the pan and set aside. Drain excess fat from the pan if needed.
- In the same pan, add the soy sauce, mirin, sake, and sugar for the teriyaki sauce. Bring to a simmer and cook for 1–2 minutes until sugar is dissolved.
- Add the cornstarch slurry and stir until the sauce thickens slightly.
- Return the meatballs to the pan and toss to coat in the teriyaki sauce.
- Serve garnished with sesame seeds and chopped green onions if desired.
Notes
- You can substitute sake with dry sherry or water if unavailable.
- Use low-sodium soy sauce to control saltiness.
- These meatballs freeze well and can be reheated for quick meals.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Main
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 5 meatballs
- Calories: 240
- Sugar: 5g
- Sodium: 640mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0g
- Protein: 22g
- Cholesterol: 90mg