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Teriyaki Chicken Meatballs

Teriyaki Chicken Meatballs

Teriyaki chicken meatballs with a sticky sweet glaze and 32g protein per serving. An easy 30 minute dinner in one pan.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Asian
Calories: 390
Ingredients Method Notes

Ingredients
  

  • 1 lb ground chicken
  • 1/3 cup panko breadcrumbs
  • 3 tbsp milk
  • 1 egg
  • 2 cloves garlic minced
  • 1 tsp fresh ginger grated
  • 2 green onions chopped
  • 1 tsp sesame oil
  • 1/2 tsp salt
  • 1 tbsp neutral oil for searing
  • 1/2 cup soy sauce low sodium
  • 1/3 cup mirin
  • 1/3 cup brown sugar
  • 1 tbsp rice vinegar
  • 1 tbsp cornstarch
  • 1 tbsp toasted sesame seeds

Method
 

  1. **Soak.** Combine panko and milk in a large bowl. Let sit for 3 minutes until the bread absorbs the milk.
  2. **Mix.** Add ground chicken, egg, garlic, ginger, green onions, sesame oil, and salt. Mix gently until just combined.
  3. **Roll.** Form into 18 meatballs using a heaping tablespoon for each one.
  4. **Sear.** Heat oil in a large skillet over medium-high. Add meatballs and sear 2 minutes per side until deeply golden.
  5. **Simmer.** Whisk soy sauce, mirin, brown sugar, rice vinegar, and cornstarch with 1/4 cup water. Pour over meatballs. Simmer 5 minutes until sauce thickens and coats the meatballs in a glossy glaze.
  6. **Serve.** Top with sesame seeds and extra green onions. Serve over rice with steamed broccoli.

Notes

Store in an airtight container in the fridge for up to 4 days. The meatballs actually improve overnight. Reheat in a skillet over medium heat with a splash of water to loosen the glaze. Use ground chicken thigh if you can find it. It is juicier than ground breast.