Description
These sticky and juicy teriyaki chicken meatballs feature a sweet, glossy glaze and a tender interior, making them a perfect weeknight meal.
Ingredients
Scale
- 1 lb ground chicken
- 1 large egg
- 1/4 cup panko breadcrumbs
- 2 tbsp finely chopped scallions
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1 tsp grated fresh ginger
- 1 tbsp neutral oil
- 1/2 cup low-sodium soy sauce
- 1/3 cup mirin or honey
- 2 tbsp rice vinegar
- 1 tbsp brown sugar
- 1 tsp cornstarch slurry
Instructions
- Mix ground chicken with egg, panko, scallions, salt, pepper, and ginger.
- Form 18–20 small meatballs and chill for 20 minutes.
- Sear meatballs in neutral oil over medium-high heat until browned (about 6 minutes).
- Transfer to a 400°F oven for 8–10 minutes until the internal temperature reaches 165°F.
- Meanwhile, make the glaze by simmering soy sauce, mirin or honey, rice vinegar, brown sugar, and cornstarch until thickened.
- Toss meatballs in the glaze briefly on the stovetop to coat and serve.
Notes
Chill formed meatballs for better texture during cooking. Use an instant-read thermometer to ensure correct internal temperature.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Mixing, Chilling, Searing, Baking
- Cuisine: Asian
Nutrition
- Serving Size: 5 meatballs
- Calories: 320
- Sugar: 6g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 80mg