Description
Tender and juicy chicken meatballs coated in a glossy homemade teriyaki sauce, delivering a perfect balance of sweet and savory flavors.
Ingredients
- 1 lb ground chicken
- 1/2 cup breadcrumbs
- 1/4 cup milk
- 1 large egg
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 2 tablespoons green onions, finely chopped
- 1 tablespoon soy sauce
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup soy sauce (for sauce)
- 1/4 cup brown sugar
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 2 cloves garlic, minced (for sauce)
- 1 teaspoon fresh ginger, grated (for sauce)
- 1 tablespoon cornstarch
- 2 tablespoons water
- 2 tablespoons sesame seeds (optional)
- 2 tablespoons green onions, sliced (optional)
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, combine ground chicken, breadcrumbs, milk, egg, garlic, ginger, green onions, soy sauce, salt, and pepper. Mix gently until just combined.
- Shape mixture into small meatballs and arrange on the baking sheet.
- Bake for 18–20 minutes until fully cooked and lightly golden.
- In a saucepan over medium heat, combine soy sauce, brown sugar, honey, rice vinegar, sesame oil, garlic, and ginger.
- Mix cornstarch with water, then stir into the sauce. Simmer until thickened.
- Add cooked meatballs to the sauce and toss gently to coat evenly.
- Garnish with sesame seeds and green onions before serving.
Notes
- Do not overmix to keep meatballs tender.
- Ground turkey works as a substitute for chicken.
- Add chili flakes or sriracha for a spicy version.
- Pan-fry meatballs for a crispier texture.
- Add a splash of water when reheating if sauce thickens.
Nutrition
- Serving Size: 1 portion
- Calories: 380 kcal
- Sugar: 14 g
- Sodium: 900 mg
- Fat: 10 g
- Saturated Fat: 2 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 35 g
- Cholesterol: 95 mg
