Chicken Teriyaki Meatballs serve tender ground chicken in a sweet, mirin rich teriyaki glaze. You will never buy bottled sauce again!

Chicken Teriyaki Meatballs
This week’s challenge…
Meatball Day is March 9. So, get rolling and make some epic meatballs to celebrate this day. From traditional Italian meatballs, Swedish, and even Asian there’s plenty of meatballs to choose from.
Thanks to Christie from A Kitchen Hoor’s Adventures for hosting our Meatball Madness Event!

I love chicken meatballs and I like teriyaki sauce so I decided to combine these two for our event.
Chicken Teriyaki Meatballs
This sauce is very easy to make and adjust to your own tastes. Cut back on the brown sugar, for a less sweetened version. If your don’t have fresh ginger or fresh garlic, you can use powdered or granulated versions. For each pound of chicken meatballs I’d use 1/2 teaspoon of each in the sauce.

Chicken Teriyaki Meatballs

Print Recipe

Servings 4 people

Ingredients

meatballs
1 lb ground chicken
1/4 cup minced onions
1/4 cup plain panko breadcrumbs
1 tbsp Worcestershire sauce
1/4 tsp salt
1/4 tsp freshly ground black pepper
2 tbsp vegetable oil
sauce
1/2 cup soy sauce
1/2 cup mirin
1/4 cup brown sugar
1 tsp freshly grated ginger
1 tsp minced garlic
1 tsp sesame oil
1/4 cup water
3 tsp cornstarch
1/4 cup sliced green onion, optional
1 tsp sesame seeds, optional

Instructions

meatballs
Preheat oven to 350 degrees. Mix together chicken, onions, breadcrumbs, Worcestershire, salt and pepper in a medium-sized bowl.
In a large oven-safe skillet, Heat oil on stovetop over medium
heat until shimmering, about a minute. While oil heats, divide meat mix into
1-inch meatballs about 16.
Add meatballs and gently turn to brown on all sides. Place
skillet with browned meatballs in the oven. Bake for about 10 minutes, turning
once, until thoroughly cooked (165 degrees). While meatballs bake, prepare sauce.
sauce
In a 1-quart saucepan, whisk together soy sauce, mirin and
brown sugar. Cook over medium heat, whisking constantly until sugar is dissolved,
about 2 minutes.
Whisk in ginger, garlic and sesame oil. Cook 1 minute.
Dissolve cornstarch in water. Slowly whisk into pan. Cook
over medium heat, whisking constantly until sauce thickens, about 1 minute. Set
aside.
Add sauce, stir to coat and heat an additional 5 minutes to thoroughly heat through. Serve over rice if desired. Sprinkle with onion and sesame seeds if desired.