Go Back

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.