Sticky Teriyaki Chicken Meatballs

• 1 lb ground chicken
• 1/4 cup panko breadcrumbs
• 1 tablespoon grated fresh ginger
• 2 cloves garlic, minced
• 1 tablespoon soy sauce (gluten-free if needed)
• 1 tablespoon sesame oil
• 1 large egg
• 2 tablespoons teriyaki sauce
• 1/4 cup teriyaki sauce
• 2 tablespoons honey
• 1 tablespoon rice vinegar
• 1 teaspoon cornstarch mixed with 2 tablespoons water
• sesame seeds for garnish
• chopped green onions for garnish

Steps

1. 1 In a bowl, mix ground chicken, panko, ginger, garlic, soy sauce, sesame oil, egg, and 2 tablespoons teriyaki sauce until just combined.
2. 2 Form into 1-inch balls.
3. 3 Heat oven to 400°F.
4. 4 Place meatballs on a parchment-lined baking sheet and bake for 12-15 minutes, until cooked through.
5. 5 Meanwhile, in a saucepan, combine 1/4 cup teriyaki sauce, honey, and rice vinegar.
6. 6 Bring to a simmer and stir in the cornstarch slurry until sauce thickens.
7. 7 Toss meatballs in the sauce.
8. 8 Return to oven for 2-3 minutes to get sticky.
9. 9 Garnish with sesame seeds and green onions before serving.

Equipment

• baking sheet
• parchment paper
• medium saucepan

Variations

• For a spicy kick, add chili flakes to the meatball mixture.
• Substitute ground turkey for a leaner option.

Substitutions

• Use coconut aminos instead of soy sauce for a paleo option.
• Substitute maple syrup for honey if needed.

Pairings

• Serve with a crisp Asian pear slaw.
• Pair with a light sake or a ginger beer for a refreshing drink.

Nutrition

Tips

• For extra crispy meatballs, you can pan-sear them before baking.
• These meatballs can be made ahead and reheated in the sauce for a quick appetizer.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat in a microwave or oven.

Freezing: Freeze uncooked meatballs on a baking sheet, then transfer to a freezer bag for up to 3 months. Thaw overnight in the fridge and cook as directed.

Serving Suggestions

• Serve with steamed rice or a fresh cucumber salad.
• Pair with a side of edamame for added protein.

FAQ