Teriyaki Chicken Meatballs

$- 1 lb ground chicken - 1/2 cup breadcrumbs - 1/4 cup finely chopped green onions - 2 cloves garlic, minced - 1 tablespoon fresh ginger, grated - 2 tablespoons low-sodium soy sauce - 1 tablespoon sesame oil - 1 tablespoon honey - 1/2 teaspoon freshly ground black pepper - 1/4 teaspoon salt - Sesame seeds for garnish - Sliced cucumber and carrots for serving Gather these ingredients for a delicious meal. Ground chicken forms the base of these meatballs. The breadcrumbs help bind the mix together. Green onions add a fresh crunch. Garlic and ginger give a strong taste that shines through. Low-sodium soy sauce brings in umami flavor. Sesame oil adds a nutty touch. Honey sweetens the mix just right. Black pepper and salt enhance the overall flavor. Finally, sesame seeds make a beautiful garnish, while cucumber and carrots add a crisp bite. With these ingredients, you are ready to create a tasty dish that everyone will love. {{ingredient_image_2}} To start, gather all your ingredients. In a large bowl, mix the ground chicken, breadcrumbs, green onions, minced garlic, grated ginger, soy sauce, sesame oil, honey, black pepper, and salt. Use your hands or a spoon to blend everything well. You want a smooth and even mixture. Next, wet your hands with water. This helps prevent sticking. Take small portions of the chicken mix and roll them into balls about 1 inch wide. Place the meatballs on a plate or tray as you form them. Make sure they are spaced out for even cooking later. Before you bake, preheat your oven to 400°F (200°C). This step is key for getting perfect meatballs. While the oven heats, line a baking sheet with parchment paper. This makes cleanup easy and helps the meatballs cook evenly. Once your oven is hot, place the meatballs on the lined baking sheet. Make sure to space them apart so they won't stick together. Bake them for 20 to 25 minutes. The meatballs are done when they are golden brown and reach an internal temperature of 165°F. While your meatballs bake, it's time to make the teriyaki sauce. In a small saucepan, combine 1/4 cup of soy sauce, 1 tablespoon of honey, and a pinch of grated ginger. Heat the mixture over medium-low heat. Stir it often. You want the sauce to warm up and thicken a little. This should take about 5 to 7 minutes. Once the meatballs are baked, take them out of the oven. Drizzle the warm teriyaki sauce over the meatballs. Gently toss them to coat every ball in the sauce. For a great presentation, transfer the meatballs to a nice platter. Sprinkle sesame seeds on top for a fun touch. Serve slices of cucumber and carrots on the side. This adds a fresh crunch that pairs well with the meatballs. Enjoy your meal! - Ensuring moisture and flavor: To keep the meatballs juicy, use fresh ground chicken. You can also add a little more soy sauce or sesame oil. This adds flavor and moisture. - Avoiding overmixing: Mix just enough until combined. Overmixing makes meatballs tough. Use your hands or a spoon to blend the ingredients gently. - Presentation tips: Use a colorful platter for your meatballs. A bright dish makes the meal pop. Sprinkle sesame seeds on top for a nice touch. Add slices of cucumber and carrots around the meatballs for a fresh look. - Suggested dipping options: Serve extra teriyaki sauce in a small bowl. It gives guests a chance to add more flavor to their meatballs. - Alternative proteins: You can use ground turkey or beef instead of chicken. Both options taste great with teriyaki sauce. Adjust cooking times as needed since beef may take longer. - Gluten-free substitutes: If you need gluten-free options, use gluten-free breadcrumbs and soy sauce. These swaps make the dish safe for those with gluten sensitivities. Pro Tips Use Chilled Ingredients: Keeping your ground chicken and other ingredients chilled before mixing helps retain moisture and keeps the meatballs tender. Don’t Overmix: Mix the meatball ingredients just until combined to avoid tough meatballs. Overmixing can lead to a dense texture. Test for Flavor: Before baking, cook a small sample meatball in a skillet to taste and adjust seasoning if needed. This ensures your meatballs are perfectly seasoned. Garnish Creatively: Enhance presentation by using colored garnishes like chopped cilantro or thinly sliced red bell peppers for a pop of color and flavor. {{image_4}} You can make teriyaki chicken meatballs even more fun by turning them into skewers. Grilling adds a smoky flavor and a nice char. If you prefer baking, that works too. For skewers, I like to add vegetables. Bell peppers, onions, and zucchini are great choices. Cut them into chunks and alternate them with meatballs on the skewer. This adds color and crunch. Another tasty way to enjoy these meatballs is in a stir-fry. You can use any vegetables you like. Broccoli, snap peas, and carrots are my favorites. Cook the vegetables first, then add the baked meatballs. Toss everything in the teriyaki sauce for flavor. Serve this over rice or noodles for a complete meal. If you want to mix things up, try different sauces. A spicy teriyaki variation adds heat. Simply add chili paste or sriracha to the teriyaki sauce. For a fresh twist, use a citrus-infused teriyaki sauce. You can mix in orange or lime juice. This gives the sauce a bright flavor. Both variations will keep your taste buds happy! To keep your teriyaki chicken meatballs tasty, store them properly. - Refrigeration tips: Place the meatballs in an airtight container. They stay fresh for up to 3 days in the fridge. Make sure to let them cool before sealing the container. This helps avoid moisture build-up. - Freezing instructions: For longer storage, freeze the meatballs. Arrange them in a single layer on a baking sheet. Freeze until firm, then transfer to a freezer bag. They can last up to 3 months in the freezer. When ready to eat, thaw overnight in the fridge. Reheating meatballs can be tricky. You want them warm without losing flavor. - Best methods for flavor retention: Use the oven for even heating. Preheat it to 350°F (175°C). Place meatballs on a baking sheet. Heat for about 10-15 minutes, or until hot. You can also reheat them in a skillet over medium heat. Add a splash of water or sauce to keep them moist. - Avoiding dryness: Do not overheat the meatballs. This can make them dry. Check them often while reheating. If they seem dry, drizzle a little extra teriyaki sauce over them to restore moisture. To check if the meatballs are done, look for two signs. - Internal temperature: Use a meat thermometer. The meatballs should reach 165°F. This means they are safe to eat. - Visual cues: The meatballs should be golden brown outside. They should not be pink inside. Cut one open to see if the center is cooked through. Yes, you can make these meatballs ahead of time. This is a great way to save time. - Meal prep tips: Prepare the meatballs, but do not bake them. You can store them in the fridge for up to 24 hours. You can also freeze them for longer storage. - Refrigeration and reheating: If you refrigerate, bake them as usual when ready. If frozen, thaw in the fridge overnight. Bake them at 400°F for 25-30 minutes. These meatballs pair well with many sides. They make a great meal when served with the right dishes. - Side dishes and accompaniments: Serve them with steamed rice or quinoa. You can also add stir-fried vegetables for color and crunch. - Ideal pairings for a complete meal: A fresh cucumber and carrot salad adds a nice touch. You can also serve extra teriyaki sauce for dipping. You learned how to make tasty Teriyaki Chicken Meatballs. We covered key ingredients and steps. I shared tips for keeping meatballs moist and flavorful. You also learned about fun variations and side dishes. Remember to try different proteins or sauces to mix things up. Proper storage will keep your leftover meatballs fresh. Enjoy cooking and serving this dish to your family and friends! Your new skills will impress everyone at the table.$

Delicious chicken meatballs coated in a savory teriyaki sauce, served with fresh vegetables.

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Prep Time 15

Cook Time 25

Total Time 40

Course Main Course

Cuisine Japanese

Servings 4

Calories 250 kcal

Ingredients

1 lb ground chicken
0.5 cup breadcrumbs
0.25 cup finely chopped green onions
2 cloves garlic, minced
1 tablespoon fresh ginger, grated
2 tablespoons low-sodium soy sauce
1 tablespoon sesame oil
1 tablespoon honey
0.5 teaspoon freshly ground black pepper
0.25 teaspoon salt
none Sesame seeds for garnish
none Sliced cucumber and carrots for serving

Instructions

In a large mixing bowl, combine the ground chicken, breadcrumbs, finely chopped green onions, minced garlic, grated ginger, soy sauce, sesame oil, honey, black pepper, and salt. Use your hands or a spoon to mix until all ingredients are thoroughly blended and a uniform mixture forms.
Preheat your oven to 400°F (200°C) while you prepare the meatballs.
With wet hands, form the chicken mixture into meatballs, approximately 1 inch in diameter. Arrange the meatballs on a lined baking sheet, ensuring they are spaced apart to allow even cooking.
Bake the meatballs in the preheated oven for 20-25 minutes, or until they are fully cooked through (internal temperature should reach 165°F) and they are golden brown on the outside.
While the meatballs are baking, prepare the teriyaki sauce. In a small saucepan over medium-low heat, combine 1/4 cup of soy sauce, 1 tablespoon of honey, and a pinch of grated ginger. Stir occasionally until the sauce is warmed and slightly thickened, about 5-7 minutes.
Once the meatballs are done, remove them from the oven and immediately drizzle the warm teriyaki sauce over them. Gently toss the meatballs to ensure they are evenly coated in the sauce.
For serving, transfer the teriyaki chicken meatballs to a decorative platter. Garnish with sesame seeds and arrange slices of cucumber and carrots alongside for a refreshing crunch.

Notes

Consider using a colorful serving dish to enhance the visual appeal, and place a small bowl of extra teriyaki sauce on the side for dipping.

Keyword appetizer, chicken, meatballs, teriyaki