Teriyaki Chicken Meatballs are healthy, delicious and perfectly seasoned in a savory sauce. Made with simple all natural ingredients, they are easy to make and loved by the pickiest of eaters.
We love Teriyaki Chicken in our house and I thought nothing could top that go-to recipe.
Until this……. These Teriyaki Chicken Meatballs were a huge hit last week. So much so a double batch was asked for this week.
They are quick to mix up and bake for just 20 minutes. While they are cooking, you create the simple teriyaki sauce….. which is everything!
I served them over jasmine rice with roasted green beans for a perfect healthy dinner.
They would also be fabulous as an appetizer too! I would probably make them a little smaller to make more of them. Place them in a slow cooker to keep them warm.
Serves 4
Ingredients for Teriyaki Chicken Meatballs
1 pound ground chicken
1/4 cup bread crumbs (gluten free if preferred)
1 egg
1 tablespoon reduced sodium soy sauce (or gluten free tamari)
1 tablespoon fresh minced ginger
2 scallions, chopped thin
1/2 tablespoon toasted sesame oil
For the Sauce:
1/2 cup reduced sodium soy sauce
1/2 cup water
1 tablespoon fresh minced ginger
2 tablespoons light brown sugar
1/2 tablespoon toasted sesame oil
To Thicken Sauce
1 tablespoon cornstarch
How to Make Teriyaki Chicken Meatballs
Preheat oven to 350 degrees F.
Spray a cookie sheet with oil.
In medium bowl, mix together ground chicken, bread crumbs, egg, soy sauce, ginger, scallions, and sesame oil.
Roll mixture into about 20 meatballs and place them on the cookie sheet.
Bake for 20 minutes.
In large skillet, add and stir together all sauce ingredients EXCEPT cornstarch, and heat over medium until warm.
Add the meatballs to the sauce and turn them several times to coat with the sauce.
Add cornstarch to small bowl and whisk in 2 tablespoons of water.
Add the cornstarch mixture to the meatballs and sauce and simmer for about 3-5 minutes until sauce thickens.
Garnish with scallions if desired.
Serve over cooked rice, optional
ENJOY!!
More easy meatball recipes
Meatballs in Jelly Ketchup Sauce
Teriyaki Chicken Meatballs
Ingredients
- 1 pound ground chicken
- 1/4 cup bread crumbs gluten free if preferred
- 1 egg
- 1 tablespoon reduced sodium soy sauce or gluten free tamari
- 1 tablespoon fresh minced ginger
- 2 scallions chopped thin
- 1/2 tablespoon toasted sesame oil
For the Sauce:
- 1/2 cup reduced sodium soy sauce
- 1/2 cup water
- 1 tablespoon fresh minced ginger
- 2 tablespoons light brown sugar
- 1/2 tablespoon toasted sesame oil
To Thicken Sauce
- 1 tablespoon cornstarch
Instructions
- Preheat oven to 350 degrees F.
- Spray a cookie sheet with oil.
- In medium bowl, mix together ground chicken, bread crumbs, egg, soy sauce, ginger, scallions, and sesame oil.
- Roll mixture into about 20 meatballs and place them on the cookie sheet.
- Bake for 20 minutes.
- In large skillet, add and stir together all sauce ingredients. EXCEPT cornstarch, and heat over medium until warm.
- Add the meatballs to the sauce and turn them several times to coat with the sauce.
- Add cornstarch to small bowl and whisk in 2 tablespoons of water.
- Add the cornstarch mixture to the meatballs and sauce and simmer for about 3-5 minutes until sauce thickens.
- Garnish with scallions if desired.
- Serve over cooked rice, optional
Nutrition
Casey Moore says
Can’t wait to try these. Simple, yummy and easy!! What more could you ask for!
Thanks