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Teriyaki Chicken Meatballs
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.
Course
Main Course
Cuisine
Japanese
Prep Time
10
minutes
minutes
Cook Time
20
minutes
minutes
Total Time
30
minutes
minutes
Servings
4
Calories
286
kcal
Author
Sherri Hagymas
Ingredients
1
pound
ground chicken
¼
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
½
tablespoon
toasted sesame oil
For the Sauce:
½
cup
reduced sodium soy sauce
½
cup
water
1
tablespoon
fresh minced ginger
2
tablespoons
light brown sugar
½
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
Calories:
286
kcal
|
Carbohydrates:
16
g
|
Protein:
24
g
|
Fat:
14
g
|
Saturated Fat:
3
g
|
Cholesterol:
138
mg
|
Sodium:
1333
mg
|
Potassium:
694
mg
|
Sugar:
7
g
|
Vitamin A:
120
IU
|
Vitamin C:
1.2
mg
|
Calcium:
40
mg
|
Iron:
2.3
mg