Teriyaki Chicken Meatballs (Print)
Juicy chicken meatballs in a homemade teriyaki glaze - a perfect blend of sweet and savory Asian-inspired flavors.
# Ingredients:
→ Meatballs
01 -
1 pound ground chicken
02 -
½ cup gluten free breadcrumbs
03 -
⅓ cup diced green onion
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1 egg
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1 tsp minced garlic
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1 tsp salt
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¼ tsp black pepper
→ Teriyaki Sauce
08 -
⅓ cup low sodium tamari or soy sauce
09 -
¼ cup low sodium chicken broth
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¼ cup honey
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1 tsp toasted sesame oil
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2 tsp fresh grated ginger
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2 tsp minced garlic
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2 tsp cornstarch
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2 Tbsp rice vinegar
# Directions:
01 -
Preheat the oven to 400°F. Line a baking sheet with parchment paper and set aside.
02 -
In a medium bowl, combine ground chicken, breadcrumbs, green onion, egg, garlic, salt, and pepper until well incorporated.
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Scoop the mixture using a small cookie scoop or heaping tablespoon, then roll into balls. Arrange approximately 25 meatballs on the prepared baking sheet. Bake for 25 minutes until cooked through.
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While the meatballs are baking, whisk all sauce ingredients together in a bowl until well combined.
05 -
Transfer the baked meatballs to a large skillet over medium heat. Pour the sauce over the meatballs and simmer, stirring frequently to coat them evenly, until the sauce thickens to a glossy glaze.
06 -
Serve the glazed meatballs over rice and steamed broccoli. Optionally garnish with red pepper flakes for added heat.
# Notes:
01 -
These meatballs are excellent for meal prep and will keep well refrigerated for up to 3 days.
02 -
For a more authentic flavor, use low sodium tamari instead of regular soy sauce.