Teriyaki Chicken Meatballs
User Reviews
4.7
264 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
20 mins
-
Total Time
40 mins
-
Servings
20 meatballs
-
Calories
42 kcal
-
Course
Main Course
-
Cuisine
Japanese
Teriyaki Chicken Meatballs
Report
My recipe for soft and juicy Teriyaki Chicken Meatballs will soon be your family‘s favorite! Tofu is the secret ingredient that makes these meatballs so fluffy. The best part? It takes only 40 minutes to prepare.
Share:
Ingredients
For the Teriyaki Sauce
- 1 Tbsp soy sauce
- 1 Tbsp sugar
- 1 Tbsp mirin
- 2 tsp rice vinegar (unseasoned)
- ½ tsp potato starch or cornstarch
For the Meatballs
- 5 oz medium-firm tofu (momen dofu) (about ⅓ of a 14-oz block)
- 3 oz sweet bell peppers (1½ peppers; I used 3 colors)
- 1 green onion/scallion
- 1 tsp ginger (grated, with juice; from a 1-inch, 2.5-cm knob)
- 14 oz ground chicken
- 1 large egg (50 g each w/o shell)
- ½ tsp Diamond Crystal kosher salt
- ⅛ tsp freshly ground black pepper
- 1 Tbsp neutral oil
Add to Shopping List
Instructions
- Gather all the ingredients.
- In a small bowl, whisk together the ingredients for the sauce: 1 Tbsp soy sauce, 1 Tbsp sugar, 1 Tbsp mirin, 2 tsp rice vinegar (unseasoned), and ½ tsp potato starch or cornstarch. Set aside.
To Make the Meatballs
- Wrap 5 oz medium-firm tofu (momen dofu) with a paper towel and let it drain for 15 minutes.
- Meanwhile, remove the seeds from 3 oz sweet bell peppers under running water and dry completely.
- Mince the sweet bell peppers and chop 1 green onion/scallion finely. Grate the ginger and measure 1 tsp ginger (grated, with juice).
- In a large bowl, combine 14 oz ground chicken, the minced sweet bell peppers, and the chopped green onion. Break the drained tofu into small pieces and add to the bowl.
- Add 1 large egg (50 g each w/o shell) and mix it all together.
- Add the grated ginger, ½ tsp Diamond Crystal kosher salt, and ⅛ tsp freshly ground black pepper and combine well.
- Using two tablespoons or a cookie scoop, form small meatballs. I usually scoop the meatballs straight into the frying pan (see the next step).
To Cook the Meatballs
- Heat a nonstick frying pan over medium heat. Add 1 Tbsp neutral oil. When hot, add the meatballs, keeping some space between each. Cook in batches, if necessary.
- When the bottom is nicely browned, flip them over. Cover with the lid to cook until the inside is no longer pink, about 3 minutes. Reduce the heat to medium low if they are browning too fast. Transfer to a plate and cook the remaining batch(es).
- When the meat in the last batch is cooked through, add the other cooked meatballs and their juices back into the pan.
- Pour the sauce over the meatballs. Simmer to reduce and thicken the sauce while flipping the meatballs to coat both sides with the sauce.
To Store
- Keep the leftovers in an airtight container with the sauce, let cool completely, and keep in the refrigerator for up to 3 days and in the freezer for a month.
Nutrition Information
Show Details
Serving
1meatball
Calories
42kcal
(2%)
Carbohydrates
1g
(0%)
Protein
5g
(10%)
Fat
2g
(3%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
1g
Trans Fat
1g
Cholesterol
26mg
(9%)
Sodium
40mg
(2%)
Potassium
119mg
(3%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
153IU
(3%)
Vitamin C
6mg
(7%)
Calcium
12mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 20meatballs
Amount Per Serving
Calories 42 kcal
% Daily Value*
| Serving | 1meatball | |
| Calories | 42kcal | 2% |
| Carbohydrates | 1g | 0% |
| Protein | 5g | 10% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 26mg | 9% |
| Sodium | 40mg | 2% |
| Potassium | 119mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 153IU | 3% |
| Vitamin C | 6mg | 7% |
| Calcium | 12mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
264 reviews
Excellent
Other Recipes
You'll Also Love
