Teriyaki Chicken Meatballs
User Reviews
5.0
3 reviews
Excellent
-
Prep Time
15 mins
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Cook Time
15 mins
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Total Time
25 mins
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Servings
3 servings
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Calories
347 kcal
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Course
Main Course, Appetizer
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Cuisine
Japanese-Western Fusion
Teriyaki Chicken Meatballs
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Unlock the secret to irresistibly juicy chicken teriyaki meatballs with this easy recipe. Tender, juicy, and bursting with umami, they're a crowd-pleaser you'll make again and again.
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Ingredients
- 1 medium egg (50 grams)
- 2 tablespoons vegetable oil (plus more for shaping)
- ¼ teaspoon salt
- 7 grams ginger (grated)
- 28 grams panko (½ cup)
- 320 grams ground chicken
- 25 grams onions (minced)
- 2 tablespoons sugar
- 2 tablespoons sake
- 2 tablespoons soy sauce
- scallions (chopped for garnish)
Instructions
- Break 1 medium egg into a bowl, and add 2 tablespoons vegetable oil, ¼ teaspoon salt, and grate the 7 grams ginger into it. Whisk the ingredients together until the mixture is uniform.
- Add 28 grams panko and stir it in until it has absorbed all the liquid.
- Add 320 grams ground chicken, and 25 grams onions to the bowl and use your hand to knead the mixture together until all ingredients are evenly distributed.
- Cover and let the mixture rest in the refrigerator overnight to firm up. If you're in a rush, this step isn't necessary, but it makes it easier to shape the mixture into balls.
- When you're ready to cook these up, line a baking sheet with parchment paper and add some vegetable oil to a small bowl. Set the oven rack to the middle position and preheat it to 465°F (240°C).
- Grease your hands with the oil and use a tablespoon to measure the chicken mixture and shape it into balls with your hands. You should be able to make 24 meatballs that are about an inch in size. Line them up on your prepared baking sheet and repeat with the rest of the mixture.
- Place the baking sheet in the oven and bake for 8-10 minutes.
- When the meatballs are 2 minutes from being done, add 2 tablespoons sugar, 2 tablespoons sake, and 2 tablespoons soy sauce to a pan and bring the sauce ingredients to a rolling boil. Continue boiling until the teriyaki sauce forms thick, glossy bubbles.
- Transfer the baked meatballs to the teriyaki sauce and toss to coat evenly with the glaze. Garnish with chopped scallions and serve.
Equipments used:
Nutrition Information
Show Details
Calories
347kcal
(17%)
Carbohydrates
17g
(6%)
Protein
23g
(46%)
Fat
20g
(31%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
7g
Monounsaturated Fat
7g
Trans Fat
0.1g
Cholesterol
146mg
(49%)
Sodium
1018mg
(42%)
Potassium
645mg
(18%)
Fiber
1g
(4%)
Sugar
9g
(18%)
Vitamin A
79IU
(2%)
Vitamin C
1mg
(1%)
Calcium
37mg
(4%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 3servings
Amount Per Serving
Calories 347 kcal
% Daily Value*
| Calories | 347kcal | 17% |
| Carbohydrates | 17g | 6% |
| Protein | 23g | 46% |
| Fat | 20g | 31% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 7g | 41% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 146mg | 49% |
| Sodium | 1018mg | 42% |
| Potassium | 645mg | 14% |
| Fiber | 1g | 4% |
| Sugar | 9g | 18% |
| Vitamin A | 79IU | 2% |
| Vitamin C | 1mg | 1% |
| Calcium | 37mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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