Teriyaki Chicken Juicy Meatballs (Printable Version)
Juicy chicken meatballs tossed in sticky teriyaki glaze, finished with sesame and scallions. #dinnerideas #chicken #asiancuisine
# Ingredients:
→ Teriyaki Sauce
01 -
1 tablespoon cornstarch
02 -
1/4 cup soy sauce
03 -
1/4 cup cooking sake
04 -
1/4 cup mirin
05 -
1 tablespoon granulated sugar
06 -
3/4 cup water
→ Meatballs
07 -
1 pound ground chicken
08 -
1 large egg
09 -
1 cup panko breadcrumbs
10 -
1 garlic clove, minced
11 -
1 1/2 teaspoons cooking sake
12 -
1/2 teaspoon salt
→ For Cooking and Garnish
13 -
1 tablespoon neutral oil
14 -
Sliced green onions, for garnish
15 -
Sesame seeds, for garnish
# Steps:
01 -
In a small saucepan, whisk together cornstarch and soy sauce until smooth. Add cooking sake, mirin, sugar, and water. Place over medium heat, stirring continuously, until the sauce thickens to a glossy consistency.
02 -
In a mixing bowl, combine ground chicken, egg, panko breadcrumbs, minced garlic, cooking sake, and salt. Mix with clean hands until just incorporated, then shape the mixture into evenly sized meatballs.
03 -
Heat oil in a large skillet over medium heat. Add the meatballs in a single layer and cook, turning occasionally, until browned on all sides and fully cooked through.
04 -
Reduce the heat to low and pour the prepared teriyaki sauce over the cooked meatballs. Stir gently and simmer for several minutes until the meatballs are well coated in the sticky sauce.
05 -
Transfer the glazed meatballs to a serving platter and sprinkle with sliced green onions and sesame seeds before serving.
# Notes:
01 -
For variety, ground pork or turkey may be used in place of chicken.