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Toss these juicy, flavorful Teriyaki Chicken Meatballs in sauce and serve them on a bed of brown rice and edamame for an easy, pick-eater approved dinner.

Picky-Eater Approved Teriyaki Chicken Meatballs

  • Author: Homemaker's Habitat
  • Prep Time: 15
  • Cook Time: 25
  • Total Time: 40 minutes
  • Yield: 30 meatballs
  • Category: Main Dish
  • Method: Baking
  • Cuisine: Asian

Description

Toss these juicy, flavorful Teriyaki Chicken Meatballs in sauce and serve them on a bed of brown rice and edamame for an easy, pick-eater approved dinner.


Ingredients

2 pounds ground chicken (you can substitute ground beef or pork or any combination of the three)
1/2 cup Panko
1 large egg
2 green onions, thinly sliced
2 cloves garlic, minced
1 tablespoon freshly grated ginger
1 teaspoon soy sauce
1/2 teaspoon toasted sesame oil
2 cups bottled Veri Veri Teriyaki Sauce or homemade teriyaki sauce

Optional garnishes: Sliced green onions, toasted sesame seeds

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Instructions

  1. Preheat oven to 400 degrees F. Coat a cooling rack with nonstick spray and place on baking sheet; set aside.
  2. In a large bowl, combine ground chicken, Panko, egg, green onions, garlic, ginger, soy sauce and toasted sesame oil. Using a wooden spoon or clean hands, stir until well combined. Roll the mixture into 2-inch (golfball sized) meatballs, forming about 30 meatballs.
  3. Place meatballs onto prepared baking sheet and bake until golden brown and cooked through, about 20-25 minutes.
  4. Serve meatballs immediately with teriyaki sauce, garnished with green onion and sesame seeds, if desired.

Keywords: Meatballs, Teriyaki, Teriyaki Chicken Meatballs