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
Instructions
- Preheat oven to 400 degrees F. Coat a cooling rack with nonstick spray and place on baking sheet; set aside.
- 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.
- Place meatballs onto prepared baking sheet and bake until golden brown and cooked through, about 20-25 minutes.
- Serve meatballs immediately with teriyaki sauce, garnished with green onion and sesame seeds, if desired.
Keywords: Meatballs, Teriyaki, Teriyaki Chicken Meatballs