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To make Teriyaki Chicken Meatballs, you need these main ingredients: - 1 pound ground chicken - 1/2 cup breadcrumbs - 1/4 cup green onions, finely chopped - 2 cloves garlic, minced - 1 tablespoon ginger, grated - 1 egg, lightly beaten - Salt and pepper to taste - 1/4 cup soy sauce (low sodium is preferable) - 2 tablespoons honey - 1 tablespoon rice vinegar - 1 tablespoon sesame oil - 1 teaspoon cornstarch mixed with 2 teaspoons water (for thickening) - Sesame seeds and additional green onions for garnish These ingredients create a tasty base for your meatballs. The ground chicken keeps them lean, while breadcrumbs give them the right texture. You can add more ingredients to boost the flavor: - Red pepper flakes for heat - Pineapple chunks for sweetness - Chopped cilantro for freshness - Toasted sesame seeds for crunch These options let you customize your meatballs. Try them to find your favorite version. If you don’t have certain ingredients, here are some swaps: - Ground turkey instead of ground chicken - Oats or crushed crackers for breadcrumbs - Coconut aminos instead of soy sauce for a soy-free option - Maple syrup instead of honey for a vegan choice These substitutions keep the recipe flexible. You can still enjoy delicious Teriyaki Chicken Meatballs, even if you’re missing an item. To make the meatball mixture, start with a large bowl. Add 1 pound of ground chicken. Then, mix in 1/2 cup of breadcrumbs. Next, add 1/4 cup of finely chopped green onions. Then, toss in 2 minced garlic cloves and 1 tablespoon of grated ginger. Crack in 1 beaten egg and sprinkle salt and pepper to taste. Mix everything until just combined. Don't overmix; you want tender meatballs. Now, preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup. Next, form small meatballs, about 1 inch in size. Place them evenly on the baking sheet. Bake them for 15 to 20 minutes. They should turn golden and be fully cooked. Check for an internal temperature of 165°F (74°C) to be sure. While the meatballs cook, prepare the teriyaki sauce. In a small saucepan, mix 1/4 cup of low-sodium soy sauce, 2 tablespoons of honey, 1 tablespoon of rice vinegar, and 1 tablespoon of sesame oil. Heat this over medium. Once it simmers, add the cornstarch slurry made with 1 teaspoon of cornstarch and 2 teaspoons of water. Stir until thickened, about 2 to 3 minutes. Remove it from heat. After baking, place the meatballs in a bowl. Pour the teriyaki sauce over them and toss gently. Serve on a platter, garnished with sesame seeds and more green onions. Enjoy your delicious meal! To make sure your meatballs cook just right, follow these tips: - Use ground chicken that is fresh and lean. - Mix the meat gently. Overmixing can make them tough. - Form meatballs that are about 1 inch wide. This size cooks evenly. - Bake them until they are golden brown and firm to the touch. - Use a meat thermometer to check if they reach 165°F internally. A thick teriyaki sauce coats the meatballs well. Here’s how to make it thick: - Mix 1 teaspoon of cornstarch with 2 teaspoons of water. - Add this mixture to the sauce while it simmers. - Stir continuously for about 2-3 minutes. - The sauce should become thick and glossy. If it’s too thin, add more cornstarch slurry. Garnishing makes your dish look amazing. Here are some fun ideas: - Sprinkle sesame seeds over the meatballs for crunch. - Add sliced green onions for a pop of color and freshness. - Drizzle extra teriyaki sauce over the top for shine. - Serve the meatballs on a colorful platter with steamed rice or veggies. - A side of pickled ginger adds a nice contrast in flavor. {{image_2}} You can swap the ground chicken for turkey or chicken breast. These options are leaner. For a gluten-free dish, use gluten-free breadcrumbs and soy sauce. This change keeps the taste great while being kinder to your waistline. Want some heat? Add red pepper flakes to the mix for a spicy kick. You can also mix in some pineapple chunks to make it fruity. This adds a sweet touch that pairs well with the teriyaki sauce. Don't be shy to experiment with your favorite spices too. Baking gives you a nice golden color, but grilling adds a smoky flavor. If you prefer frying, heat oil in a pan and cook the meatballs until golden brown. Each method brings its own charm to the dish, so try them all to see what you like best. To store leftover teriyaki chicken meatballs, let them cool completely. Place them in an airtight container. They will stay fresh in the fridge for up to three days. Make sure to keep any extra sauce in a separate container. This way, the meatballs won’t get soggy. You can freeze these meatballs too! First, let them cool completely. Then, arrange them in a single layer on a baking sheet. Freeze for one hour. After that, transfer them to a freezer bag or container. Label it with the date. They can last up to three months in the freezer. When you’re ready to eat the frozen meatballs, thaw them in the fridge overnight. You can reheat them in the oven at 350°F (175°C) for about 15 minutes. If you prefer, you can also microwave them. Place them in a microwave-safe dish and cover with a damp paper towel. Heat in 30-second bursts until warm. Don't forget to add some extra teriyaki sauce for moisture! Yes, you can make these meatballs ahead of time. You can prepare the meatball mixture and form them into balls. After that, you can store them in the fridge for up to a day. If you want to freeze them, wrap the meatballs tightly in plastic wrap and place them in a freezer bag. They will stay fresh for about three months. When you are ready to cook them, just bake them straight from the freezer. This saves time when you want a quick meal. You can serve these meatballs with many sides. Here are some great ideas: - Steamed rice - Stir-fried vegetables - Noodles - A fresh salad These sides pair well with the sweet and savory flavors of teriyaki. You can also drizzle extra teriyaki sauce over the rice or noodles for a tasty touch. To check if the meatballs are cooked, use a meat thermometer. The center should reach 165°F (74°C). If you do not have a thermometer, cut one meatball in half. The meat should be no longer pink, and the juices should run clear. You can also look for a nice golden color on the outside. These signs mean the meatballs are ready to eat! We covered everything from key ingredients to cooking methods for teriyaki chicken meatballs. You learned how to make the mixture, bake the meatballs, and whip up a tasty sauce. Tips and tricks help ensure your meatballs come out just right. If you want to try variations, healthier options are easy to find. For storage, I shared how to keep leftovers fresh and how to reheat them. Now you’re ready to impress with your homemade teriyaki chicken meatballs! Enjoy every bite!

Teriyaki Chicken Meatballs

Indulge in the mouthwatering flavors of Teriyaki Chicken Meatballs! This easy recipe combines ground chicken with savory ingredients to create deliciously baked meatballs, then topped with a rich, homemade teriyaki sauce. Perfect for a family dinner or meal prep, these tasty bites are sure to impress! Ready to make your kitchen smell amazing? Click through to explore this simple recipe and elevate your dinner today!
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Ingredients
  

1 pound ground chicken

1/2 cup breadcrumbs

1/4 cup green onions, finely chopped

2 cloves garlic, minced

1 tablespoon ginger, grated

1 egg, lightly beaten

Salt and pepper to taste

1/4 cup soy sauce (low sodium is preferable)

2 tablespoons honey

1 tablespoon rice vinegar

1 tablespoon sesame oil

1 teaspoon cornstarch mixed with 2 teaspoons water (for thickening)

Sesame seeds and additional green onions for garnish

Instructions
 

In a large mixing bowl, combine the ground chicken, breadcrumbs, green onions, minced garlic, grated ginger, beaten egg, salt, and pepper. Mix until just combined.

    Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.

      Form the mixture into small meatballs, about 1 inch in diameter, and place them on the prepared baking sheet. Bake in the preheated oven for 15-20 minutes or until they are golden and cooked through.

        While the meatballs are baking, prepare the teriyaki sauce. In a small saucepan, combine soy sauce, honey, rice vinegar, and sesame oil over medium heat.

          Once the mixture begins to simmer, add the cornstarch slurry and stir continuously until the sauce thickens, about 2-3 minutes. Remove from heat.

            Once the meatballs are done, remove them from the oven and transfer them to a large bowl. Pour the teriyaki sauce over the meatballs and gently toss to coat them evenly.

              Serve the teriyaki chicken meatballs on a platter, garnished with sesame seeds and additional sliced green onions.

                Prep Time: 15 minutes | Total Time: 35 minutes | Servings: 4

                  - Presentation Tips: Arrange the meatballs on a serving platter and drizzle any remaining sauce over them. Serve with steamed rice or stir-fried vegetables for a complete meal.