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- 1 pound ground chicken - 1/4 cup breadcrumbs - 2 green onions, finely chopped - 1 teaspoon garlic powder - 1 teaspoon ginger powder - 1 tablespoon soy sauce (low sodium) - 1 tablespoon sesame oil - 1 tablespoon brown sugar - Salt and pepper to taste - 1/4 cup teriyaki sauce (store-bought or homemade) - Sesame seeds for garnish - Fresh cilantro for garnish Each item plays a key role in the flavor. The ground chicken is the base. Breadcrumbs help bind the meatballs. Green onions add a fresh crunch. Garlic and ginger powder give a warm kick. Soy sauce and sesame oil bring umami and depth. Brown sugar balances the salty notes. For best results, measure ingredients carefully. Use a kitchen scale for the ground chicken. If you don’t have one, a measuring cup works too. For the breadcrumbs, fill the cup and level it off with a knife. This ensures you don’t add too much or too little. When measuring liquid ingredients, use a clear liquid measuring cup. Pour until the liquid reaches the marked line. For dry ingredients like garlic and ginger powder, use measuring spoons. Scoop, then level off with a knife. This keeps your flavors balanced. You can swap some ingredients if needed. Ground turkey or pork works well instead of chicken. If you need a gluten-free option, use gluten-free breadcrumbs. For a lower sodium version, make your own soy sauce or use coconut aminos. Don’t have sesame oil? Use olive oil for a milder flavor. If you’re out of brown sugar, honey or maple syrup can work in a pinch. You can also skip the green onions if you prefer a simpler taste. Each swap can give your meatballs a unique twist! {{ingredient_image_1}} To start, grab a large bowl. Add 1 pound of ground chicken. Then, pour in 1/4 cup of breadcrumbs. Next, add 2 finely chopped green onions. Sprinkle in 1 teaspoon of garlic powder and 1 teaspoon of ginger powder. Now, include 1 tablespoon of low-sodium soy sauce. Follow that with 1 tablespoon of sesame oil and 1 tablespoon of brown sugar. Season with salt and pepper to taste. Mix all these ingredients together well. You want everything to blend nicely. Preheat your oven to 400°F (200°C). While it heats, form the mixture into meatballs. Aim for about 1 inch in diameter. Place them on a baking sheet lined with parchment paper. Once your oven is hot, pop the meatballs in. Bake for 20-25 minutes. Look for them to turn golden brown and cook through. While the meatballs bake, prepare the teriyaki glaze. Pour 1/4 cup of teriyaki sauce into a small saucepan. Heat it over medium heat. Let it simmer for a few minutes. This helps thicken the glaze. Once the meatballs are done, drizzle the glaze over them. Toss gently to coat. For an extra touch, return the glazed meatballs to the oven. Bake for another 5 minutes. Finally, take them out and garnish with sesame seeds and fresh cilantro. Enjoy your flavorful meal! To make juicy meatballs, start with fresh ground chicken. Mix in breadcrumbs to keep them moist. The right amount of garlic powder and ginger powder adds flavor. Don't overmix the meat; just combine until smooth. Form each meatball to about one inch. This size cooks evenly and stays juicy. The glaze makes these meatballs shine. Heat teriyaki sauce in a saucepan on medium heat. Let it simmer for a couple of minutes. This thickens the sauce and enhances the flavor. After baking, drizzle the glaze over the meatballs. Toss them gently to coat. Return them to the oven to set the glaze. Serve teriyaki chicken meatballs with a side of rice. Steamed broccoli or snap peas add color and crunch. You can also try a fresh salad for a light touch. For a fun twist, serve them in lettuce wraps. This makes a great appetizer or main dish. Pro Tips Use Fresh Ingredients: Fresh green onions and ginger can enhance the flavor of the meatballs significantly. Consider grating fresh ginger instead of using powdered ginger for a more vibrant taste. Adjust the Sweetness: If you prefer a sweeter teriyaki sauce, feel free to increase the amount of brown sugar in the meatball mixture or the glaze to suit your taste. Experiment with Spices: Adding spices such as chili flakes or a dash of sriracha can give your teriyaki chicken meatballs an extra kick if you enjoy a bit of heat. Serve with Rice: Pair your teriyaki meatballs with steamed rice or quinoa to create a complete meal. The rice will soak up the delicious teriyaki glaze. {{image_2}} If you want a twist on teriyaki chicken meatballs, try different meats. Ground turkey works well and is leaner. You could also use ground beef for a richer taste. For a lighter option, ground pork adds great flavor. If you're looking for something plant-based, use ground tofu or chickpeas. Each choice brings its own unique taste and texture. While teriyaki sauce is the star, you can mix it up. Try sweet and sour sauce for a tangy kick. A spicy sriracha sauce can add heat and depth. You can even use hoisin sauce for a sweet and savory balance. When it comes to seasonings, consider adding chili flakes or lime zest for extra flavor. These small changes can make your meatballs shine. Teriyaki chicken meatballs are versatile. As appetizers, serve them with toothpicks and extra sauce for dipping. You can make a meatball platter with veggies and rice. For a main course, pair the meatballs with steamed rice or noodles. Add a side of stir-fried veggies to round out the meal. Each serving style can create a different dining experience. Choose what fits your occasion best! Store your leftover teriyaki chicken meatballs in an airtight container. Place a piece of parchment paper between layers to keep them from sticking together. They will stay fresh in the fridge for 3 to 4 days. Always let them cool down before you store them. This keeps them from getting soggy. You can freeze your meatballs for longer storage. Once they cool, place them in a single layer on a baking sheet. Freeze them for about 1 hour until firm. Then, transfer them to a freezer bag or container. They will last for about 2 to 3 months. Remember to label the bag with the date, so you know when to use them. To reheat, you can use your oven or microwave. For the oven, preheat it to 350°F (175°C). Place the meatballs on a baking sheet and heat for 10-15 minutes. If using a microwave, place them on a microwave-safe plate and cover with a damp paper towel. Heat on medium power for 1 to 2 minutes. Make sure they are hot all the way through before serving. Yes, you can use other meats! Ground turkey or beef works well. You can even try ground pork. Just remember to adjust the cooking time if needed. Each meat has its own flavor. Ground chicken is lean and tender, making it a great choice. You will still enjoy the teriyaki sauce with any meat you choose. Making teriyaki sauce is easy! Here’s a simple recipe: - 1/2 cup soy sauce - 1/4 cup water - 2 tablespoons brown sugar - 1 tablespoon rice vinegar - 1 tablespoon cornstarch mixed with 1 tablespoon water (for thickening) 1. Combine the soy sauce, water, brown sugar, and rice vinegar in a small pot. 2. Heat over medium heat until the sugar dissolves. 3. Add the cornstarch mixture and stir until the sauce thickens. This sauce adds a fresh touch to your meatballs. You can adjust sweetness or saltiness as you like. Pair your meatballs with tasty sides! Here are some good options: - Steamed rice or jasmine rice - Stir-fried vegetables like broccoli or bell peppers - Cucumber salad for a fresh crunch - Noodles tossed in sesame oil These sides complement the flavors of the teriyaki chicken meatballs. Enjoy your meal! You learned about making teriyaki chicken meatballs. We explored the key ingredients, their substitutions, and how to measure accurately. You now have a clear step-by-step guide to prepare, bake, and glaze your meatballs. With tips for juicy results and perfect pairings, you can create variations too. Plus, I shared how to store and reheat leftovers properly. Use this knowledge to impress everyone at your next meal. Enjoy your cooking and the delicious rewards that follow!

Teriyaki Chicken Meatballs

Delicious ground chicken meatballs glazed with a savory teriyaki sauce.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Course
Cuisine Japanese
Servings 4
Calories 250 kcal

Ingredients
  

  • 1 pound ground chicken
  • 0.25 cup breadcrumbs
  • 2 pieces green onions, finely chopped
  • 1 teaspoon garlic powder
  • 1 teaspoon ginger powder
  • 1 tablespoon soy sauce (low sodium)
  • 1 tablespoon sesame oil
  • 1 tablespoon brown sugar
  • to taste salt and pepper
  • 0.25 cup teriyaki sauce (store-bought or homemade)
  • for garnish sesame seeds
  • for garnish fresh cilantro

Instructions
 

  • In a large bowl, combine the ground chicken, breadcrumbs, chopped green onions, garlic powder, ginger powder, soy sauce, sesame oil, brown sugar, salt, and pepper. Mix well until all ingredients are evenly distributed.
  • Preheat your oven to 400°F (200°C).
  • Form the mixture into meatballs, about 1 inch in diameter, and place them on a baking sheet lined with parchment paper.
  • Bake the meatballs in the preheated oven for 20-25 minutes or until they are cooked through and golden brown.
  • While the meatballs are baking, prepare the glaze by heating the teriyaki sauce in a small saucepan over medium heat. Allow it to simmer for a couple of minutes until slightly thickened.
  • Once the meatballs are done, remove them from the oven and drizzle the teriyaki glaze over them, tossing gently to coat.
  • Return the glazed meatballs to the oven for an additional 5 minutes to set the glaze.
  • Remove from the oven and garnish with sesame seeds and fresh cilantro before serving.

Notes

For a spicier kick, add some red pepper flakes to the meatball mixture.
Keyword baked, chicken, easy, meatballs, teriyaki