Teriyaki Glazed Chicken Meatballs

$- 1 lb ground chicken - 1/2 cup breadcrumbs - 1/4 cup green onions, finely chopped - 1 egg - 2 cloves garlic, minced - 1 tsp grated ginger - 1/4 cup soy sauce (low sodium) - 1/4 cup honey - 2 tbsp rice vinegar - 1 tbsp sesame oil - 1 tsp cornstarch mixed with 1 tbsp water (for thickening) - Sesame seeds - Extra green onions Gather these ingredients before you start. Using ground chicken makes these meatballs juicy and tender. Breadcrumbs hold everything together. Green onions add a nice crunch and fresh flavor. The egg binds the mixture well. Garlic gives a strong taste, while grated ginger adds warmth. For the teriyaki glaze, low-sodium soy sauce keeps it salty but not too salty. Honey provides sweetness. Rice vinegar adds a tangy note, and sesame oil gives a nutty taste. Cornstarch thickens the glaze, making it sticky and perfect for coating. Finally, don’t forget your garnish! Sesame seeds add a nice crunch, and extra green onions offer a pop of color. This combination makes your dish look and taste great. To make the meatball mixture, start by gathering your ingredients. In a large bowl, combine: - 1 lb ground chicken - 1/2 cup breadcrumbs - 1/4 cup green onions, finely chopped - 1 egg - 2 cloves garlic, minced - 1 tsp grated ginger Mix these ingredients well until they form a uniform mixture. You want to ensure that everything blends nicely, so take your time. Now, shape this mixture into small meatballs. Aim for about 1 inch in diameter. This size helps them cook evenly. Place the meatballs on a plate or tray as you shape them. Next, we need to bake the meatballs. Preheat your oven to 400°F (200°C). While the oven heats up, line a baking sheet with parchment paper. This will help prevent sticking and make cleanup easier. Once the oven is ready, arrange the meatballs on the prepared baking sheet. Make sure to leave a bit of space between them. This helps them brown nicely. Bake the meatballs for about 20-25 minutes. They should be golden brown and cooked through. While the meatballs bake, let’s prepare the teriyaki glaze. In a small saucepan, combine: - 1/4 cup soy sauce (low sodium) - 1/4 cup honey - 2 tbsp rice vinegar - 1 tbsp sesame oil Place the pan over medium heat. Keep stirring until it starts to simmer. This should take just a few minutes. Now, to thicken the glaze, stir in the cornstarch mixed with 1 tbsp water. Continue to cook for about 2-3 minutes. You’ll notice the glaze getting thicker. Once it’s ready, remove it from the heat. Now, when the meatballs finish baking, transfer them to a mixing bowl. Pour the teriyaki glaze over the meatballs and toss gently. Make sure every meatball gets coated with that delicious glaze. Serve them hot, and enjoy your flavorful creation! To make great meatballs, timing is key. Bake them for 20-25 minutes. This makes them golden and juicy. Check their inside temperature; it should reach 165°F (74°C). To avoid dry meatballs, don’t overmix the meat. Keep the mixture gentle. Adding breadcrumbs helps retain moisture. Your teriyaki glaze needs the right thickness. Cook it until it coats the back of a spoon. If it’s too thin, add more cornstarch mixed with water. For extra flavor, try adding garlic or a pinch of red pepper flakes. These small tweaks can enhance the taste a lot. Garnishing makes meals look special. Use sesame seeds and green onions for a bright touch. Serve the meatballs on a white plate for contrast. You can also pair them with steamed rice or a colorful salad. This makes the dish pop and adds nutrition. {{image_2}} You can swap proteins in this recipe. Turkey or tofu works great. Both options offer different flavors and textures. If you use tofu, make sure to press it first to remove extra water. This helps it hold shape. For gluten-free options, use gluten-free breadcrumbs. There are many kinds available. You can also use crushed rice crackers or almond flour as a substitute. Want to spice things up? Add sriracha for heat. This adds a nice kick to the glaze. You can also use hoisin sauce for a sweeter, thicker flavor. Mixing in a little garlic powder or onion powder can add depth. For sweeteners, try using maple syrup or agave instead of honey. Each sweetener gives a unique flavor to the glaze. Experimenting can lead to fun new tastes. You can cook these meatballs in various ways. A skillet or grill works well for a nice sear. Simply heat some oil and cook the meatballs until golden brown. If you prefer a slow cooker, you can cook the meatballs in the sauce. Just shape the meatballs and place them directly in the slow cooker. Cook on low for several hours for tender meatballs. This method allows the flavors to blend beautifully. To keep your teriyaki glazed chicken meatballs fresh, store them in the fridge. Place them in an airtight container. They will last for about 3 to 4 days. If you want to save them for longer, freeze the meatballs. To freeze, let them cool completely. Then, place them in a freezer-safe bag or container. They can last up to 3 months in the freezer. When it’s time to eat, reheating the meatballs is easy. You can use the oven, microwave, or stovetop. For the oven, preheat it to 350°F. Place the meatballs on a baking sheet for about 10 minutes. If using a microwave, heat them for 1-2 minutes. Check to make sure they are warm throughout. On the stovetop, heat them in a pan over low heat. Add a splash of water to keep them moist and flavorful. You can keep cooked meatballs in the fridge for 3 to 4 days. If frozen, they can last for 3 months. Always check for signs of spoilage. Look for changes in color, smell, or texture. If they smell off or look strange, it's best to throw them away. Yes, you can make these meatballs ahead of time. Form the meatballs and place them on a tray. Cover them and chill in the fridge for up to 24 hours. You can also freeze the meatballs before baking. Just thaw them in the fridge overnight before cooking. These meatballs pair well with many sides. Here are some ideas: - Steamed white rice - Brown rice or quinoa - Stir-fried vegetables - A fresh green salad - Noodles with sesame sauce These sides balance the sweet and savory flavors of the meatballs. Yes, you can use store-bought teriyaki sauce. It saves time and adds flavor. Just make sure to check the ingredients. Some sauces have added sugar or sodium. You might want to adjust the honey in your meatball mix if using a sweet sauce. To check if the meatballs are done, use a meat thermometer. The center should reach 165°F (74°C). You can also cut one open; it should no longer be pink inside. The outside should be golden brown. If they meet these signs, they are ready to enjoy. We covered a lot in this post about Teriyaki Glazed Chicken Meatballs. You learned about the key ingredients, from ground chicken to the flavorful glaze. We walked through the step-by-step instructions for preparing and baking those tasty meatballs. Tips on perfecting flavor and presentation help you impress guests. Don’t forget to explore variations and storage ideas for your meals. With this guide, you now have the tools to create a delicious dish. Enjoy your cooking journey and savor every bite!$

Savor the delicious flavors of teriyaki glazed chicken meatballs with this simple recipe! Made with ground chicken, fresh green onions, and a sticky sweet glaze, these meatballs are perfect for any meal. Get ready to impress your family and friends with this easy dish that combines juicy meatballs and a flavorful sauce. Click through to explore the full recipe and elevate your dinner game tonight!

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Ingredients

1 lb ground chicken

1/2 cup breadcrumbs

1/4 cup green onions, finely chopped

1 egg

2 cloves garlic, minced

1 tsp grated ginger

1/4 cup soy sauce (low sodium)

1/4 cup honey

2 tbsp rice vinegar

1 tbsp sesame oil

1 tsp cornstarch mixed with 1 tbsp water (for thickening)

Sesame seeds and extra green onions for garnish

Instructions

In a large bowl, combine the ground chicken, breadcrumbs, chopped green onions, egg, minced garlic, and grated ginger. Mix until well combined.

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

Shape the chicken mixture into small meatballs (about 1 inch in diameter) and place them on the prepared baking sheet.

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 teriyaki glaze. In a small saucepan, combine soy sauce, honey, rice vinegar, and sesame oil. Heat over medium heat until it starts to simmer.

Stir in the cornstarch mixture, continuing to cook until the glaze thickens, about 2-3 minutes. Remove from heat.

Once the meatballs are done baking, transfer them to a mixing bowl and pour the teriyaki glaze over them. Gently toss until the meatballs are well coated in the glaze.

Serve the teriyaki glazed chicken meatballs hot, garnished with sesame seeds and additional green onions.

Prep Time: 15 mins | Total Time: 45 mins | Servings: 4