Chicken Teriyaki Meatballs
Tender meatballs glazed with sweet soy sauce and sesame, sticky-sweet and perfectly chewy, hard to stop eating.
Ingredients (serves 4)
- 1.5 lb ground chicken
- 1/2 cup panko
- 1 egg
- 3 tbsp soy sauce
- 2 tbsp honey
- 1 tbsp sesame oil
- 2 tbsp ground ginger
- 4 cloves garlic
- 2 scallions
- 1 tbsp sesame seeds
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Save this recipeInstructions
- 1
Preheat oven to 400°F. Combine ground chicken, panko, egg, minced garlic, and ground ginger in a bowl.
- 2
Roll mixture into 1.5-inch meatballs and place on a lined baking sheet.
- 3
Bake for 15 minutes until cooked through.
- 4
While meatballs bake, whisk together soy sauce, honey, and sesame oil in a small bowl.
- 5
Heat sesame oil in a skillet over medium heat. Add cooked meatballs and pour glaze over top.
- 6
Simmer for 5 minutes, rolling meatballs to coat evenly with glaze.
- 7
Garnish with sesame seeds and sliced scallions. Serve over rice or with toothpicks as appetizers.
