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Teriyaki Chicken Meatballs on a plate

Teriyaki Chicken Meatballs

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Prep Time 15 minutes
Cook Time 23 minutes
Total Time 38 minutes
Servings: 16 servings
Ingredients Method

Ingredients
  

  • 1.5 lbs ground chicken
  • 1/3 cup panko breadcrumbs
  • 1 egg
  • 2 cloves garlic minced
  • 1 tsp fresh ginger grated
  • 2 tbsp soy sauce
  • 1/3 cup soy sauce for glaze
  • 3 tbsp mirin
  • 2 tbsp brown sugar
  • 1 tbsp rice vinegar
  • 1 tsp cornstarch mixed with 1 tbsp water
  • Sesame seeds and green onions for garnish

Method
 

  1. Preheat oven to 400°F and line a baking sheet with parchment.
  2. Combine ground chicken, panko, egg, garlic, ginger, and 2 tbsp soy sauce and roll into 1.5-inch balls.
  3. Bake for 18-20 minutes until cooked through.
  4. While meatballs bake, combine 1/3 cup soy sauce, mirin, brown sugar, and rice vinegar in a saucepan over medium heat, stir in cornstarch slurry, and cook 3-4 minutes until thickened.
  5. Toss baked meatballs in teriyaki glaze and place back in oven for 3 minutes.
  6. Garnish with sesame seeds and green onions and serve.