Ingredients
3
3 servings
- •1 lb ground chicken
- •1 egg
- •1 cup panko breadcrumbs
- •1 teaspoon garlic, minced
- •2 teaspoons fresh ginger, shredded
- •1 tablespoon soy sauce
- •2 tablespoons scallion, chopped
- •½ teaspoon salt
- •¼ teaspoon pepper
- •½ cup soy sauce
- •½ tablespoon sesame oil
- •1 tablespoon rice vinegar
- •2 tablespoons honey
- •½ tablespoon sriracha
- •½ cup brown sugar
- •2 teaspoons garlic, minced
- •2 teaspoons fresh ginger, shredded
- •½ tablespoon cornstarch
- •½ tablespoon water
- •sesame seed, optional
- •scallion, optional
Instructions
- Preheat the oven to 400ºF (200ºC). Line a baking sheet with parchment paper and set aside.
- Combine all ingredients for the meatballs in a bowl.
- Mix until all ingredients are well-blended.
- Use an ice cream scoop or a spoon and form into meatballs. Place on the baking sheet.
- Bake for 20-25 minutes (until lightly browned and the chicken is cooked through).
- In the meantime, prepare the glaze! Pour soy sauce, rice vinegar, sesame oil, honey, sriracha, garlic, ginger, and brown sugar into a sauce pan.
- Turn on medium heat, and stir until the sugar has dissolved.
- Then, pour in the cornstarch slurry and whisk until the sauce has thickened (about 5 minutes).
- Add the meatballs to the sauce pan and evenly coat them with the teriyaki glaze.
- Serve over rice or serve on their own! Garnish with Scallions and Sesame Seeds.
- Enjoy!
Nutritional Facts
Per 3 servings
- Calories: 580
- Carbohydrate: 53g
- Fat: 22g
- Fiber: 1g
- Protein: 43g
- Sugar: 27g
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