Chicken Teriyaki Meatball Recipe

By No Recipes · 40 min

Ingredients

Instructions

1. Beat the egg in a bowl with the vegetable oil, salt and grated ginger until smooth.
2. Stir in the panko until it has soaked up all the liquid.
3. Add the ground chicken and minced onion and knead by hand until evenly combined.
4. Cover and refrigerate overnight to firm up (optional, but it makes shaping easier).
5. Line a baking sheet with parchment and set a small bowl of vegetable oil aside. Set the oven rack to the middle and preheat to 465°F (240°C).
6. Oil your hands and shape the mixture with a tablespoon into about 24 balls, roughly 1 inch each. Place them on the prepared sheet.
7. Bake for 8-10 minutes.
8. Two minutes before the meatballs are done, boil the sugar, sake and soy sauce in a pan until the sauce forms thick, glossy bubbles.
9. Toss the baked meatballs in the teriyaki sauce to coat evenly. Garnish with chopped scallions and serve.

Summarized from No Recipes's video. Watch it for the details.

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OnionEggGingerScallionGround chickenPanko