Ingredients
Scale
- 1 pound ground chicken
- 1/2 cup breadcrumbs
- 1/4 cup green onions, finely chopped
- 1 egg
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1/4 cup soy sauce
- 1/4 cup honey
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon cornstarch mixed with 2 tablespoons water
- Salt and pepper to taste
- Sesame seeds and chopped cilantro for garnish (optional)
Substitutions are always an option in my kitchen. No ground chicken? Try turkey. Short on honey? Maple syrup works just as well. It’s all about working with what you have, just like it was in my childhood home.
Instructions
- Preheat your oven to 400°F and line a baking sheet with parchment paper. This step is crucial for those easy clean-ups I love!
- In a large mixing bowl, combine ground chicken, breadcrumbs, green onions, egg, garlic, ginger, salt, and pepper. Mix until just combined—overmixing can make the meatballs tough.
- Form the mixture into 1-inch meatballs and place them on the prepared baking sheet. You should get about 20 meatballs.
- Bake in the preheated oven for 15-20 minutes, or until cooked through. Meanwhile, let’s make the teriyaki sauce.
- In a small saucepan, combine soy sauce, honey, rice vinegar, and sesame oil. Bring the mixture to a simmer over medium heat.
- Stir in the cornstarch slurry and cook until the sauce thickens, about 2-3 minutes. Remove from heat.
- Once the meatballs are done, toss them in the teriyaki sauce until well coated. Serve hot, garnished with sesame seeds and cilantro if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: Teriyaki Chicken Meatballs, recipe, cooking, food
