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Teriyaki Chicken Meatballs

March 6, 2019 By Liza Cannata Leave a Comment

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Teriyaki Chicken Meatballs
 
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Prep time
10 mins
Cook time
20 mins
Total time
30 mins
 
Serves: 4-6 servings
Ingredients
  • 1 egg
  • ½ cup breadcrumbs
  • 1½ lbs ground chicken
  • 1 tablespoon minced garlic
  • 2 teaspoons minced fresh ginger
  • 2 scallions, white and light green part, minced
  • 2 Tablespoons tamari
  • 2 tablespoons chopped cilantro
  • fresh ground pepper
  • For the sauce:
  • ⅓ cup tamari or soy sauce
  • 2 tablespoons mirin (sweet rice wine)
  • ¼ cup brown sugar
  • 2 teaspoons grated ginger
  • 2 teaspoons minced garlic
  • 1 tablespoon cornstarch
  • ¼ cup water
Instructions
  1. Preheat the oven to 400ºF. Line a baking sheet with foil and lightly oil or spray with cooking spray.
  2. In a small bowl, lightly wish the egg and and panko breadcrumbs and let sit for 5 minutes.
  3. Add the ground chicken, garlic, ginger, scallions, soy sauce, pepper and your hands to thoroughly combine the meat mixture and then shape it into balls using 2 about meat per meatball. You should have about 22-24 meatballs. Place the meatballs on the prepared pan and bake in the oven for 15-20 minutes until the meatballs are fully cooked. While the meatballs are baking, prepare the sauce.
  4. In a small bowl, whisk together cornstarch and ¼ cup water; set aside.
  5. In a small saucepan over medium heat, add tamari or soy sauce, mirin, brown sugar, garlic, ginger, and ½ cup water; bring to a simmer. Stir in cornstarch mixture until thickened enough to coat the back of a spoon, about 2 minutes; let cool to room temperature.
  6. When the meatballs are done, add to the sauce. Garnish with scallions or sesame seeds.
3.5.3251

 

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Not only is that the name of my blog, but I've been blessed with three rough and tumble boys who like to eat! And nothing nurtures my family more than wholesome, home-cooked meals made with fresh ingredients and a little love. Join me on my journey through my mostly healthy—but always rich, sweet—life..

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