Teriyaki Chicken Meatballs
Serves: 4-6 servings
- 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
- Preheat the oven to 400ºF. Line a baking sheet with foil and lightly oil or spray with cooking spray.
- In a small bowl, lightly wish the egg and and panko breadcrumbs and let sit for 5 minutes.
- 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.
- In a small bowl, whisk together cornstarch and ¼ cup water; set aside.
- 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.
- When the meatballs are done, add to the sauce. Garnish with scallions or sesame seeds.
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