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To make teriyaki chicken meatballs, gather these items: - 1 lb ground chicken - 1/4 cup breadcrumbs - 1/4 cup grated carrot - 1/4 cup green onions, finely chopped - 1 garlic clove, minced - 1 tablespoon fresh ginger, minced - 1 egg, lightly beaten - 1/4 cup soy sauce - 2 tablespoons honey - 1 tablespoon rice vinegar - 1 tablespoon sesame oil - 1 teaspoon cornstarch mixed with 1 tablespoon water (slurry for sauce) - Sesame seeds and additional chopped green onions for garnish You can add more flavor with these ingredients: - Chopped red pepper flakes for spice - Pineapple chunks for sweetness - Chopped cilantro for freshness To prepare this dish, use the following tools: - Mixing bowl - Baking sheet - Parchment paper - Small saucepan - Whisk for sauce - Measuring cups and spoons - Spoon or cookie scoop for forming meatballs {{ingredient_image_2}} To start, grab a big mixing bowl. Add the ground chicken, breadcrumbs, and grated carrot. Toss in chopped green onions, minced garlic, and minced ginger. Remember to add the lightly beaten egg. Use your hands or a fork to mix it all well. Make sure every bite has a nice blend of flavors. Now, let's get the oven ready. Preheat it to 400°F (200°C). While it heats, line a baking sheet with parchment paper. This step helps keep the meatballs from sticking and makes cleaning easy. Next, take about a tablespoon of the chicken mix. Roll it into a ball shape with your hands. Place each meatball on the baking sheet. Make sure they are about an inch apart. This space helps them cook evenly. Bake them in the oven for 15-20 minutes. Look for a nice golden brown color to know they're done. While the meatballs bake, let's whip up the teriyaki sauce. In a small saucepan, combine soy sauce, honey, rice vinegar, and sesame oil. Heat it over medium heat. Stir it well and wait for it to simmer gently. Once the sauce simmers, add the cornstarch slurry. Keep stirring for 1-2 minutes. This will help the sauce thicken nicely. When you reach the right consistency, remove it from the heat. After the meatballs are golden, take them out of the oven. Carefully move them to a serving dish. Pour the warm teriyaki sauce over the meatballs. Make sure each meatball gets a nice coating. For a final touch, sprinkle sesame seeds and chopped green onions on top. This adds flavor and makes your dish look beautiful. Enjoy your tasty teriyaki chicken meatballs! To make the juiciest meatballs, I use ground chicken. It’s lean, yet tender. Add breadcrumbs to help bind the meat. The grated carrot also adds moisture and sweetness. Make sure not to overmix the meatball mixture. This keeps them soft. Roll them gently into balls. This helps them stay light and fluffy. You can add more flavors easily. Try mixing in some chopped herbs like cilantro or basil for freshness. A splash of sriracha adds a nice kick if you like spice. You can also swap honey for maple syrup for a different sweetness. Want some crunch? Toss in finely chopped bell peppers. A few mistakes can ruin your meatballs. One common error is baking them at too high a temperature. Stick to 400°F for even cooking. Another mistake is using too much filler, like breadcrumbs. This can dry them out. Finally, don’t skip the sauce! The teriyaki glaze is key to making these meatballs shine. Pro Tips Use Fresh Ingredients: Fresh ginger and garlic add a vibrant flavor to your meatballs. Whenever possible, use fresh rather than jarred or powdered options for the best taste. Don’t Overmix: While it's important to combine the ingredients well, overmixing can result in tough meatballs. Mix just until everything is incorporated. Adjust Sauce Thickness: If you prefer a thinner sauce, reduce the amount of cornstarch in the slurry. Conversely, add more cornstarch for a thicker sauce to suit your preference. Experiment with Flavors: Feel free to add other ingredients like chopped bell peppers or cilantro to the meatball mixture for added flavor and texture. Make this recipe your own! {{image_4}} You can spice up your teriyaki chicken meatballs easily. Add some heat by mixing in sriracha or chili flakes. Start with a teaspoon of sriracha in the meatball mix. Taste and adjust to your heat level. You can also add a dash of hot sauce to the teriyaki sauce for an extra kick. For a healthy twist, add vegetables to your meatballs. You can mix in finely chopped bell peppers, zucchini, or mushrooms. Grated zucchini keeps the meatballs moist. Just make sure to squeeze out extra water from the veggies before mixing. This keeps the meatballs from being too soggy while baking. If you want gluten-free meatballs, swap out regular breadcrumbs for gluten-free ones. You can also use crushed gluten-free crackers or oats as a binder. Check your soy sauce for gluten-free options, like tamari. These swaps make the dish safe for those with gluten sensitivities, while keeping it delicious. To keep your leftover meatballs fresh, follow these steps: - Let the meatballs cool to room temperature. - Place them in an airtight container. - Store in the fridge for up to 3 days. This method helps keep the meatballs moist and tasty. Freezing is a great way to save time. Here’s how to do it: - Allow cooked meatballs to cool completely. - Arrange them in a single layer on a baking sheet. - Freeze for about 1-2 hours until firm. - Transfer the meatballs to a freezer-safe bag or container. - Label with the date and freeze for up to 3 months. This way, you can enjoy them later. Reheating meatballs can be simple and rewarding. Try these tips: - For the oven, preheat to 350°F (175°C). - Place meatballs on a baking sheet. - Heat for about 15-20 minutes until warmed through. - For microwave reheating, place meatballs in a bowl with a splash of water. - Cover and heat for 1-2 minutes in short bursts. These methods keep the meatballs juicy and help the flavors shine. You can tell the meatballs are cooked when they are golden brown. Use a meat thermometer to check if the inside reaches 165°F (75°C). This means they are safe to eat. If you cut one open, the center should not be pink. Yes, you can use other meats. Ground turkey or pork works great too. Each type of meat adds a unique flavor. Just adjust the cooking time if needed. These meatballs pair well with rice or noodles. You can add steamed veggies for a healthy touch. A simple salad also makes a great side. To make teriyaki sauce, mix soy sauce, honey, rice vinegar, and sesame oil. Heat the mix in a saucepan. Stir in cornstarch slurry to thicken it. Cook until it reaches your desired thickness. Yes, you can prepare the meatballs ahead of time. Form them and store in the fridge for up to a day. You can also freeze them for later. Just cook them straight from frozen when ready. This post covered everything you need for teriyaki chicken meatballs. We went through key ingredients, step-by-step cooking, and helpful tips. You learned how to adapt the recipe and store leftovers too. Remember to try adding your favorite flavors and avoid the common mistakes. With practice, you'll master these meatballs. Cooking can be fun and rewarding. Enjoy your dish and share it with family and friends!

Teriyaki Chicken Meatballs

Discover the deliciousness of teriyaki chicken meatballs with this easy meatball recipe! These baked chicken meatballs are made with ground chicken, fresh ingredients, and a homemade teriyaki sauce that adds a flavorful twist. Perfect for a healthy meal, they are quick to prepare and a crowd-pleaser. Try this recipe today and elevate your dinner game! Save and share for later! #TeriyakiChickenMeatballs #EasyMeatballRecipe #HealthyChickenMeatballs #BakedChickenMeatballs
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Ingredients
  

1 lb ground chicken

1/4 cup breadcrumbs

1/4 cup grated carrot

1/4 cup green onions, finely chopped

1 garlic clove, minced

1 tablespoon fresh ginger, minced

1 egg, lightly beaten

1/4 cup soy sauce

2 tablespoons honey

1 tablespoon rice vinegar

1 tablespoon sesame oil

1 teaspoon cornstarch mixed with 1 tablespoon water (slurry for sauce)

To garnish: sesame seeds and additional chopped green onions

Instructions
 

Mix the Meatball Ingredients: In a sizeable mixing bowl, combine the ground chicken, breadcrumbs, grated carrot, finely chopped green onions, minced garlic, and minced ginger. Add the lightly beaten egg. Using your hands or a fork, mix all the ingredients until they are well combined, ensuring even distribution of flavors.

    Prepare the Oven and Baking Sheet: Preheat your oven to 400°F (200°C). While the oven is heating, line a baking sheet with parchment paper to prevent sticking and make cleanup easier.

      Form the Meatballs: With your hands, take about a tablespoon of the chicken mixture and gently roll it into a ball shape. Place each meatball on the prepared baking sheet, ensuring they are spaced about an inch apart for even cooking.

        Bake the Meatballs: Place the baking sheet in the preheated oven and bake for 15-20 minutes. The meatballs are done when they are fully cooked through and have developed a lovely golden brown exterior.

          Make the Teriyaki Sauce: While the meatballs bake, start on the teriyaki sauce. In a small saucepan over medium heat, combine the soy sauce, honey, rice vinegar, and sesame oil. Stir the mixture well and bring it to a gentle simmer.

            Thicken the Sauce: Once the sauce is simmering, add the cornstarch slurry, stirring continuously for 1-2 minutes. Keep stirring until the sauce thickens to your preferred consistency, then remove it from the heat.

              Coat the Meatballs: When the meatballs are baked and golden, take them out of the oven and carefully transfer them to a serving dish. Pour the warm teriyaki sauce over the meatballs, ensuring each one is thoroughly coated and deliciously glazed.

                Garnish and Serve: Finish off your dish by sprinkling sesame seeds and additional chopped green onions on top for an extra burst of flavor and a beautiful presentation. Serve warm and enjoy!

                  Prep Time: 15 minutes | Total Time: 35 minutes | Servings: 4