Recipes..Teriyaki Chicken Meatballs yummy
Soft, plump, juicy meatballs smothered in a homemade Teriyaki sauce! A good way to ensure chicken meatballs stay juicy is to finish cooking them in a sauce, as is done here in this recipe. The sauce for this recipe is based my mother's authentic Teriyaki Chicken recipe. Which means - no garlic, no ginger, no sesame oil or any other variations that are commonly seen! Serve these as a meal or pass them around at a party. Recipe video below and recipe notes for BAKING option.
Servings: 4
Calories: 463 kcal
Author: Nagi
Ingredients
Teriyaki Sauce:
1 tbsp cornflour / cornstarch
1/4 cup / 65ml soy sauce , all purpose / ordinary (Note 1)
1/4 cup / 65ml cooking sake , or sub with Chinese cooking wine or dry sherry (Note 2)
1/4 cup / 65ml Mirin (Note 2)
1 tbsp white sugar (brown also ok)
� cup / 180 ml water
Meatballs:
500 g / 1 lb chicken mince (ground chicken) (or pork or turkey)
1 egg (preferably small 50g / 1.4 oz)
1 cup panko breadcrumbs (or � cup normal breadcrumbs)
1 garlic clove , minced
1 � tsp cooking sake , or sub with Chinese cooking wine or dry sherry (Note 2)
� tsp salt
Cooking:
1 tbsp oil
Sliced green onions / scallions , for garnish (optional)
Sesame seeds , for garnish (optional)
Instructions
Place Meatball ingredients in a bowl.
Place cornflour in a bowl with 1 tbsp of the water, then mix until lump free. Then add the soy sauce, sake, mirin and sugar, mix.
Add 2 tsp of Teriyaki Sauce into the Meatball bowl.
Add remaining water into the Sauce and mix. Set aside.
Mix Meatball mixture with your hands. Measure out 1 heaped tablespoon and roll into balls. See Note 3 for tips if mixture is too sticky.
Heat oil in a large skillet over medium high heat. Add all the meatballs and cook, rolling to brown all over, for 5 minutes. They will still be a bit raw inside.
Turn heat down. Give the Sauce a quick mix then add it into the pan. Bring to a simmer then cook for 2 - 3 minutes or until it thickens into a glossy sauce that coats the meatballs.
Serve over rice, garnished with green onions and sesame seeds if desired.
Servings: 4
Calories: 463 kcal
Author: Nagi
Teriyaki Sauce:
1 tbsp cornflour / cornstarch
1/4 cup / 65ml soy sauce , all purpose / ordinary (Note 1)
1/4 cup / 65ml cooking sake , or sub with Chinese cooking wine or dry sherry (Note 2)
1/4 cup / 65ml Mirin (Note 2)
1 tbsp white sugar (brown also ok)
� cup / 180 ml water
Meatballs:
500 g / 1 lb chicken mince (ground chicken) (or pork or turkey)
1 egg (preferably small 50g / 1.4 oz)
1 cup panko breadcrumbs (or � cup normal breadcrumbs)
1 garlic clove , minced
1 � tsp cooking sake , or sub with Chinese cooking wine or dry sherry (Note 2)
� tsp salt
Cooking:
1 tbsp oil
Sliced green onions / scallions , for garnish (optional)
Sesame seeds , for garnish (optional)
Instructions
Place Meatball ingredients in a bowl.
Place cornflour in a bowl with 1 tbsp of the water, then mix until lump free. Then add the soy sauce, sake, mirin and sugar, mix.
Add 2 tsp of Teriyaki Sauce into the Meatball bowl.
Add remaining water into the Sauce and mix. Set aside.
Mix Meatball mixture with your hands. Measure out 1 heaped tablespoon and roll into balls. See Note 3 for tips if mixture is too sticky.
Heat oil in a large skillet over medium high heat. Add all the meatballs and cook, rolling to brown all over, for 5 minutes. They will still be a bit raw inside.
Turn heat down. Give the Sauce a quick mix then add it into the pan. Bring to a simmer then cook for 2 - 3 minutes or until it thickens into a glossy sauce that coats the meatballs.
Serve over rice, garnished with green onions and sesame seeds if desired.
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