Teriyaki Chicken Meatballs
Juicy and tender teriyaki chicken meatballs are easy to make then coated in a sweet and sticky homemade teriyaki sauce that is melt-in-your mouth flavorful!
Ingredients
- 1 pound ground chicken , I used 80% lean
- 1 large egg , beaten
- 1 Tablespoon olive oil
- ¼ cup panko crumbs
- ¼ cup grated parmesan cheese
- 2 Tablespoons finely chopped green onion
- 2 teaspoons minced garlic
- ½ teaspoon onion powder
- ½ teaspoon Kosher salt
- ¼ teaspoon ground black pepper
- 1 cup teriyaki sauce
For serving: Rice, Green onions, Sesame seeds (optional)
Instructions
- Preheat the oven to 400°F. Line a baking sheet with foil and spray with nonstick cooking spray.
- In a large bowl, mix the chicken, egg, oil, panko, parmesan, green onion, garlic, onion powder, salt. and black pepper using your hands or a wooden spoon just until combined, being careful not to overmix.
- Use a medium cookie scoop or spoon to portion the meat mixture. Form into 1 1/2-inch balls and place on the baking sheet.
- Bake uncovered 16 to20 minutes, or until no longer pink in the middle. Turn halfway through, if needed, so the bottoms don't brown.
- Place meatballs in a skillet or slow cooker over low heat. Pour teriyaki sauce over the top and stir until coated and warmed through. Keep warm until ready to serve.
- Serve over rice. Top with green onions and sesame seeds, if desired.
Notes
Fry meatballs: You can also cook in a pan with 2 Tablespoons oil over medium-high heat for 7-10 minutes, or until cooked through.
Substitutes: You can use 1/2 teaspoon garlic powder if you do not have fresh garlic.
Make ahead: Cook fully in advance, cool, and refrigerate in an airtight container up to 3 days. Rewarm on the stove or in the oven, tossing until heated through. Or prep ahead and bake fresh: form the meatballs and refrigerate in a parchment-lined airtight container up to 2 days, then bake as directed.
Freezer: Cool completely then place in a freezer container up to 3 months. Place in the fridge overnight to thaw and then reheat on the stovetop over medium-low heat or in the microwave until warm.
Nutrition
Serving: 5meatballs, Calories: 214kcal, Carbohydrates: 11g, Protein: 19g, Fat: 11g, Saturated Fat: 3g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 5g, Trans Fat: 0.1g, Cholesterol: 100mg, Sodium: 2181mg, Potassium: 539mg, Fiber: 0.3g, Sugar: 7g, Vitamin A: 102IU, Vitamin C: 1mg, Calcium: 67mg, Iron: 2mg
Nutrition provided is an estimate. It will vary based on specific ingredients used.
