Tastiest Teriyaki Chicken Ginger Meatballs
Initially, this recipe was developed for my brother-in-law’s bachelor party. This dish was such a hit that it’s become part of my family’s regular dinner rotation! In this recipe, succulent meatballs are stuffed with fresh aromatics, roasted, and then glazed in my Tastiest Teriyaki Sauce. If you’ve tried my “Tastiest Teriyaki Sauce”, then you already know this dish is going to be delicious.
What you may not know is that Teriyaki is fundamentally a technique originating during the Edo period in the 17th century rather than the actual sauce. It translates as “glossy broil” where a glaze of made from sake (or mirin) and soy sauce seasoned with garlic and ginger is brushed over vegetables or meats, then broiled, grilled, or baked.
As I’ve mentioned, this recipe uses the glossy teriyaki sauce after baking–but technically the sauce can be brushed onto the meatballs before baking and then glazed once again before serving for a true teriyaki. However you choose to utilize the sauce, just remember to bookmark this page because after one bite your family will certainly crave these Tastiest Teriyaki Chicken Meatballs!
-
Time:
Prep: 5min
Cook: 15min
Yields: 20 meatballs
Serving Size : 6 (4 meatballs per person)
-
For the Meatballs
1 pound ground chicken
⅓ cup bread crumbs
1 bunch scallions (minced)
1 egg (large)
3 garlic cloves (minced)
¼ teaspoon ginger powder
¼ teaspoon umami seasoning
1 tablespoon soy sauce
Glaze with The Tastiest Teriyaki Sauce - get the recipe here.
-
Nutrition per serving:
Calories, 157.7kcal, 8% DV
Total Fat, 7.27g, 10% DV
Carbs, 7.14g, 3% DV
Sugars, 1.6g, 2% DV
Protein, 15.94g, 32% DV
Sodium, 503.89mg, 25% DV
Fiber, 0.69g, 2% DV
Percent Daily Values based on a 2,000 calorie diet.
Health Score: 6/10 - Increase this score to 8.5/10 by serving with a side of vegetables and brown rice.
*Health Scores are calculated on a 1-10 scale based on nutrient density and USDA recommendations for a healthy diet. A higher Health Score means healthier food. The value based on impact of more than 28 nutrients.
Nutrients in this dish with a positive impact:
Unsaturated Fat, 5g, 9% DV
Fiber, 1g, 2% DV
Protein, 16g, 32% DV
Potassium, 484mg, 14% DV
Magnesium, 28mg, 7% DV
Iron, 1mg, 10% DV
Step 1
Preheat the oven to 400°F.
Step 2
Mince garlic and scallions then set aside.
Step 3
In a bowl or a stand mixer add chicken, bread crumbs, chopped scallions, egg, garlic, umami, ginger, ponzu soy sauce, and salt. Mix until smooth.
Step 4
Form the mixture into 2-inch balls and space evenly onto the baking sheet. (This should yield approximately 20 meatballs.) Bake for 15 minutes.
Step 5
Toss meatballs in teriyaki sauce, stick toothpicks in each meatball and arrange on a serving plate. Alternatively, serve with vegetables and rice. Enjoy!
-
Hosking, Richard. A Dictionary of Japanese Food: Ingredients & Culture. Tuttle Publishing, New Ed edition, 1997.