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- 1 lb ground chicken - 1/4 cup panko breadcrumbs - 1/4 cup green onions, finely chopped - 1 clove garlic, minced - 1 tablespoon fresh ginger, grated - 1 tablespoon low sodium soy sauce These main ingredients form the base of your teriyaki chicken meatballs. Ground chicken gives them a tender texture. Panko breadcrumbs add a light crunch. Green onions bring a fresh taste, while garlic and ginger add depth. Low sodium soy sauce ties all the flavors together. - 1 tablespoon sesame oil - 1 tablespoon honey - 1 teaspoon freshly ground black pepper - 1/2 teaspoon salt - 1 tablespoon sesame seeds (for garnish) The additional flavorings elevate the meatballs. Sesame oil adds richness and depth. Honey gives a hint of sweetness that balances the soy sauce. Black pepper and salt enhance the overall taste. Lastly, sesame seeds provide a delightful crunch and visual appeal. - Types of cooking oil suitable for frying - Importance of oil for crispiness When frying your meatballs, choose an oil with a high smoke point. Good options include canola oil, vegetable oil, or peanut oil. The right oil helps achieve a crispy exterior. Crisp meatballs add a satisfying texture to each bite. Always heat the oil until it shimmers, ensuring even cooking and browning. For the complete recipe, check the Full Recipe section. First, grab a large mixing bowl. Add the ground chicken, panko breadcrumbs, finely chopped green onions, minced garlic, and grated ginger. This mix gives your meatballs great taste. Next, pour in the low sodium soy sauce, sesame oil, honey, black pepper, and salt. Now, mix all the ingredients thoroughly. You can use your hands or a spoon. Ensure everything is well blended. This step is key for flavor. If you skip it, your meatballs might not taste as good. Once your mixture is ready, it’s time to shape the meatballs. Take a small amount of the mixture in your hand. Aim for about one inch in diameter. This size cooks well and stays juicy. You should end up with around 20 meatballs. For easier shaping, wet your hands with a little water. This helps stop the mixture from sticking. Keep your meatballs uniform in size. This helps them cook evenly. Heat a large skillet over medium heat. Add the cooking oil and let it shimmer. This means it’s ready for the meatballs. Gently place the meatballs in the skillet. Make sure to give them space. Cook for about 5-7 minutes. Turn them occasionally for even browning. The meatballs should be golden on all sides. Check that they are fully cooked. The internal temperature should reach 165°F (75°C). These steps ensure your teriyaki chicken meatballs come out tasty and appealing. For the full recipe, refer to the link. Enjoy your cooking! To adjust the seasoning for your taste, start simple. Add a pinch of salt or a dash of soy sauce to boost flavor. You can also try adding a bit more ginger or garlic for a kick. Always taste your mixture before cooking. To keep the meatballs juicy, do not overmix the meat. Just mix until combined. Also, use ground chicken with a bit of fat for moisture. This helps prevent dry meatballs. If your meatballs fall apart, it’s often due to not enough binding. Use more panko breadcrumbs or even an egg to hold them together. When shaping, make sure to pack them firmly but not too tight. Cooking temperature is key. Medium heat works best. If it’s too hot, the outside burns while the inside stays raw. Aim for a nice golden brown on all sides for the best texture. For serving, place the teriyaki chicken meatballs on a nice platter. Garnish with chopped green onions and sesame seeds for color. This makes your dish look as good as it tastes. Pair your meatballs with steamed rice and sautéed veggies. This way, you create a complete meal that is both tasty and colorful. For an extra touch, drizzle some teriyaki sauce over your rice. {{image_4}} You can easily swap ground chicken for turkey or beef. Turkey gives a leaner meatball with a nice flavor. Beef will add richness, but it might be a bit greasier. Simply use the same amount of ground turkey or beef as the chicken in the Full Recipe. If you're gluten-free, use gluten-free breadcrumbs instead of panko breadcrumbs. Many brands offer great options that taste just as good. You can also make your own by grinding gluten-free crackers or oats. You can mix up the sauce for your meatballs. Try sweet chili sauce for a spicy kick. You can also use a honey-soy mix for a simple glaze. If you're in a hurry, store-bought teriyaki sauce works well too. Just check the label for added sugars. Making your sauce at home is easy. Combine soy sauce, honey, and a splash of vinegar for a fresh taste. Homemade sauces often taste better and let you control the sweetness. You have options for how to cook these meatballs. Oven-baking gives them a nice, even cook. Preheat the oven to 400°F (200°C) and bake for 15-20 minutes. This method is hands-off and healthier. Frying is another method that creates a crispy outer layer. Heat oil over medium heat and fry for about 5-7 minutes. If you want to set it and forget it, use a crockpot. Cook the meatballs on low for about 4 hours. This method lets the flavors meld together beautifully. After you enjoy your teriyaki chicken meatballs, store any leftovers. First, let the meatballs cool down. Place them in an airtight container. This keeps them fresh. You can refrigerate them for up to three days. If you want to keep them longer, consider freezing. Use freezer-safe containers or bags. Make sure to remove as much air as possible. This helps prevent freezer burn. To reheat meatballs, use the stovetop or microwave. If using a skillet, add a little water or sauce. This keeps them moist while heating. Heat them on medium until warm. If using a microwave, place them on a plate. Cover the plate with a damp paper towel. Heat in 30-second bursts. Check often to avoid overheating. Overcooked meatballs can become dry and tough. If you want to freeze meatballs, do it right. For uncooked meatballs, place them on a baking sheet. Make sure they don’t touch each other. Freeze them for about an hour. Once frozen, transfer them to a freezer bag. Seal tightly. For cooked meatballs, let them cool first. Then, place them in freezer-safe containers. Label them with the date. Frozen meatballs can last for up to three months. Teriyaki chicken meatballs stay fresh for about 3 to 4 days in the fridge. Make sure to store them in an airtight container. This keeps them safe to eat and helps them maintain flavor. Yes, you can make teriyaki chicken meatballs ahead of time. You can prepare the meatball mix and shape them a day before cooking. Store them in the fridge until you are ready to cook. You can also cook them ahead and reheat them later. I love serving teriyaki chicken meatballs with steamed rice or noodles. Some great sides include stir-fried vegetables or a simple salad. For drinks, try green tea or a light lemonade to balance the meal. For the Full Recipe, click [here](#). In this post, we covered the key ingredients for delicious teriyaki chicken meatballs, including ground chicken and seasonings. I shared steps for mixing, shaping, and cooking to ensure great texture and taste. I offered tips to enhance flavors, suggested variations, storage methods, and even answered common questions. With these tools, you can create juicy, tasty meatballs tailored to your preferences. Enjoy experimenting with flavors and cooking methods for your perfect dish!

Teriyaki Chicken Meatballs

Discover the deliciousness of teriyaki chicken meatballs with this easy recipe! Made with ground chicken, fresh ginger, and a sweet soy sauce glaze, these savory bites are perfect for dinner or a party snack. With just a few simple ingredients, you can whip up a flavorful dish that everyone will love. Click through to explore the full recipe and elevate your cooking game with these tasty teriyaki chicken meatballs!
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Ingredients
  

1 lb ground chicken

1/4 cup panko breadcrumbs

1/4 cup green onions, finely chopped

1 clove garlic, minced

1 tablespoon fresh ginger, grated

1 tablespoon low sodium soy sauce

1 tablespoon sesame oil

1 tablespoon honey

1 teaspoon freshly ground black pepper

1/2 teaspoon salt

1 tablespoon sesame seeds (for garnish)

2 tablespoons cooking oil (for frying)

Instructions
 

In a large mixing bowl, combine the ground chicken, panko breadcrumbs, finely chopped green onions, minced garlic, and grated ginger.

    Add the low sodium soy sauce, sesame oil, honey, black pepper, and salt to the bowl. Mix all the ingredients thoroughly using your hands or a spoon until evenly blended.

      Shape the mixture into small meatballs, approximately 1 inch in diameter. You should end up with about 20 meatballs.

        Heat the cooking oil in a large skillet over medium heat until shimmering.

          Gently place the meatballs in the skillet in a single layer. Cook for about 5-7 minutes, turning them occasionally to ensure an even golden brown color on all sides, and making sure they are cooked through (the internal temperature should be 165°F/75°C).

            While the meatballs are cooking, prepare a quick teriyaki sauce by mixing an additional tablespoon of soy sauce, one tablespoon of honey, and a splash of water in a small bowl. Stir until well combined.

              Once the meatballs are fully cooked, drizzle the prepared teriyaki sauce over them and toss lightly to coat each meatball evenly.

                Allow the meatballs to cook for an additional 1-2 minutes, letting the sauce caramelize slightly as it clings to the meatballs.

                  Remove the skillet from the heat and sprinkle sesame seeds over the meatballs for an appealing garnish.

                    Prep Time: 15 minutes | Total Time: 25 minutes | Servings: 4

                      - Presentation Tips: Serve the teriyaki chicken meatballs on a decorative platter, garnished with extra chopped green onions and sesame seeds. Pair them with steamed rice and a side of sautéed vegetables for a complete meal that looks as delicious as it tastes!