Teriyaki Chicken Meatballs

Juicy chicken teriyaki meatballs on a bed of cooked rice makes for an easy weeknight meal.

Unlock the secret to irresistibly juicy chicken teriyaki meatballs with this easy recipe. Tender, juicy, and bursting with umami, they're a crowd-pleaser you'll make again and again.

Course Appetizer, Main Course

Cuisine Japanese-Western

Keyword meatball, party food

Level Beginner

Main Ingredient Poultry

Diet Dairy-Free

Prep Time 15

Cook Time 10

Total Time 25

Servings servings

Calories 347kcal

Author Marc Matsumoto

Equipment

Ingredients

1 medium egg (50 grams)
2 tablespoons vegetable oil (plus more for shaping)
¼ teaspoon salt
7 grams ginger (grated)
28 grams panko (½ cup)
320 grams ground chicken
25 grams onions (minced)
2 tablespoons sugar
2 tablespoons sake
2 tablespoons soy sauce
scallions (chopped for garnish)

Grams + US Cups - US Standard

Instructions

Break 1 medium egg into a bowl, and add 2 tablespoons vegetable oil, ¼ teaspoon salt, and grate the 7 grams ginger into it. Whisk the ingredients together until the mixture is uniform.
1 medium egg, 2 tablespoons vegetable oil, ¼ teaspoon salt, 7 grams ginger
Add 28 grams panko and stir it in until it has absorbed all the liquid.
28 grams panko
Add 320 grams ground chicken, and 25 grams onions to the bowl and use your hand to knead the mixture together until all ingredients are evenly distributed.
320 grams ground chicken, 25 grams onions
Cover and let the mixture rest in the refrigerator overnight to firm up. If you're in a rush, this step isn't necessary, but it makes it easier to shape the mixture into balls.
When you're ready to cook these up, line a baking sheet with parchment paper and add some vegetable oil to a small bowl. Set the oven rack to the middle position and preheat it to 465°F (240°C).
Grease your hands with the oil and use a tablespoon to measure the chicken mixture and shape it into balls with your hands. You should be able to make 24 meatballs that are about an inch in size. Line them up on your prepared baking sheet and repeat with the rest of the mixture.
Place the baking sheet in the oven and bake for 8-10 minutes.
When the meatballs are 2 minutes from being done, add 2 tablespoons sugar, 2 tablespoons sake, and 2 tablespoons soy sauce to a pan and bring the sauce ingredients to a rolling boil. Continue boiling until the teriyaki sauce forms thick, glossy bubbles.
2 tablespoons sugar, 2 tablespoons sake, 2 tablespoons soy sauce
Transfer the baked meatballs to the teriyaki sauce and toss to coat evenly with the glaze. Garnish with chopped scallions and serve.
scallions

Video

Nutrition