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Teriyaki Chicken Meatballs

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Molly Yeh
Updated Aug 13, 2014
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Put an Asian twist on a classic recipe with these chicken meatballs.

Teriyaki Chicken Meatballs

  • Prep Time 20 min
  • Total 45 min
  • Servings 4
  • Ingredients 22
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Ingredients

Meatballs

  • 1 lb ground chicken
  • 1/4 cup Progresso™ panko crispy bread crumbs
  • 1 large egg yolk
  • 2 stalks green onions, finely chopped, plus more for garnish
  • 1 teaspoon sugar
  • 2 teaspoons rice vinegar
  • 2 teaspoons soy sauce
  • 2 cloves garlic, finely chopped
  • 1 teaspoon finely chopped gingerroot
  • Black pepper, to taste
  • Crushed red pepper, to taste

Sauce

  • 1 cup water
  • 1/4 cup soy sauce
  • 3 tablespoons packed brown sugar
  • 2 tablespoons honey
  • 2 teaspoons sesame oil
  • 2 teaspoons rice vinegar
  • 2 cloves garlic, finely chopped
  • 1 teaspoon finely chopped gingerroot
  • 2 teaspoons cornstarch

Serve With

  • Toasted sesame seed, if desired
  • Soba noodles, rice noodles, cucumber noodles, or rice
Make With
Progresso Breadcrumbs

Instructions

  • Step 
    1
    Heat oven to 400°F. Line rimmed cookie sheet or casserole dish with cooking parchment paper.
  • Step 
    2
    In large bowl, mix Meatball ingredients. Scoop out 2-tablespoon-size balls of the mixture, and place on cookie sheet 1 to 2 inches apart.
  • Step 
    3
    Bake 20 to 25 minutes or until cooked through and slightly browned on top.
  • Step 
    4
    In 4-quart saucepan, beat all of the Sauce ingredients except for 1/4 cup of the water and the cornstarch, using whisk. Heat to a simmer over medium heat. In small bowl, beat together remaining 1/4 cup water and the cornstarch with whisk. When sauce reaches a simmer, drizzle in the cornstarch mixture while beating. Beat until the sauce thickens.
  • Step 
    5
    If you plan to eat them right away, place cooked meatballs in sauce, and turn them to coat. Sprinkle with green onions and toasted sesame seed, and serve with noodles or rice. If you’re wanting to freeze and enjoy later, store meatballs and sauce in separate containers in freezer up to three months. Thaw in refrigerator the night before, and reheat everything on the stove before serving.

Nutrition

Nutrition Facts are not available for this recipe

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