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Freezer-Friendly Teriyaki Chicken Meatballs
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Prep Time:
20 minutes
Total Time:
45 minutes
Prepare make-ahead Asian chicken meatballs.
Ingredients:
  • 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
  • 1 teaspoon finely chopped gingerroot
  • Black pepper, to taste
  • Crushed red pepper, to taste
  • 1 cup water
  • 1/4 cup soy sauce
  • 3 tablespoons packed brown sugar
  • 2 tablespoons honey
  • 2 teaspoons sesame oil
  • 2 teaspoons cornstarch
  • Toasted sesame seed, if desired
  • Soba noodles, rice noodles, cucumber noodles, or rice
Instructions:
  • Preheat oven to 400°F and line a rimmed cookie sheet or casserole dish with cooking parchment paper.
  • Combine the Meatball ingredients in a large bowl. Use a 2-tablespoon scoop to form balls from the mixture and arrange them on a cookie sheet, spacing them 1 to 2 inches apart.
  • Bake for 20 to 25 minutes until golden brown and fully cooked through.
  • In a 4-quart saucepan, whisk together all the Sauce ingredients except for 1/4 cup of water and cornstarch. Heat the mixture over medium heat until it simmers. In a small bowl, whisk together the remaining 1/4 cup of water and cornstarch. Once the sauce simmers, slowly add the cornstarch mixture while whisking continuously until the sauce thickens.
  • For immediate enjoyment, combine cooked meatballs with sauce until coated. Garnish with green onions and toasted sesame seeds, and serve over noodles or rice. To freeze for later, store meatballs and sauce separately in freezer-safe containers for up to three months. Thaw in the refrigerator overnight, then reheat on the stove before serving.

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