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Teriyaki Chicken Meatballs
Teriyaki Chicken Meatballs
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Prep Time:
20 minutes
Total Time:
45 minutes
Elevate traditional meatballs with Asian-inspired flavors using chicken.
Ingredients:
  • 1 cup water
  • 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
  • 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 the 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, then use a 2-tablespoon scoop to form balls of the mixture and arrange them on a cookie sheet with some space between each one.
  • Bake for 20-25 minutes or until golden brown and fully cooked.
  • In a 4-quart saucepan, whisk together all the Sauce ingredients except for 1/4 cup of water and cornstarch. Simmer over medium heat. In a small bowl, whisk the remaining 1/4 cup water and cornstarch. Once the sauce simmers, slowly pour in the cornstarch mixture while whisking continuously until the sauce thickens.
  • For immediate enjoyment, coat cooked meatballs in sauce and top with green onions and toasted sesame seeds. Serve with noodles or rice. To enjoy later, store meatballs and sauce separately in the freezer for up to three months. Thaw in the refrigerator overnight and reheat everything on the stove before serving.

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