Chicken Teriyaki Meatballs
1 lb ground chicken
1/2 cup panko (Japanese bread crumbs)
1 large egg, beaten
1 green onion, minced
1 tablespoon cornstarch
1 piece (1-inch long) ginger, peeled, shredded
1 tablespoon Japanese-style soy sauce
1/2 teaspoon salt
1/4 teaspoon black pepper
8 quarter-size pieces fresh ginger, crushe
2/3 cup each: Japanese-style soy sauce, mirin
1/3 cup sugar
1 tablespoon rice vinegar
2 green onions, minced
- For the meatballs, mix chicken, panko, egg, green onion, cornstarch, shredded ginger, soy sauce, salt and pepper together in a large bowl. Cover; refrigerate at least 15 minutes or up to 4 hours.
- Heat a large saucepan of water and the sliced ginger to a boil over high heat. Reduce to a simmer.
- Using wet hands rinsed under cold water, shape the chicken mixture into 20 meatballs, about 1½ inches each. Carefully add to the saucepan. Simmer until cooked through, about 6 minutes.
- For the teriyaki sauce, heat the soy sauce, mirin, sugar and rice vinegar to a boil in a medium saucepan over high heat. Boil until thickened and reduced to about 2/3 cup, 5 minutes.
- Remove balls from cooking liquid; drain. Serve over rice, drizzle with the sauce and garnished with green onions.
Got a lot of comments from friends when they saw a picture. They thought it looked really good LOL. It tasted good too so I shall be sharing the recipe I tried.
Like the last couple recipes I’ve been using, I’ve been using ground chicken. I’ve attempted making meatballs before but the last recipe I tried didn’t turn out good. Half of it was because of a mistake of mine – I didn’t have bread crumb. I thought I could substitute with panko.. I couldn’t haha ::nervous::! This time I searched for a recipe using panko instead. I don’t have bread lying around to make bread crumb ::swirl::.
I didn’t do the ginger part when I made this. Another thing I changed about the recipe was that I didn’t make my own teriyaki sauce so I am not really sure how the one in the recipe tastes. I used VH teriyaki sauce instead which tastes really good with this LOL.
I’m not really sure if this is what they were saying in the recipe but the way I cooked it was to put the meatballs into the pan. Put in around 1cm or so of water and let the meatballs steam. Let them get a bit crispy. Pour in the teriyaki sauce and let it thicken. I like making enough sauce so I can dip it in the sauce while eating it ::>_o::.