Teriyaki Glazed Chicken Meatballs
Lean ground chicken meatballs baked and brushed with a sweet-savoury teriyaki glaze, make once and enjoy over the week from fridge or freezer with sesame and spring onion.
Japanese
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Combine 400g ground chicken, 20g panko, egg white, scallion whites, garlic, ginger, soy sauce, sesame oil, salt, and pepper in a bowl. Mix gently until just combined. Roll into 12 even meatballs (33g each). Line a small tray with parchment, brush with olive oil, space meatballs on it.
Bake
Preheat oven to 200°C (400°F). Bake meatballs 15–18 minutes until golden and internal temperature reaches 74°C (165°F).
Simmer
While meatballs bake, combine soy sauce, mirin, honey, rice vinegar, garlic, and ginger in a small pan over medium heat. Simmer 2–3 minutes until combined. Whisk in cornstarch slurry, cook 1 minute until glossy and thick.
Glaze
Brush teriyaki glaze generously over all hot meatballs until each is coated evenly. Cool fully to room temperature.
Finish
Toss cooled meatballs with sesame seeds and scallion greens. Portion into 2 airtight containers, 6 meatballs each. Refrigerate up to 4 days or freeze up to 60 days.
Plate
Reheat 6 meatballs at 180°C (350°F) for 5–6 minutes from fridge or 10–12 minutes from frozen. Serve with sliced cucumber, edamame, or yogurt dip on the side.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.