Description
Teriyaki Chicken Meatballs are a deliciously flavorful dish that brings a delightful sweet-savory glaze to juicy ground chicken meatballs. Perfect for busy weeknights or meal prep, these tender bites are easy to make and customizable to suit your taste. The combination of ginger, garlic, and tamari creates an irresistible depth of flavor that will have everyone at the table asking for seconds. Whether served over rice, in lettuce wraps, or as appetizers for gatherings, these meatballs will quickly become a family favorite.
Ingredients
Scale
- 1 pound ground chicken
- ½ cup gluten-free breadcrumbs
- â…“ cup diced green onion
- 1 egg
- 1 tsp minced garlic
- 1 tsp salt
- ¼ tsp black pepper
- â…“ cup low sodium tamari
- ¼ cup low sodium chicken broth
- ¼ cup honey
- 1 tsp toasted sesame oil
- 2 tsp fresh grated ginger
- 2 tsp minced garlic
- 2 tsp cornstarch
- 2 Tbsp rice vinegar
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a mixing bowl, combine ground chicken, gluten-free breadcrumbs, diced green onion, egg, minced garlic, salt, and black pepper. Mix until just combined.
- Shape the mixture into small meatballs (about 25) and place them on the baking sheet.
- Bake for approximately 25 minutes until golden brown and cooked through.
- In a separate bowl, whisk together tamari, chicken broth, honey, sesame oil, ginger, minced garlic, cornstarch, and rice vinegar to create the sauce.
- Transfer baked meatballs to a skillet over medium heat and pour the sauce over them. Simmer until thickened.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Asian
Nutrition
- Serving Size: 4 meatballs (140g)
- Calories: 250
- Sugar: 10g
- Sodium: 600mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 70mg