Ingredients
Scale
- 1 pound ground chicken
- 2 cloves garlic, minced
- 1/4 cup green onions, chopped
- 1/2 cup breadcrumbs
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- Salt and pepper to taste
- 1/2 cup teriyaki sauce (store-bought or homemade)
- Sesame seeds for garnish
- Fresh cilantro and lime wedges for serving
Instructions
- In a large mixing bowl, combine the ground chicken, minced garlic, chopped green onions, breadcrumbs, soy sauce, sesame oil, salt, and pepper. Mix well until all ingredients are incorporated.
- Once well mixed, take portions of the mixture and roll them into small balls, about 1 to 1.5 inches in diameter. Place the shaped meatballs on a cutting board to prepare for baking.
- Preheat your oven to 400°F (200°C). Arrange the shaped meatballs on a baking tray lined with parchment paper. Bake for 20-25 minutes, or until they are cooked through and golden brown.
- In the last few minutes of baking, warm the teriyaki sauce in a saucepan. Once the meatballs are finished baking, add them to the saucepan, coating each meatball in a delicious glaze. Serve garnished with sesame seeds, cilantro, and lime wedges.
Notes
- Leftover Teriyaki Chicken Meatballs can be stored in an airtight container in the refrigerator for up to 3 days.
- For longer storage, freeze the meatballs without the sauce and thaw when ready to eat.
- Pair with rice, lettuce wraps, or sautéed vegetables for a complete meal.
- Feel free to use alternate ground meats such as turkey, beef, or pork for different flavors.
- For a gluten-free option, look for gluten-free teriyaki sauce or make your own with tamari.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Asian
- Diet: High Protein
Nutrition
- Serving Size: 2 meatballs
- Calories: 290 Kcal
- Sugar: 5g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 70mg