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- 1 pound ground chicken - 1/4 cup breadcrumbs - 1/4 cup green onions, finely chopped - 1/4 cup grated carrot - 2 cloves garlic, minced - 1 tablespoon fresh ginger, grated The main ingredients form the base of your meatballs. Ground chicken gives the meatballs a tender texture. Breadcrumbs help hold everything together. Green onions add a fresh taste. Grated carrot adds sweetness and color. Garlic and ginger give a warm, aromatic flavor. - 1 tablespoon soy sauce - 1 tablespoon sesame oil - 1 tablespoon honey - 1 teaspoon cornstarch The sauces and seasonings create a rich flavor. Soy sauce brings saltiness and umami. Sesame oil adds a nutty touch. Honey gives a touch of sweetness. Cornstarch helps thicken the glaze, making it sticky and delicious. - Sesame seeds - Extra green onions Garnishes add a finishing touch. Sesame seeds give a crunchy texture. Extra green onions add color and freshness. These make your dish look great and taste even better. Gather these ingredients before you start. This makes the cooking process smooth and fun. Enjoy making your Teriyaki Glazed Chicken Meatballs! - In a large mixing bowl, combine: - 1 pound ground chicken - 1/4 cup breadcrumbs - 1/4 cup finely chopped green onions - 1/4 cup grated carrot - 2 cloves minced garlic - 1 tablespoon grated fresh ginger - 1 tablespoon soy sauce - 1 tablespoon sesame oil - 1/2 teaspoon black pepper - 1/4 teaspoon salt Mix all the ingredients well. You want everything to blend nicely. Take a small scoop of the mixture. Roll it into a ball about 1-inch wide. Repeat this until you form all the meatballs. - Preheat your oven to 400°F (200°C). - Line a baking sheet with parchment paper. Place the meatballs on the baking sheet. Make sure they are spaced out. Bake them for 20-25 minutes. Check that they reach an internal temperature of 165°F (74°C). They should look golden brown when done. - In a small saucepan, combine: - 1 tablespoon honey - 1 tablespoon soy sauce - 1 teaspoon cornstarch Stir this mixture over medium heat. Keep stirring for about 5 minutes. You want it to thicken up nicely. Make sure to avoid lumps as you stir. Once thickened, toss your baked meatballs in the glaze. Coat them well for that yummy teriyaki flavor! You can swap out the ground chicken for other meats. Ground turkey or pork work well too. If you prefer a vegetarian option, try using ground tofu or tempeh. Each choice brings a different flavor, so pick what you like best. For breadcrumbs, you can use panko for extra crunch. If you need gluten-free, use gluten-free breadcrumbs. You can even crush crackers or oats as a substitute. Shaping meatballs can be fun. Wet your hands with water to prevent sticking. Roll them gently into 1-inch balls. This keeps them from breaking apart while cooking. To check the meatballs, use a meat thermometer. They should reach 165°F (74°C) to be safe. If you don’t have a thermometer, cut one in half. The inside should be no longer pink. These teriyaki glazed chicken meatballs shine with rice. Serve them over jasmine or brown rice for a complete meal. You can also add steamed veggies on the side for color and health. For a fun twist, try serving them in lettuce wraps. The crisp lettuce adds a nice crunch. Drizzle with extra teriyaki sauce for more flavor. {{image_2}} You can add fun flavors to your teriyaki glazed chicken meatballs. Try mixing in spices or herbs. For a spicy kick, add red pepper flakes. Fresh cilantro or basil can brighten the taste. You can also use different vegetables. Instead of carrots, try bell peppers or zucchini. These add color and crunch to your meatballs. You have options for cooking these meatballs. Baking them in the oven gives a nice, even cook. It keeps them juicy and tender. If you prefer, you can use a skillet. Just brown the meatballs on all sides in a bit of oil. For those busy days, a slow cooker works great too. Just place the meatballs in with the teriyaki glaze. Cook them on low for a few hours for a simple dinner. If you need a gluten-free option, it’s easy to adapt this recipe. Use gluten-free breadcrumbs instead of regular ones. They hold the meatballs together well. For the sauce, swap soy sauce for tamari. Tamari has a similar taste but is gluten-free. These changes let everyone enjoy the dish without worry. To keep your teriyaki glazed chicken meatballs fresh, store them in the fridge. Place them in an airtight container. They can last for about three to four days. If you want to keep them longer, consider freezing them. I suggest using glass or plastic containers with tight lids. This helps keep the meatballs moist and flavorful. You can also use freezer bags for easy storage, but remove as much air as possible to prevent freezer burn. To reheat the meatballs, use the oven or microwave. The oven keeps them crispy. Preheat it to 350°F (175°C) and bake for about 10-15 minutes. If using a microwave, heat in short bursts. This helps them stay juicy. To keep meatballs moist, cover them with a damp paper towel when microwaving. This adds steam and prevents drying out. For the oven, a covered pan works well too. You can freeze both uncooked and cooked meatballs. For uncooked, shape them and place on a baking sheet. Freeze until firm, then transfer to a bag. For cooked meatballs, let them cool first. To thaw, place them in the fridge overnight. For quicker thawing, use the microwave. Heat on low power until soft. Avoid leaving them out at room temperature, as this can cause bacteria to grow. Yes, you can make these meatballs ahead of time. Here are some tips: - Prep the Meatballs: Shape the meatballs but do not bake them. - Store in Fridge: Keep them in an airtight container for up to 24 hours. - Freeze for Later: You can freeze unbaked meatballs. Place them on a tray, freeze, then store in a bag. - Cook from Frozen: If frozen, bake straight from the freezer. Just add a few extra minutes to the cooking time. These meatballs pair well with several sides: - Steamed Rice: White or brown rice is great. - Veggies: Roasted or stir-fried vegetables add color and nutrients. - Salad: A fresh salad balances the flavors. - Noodles: Serve over rice noodles for a hearty meal. Yes, you can switch proteins easily. Here are some alternatives: - Ground Turkey: A lean choice with similar flavor. - Ground Pork: Adds richness and flavor. - Tofu: For a vegetarian option, use crumbled tofu. - Ground Beef: A classic choice that works well too. This blog post covered how to make Teriyaki Glazed Chicken Meatballs. You learned about key ingredients like ground chicken and sauces. I shared step-by-step instructions for preparation and cooking. We explored tips for success, variations, and storage methods. In conclusion, this recipe is versatile and simple. You can always mix things up to suit your taste. Enjoy crafting your perfect dish that delights everyone.

Teriyaki Glazed Chicken Meatballs

Savor the deliciousness of teriyaki glazed chicken meatballs with this easy recipe! Perfect for dinner or a fun appetizer, these moist meatballs are packed with flavor and coated in a rich teriyaki glaze. With simple ingredients and quick instructions, you can whip up this tasty dish in no time. Click to discover the full recipe and take your dinner game to the next level—your taste buds will thank you!
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Ingredients
  

1 pound ground chicken

1/4 cup breadcrumbs

1/4 cup green onions, finely chopped

1/4 cup grated carrot

2 cloves garlic, minced

1 tablespoon fresh ginger, grated

1 tablespoon soy sauce

1 tablespoon sesame oil

1 tablespoon honey

1 teaspoon cornstarch

1/2 teaspoon black pepper

1/4 teaspoon salt

Sesame seeds for garnish

Extra green onions for garnish

Instructions
 

In a large mixing bowl, combine the ground chicken, breadcrumbs, chopped green onions, grated carrot, minced garlic, grated ginger, soy sauce, sesame oil, black pepper, and salt.

    Mix all the ingredients thoroughly until well combined. Take a small amount of the mixture and shape it into a small ball, about 1-inch in diameter. Repeat until all the mixture is formed into meatballs.

      Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

        Place the meatballs on the prepared baking sheet and bake for 20-25 minutes, or until they reach an internal temperature of 165°F (74°C) and are golden brown.

          While the meatballs are baking, prepare the teriyaki glaze. In a small saucepan, combine honey, soy sauce, and cornstarch. Stir over medium heat until the mixture begins to thicken, about 5 minutes. Keep stirring to avoid any lumps.

            Once the meatballs are done, remove them from the oven and toss them in the teriyaki glaze until evenly coated.

              Serve the meatballs warm, garnished with sesame seeds and extra chopped green onions on top.

                Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 4