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Teriyaki Chicken Meatballs

Sticky and savoury Teriyaki Chicken Meatballs which will become a family favourite! Recipe with step-by-step photos.

Ingredients

For the chicken meatballs

For the teriyaki sauce

To serve

Instructions

For the chicken meatballs

  1. Place all of the ingredients for the chicken meatballs, except the vegetable oil, into a large mixing bowl.
  2. Use your hands to gently mix everything together.
  3. Roll the mixture into small meatballs, about the size of a golf ball. I find it easiest to wet my hands before rolling.
  4. Place the meatballs onto a large plate.
  5. Once you have finished making all of the meatballs, place them into the fridge for about 30 minutes to chill and firm.
  6. Heat a few tablespoons of vegetable oil in a large non-stick pan or skillet over medium-high heat.
  7. Cook the meatballs in batches until they are nicely golden all over and cooked all the way through. Turn the meatballs frequently so that they can achieve an even colour on the outside.
  8. Once the meatballs have cooked, remove them to a plate.

For the teriyaki sauce

  1. Place all of the ingredients for the teriyaki sauce into a small bowl or jug, and whisk to combine.
  2. Using the same (unwashed) pan which you used to cook the meatballs, add the teriyaki sauce.
  3. Let the sauce come to a simmer over medium-high heat for several minutes, or until it starts to thicken.
  4. Taste the sauce for seasoning.

To serve

  1. Once the teriyaki sauce has thickened slightly, return all of the meatballs to the pan.
  2. Toss the meatballs lightly in the sauce and gently heat them in the sauce for a few minutes. During this time, the sauce will thicken a little more and become sticky.
  3. Just before serving, garnish with chives or spring onions (scallions) and roasted sesame seeds.
  4. Serve with steamed Jasmine rice and steamed vegetables.

Kitchen Notes

MAKING MEATBALLS AS CANAPÉS
These Teriyaki Chicken Meatballs are great served as canapés at cocktail parties or as appetisers. Simply make the meatballs smaller than pictured, about 1 heaped teaspoon each. Cook as per the recipe. I also like to the serve the meatballs directly from the skillet so that they retain their heat better.

MAKE AHEAD AND FREEZE
The chicken meatballs can be cooked ahead of time and frozen in zip-lock freezer bags. Defrost the meatballs overnight in the fridge before adding them to the sauce as per the recipe above, although you will need to let them simmer in the sauce over low-medium heat so that the meatballs can warm through completely.

MAKE IT GLUTEN-FREE
Substitute the panko breadcrumbs for gluten-free breadcrumbs.

CONVERSIONS
To convert from cups to grams, and vice-versa, please see this handy Conversion Chart for Basic Ingredients.