Teriyaki Chicken Meatballs
Total Time
35 minutes
Prep Time
20 minutes
Cook Time
15 minutes
Rating
4.93 out of 5 stars
(57)
Ingredients
4 servings
- 1 tbsp cornflour / cornstarch
- 1/4 cup / 65ml soy sauce (, all purpose / ordinary (Note 1)
- 1/4 cup / 65ml cooking sake (, or sub with Chinese cooking wine or dry sherry (Note 2)
- 1/4 cup / 65ml Mirin (Note 2)
- 1 tbsp white sugar (brown also ok)
- ¾ cup / 180 ml water
- 500 g / 1 lb chicken mince (ground chicken) (or pork or turkey)
- 1 egg (preferably small 50g / 1.4 oz)
- 1 cup panko breadcrumbs (or ¾ cup normal breadcrumbs)
- 1 garlic clove (, minced)
- 1 ½ tsp cooking sake (, or sub with Chinese cooking wine or dry sherry (Note 2)
- ½ tsp salt
- 1 tbsp oil
- Sliced green onions / scallions (, for garnish (optional)
- Sesame seeds (, for garnish (optional)
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Preparation
Step 1
Place Meatball ingredients in a bowl.
Step 2
Place cornflour in a bowl with 1 tbsp of the water, then mix until lump free. Then add the soy sauce, sake, mirin and sugar, mix.
Step 3
Add 2 tsp of Teriyaki Sauce into the Meatball bowl.
Step 4
Add remaining water into the Sauce and mix. Set aside.
Step 5
Mix Meatball mixture with your hands. Measure out 1 heaped tablespoon and roll into balls. See Note 3 for tips if mixture is too sticky.
Step 6
Heat oil in a large skillet over medium high heat. Add all the meatballs and cook, rolling to brown all over, for 5 minutes. They will still be a bit raw inside.
Step 7
Turn heat down. Give the Sauce a quick mix then add it into the pan. Bring to a simmer then cook for 2 - 3 minutes or until it thickens into a glossy sauce that coats the meatballs.
Step 8
Serve over rice, garnished with green onions and sesame seeds if desired.
Step 9
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