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For the base of the teriyaki meatballs, you can use different types of ground meat. My favorite is ground chicken. It stays juicy and has a mild flavor. You can also use ground turkey if you want a leaner option. Ground beef offers a richer taste but may be a bit heavier. Choose what you enjoy most. To create that delightful taste, gather these ingredients: - 1 lb ground chicken - 1/2 cup breadcrumbs - 1/4 cup green onions, finely chopped - 1 clove garlic, minced - 1 tsp grated ginger - 1 large egg - 1/4 cup soy sauce (low sodium) - 2 tbsp honey - 2 tbsp rice vinegar - 1 tbsp sesame oil - 1 tbsp cornstarch mixed with 2 tbsp water (for thickening) These ingredients combine to give the meatballs their unique flavor. The garlic and ginger add a warm kick, while the honey and soy sauce balance the taste with sweetness and saltiness. Presentation matters, even with meatballs! For garnishing, use: - Sesame seeds - Additional green onions Sprinkle these on top right before serving. The sesame seeds add a nice crunch, and the green onions give a fresh touch. It's a simple way to make your dish look gourmet! {{ingredient_image_1}} First, preheat your oven to 400°F (200°C). This step ensures that the meatballs cook evenly. While the oven heats up, line a baking sheet with parchment paper. This makes for easy cleanup later. In a large bowl, combine the ground chicken, breadcrumbs, chopped green onions, minced garlic, and grated ginger. Add one egg and one tablespoon of soy sauce to the mix. Use your hands to blend everything together. Make sure it is mixed well. The mixture should feel sticky but not too wet. Now, form the mixture into meatballs, each about one inch in diameter. Place them carefully on your prepared baking sheet. Bake the meatballs for 20-25 minutes. Flip them halfway through to ensure they cook evenly. They should be golden brown and cooked through when done. While the meatballs bake, it’s time to make the teriyaki sauce. In a saucepan, mix the remaining soy sauce, honey, rice vinegar, and sesame oil. Heat this over medium heat. Stir gently until the honey completely dissolves. This will create a rich and sweet sauce. To thicken the sauce, mix cornstarch with water in a small bowl. Gradually add this mix to the saucepan, stirring as you go. Once the sauce thickens, remove it from the heat. When the meatballs are ready, transfer them to a large bowl and pour the teriyaki sauce over them. Toss everything gently to coat each meatball. Finally, serve your sticky teriyaki meatballs on a platter. Garnish with sesame seeds and extra green onions for a fresh touch. To get the best texture, use ground chicken. It keeps meatballs moist. Adding breadcrumbs helps bind the meat. Be sure to mix gently. Overmixing makes meatballs tough. Form them into balls about one inch wide. This size cooks evenly and stays juicy. For the sauce, use low-sodium soy sauce. It controls saltiness and lets other flavors shine. Combine honey with rice vinegar for balance. The sesame oil adds richness. Heat the sauce gently. Stir until the honey melts completely. This helps mix the flavors well. To thicken, slowly add the cornstarch mixture. Stir constantly to avoid lumps. One mistake is not preheating the oven. This can lead to uneven cooking. Another error is crowding the meatballs on the baking sheet. Give them space to brown nicely. Avoid rushing the sauce. Let it thicken slowly for the best results. Lastly, don’t skip the garnish. Sesame seeds and green onions add a nice touch! Pro Tips Use Fresh Ingredients: Fresh garlic and ginger will impart stronger flavors to your meatballs, enhancing the overall taste. Mix Well: Ensure that all the ingredients in the meatball mixture are thoroughly combined for even flavor distribution and texture. Control the Baking Time: Keep an eye on the meatballs while baking; cooking times can vary based on your oven and the size of the meatballs. Customize Your Sauce: Feel free to add a splash of sriracha or chili flakes to the teriyaki sauce for an extra kick of heat. {{image_2}} You can use different meats for your meatballs. Ground turkey works well and stays juicy. Ground beef adds rich flavor. For a leaner option, try ground pork. Each choice gives a new twist to the dish. Just keep the same amounts as the recipe suggests. You can make these meatballs meat-free too. Try using lentils or chickpeas as a base. Mash them up and mix with breadcrumbs. For texture, add finely chopped mushrooms or tofu. These options keep the dish hearty and tasty. Use the same method to form and cook the meatballs. You can change the teriyaki sauce to fit your taste. For a spicy kick, add red pepper flakes or sriracha. If you prefer a sweeter sauce, increase honey or add brown sugar. You can even swap soy sauce for tamari for a gluten-free version. Just tweak it until it fits your flavor! Store your sticky teriyaki meatballs in an airtight container. They stay fresh for about three days in the fridge. Make sure they cool down first. This helps keep them juicy and tasty. Label the container with the date to track freshness easily. If you want to keep them longer, freezing is a great option. Place the meatballs in a single layer on a baking sheet. Freeze them for about two hours. Once frozen, transfer them to a freezer bag. Remove as much air as you can. They last up to three months in the freezer without losing flavor. To reheat, you can use the oven or microwave. For the oven, preheat it to 350°F (175°C). Place meatballs on a baking sheet. Heat for about 15 minutes or until warm. If using a microwave, put them on a microwave-safe plate. Heat in 30-second increments until hot. Make sure to check the center to avoid cold spots. Enjoy your meal! Yes, you can use different meats for your meatballs. Ground turkey, beef, or pork are great options. Each meat brings its own flavor. If you want a leaner choice, ground turkey works well. For a richer taste, try beef or pork. Just remember to adjust cooking times as needed. You can store sticky teriyaki meatballs for up to four days in the fridge. Place them in a sealed container to keep them fresh. If you want to keep them longer, you can freeze them. They can last for three months in the freezer. Just thaw them overnight before reheating. Sticky teriyaki meatballs taste great with several side dishes. Here are some ideas: - Steamed rice or jasmine rice - Stir-fried vegetables - Noodles, like udon or soba - A fresh salad with sesame dressing These sides will balance the flavors of the meatballs nicely. Yes, making teriyaki sauce from scratch is easy and fun! You need soy sauce, honey, rice vinegar, and sesame oil. Combine these in a pot and heat them over medium. Stir until the honey dissolves. You can also add ginger or garlic for extra flavor. Then, thicken it with cornstarch mixed with water. We explored the key steps to make tasty teriyaki meatballs. You learned about meat choices, adding flavor, and garnishing options. I provided clear instructions for cooking and sharing these delights. Tips on texture and sauce helped ensure success, while variations allowed for creativity. Lastly, I shared storage advice to keep leftovers fresh. With these insights, you can create a dish that impresses every time. Enjoy your cooking!

Sticky Teriyaki Meatballs

Delicious meatballs coated in a sticky teriyaki sauce, perfect for a quick meal.
Print Recipe Pin Recipe
Course Main Course
Cuisine Asian
Servings 4
Calories 250 kcal

Ingredients
  

  • 1 lb ground chicken
  • 0.5 cup breadcrumbs
  • 0.25 cup green onions, finely chopped
  • 1 clove garlic, minced
  • 1 tsp grated ginger
  • 1 large egg
  • 0.25 cup soy sauce (low sodium)
  • 2 tbsp honey
  • 2 tbsp rice vinegar
  • 1 tbsp sesame oil
  • 1 tbsp cornstarch mixed with 2 tbsp water (for thickening)
  • to taste sesame seeds and additional green onions for garnish

Instructions
 

  • Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  • In a large bowl, combine ground chicken, breadcrumbs, chopped green onions, minced garlic, grated ginger, egg, and 1 tablespoon of soy sauce. Mix well until fully combined.
  • Using your hands, form the mixture into meatballs, about 1 inch in diameter. Place them neatly onto the prepared baking sheet.
  • Bake the meatballs for 20-25 minutes, flipping them halfway through, until they are cooked through and golden brown.
  • While the meatballs are baking, combine the remaining soy sauce, honey, rice vinegar, and sesame oil in a saucepan over medium heat. Stir until the honey is dissolved and the sauce is warm.
  • Gradually add the cornstarch mixture to the sauce, stirring continuously until the sauce thickens. Remove from heat.
  • Once the meatballs are cooked, transfer them to a large bowl and pour the teriyaki sauce over them. Gently toss to coat all the meatballs evenly.
  • Transfer the sticky teriyaki meatballs to a serving platter. Garnish with sesame seeds and additional chopped green onions.

Notes

Serve with rice or noodles for a complete meal.
Keyword chicken, meatballs, teriyaki