CHICKEN TERIYAKI MEATBALLS RECIPE BY TASTY
Here's what you need: ground chicken, egg, panko breadcrumbs, garlic, fresh ginger, soy sauce, scallion, salt, pepper, soy sauce, sesame oil, rice vinegar, honey, sriracha, brown sugar, garlic, fresh ginger, cornstarch, water, sesame seed, scallion
Provided by Tasty
Categories Appetizers
Yield 3 servings
Number Of Ingredients 21
Steps:
- Preheat the oven to 400ºF (200ºC). Line a baking sheet with parchment paper and set aside.
- Combine all ingredients for the meatballs in a bowl.
- Mix until all ingredients are well-blended.
- Use an ice cream scoop or a spoon and form into meatballs. Place on the baking sheet.
- Bake for 20-25 minutes (until lightly browned and the chicken is cooked through).
- In the meantime, prepare the glaze! Pour soy sauce, rice vinegar, sesame oil, honey, sriracha, garlic, ginger, and brown sugar into a sauce pan.
- Turn on medium heat, and stir until the sugar has dissolved.
- Then, pour in the cornstarch slurry and whisk until the sauce has thickened (about 5 minutes).
- Add the meatballs to the sauce pan and evenly coat them with the teriyaki glaze.
- Serve over rice or serve on their own! Garnish with Scallions and Sesame Seeds.
- Enjoy!
Nutrition Facts : Calories 638 calories, Carbohydrate 70 grams, Fat 21 grams, Fiber 1 gram, Protein 45 grams, Sugar 42 grams
CHICKEN TERIYAKI MEATBALLS
We've given meatballs and Asian-inspired twist. Glazed with an easy homemade teriyaki sauce and served alongside tender veggies and garlic fried rice, this meal is sure to grab a repeat spot in your dinner repertoire. The recipe cooks quickly once you make the meatballs, so be sure to have all the ingredients ready to go!
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 23
Steps:
- Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper.
- For the meatballs: Combine the chicken, panko, scallions, egg and 1/2 teaspoon salt in a large bowl. Use a 1-ounce scoop to portion the chicken mixture into mounds (about 30 meatballs total), roll each into a ball and place on the prepared baking sheet.
- Bake until just cooked through, about 10 minutes. Set aside.
- For the teriyaki sauce: Whisk together the soy sauce, mirin, rice vinegar, brown sugar, cornstarch, garlic and 1 cup water in a medium saucepan. Bring to a boil over high heat and cook until slightly thickened and reduced by half, about 8 minutes. Transfer to a bowl and set aside (you should have about 1 cup).
- For the garlic fried rice: Heat the vegetable oil in a large nonstick skillet over high heat. Add the scallions and stir-fry 1 minute. Add the garlic, ginger and red pepper flakes and stir-fry until fragrant, 1 minute. Add the rice and 1 tablespoon of the teriyaki sauce and stir-fry until combined and heated through, about 3 minutes. Season with salt. Transfer to a serving platter and keep warm.
- For the stir-fried vegetables: Heat the oil in the skillet over high heat. Add the onion and bell pepper and stir-fry 1 minute. Add the broccoli and 2 tablespoons water. Season with salt and pepper.
- Stir-fry until the broccoli is bright green and still crisp, 2 to 3 minutes. Add 1/3 cup of the teriyaki sauce and cook until heated through. (Add more water if necessary, to thin the sauce.) Transfer to the serving platter and keep warm.
- Finish the meatballs: Add the remaining teriyaki sauce to the skillet and bring to a boil over high heat. Add the meatballs and toss until glazed and heated through, 2 to 3 minutes. Spoon the meatballs over the rice and sprinkle with sesame seeds.
GO-WITH-ANYTHING BAKED CHICKEN MEATBALLS
If you're looking for a simple chicken meatball that's quick to make and goes with a variety of dishes, look no further! We added one large egg and a touch of plain breadcrumbs for binding and structure, as well as ricotta cheese and whole milk for flavor and added moisture. Although you can use ground chicken breast (all white meat) for this recipe, we prefer regular ground chicken, as the extra bit of fattiness from dark meat prevents the meatballs from drying out in the oven. Serve them atop pasta tossed with tomato sauce, layered in a hoagie bun with melty provolone cheese, or on their own with lemony couscous and a simply dressed salad. The cooked meatballs freeze well, so you may want to make a double batch so you can enjoy them every which way.
Provided by Food Network Kitchen
Time 45m
Yield 4 servings; 16 meatballs
Number Of Ingredients 10
Steps:
- Position the rack in the top third of the oven and preheat the oven to 425 degrees F. Line a rimmed baking sheet with parchment.
- Stir together the ground chicken, breadcrumbs, milk, Parmesan, parsley, ricotta, Italian seasoning, 1 1/4 teaspoons of salt and several grinds of pepper in a large bowl until evenly combined.
- Roll the mixture into 16 meatballs (about 3 tablespoons each). Transfer to the prepared baking sheet and lightly spray with cooking spray. Bake until the meatballs are golden brown and cooked through (the internal temperature should be 165 degrees F on an instant-read thermometer), 22 to 25 minutes.
BAKED TERIYAKI CHICKEN
A much requested chicken recipe! Easy to double for a large group. Delicious!
Provided by Anonymous
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 1h30m
Yield 6
Number Of Ingredients 9
Steps:
- In a small saucepan over low heat, combine the cornstarch, cold water, sugar, soy sauce, vinegar, garlic, ginger and ground black pepper. Let simmer, stirring frequently, until sauce thickens and bubbles.
- Preheat oven to 425 degrees F (220 degrees C).
- Place chicken pieces in a lightly greased 9x13 inch baking dish. Brush chicken with the sauce. Turn pieces over, and brush again.
- Bake in the preheated oven for 30 minutes. Turn pieces over, and bake for another 30 minutes, until no longer pink and juices run clear. Brush with sauce every 10 minutes during cooking.
Nutrition Facts : Calories 271.9 calories, Carbohydrate 19.9 g, Cholesterol 85.2 mg, Fat 9.8 g, Fiber 0.2 g, Protein 24.7 g, SaturatedFat 2.7 g, Sodium 1282.3 mg, Sugar 17.1 g
TERIYAKI CHICKEN MEATBALLS WITH RICE & GREENS
Try a family supper with a difference with these chicken patties served in a sweet Japanese sauce and basmati
Provided by Jennifer Joyce
Categories Dinner, Main course
Time 25m
Number Of Ingredients 10
Steps:
- Heat oven to 200C/180C fan/gas 6. Pulse the shallots and carrot in a food processor until finely chopped. Add the chicken, lemon zest and some seasoning, and pulse again until mixed. Using oiled hands, shape into small meatballs. Put on a baking tray lined with baking parchment and bake for 10 mins until browned and cooked through.
- Meanwhile, boil the rice following pack instructions, adding the spring greens for the final 4 mins. Drain well.
- Add the mirin, soy, lemon juice and sugar to a saucepan. Bring to the boil, then simmer until saucy. Remove from the heat, add the meatballs to the pan and roll them around in the sauce. Divide the rice and greens between plates or bowls and spoon the meatballs over.
Nutrition Facts : Calories 481 calories, Fat 2 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 70 grams carbohydrates, Sugar 28 grams sugar, Fiber 3 grams fiber, Protein 36 grams protein, Sodium 2.3 milligram of sodium
TERIYAKI CHICKEN MEATBALLS
Teriyaki sauce is made with sake or mirin, soy sauce, and sugar. It's mixed with fresh ginger and minced chicken to make these sweet and delicious chicken meatballs - a perfect combo with freshly steamed white rice and broccoli.
Provided by ZAYO
Categories World Cuisine Recipes Asian
Time 34m
Yield 4
Number Of Ingredients 15
Steps:
- Combine ground chicken, spring onions, 1 tablespoon sake, 1 tablespoon water, cornstarch, ginger, and 1 teaspoon soy sauce in a bowl; mix by hand until sticky and smooth. Shape into round balls.
- Heat oil in a wok or deep skillet over medium-high heat. Add meatballs; cook until browned, about 3 minutes. Add shiitake mushrooms and daikon; cook and stir until coated with oil, about 1 minute.
- Pour 1 cup water, 2 tablespoons sake, mirin, 2 tablespoons soy sauce, and sugar into the wok. Cover and simmer until flavors combine, about 10 minutes.
Nutrition Facts : Calories 166.9 calories, Carbohydrate 10.7 g, Cholesterol 20.3 mg, Fat 7.3 g, Fiber 0.7 g, Protein 9.4 g, SaturatedFat 1.2 g, Sodium 558.1 mg, Sugar 6.9 g
BAKED TERIYAKI CHICKEN MEATBALLS RECIPE - (4.4/5)
Provided by PineyCook
Number Of Ingredients 20
Steps:
- Meatballs: Preheat the oven to 500ºF. Spray a mini-muffin pan or baking dish with cooking spray. In a small bowl, stir together the milk and Panko breadcrumbs and let sit for 5 minutes. In a large bowl, combine the ground chicken, garlic, ginger, scallions, soy sauce, crushed pineapple, pepper and soaked breadcrumbs. Use your hands to thoroughly combine the meat mixture and then shape it into balls using 2 to 3 tablespoons of meat per meatball. Place the shaped meatballs into the prepared pan and bake for 12 to 15 minutes until the meatballs are fully cooked. While the meatballs are baking, prepare the sauce. Sauce: In a medium saucepan set over medium heat, whisk together the soy sauce, water, pineapple juice, brown sugar, garlic and ginger. Cook, whisking constantly, until the sugar has dissolved fully. In a small bowl, whisk together the cornstarch with the water to make a slurry. Whisk the slurry into the sauce and simmer until it has thickened to the consistency of syrup, about 5 minutes. Remove the meatballs from the oven and transfer them into a large bowl. Pour the sauce on top and toss to coat. Serve immediately. Notes: After draining the crushed pineapple, use the resulting juice in the sauce recipe. The meatball mixture will be very wet while you are shaping it into balls, however the added liquid from the milk and crushed pineapple helps guarantee the meatballs will be very moist.
TERIYAKI CHICKEN MEATBALLS
Put an Asian twist on a classic recipe with these chicken meatballs.
Provided by By Molly Yeh
Categories Snack
Time 45m
Yield 4
Number Of Ingredients 22
Steps:
- Heat oven to 400°F. Line rimmed cookie sheet or casserole dish with cooking parchment paper.
- In large bowl, mix Meatball ingredients. Scoop out 2-tablespoon-size balls of the mixture, and place on cookie sheet 1 to 2 inches apart.
- Bake 20 to 25 minutes or until cooked through and slightly browned on top.
- In 4-quart saucepan, beat all of the Sauce ingredients except for 1/4 cup of the water and the cornstarch, using whisk. Heat to a simmer over medium heat. In small bowl, beat together remaining 1/4 cup water and the cornstarch with whisk. When sauce reaches a simmer, drizzle in the cornstarch mixture while beating. Beat until the sauce thickens.
- If you plan to eat them right away, place cooked meatballs in sauce, and turn them to coat. Sprinkle with green onions and toasted sesame seed, and serve with noodles or rice. If you're wanting to freeze and enjoy later, store meatballs and sauce in separate containers in freezer up to three months. Thaw in refrigerator the night before, and reheat everything on the stove before serving.
Nutrition Facts : ServingSize 1 Serving
More about "baked teriyaki chicken meatballs recipe 445"
TERIYAKI CHICKEN MEATBALLS - JO COOKS
From jocooks.com
4.9/5 (9)Calories 229 per servingCategory Appetizer, Brunch, Dinner, Lunch
TERIYAKI CHICKEN MEATBALLS - TWO PEAS & THEIR POD
From twopeasandtheirpod.com
4.5/5 (31)Total Time 30 minsCategory Main CourseCalories 61 per serving
BAKED CHICKEN MEATBALLS AND SPAGHETTI | RECIPETIN EATS
From recipetineats.com
TERIYAKI CHICKEN MEATBALLS | A WICKED WHISK
From awickedwhisk.com
TERIYAKI CHICKEN MEATBALLS - KIKKOMAN HOME COOKS
From kikkomanusa.com
TERIYAKI CHICKEN MEATBALLS – COOKIN' WITH MIMA
From cookinwithmima.com
CHICKEN TERIYAKI MEATBALLS - SLENDER KITCHEN
From slenderkitchen.com
CHICKEN TERIYAKI MEATBALLS | SWEET BABY RAY’S
From sweetbabyrays.com
TERIYAKI CHICKEN MEATBALLS - RASA MALAYSIA
From rasamalaysia.com
BAKED TERIYAKI CHICKEN MEATBALLS - THE MATBAKH
From thematbakh.com
BAKED TERIYAKI CHICKEN MEATBALLS - EATWELL101.COM
From eatwell101.com
BAKED TERIYAKI CHICKEN MEATBALLS - RUCHISKITCHEN
From ruchiskitchen.com
TERIYAKI CHICKEN MEATBALLS | RECIPETIN EATS
From recipetineats.com
EASY BAKED TERIYAKI CHICKEN RECIPE - EATING ON A DIME
From eatingonadime.com
You'll also love