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    Teriyaki Chicken Meatballs

    Teriyaki Chicken Meatballs

    Total Time: 00h 30m
    Hands-on Time: 00h 30m
    Makes: 4 - 6 servings

    These ground chicken teriyaki meatballs are deliciously seasoned with our Regenerative Organic Certified® ginger and U.S.-grown organic garlic. Drenched in a luscious teriyaki sauce, they’re equally enjoyable as an appetizer — served in a bowl with toothpicks — or atop white rice as a full meal. (Gluten-free substitutes are provided below.)

    Makes 20 meatballs.

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    Ingredients

    Directions

    1. Preheat oven to 400 degrees and line a baking sheet with parchment paper.
    2. Into a large bowl, add ground chicken, egg, breadcrumbs, ginger, garlic and soy sauce, and mix until evenly incorporated.
    3. Using a 1- or two-2 tablespoon cookie scoop, portion out meatballs, roll with your hands and place on baking sheet.
    4. Bake for 10 to 15 minutes, until cooked through.
    5. Meanwhile, make the teriyaki sauce. In a small dish, combine cornstarch and 2 tablespoons cold water and set aside.
    6. Into a saucepan over medium heat, add the 1/4 cup water, soy sauce, brown sugar, ginger and garlic. Bring to a boil, then slowly whisk in cornstarch mixture, whisking constantly for 30 to 60 seconds until sauce is thickened. Remove from heat.
    7. When the meatballs are done, toss in teriyaki sauce. Serve warm garnished with green onion and sesame seeds.
     
    NOTE
    1. For a gluten-free version, use gluten-free panko breadcrumbs and soy or coconut aminos or gluten-free soy sauce.

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