Craving a flavor explosion? These teriyaki chicken meatballs are an irresistible bite-sized delight, coated in a luscious homemade sauce.
Get ready to ditch the takeout and discover the simple secrets to creating this addictive dish in your own kitchen!
Ingredients
I'm telling you—getting these teriyaki chicken meatballs going involves two sets of ingredients: one for the main event and another for the teriyaki sauce marinade! For the teriyaki sauce, you're gonna need 2 tablespoons of soy sauce, 2 tablespoons of mirin—that's Japanese sweet rice wine, by the way—2 tablespoons of Japanese cooking wine, sake, and 2 tablespoons of water.
Now, for the meatballs, grab 4 tablespoons of that teriyaki sauce you just made. Make sure it's cooled down! You'll also need 4 chicken thigh fillets, skinless and boneless, about 5 ounces each. And don't forget 1 tablespoon of oil for cooking!
Oh, remember, you can always whisk up a bigger batch of the teriyaki sauce and stash it in the fridge. You'll be able to cook a simple meal quickly! For the sauce, you will want to get the balance of soy sauce right, as this is the key flavor in teriyaki dishes.
Instructions
With the ingredients prepped and ready, let's get cooking! First, I'm adding those four marinade ingredients to a saucepan. Now, I'm cranking up the heat—high, please!
I'm bringing it to a boil, then turning way down to simmer. I'm watching that liquid reduce by half until it's syrupy. It'll take about five minutes, so keep your peepers peeled; that stuff thickens fast! I'm letting it cool before it meets the chicken. This homemade teriyaki sauce will create a delicious glaze for the meatballs. I'm tossing that chicken with the marinade; at least 20 minutes, you know, preferably overnight. Don't toss the marinade.
I'm heating oil in a pan—medium-high, so it's not too hot. You don't want it to burn! I'm laying in the chicken, cooking one side for three minutes. Is it cooking too fast? I'm turning the heat down and splashing in water—two to four tablespoons. I'm slowing that sear!
I'm flipping, cooking and swirling. I'm plating on rice!
Recipe Notes
Marinade magic extends beyond just chicken, you know! I think you'll find it awesome with other meats, just use about 3 to 4 tablespoons of marinade per 1 pound (or 500g) of meat. Marinate that stuff for at least 20 minutes, but overnight is way better—flavor explosion!
Don't use it too long on fish, though, okay? I'm talking hours here–max! 20 minutes is plenty or it'll overpower the flavour; you've been warned!
The marinade is like liquid gold; it'll keep in the fridge for like, 3 weeks in a sealed container. Can you believe it?! Feel free to freeze it, too!
Keep in mind, when you're looking at the timings, the prep time doesn't include marinating—patience, young Padawan!
Nutrition Information
Okay, let's examine into the good stuff – the nutrition information! For each serving – around 161 grams – you're looking at approximately 182 calories. Not bad.
Carbohydrates are super low at 0.6 grams, but protein? A whopping 27.3 grams, which is 55% of your daily value. That's awesome!
Now, about fats – it contains 8.8 grams, with saturated fat being 1.8 grams. Cholesterol's kinda high at 114 mg, so, you know, moderation is key. Watch that sodium – it's 786 mg, which is 34% of your daily intake.
Potassium is low at 17 mg, as is iron at 0.7 mg so maybe pair this with a side salad. I think you could eat 10 of these!
Short Recipe Version
Teriyaki Chicken Meatballs
Prep time: 15 minutes
Cook time: 20 minutes
Serving Size: 4
Ingredients:
- 1 lb ground chicken
- 1/2 cup breadcrumbs
- 1/4 cup chopped onion
- 1 egg
- 1 tbsp ginger, grated
- 1/4 cup soy sauce
- 1/4 cup mirin
- 2 tbsp sugar
- 1 tbsp sake
- 1 tsp cornstarch
- 1 tbsp water
Instructions:
- Combine ground chicken, breadcrumbs, onion, egg, and ginger in a bowl. Mix well.
- Form mixture into meatballs, about 1 inch in diameter.
- In a separate saucepan, whisk together soy sauce, mirin, sugar, and sake. Bring to a simmer.
- In a small bowl, mix cornstarch and water to create a slurry. Add to teriyaki sauce and simmer until thickened.
- Add meatballs to the sauce. Cook, turning occasionally, until cooked through.
Nutrition (Per Serving, Estimated):
- Calories: ~250
- Sodium: ~600mg