Asian Meatballs With Teriyaki Glaze Recipes

CHICKEN TERIYAKI MEATBALLS RECIPE BY TASTY

Chicken Teriyaki Meatballs Recipe by Tasty image

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

Yield 3 servings

Number Of Ingredients 21

Ingredients

1 lb ground chicken
1 egg
1 cup panko breadcrumbs
1 teaspoon garlic, minced
2 teaspoons fresh ginger, shredded
1 tablespoon soy sauce
2 tablespoons scallion, chopped
½ teaspoon salt
¼ teaspoon pepper
½ cup soy sauce
½ tablespoon sesame oil
1 tablespoon rice vinegar
2 tablespoons honey
½ tablespoon sriracha
½ cup brown sugar
2 teaspoons garlic, minced
2 teaspoons fresh ginger, shredded
½ tablespoon cornstarch
½ tablespoon water
sesame seed, optional
scallion, optional

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

EASY ASIAN GLAZED MEATBALLS

Easy Asian Glazed Meatballs image

As a writer and busy mom of three boys, I need tasty meals on the quick. We serve these glazed meatballs over a steaming bed of rice. -Amy Dong, Woodbury, Minnesota

Provided by Taste of Home

Categories Dinner

Time 20m

Yield 4 servings

Number Of Ingredients 9

Ingredients

1/2 cup hoisin sauce
2 tablespoons rice vinegar
4 teaspoons brown sugar
1 teaspoon garlic powder
1 teaspoon Sriracha chili sauce
1/2 teaspoon ground ginger
1 package (12 ounces) frozen fully cooked homestyle or Italian meatballs, thawed
Optional: Thinly sliced green onions and toasted sesame seeds
Hot cooked rice

Steps:

In a large saucepan, mix the first 6 ingredients until blended. Add meatballs, stirring to coat; cook, covered, over medium-low heat until heated through, 12-15 minutes, stirring occasionally., If desired, sprinkle with green onions and sesame seeds. Serve with rice.

Nutrition Facts : Calories 376 calories, Fat 23g fat (10g saturated fat), Cholesterol 36mg cholesterol, Sodium 1296mg sodium, Carbohydrate 29g carbohydrate (17g sugars, Fiber 2g fiber), Protein 13g protein.

ASIAN MEATBALLS WITH TERIYAKI GLAZE

Asian Meatballs with Teriyaki Glaze image

These easy stir fry-inspired meatballs, finished with a four-ingredient teriyaki glaze, are the perfect new appetizer to add to your list of favorites.

Provided by Betty Crocker Kitchens

Categories Appetizer

Time 40m

Yield 24

Number Of Ingredients 14

Ingredients

1/2 cup Progresso™ plain panko crispy bread crumbs
1/4 cup whole or 2% milk
1 lb lean (at least 80%) ground beef
1/4 cup chopped green onions
1/4 cup finely chopped red bell pepper
1 clove garlic, finely chopped
1 1/2 teaspoons toasted sesame oil
3/4 teaspoon salt
1 egg
3/4 cup water
3 tablespoons packed brown sugar
2 tablespoons soy sauce
1/4 teaspoon ground ginger
1 tablespoon cornstarch

Steps:

Heat oven to 400°F. Line 15x10x1-inch pan with foil; spray with cooking spray. In small bowl, mix bread crumbs and milk; let stand about 5 minutes or until milk is absorbed.
In medium bowl, mix beef, green onions, bell pepper, garlic, sesame oil, salt, egg and bread crumb mixture. Gently stir, taking care not to compress mixture. Shape mixture into 24 (1 1/4-inch) balls; place in pan. Bake 18 to 20 minutes or until internal temperature is at least 165°F.
Meanwhile, in 8-inch nonstick skillet, mix 1/2 cup plus 2 tablespoons of the water, the brown sugar, soy sauce and ground ginger over medium heat; heat to simmering. In small bowl, beat remaining 2 tablespoons water and the cornstarch with whisk. Add cornstarch mixture to simmering soy mixture; cook 1 to 2 minutes or until thickened. Remove to medium bowl. Add meatballs to bowl; stir gently to coat.

Nutrition Facts : Calories 60, Carbohydrate 4 g, Cholesterol 20 mg, Fat 1/2, Fiber 0 g, Protein 4 g, SaturatedFat 1 g, ServingSize 1 Meatball, Sodium 160 mg, Sugar 2 g, TransFat 0 g

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