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
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
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.
TERIYAKI CHICKEN MEATBALLS
Recipe video above. Soft, plump, juicy meatballs smothered in a homemade Teriyaki sauce! The sauce for this recipe is based my mother's authentic Teriyaki Chicken recipe. Serve these as a meal or pass them around at a party.
Provided by Nagi
Categories Mains
Time 35m
Number Of Ingredients 15
Steps:
- Place Meatball ingredients in a bowl.
- Place cornflour in a bowl with 1 tbsp of the water, then mix until lump free. Then add the soy sauce, sake, mirin and sugar, mix.
- Add 2 tsp of Teriyaki Sauce into the Meatball bowl.
- Add remaining water into the Sauce and mix. Set aside.
- Mix Meatball mixture with your hands. Measure out 1 heaped tablespoon and roll into balls. See Note 3 for tips if mixture is too sticky.
- Heat oil in a large skillet over medium high heat. Add all the meatballs and cook, rolling to brown all over, for 5 minutes. They will still be a bit raw inside.
- Turn heat down. Give the Sauce a quick mix then add it into the pan. Bring to a simmer then cook for 2 - 3 minutes or until it thickens into a glossy sauce that coats the meatballs.
- Serve over rice, garnished with green onions and sesame seeds if desired.
Nutrition Facts : ServingSize 251 g, Calories 463 kcal
CRISPY CHICKEN TERIYAKI RICE BALLS RECIPE BY TASTY
Here's what you need: boneless, skinless chicken breast, salt, white pepper, water, cornstarch, soy sauce, brown sugar, fresh ginger, garlic, honey, sesame oil, mirin, cooking oil, bell pepper, carrot, short grain rice, eggs, panko breadcrumbs, scallion
Provided by Claire Nolan
Categories Dinner
Yield 6 servings
Number Of Ingredients 19
Steps:
- In a large measuring cup, combine water and cornstarch. Stir until combined and add soy sauce, brown sugar, ginger, garlic, honey, sesame oil, and mirin. Mix well.
- Season sliced chicken breast with salt and pepper, then pour ¼ cup (60 ml) of the sauce over the sliced chicken just until covered, and set aside. Mix the sauce with the sliced chicken, cover, and marinate in the refrigerator for at least 30 minutes.
- In a large skillet over medium-high heat, pour the rest of the sauce and stir occasionally as it comes to a boil. Once boiling, reduce heat to low and simmer for 10 minutes, or until the sauce has thickened. Set aside in a bowl.
- In the same skillet, add 1 tablespoon cooking oil and raise heat back to medium-high. Place sliced chicken pieces in the pan and cook for 3 minutes, flip, and cook an additional 3 minutes. Pour 1 tablespoon of the reduced sauce over the chicken and stir. Remove from the pan and set aside.
- Add the remaining cooking oil into the skillet and add the julienned vegetables. Season with salt and white pepper, and cook 3-4 minutes or until vegetables have softened. Add back the chicken and gradually add just enough sauce to coat the chicken and vegetables.
- Take ⅓ cup (65 g) of cooked rice and flatten out on a piece of plastic wrap. Layer the cooked chicken and vegetables in the center of the rice and wrap the rice around the fillings. Form into a square shape and repeat with the remainder of the rice and filling. Chill rice balls in the refrigerator for 30 minutes.
- Dip the rice ball in beaten eggs, then coat with panko. Shake off any excess bread crumbs.
- Heat ½ inch (1 cm) oil in a skillet to 350˚F (180˚C) and fry for 3 minutes on each side or until golden and crispy. Move to a cooling rack, and season with salt.
- Cut in half and serve with the remaining sauce for dipping.
- Enjoy!
Nutrition Facts : Calories 779 calories, Carbohydrate 125 grams, Fat 12 grams, Fiber 5 grams, Protein 40 grams, Sugar 11 grams
TERIYAKI CHICKEN BALLS
Steps:
- In a large bowl, combine ground chicken, egg, bread crumbs, 2 T. soy sauce, 2 T. rice wine, 1 T. sugar,, onion and carrot. Knead together; shape mixture into 1-inch balls and place on a cookie sheet lined with waxed paper. In large, deep skillet, heat oil on med-hi heat. Add meatballs and brown on all sides. In a small bowl, combine chicken stock, remaining soy sauce, rice wine, and sugar. Add to skillet and bring to a boil. Reduce heat and simmer gently, shaking pan often until meatballs are cooked thoroughly and sauce is reduced by about one quarter, about 10 minutes. Remove meatballs to a serving platter.
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
CHICKEN TERIYAKI MEATBALLS
Make and share this Chicken Teriyaki Meatballs recipe from Food.com.
Provided by ratherbeswimmin
Categories Chicken
Time 51m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- To make the meatballs-combine the chicken, panko, egg, scallion, cornstarch, shredded ginger, soy sauce, salt, and pepper in a large bowl and mix well.
- Cover and refrigerate for at least 15 minutes or up to 4 hours.
- Bring 2 quarts water and the sliced ginger to a boil in a pot over high heat.
- Decrease the heat to med-low to keep at a simmer.
- Using your wet hands rinsed under cold water, shape the chicken mixture into 20 equal meatballs.
- Transfer to a baking sheet.
- Carefully add the balls to the pot.
- Simmer until cooked through, about 6 minutes.
- While the balls are cooking, make the teriyaki sauce-bring the soy sauce, mirin, sugar, and rice vinegar to a boil in a medium saucepan over high heat.
- Boil until thickened and reduced to about 2/3 cup, about 5 minutes.
- Pour into a small bowl.
- Using a wire spider or sieve, remove the meatballs from the cooking liquid.
- Drain briefly on paper towels.
- Spoon the rice into serving bowls.
- Top with the meatballs and drizzle with the sauce.
- Sprinkle with minced scallion and serve hot.
More about "teriyaki chicken balls recipes"
STICKY TERIYAKI CHICKEN MEATBALLS - SIMPLY DELICIOUS
From simply-delicious-food.com
CHICKEN BALLS IN TERIYAKI SAUCE | THE SPLENDID TABLE
From splendidtable.org
BEST CHICKEN TERIYAKI RECIPES
From allrecipes.com
BAKED TERIYAKI CHICKEN MEATBALLS - JUST A TASTE
From justataste.com
CHICKEN TERIYAKI RECIPES
From allrecipes.com
HONEY GARLIC TERIYAKI CHICKEN MEATBALLS - WILL COOK …
From willcookforsmiles.com
PINEAPPLE TERIYAKI CHICKEN MEATBALLS - TOGETHER AS …
From togetherasfamily.com
ONE-POT CHICKEN TERIYAKI RECIPE - FOOD NETWORK KITCHEN
From foodnetwork.com
Author Food Network KitchenSteps 5Difficulty Easy
HONEY TERIYAKI CHICKEN & RICE RECIPE - FOODHOUSEHOME.COM
From foodhousehome.com
TERIYAKI CHICKEN MEATBALLS 照り焼き豆腐ハンバーグ • JUST ONE …
From justonecookbook.com
26 BAKED TERIYAKI CHICKEN BALLS IDEAS | COOKING RECIPES, RECIPES, FOOD
From pinterest.ca
EASY TERIYAKI MEATBALLS RECIPE + VIDEO - EASY RECIPES
From recipegoulash.cc
TASTIEST TERIYAKI CHICKEN GINGER MEATBALLS - MSN
From msn.com
TERIYAKI CHICKEN BALLS | ANNABEL KARMEL
From annabelkarmel.com
CHICKEN TERIYAKI MEATBALLS - THE WOODEN SKILLET
From thewoodenskillet.com
TERIYAKI CHICKEN MEATBALLS - JO COOKS
From jocooks.com
TERIYAKI CHICKEN MEATBALLS - RASA MALAYSIA
From rasamalaysia.com
BAKED TERIYAKI MEATBALLS RECIPE | XX PHOTOZ SITE
From xxphotoz.com
TERIYAKI CHICKEN MEATBALLS RECIPE | ALLRECIPES
From stage.element.allrecipes.com
BAKED CHICKEN MEATBALLS RECIPE WITH TERIYAKI SAUCE - EATWELL101
From eatwell101.com
TERIYAKI CHICKEN RICE BALLS - COOKIDOO® – THE OFFICIAL THERMOMIX ...
From cookidoo.international
TERIYAKI CHICKEN MEATBALLS - TWO PEAS & THEIR POD
From twopeasandtheirpod.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love