Chicken Teriyaki Meatballs
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 766
- Total Fat
- 31
- Saturated Fat
- 6
- Carbohydrates
- 71
- Dietary Fiber
- 5
- Sugar
- 7
- Protein
- 42
- Cholesterol
- 193
- Sodium
- 1319
- Total: 40 min
- Active: 40 min
Ingredients
Meatballs:
1 1/2 pounds ground chicken
1 cup panko breadcrumbs
3 scallions, sliced (about 1/2 cup)
1 large egg, lightly beaten
Kosher salt
Sesame seeds, for serving
Teriyaki Sauce:
1/2 cup low-sodium soy sauce
1/2 cup mirin
1 tablespoon rice vinegar
1 tablespoon light brown sugar
1 tablespoon cornstarch
2 cloves garlic, grated
Garlic Fried Rice:
3 tablespoons vegetable oil
4 scallions, sliced
6 cloves garlic, sliced
1/2 teaspoon minced peeled fresh ginger
Pinch red pepper flakes
3 cups cooked white rice
Stir-Fried Vegetables:
1 tablespoon vegetable oil
1 medium red onion, large dice
1 medium red bell pepper, large dice
1 stalk broccoli, cut into florets (about 2 1/2 cups)
Freshly ground black pepper
Directions
- 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.