Teriyaki Chicken Meatballs

Votes: 1

Time: 40 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 766, total fat 31 G., saturated fats 6 G., proteins 42 G., carbohydrates 71 G., fiber 5 G., cholesterol 193 mg, sodium 1319 mg, sugar 7 G.

Make Asian-inspired meatballs. Juicy chicken meatballs coated in a light homemade teriyaki sauce are served with tender vegetables and garlic fried rice. This dish is sure to become a staple in your dinner repertoire. Once you bake the meatballs, everything cooks very quickly, so prepare and measure all the ingredients ahead of time to avoid distractions during the frying process.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Meatballs

700 g of minced chicken
1 cup panko breadcrumbs
3 green onions, thinly sliced (about 1/2 cup)
1 large egg, lightly beaten
Sesame seeds, for serving

Teriyaki sauce

0.5 cups lightly salted soy sauce
0.5 cup mirin
1 tbsp. l. rice vinegar
1 tbsp light brown sugar
1 tbsp cornstarch
2 cloves garlic, grated

Fried rice with garlic

3 tablespoons of vegetable oil
4 green onions, thinly sliced
6 cloves garlic, thinly sliced
0.5 tsp. chopped peeled ginger root
A pinch of red pepper flakes
3 cups of boiled white rice

Vegetable Stir-fry

1 tbsp. vegetable oil
1 medium red onion, diced into large cubes
1 medium red bell pepper, diced into large cubes
1 head broccoli, cut into florets (about 2 1/2 cups)

Ingredient Substitution Suggestions

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Recipes with similar ingredients: minced chicken, sweet pepper, broccoli cabbage, green onions, mirin (rice wine), brown sugar, starch, rice, soy sauce

Cooking the dish according to the recipe:

Meatballs:

Preheat oven to 230°C. Line a baking sheet with parchment paper. Combine ground chicken in a large bowl. breadcrumbs, green onions, egg, and 0.5 teaspoon salt. Scoop 30 grams of the meat mixture into tablespoons (about 30 meatballs total), roll each ball into a ball, and place on the prepared baking sheet. Bake until tender, about 10 minutes. Set aside.
Teriyaki sauce:

In a medium saucepan, combine the soy sauce, mirin, rice vinegar, brown sugar, cornstarch, garlic, and 1 teaspoon water. Bring to a boil over high heat and simmer until the sauce thickens slightly and reduces by half, about 8 minutes. Transfer to a bowl and set aside. Yield: about 1 cup.

Fried rice with garlic:

Heat vegetable oil in a large nonstick skillet over high heat. Add green onions and cook for 1 minute, stirring. Add garlic, ginger, and red pepper flakes and cook until fragrant, 1 minute. Add rice and 1 tablespoon teriyaki sauce and cook, stirring, until heated through, about 3 minutes. Season with salt. Transfer to a serving platter and keep warm.
Fried vegetables:

Heat vegetable oil in a skillet over high heat. Add the onion and bell pepper and cook, stirring, for 1 minute. Add the broccoli and 2 cups water. Season with salt and pepper to taste. Cook, stirring, until the broccoli is bright green but still crisp, 2-3 minutes. Add 1/3 cup teriyaki sauce and cook until heated through. Add more water if needed to thin the sauce. Transfer to a serving platter and keep warm.
Finish with the meatballs:

Add the remaining teriyaki sauce to the skillet and bring to a simmer over high heat. Add the meatballs and stir until glazed and heated through, 2-3 minutes. Place the meatballs on top of the rice and sprinkle with sesame seeds.