Karen and I continue to try the recipes that “Tasty” on Facebook has posted and we may have just cooked our favorite yet!
These meatballs were a breeze to make and are super delicious. The recipe from Tasty is:
Meatballs:
1 Pound – Ground Chicken
1 Egg
1 Cup – Panko Breadcrumbs
1 tsp – Garlic, minced
2 tsp – Fresh Ginger, shredded
1 Tbsp. – Soy Sauce
2 Tbsp. – Scallions, chopped
1/2 tsp – Salt
1/4 tsp – Pepper
Glaze:
1/2 Cup – Soy Sauce
1/2 Tbsp. – Sesame Oil
1 Tbsp. – Rice Vinegar
2 Tbsp. – Honey
1/2 Tbsp. – Sriracha
1/2 Cup – Brown Sugar
2 tsp – Garlic, minced
2 tsp – Fresh Ginger, shredded
1 Tbsp – Cornstarch slurry (1/2 Tbsp. Cornstarch dissolved into 1/2 Tbsp. of water)
Optional: Garnish with sesame seeds and scallions.
Directions:
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 and bake for 20-25 minutes (until lightly browned and the chicken is cooked through).
In the meantime, prepare the glaze! Pour soy sauce, sesame oil, rice vinegar, honey, sriracha, brown sugar, garlic, and ginger 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 sesame seeds and scallions.
TastyApproximate Nutrition information:
Service size 1 meatball
Calories: 88
Carbs: 9.5 g
Fat: 3 g
Protein: 7.25 g
Prep:
It looks like there are a lot of ingredients, but if you have them all prepared the creation of both the meatballs and the glaze is pretty straightforward. You just put everything in a bowl/saucepan and mix. it’s always nice when there is not timing of adding ingredients involved. Learning how to grate fresh ginger was the biggest learning curve as I have never used fresh ginger in cooking before.
Karen was in charge of mixing together the meatball ingredients together and putting the meatballs on the pan. She did a great job of making all the meatballs around the same size. The glaze was then ready to be made and that was also pretty easy as everything was put in the saucepan and then heated for only a few minutes. Once the meat was cooked, it was as easy as putting the meatballs into the glaze. VERY easy.
We had white rice and edamame with the meatballs and it proved to be an excellent dinner. I would suggest a serving of 5 meatballs with the edamame and a half cup of rice.
Some personal notes:
- I would cook the meatballs to about 25 minutes to avoid having an overly mushy middle
- Karen and I both felt that the ginger taste was strong so keep that in mind as you’re prepping. Next time we make this we will lessen the amount of ginger.
- Leftovers of this recipe are EXCELLENT.
- The teriyaki sauce would be excellent with wings as it has just a little bit of spice and is very sweet.
- Use a rounded tablespoon for meatball creation and you should end up around 21 meatballs
I would rate this a 5/5 and will certainly add this to my normal menu.
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