Chicken Teriyaki Meatballs

Chicken Teriyaki Meatballs are a family friendly weeknight meal!

Ground chicken isn’t something that I tend to have on hand.  I just never seem to know what to do with it.  But, it was on sale the other week AND I had a coupon, so I picked some up and tossed it in the freezer until I could figure out what to do with it.

I finally decided that I wanted to make meatballs, but I didn’t think gravy would be quite right, so I tossed them in a homemade teriyaki sauce and served them over streamed broccoli and rice to make a nice, balanced meal.

The kids went nuts over it (always a sign of a great meal) and it was a nice change of pace from a traditional Stir Fry!

Chicken Teriyaki Meatballs

Meatballs

1 lb ground chicken

¼ cup panko crumbs

1 egg

1 tsp low-sodium soy sauce

½ tsp sriracha

½ dried parsley

¼ tsp ground ginger

¼ tsp garlic powder

¼ tsp onion powder

Black pepper

Teriyaki Sauce

2 tsp cornstarch

¼ cup water

½ cup low-sodium soy sauce

1 tsp toasted sesame oil

½ tsp sriracha

¼ cup brown sugar

1 clove garlic, minced

¼ tsp ground ginger

Preheat the oven to 400 degrees F and line a baking pan with foil or a silicone mat.

Mix together all of the meatball ingredients.  Divide into 15-20 meatballs, placing them on the prepared baking sheet.  Bake for 15-20 minutes or until cooked through completely.

Meanwhile, whisk together the water in cornstarch in a small sauce pan.  Add the remaining sauce ingredients.  Cook over medium-high heat until thickened, about 5 minutes.

Place the cooked meatballs in a bowl.  Pour sauce over the meatballs and stir to coat.  Sprinkle with sesame seeds, if desired.  Serve over broccoli and rice.

Serves 4