Chicken Teriyaki Meatballs
I really, really love these meatballs. They’re very kid friendly and super simple to whip together. I’m not sure about you, but I hate for my kids to buy lunch at school. Not only do school lunches lack nutrition, but have you seen one in a while? Let’s just say that they are not going to win culinary awards any time soon. So this is another recipe I can put in a thermos, along with some teriyaki sauce in the morning, add a small container of rice, and my kids are able to bring a hot lunch to school.
So all around, this recipe is a winner.
I use ground chicken (obviously), so to add some fat to that, I added 1/4 lb. of ground pork. This recipe that can be doubled easily, which I recommend. That way if you are cooking this for dinner tonight, make an extra batch and freeze them up.
To freeze: Bake meatballs, cool, then place them in a single layer on a sheet pan, place in the freezer. Once frozen, place them in a labeled freezer bag. When ready to eat, put them in the fridge in the morning to thaw out and by evening put them in a pot with whatever sauce you fancy and heat through.
Inspired by recipe found here
- 1 lb. ground chicken + 1/4 lb. ground pork
- 1 large egg, beaten
- 1/2 cup plain breadcrumbs
- 1 clove garlic, minced
- 2 inches fresh ginger, grated
- 1/2 tsp. soy sauce
- 2 green onions, chopped
- salt and pepper to taste
- Preheat oven to 400°
- Line a sheet pan with aluminum foil and spray with non-stick spay
- Place all ingredients in a large bowl
- Using your hands, mix until all ingredients are combined
- Shape into equal size meatballs
- Meatballs are done when a thermometer reads 165° (you are cooking with chicken, make sure it is thoroughly cooked)
- You can use ground turkey here instead of chicken. Even when I use ground turkey, I still add 1/4 pound of ground pork for every pound of ground turkey.
- My meatballs were about 2 tablespoons each. This makes for a large meatball. So this recipe yields me around 15 meatballs
- For the size of my meatball, the cooking time was 30 minutes. You may need to adjust this depending on the size of the ball
- My meatballs did not stick. However, they were crispy on the bottom, so you may want to rotate them halfway through.
- When forming the meatballs, the mixture was quite sticky, so to make it a little easier to form into balls, chill the mixture first.
- Because they were relentless in their pursuit to assist, my kiddos actually helped me with this recipe. I just scooped the mixture, then gave it to them and let them form the balls. Of course, I made sure that they washed their hands thoroughly before and after this process.
- Serve with Teriyaki Sauce over rice, noodles, on a hoagie roll, or make mini-meatballs and stick a toothpick in them and you have a great appetizer.
- I have exceeded the number of times that I am comfortable typing (or saying in my head) the word ball(s) or meatballs