Chicken Teriyaki Meatballs

Chicken Teriyaki Meatballs | Recipe on www.bxtchesbeblogging.com

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

Chicken Teriyaki Meatballs
Yields 15
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Prep Time
20 min
Cook Time
30 min
Total Time
50 min
Prep Time
20 min
Cook Time
30 min
Total Time
50 min
Ingredients
  1. 1 lb. ground chicken + 1/4 lb. ground pork
  2. 1 large egg, beaten
  3. 1/2 cup plain breadcrumbs
  4. 1 clove garlic, minced
  5. 2 inches fresh ginger, grated
  6. 1/2 tsp. soy sauce
  7. 2 green onions, chopped
  8. salt and pepper to taste
Instructions
  1. Preheat oven to 400°
  2. Line a sheet pan with aluminum foil and spray with non-stick spay
  3. Place all ingredients in a large bowl
  4. Using your hands, mix until all ingredients are combined
  5. Shape into equal size meatballs
  6. Meatballs are done when a thermometer reads 165° (you are cooking with chicken, make sure it is thoroughly cooked)
Notes
  1. 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.
  2. My meatballs were about 2 tablespoons each. This makes for a large meatball. So this recipe yields me around 15 meatballs
  3. 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
  4. My meatballs did not stick. However, they were crispy on the bottom, so you may want to rotate them halfway through.
  5. When forming the meatballs, the mixture was quite sticky, so to make it a little easier to form into balls, chill the mixture first.
  6. 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.
  7. 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.
  8. I have exceeded the number of times that I am comfortable typing (or saying in my head) the word ball(s) or meatballs
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Chicken Teriyaki Meatballs
Chicken Teriyaki Meatballs
Chicken Teriyaki Meatballs
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