Glazed Chicken Teriyaki Meatballs
These easy to make chicken meatballs can be served as an appetizer or over rice or noodles as a main course. This page contains a recipe for glazed chicken teriyaki meatballs
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I get asked for this recipe all the time. These meatballs are so deliciously complex in taste and moist, you would think they were difficult to make. Not at all! There are so few ingredients in this and it only takes one pan to prepare them. This could be a hit at your Super Bowl party! This recipe multiplies perfectly.
Total Time: 25 minutes
Yield: 16 meatballs
Source: Twist on my mother's chicken tofu balls that she poaches in broth.
- 8 oz ground chicken
- 5 oz firm tofu, drained and patted dry
- 1 green onion
- 1/4 tsp each of salt and pepper
- 1 tsp grated ginger
- 2 Tbsp soy sauce
- 2 tsp vinegar
- 1 Tbsp sugar
- 1 1/2 tsp corn starch (divided)
- In a bowl, whisk together the ginger, soy, vinegar, sugar and 1/2 tsp. corn starch to make the sauce. Set aside.
- Put the ground chicken, tofu, green onions, 1 tsp corn starch, salt and pepper in a large bowl and mash it all up thoroughly. Your hands are your best tools, here. Shape them into meatballs.
- Add some oil to a non-stick pan over medium heat and add the meatballs. Space them out a bit so they don't touch. You can cook in batches if your pan isn't big enough.
- Cook for about 3 to 4 minutes. The bottoms should be browned. Lower heat to low and cover.
- Cook another few minutes until centers are fully cooked. Pour the sauce over the meatballs and cook until the sauce thickens. Turn the meatballs to coat all sides with the sauce.
- Serve with some rice or noodles, or on its own as an appetizer. Enjoy!
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