Glazed Chicken Teriyaki Meatballs

attosa
Diamond Post Medal for All Time! 1,246 Posts

Glazed Chicken Teriyaki Meatballs 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.

Ingredients:

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)

Steps:

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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attosa
Diamond Post Medal for All Time! 1,246 Posts

February 5, 20160 found this helpful

Edit: There is a teaspoon of corn starch in the chicken/tofu meatball part of the ingredients (to go into step 2).

Editor's Note: I have added the corn starch to the ingredients and step 2.

attosa
Diamond Post Medal for All Time! 1,246 Posts

February 5, 20160 found this helpful

Thank you, editor!

Judy
Gold Post Medal for All Time! 677 Posts

February 5, 20160 found this helpful

Just got some tofu on sale. It is extra-firm, but I'm going to try and use it for this recipe. Thanks!

attosa
Diamond Post Medal for All Time! 1,246 Posts

February 5, 20160 found this helpful

That should be just fine :) Hope it works out!

Judy
Gold Post Medal for All Time! 677 Posts

February 14, 20160 found this helpful

I made this and it was delicious! I improvised by using ground beef and a
regular onion. I baked them at 400 degrees for 12 minutes, and then simmered them until the sauce thickened and the centers were cooked.

I tripled the recipe and I'm sure this will taste better tomorrow! Thanks for posting.

attosa
Diamond Post Medal for All Time! 1,246 Posts

February 16, 20160 found this helpful

Yay! I'm so happy you tried it! I always think they will be good the next day, too, but we eat them all. I don't know if that's a good thing or a bad thing. ;)

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