Teriyaki Chicken Meatballs
Perfectly seasoned and full of Japanese flavors, these tasty bite-sized Teriyaki Chicken Meatballs are so juicy! Made with a ground chicken mixture and then glazed in yummy teriyaki sauce to finish, they are fantastic served over hot steamed rice for a quick weeknight meal.
Servings: 6
Calories: 229kcal
Ingredients
Meatballs
- 1 pound ground chicken
- 4 green onions chopped
- 1 cup breadcrumbs
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 tablespoon soy sauce low sodium
- 1 large egg
Teriyaki Chicken Meatballs
- ¾ cup teriyaki sauce
- 2 green onions chopped
Instructions
- Combine all the meatball ingredients in a bowl. Form the meatballs into small 1 inch balls.
- Place the meatballs in the basket of your air fryer and air fry for 10 minutes at 380°F. To bake, place them on a baking sheet lined with parchment paper and bake at 400°F for 20 to 25 minutes.
- Transfer the meatballs to a skillet and pour the teriyaki sauce over. Cook over medium-low heat until the sauce is heated through. Garnish with remaining chopped green onions and serve over cooked rice.
Video
Notes
- Do not salt the meat mixture. There is no need to add salt to the ground meat mixture. The soy sauce, teriyaki sauce, and breadcrumbs have enough salt in them to season the meatballs.
- Use your hands. The most effective tool for both mixing the ground meat and forming the meatballs is your hands. You can always use gloves if you don’t like touching meat.
- Temp the chicken meatballs. For food safety, use an instant-read digital meat thermometer to ensure that your meatballs are fully cooked and have reached an internal temperature of at least 165°F (74°C).
Nutrition
Serving: 1serving | Calories: 229kcal | Carbohydrates: 20g | Protein: 19g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 96mg | Sodium: 1665mg | Potassium: 553mg | Fiber: 1g | Sugar: 6g | Vitamin A: 85IU | Vitamin C: 1mg | Calcium: 57mg | Iron: 2mg