Chicken Teriyaki Meatballs – a simple and delicious weeknight dinner option the whole family will love! Packed with flavor!
- 1 cup of water
- 1 teaspoon sesame oil
- 4 tablespoons brown sugar (or coconut sugar)
- 1/2 cup soy sauce (or coconut aminos)
- 2 teaspoons honey
- 2 teaspoons garlic, minced
- 1/2–1 teaspoon fresh ginger, minced
- Slurry: 2 tablespoon cornstarch + 1/4 cup cold water
- 1 pound ground chicken
- 1 egg
- 1/2 cup Bob’s Red Mill Super Fine Almond Flour
- 1 teaspoon onion powder
- 1 teaspoon garlic, minced
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 1 teaspoon ginger paste
- 2 teaspoons soy sauce (sub tamari)
- 1 tablespoon green onion, minced
- 6oz broccolini
- rice of your choice
- In medium saucepan whisk together water, sesame oil, brown sugar, soy sauce, honey, garlic and ginger.
- Whisk together slurry in a small bowl; set aside.
- Bring ingredients in saucepan to a simmer.
- Add slurry to saucepan; whisk to combine.
- Whisk slowly but continuously while bringing sauce to a simmer.
- After a few minutes of simmering, sauce will start to thicken.
- Remove when it reaches your desired thickness – remember it will thicken more as it cools slightly.
Meatballs + Broccolini:
- Preheat oven to 400 degrees F.
- Combine Chicken Meatball ingredients in a medium mixing bowl.
- Place broccolini on a plate and drizzle with olive oil. Massage the oil into every little bit of the broccolini. Sprinkle with a little kosher salt.
- Bring a large cast iron skillet to medium-high heat and add just enough oil to barely coat the pan. Use a 1 tablespoon cookie dough scoop (or add a little oil to your hands) to help form the meatballs.
- Quickly sear the meatballs on all sides. Pour in approx. 1/3 of the teriyaki sauce; toss to coat the meatballs. Move the meatballs to one side and place the broccolini next to the meatballs.
- Place in the oven, middle rack and uncovered, for 10-15 minutes or until the meatballs are fully cooked.
- Remove from oven. Serve with rice and drizzle with remaining teriyaki sauce.
- Broccolini: I would recommend cutting larger/thicker pieces in half once or even twice lengthwise to create thinner pieces of broccolini so they cook faster.
- Sheet Pan Method: you could definitely skip the searing of the meatballs and simply place the uncooked meatballs and broccolini on a sheet pan and place in the oven for approx. 20 minutes (or use two different sheet pans if you are making a bigger batch or want to use more veggies). Totally up to you!
- Storage: store leftovers in an airtight container in the refrigerator for up to 3 days.
- Serving Size: 5 meatballs
- Calories: 439
- Sugar: 15.1 g
- Sodium: 1179.6 mg
- Fat: 14.3 g
- Carbohydrates: 40.5 g
- Protein: 28.3 g
- Cholesterol: 142.8 mg
Keywords: chicken teriyaki meatballs