Chicken Teriyaki Meatballs Recipe
Chicken Teriyaki Meatballs - a simple and delicious weeknight dinner option the whole family will love! Packed with flavor!
Ingredients
Teriyaki Sauce:
- 1 cup water
- ½ cup soy sauce or coconut aminos
- ¼ cup brown sugar or coconut sugar
- 2 teaspoons garlic minced
- 2 teaspoons honey
- 1 teaspoon sesame oil
- ½ - 1 teaspoon fresh ginger minced
- ¼ cup cold water
- 2 tablespoons cornstarch
Meatballs:
- 1 pound ground chicken
- ½ cup almond flour
- 1 egg
- 1 tablespoon green onion minced
- 2 teaspoons soy sauce sub tamari
- 1 teaspoon garlic minced
- 1 teaspoon onion powder
- 1 teaspoon ginger paste
- ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
Other Ingredients:
- 6 ounces broccolini
- olive oil
- kosher salt
- cooked rice of your choice
Instructions
- Start the Sauce: In medium saucepan, whisk together 1 cup water, ½ cup soy sauce, ¼ cup brown sugar, 2 teaspoons garlic, 2 teaspoons honey, 1 teaspoon sesame oil and ½ - 1 teaspoon fresh ginger. Bring to a simmer.
- Make Slurry + Simmer: In a small bowl, add ¼ cup cold water and 2 tablespoons cornstarch; whisk together. Once the sauce is simmering, add the slurry to the saucepan. Whisk slowly but continuously while bringing sauce to a simmer. After a few minutes of simmering, sauce will start to thicken. Remove from heat when it reaches your desired thickness - remember it will thicken more as it cools slightly.
- Prep: Preheat oven to 400℉.
- Make Meatballs: In a large bowl, add 1 pound ground chicken, ½ cup almond flour, 1 egg, 1 tablespoon green onion, 2 teaspoons soy sauce, 1 teaspoon garlic, 1 teaspoon onion powder, 1 teaspoon ginger paste, ½ teaspoon kosher salt, and ½ teaspoon ground black pepper. Mix to combine. Use a 1 tablespoon cookie dough scoop to help form the meatballs (add a little oil to your hands, if it is sticky). Set aside.
- Prep Broccolini: Place 6 ounces 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. Set aside.
- Sear Meatballs: Bring a large cast iron skillet to medium-high heat and add just enough oil to barely coat the pan. Quickly sear the meatballs on all sides. Pour in about 1/3 of the teriyaki sauce; toss to coat the meatballs.
- Bake: Move the meatballs to one side and place the broccolini next to the meatballs. Place the whole skillet in the oven, middle rack and uncovered, for 10-15 minutes or until the meatballs are fully cooked.
- Serve: Remove from oven. Serve with cooked rice of your choice and drizzle with remaining teriyaki sauce.
Notes
- 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.
Nutrition
Calories: 388kcal | Carbohydrates: 29g | Protein: 29g | Fat: 18g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 138mg | Sodium: 2184mg | Potassium: 719mg | Fiber: 3g | Sugar: 18g | Vitamin A: 826IU | Vitamin C: 40mg | Calcium: 101mg | Iron: 3mg
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