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Asian Chicken Meatballs with Teriyaki Glaze

Elina James
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Appetizers
Servings 6 servings
Calories 300 kcal

Ingredients
  

  • For the Chicken Meatballs
  • 1 lb ground chicken
  • 1 large egg
  • 1/2 cup breadcrumbs
  • 2 tablespoons soy sauce
  • 2 green onions, finely chopped
  • 2 cloves garlic, minced
  • 1 tablespoon ginger, grated
  • 1 tablespoon sesame oil
  • 1 teaspoon black pepper
  • 1 teaspoon rice vinegar
  • 1 tablespoon chopped cilantro (optional)
  • 1 tablespoon oil for frying or brushing
  • For the Teriyaki Glaze
  • 1/2 cup soy sauce
  • 1/3 cup honey or brown sugar
  • 1/4 cup rice vinegar
  • 1 teaspoon sesame oil
  • 1 teaspoon ginger, grated
  • 1 clove garlic, minced
  • 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)

Instructions
 

  • In a large bowl, combine ground chicken, egg, breadcrumbs, soy sauce, garlic, ginger, sesame oil, pepper, rice vinegar, and green onions. Mix gently.
  • Shape into mini meatballs, about 1 inch in size.
  • Heat oil in a skillet or preheat oven to 400°F (200°C).
  • Cook the meatballs until browned on all sides and fully cooked (about 10–12 minutes stovetop or 12–15 minutes in oven).
  • In a saucepan, whisk together soy sauce, honey, rice vinegar, sesame oil, ginger, and garlic. Bring to a simmer.
  • Add cornstarch slurry and whisk until glaze thickens.
  • Toss cooked meatballs in the glaze or brush the glaze over them.
  • Serve warm.