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Chicken Teriyaki Meatballs with Rice

Elina James
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Dinner
Cuisine Japanese
Servings 4 servings
Calories 300 kcal

Ingredients
  

  • For the Meatballs:
  • 500 g (1 lb) ground chicken
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 egg
  • ¼ cup breadcrumbs
  • 2 tablespoons soy sauce
  • 1 teaspoon grated fresh ginger
  • 1 tablespoon sesame oil
  • Salt and pepper, to taste
  • For the Teriyaki Sauce:
  • ¼ cup soy sauce
  • 2 tablespoons honey or brown sugar
  • 1 tablespoon rice vinegar
  • 1 teaspoon sesame oil
  • 1 teaspoon cornstarch mixed with 2 tablespoons water
  • 1 clove garlic, minced
  • ½ teaspoon grated fresh ginger
  • For Serving:
  • 2 cups cooked white or brown rice
  • Sesame seeds, for garnish
  • Chopped green onions, for garnish

Instructions
 

  • Step 1: In a bowl, mix ground chicken, onion, garlic, egg, breadcrumbs, soy sauce, ginger, sesame oil, salt, and pepper. Form into 16–18 meatballs.
  • Step 2: Heat oil in a skillet over medium heat. Cook meatballs 8–10 minutes until browned and cooked through. Remove and set aside.
  • Step 3: In the same skillet, combine soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger. Simmer.
  • Step 4: Stir in cornstarch slurry. Cook 1–2 minutes until thickened.
  • Step 5: Return meatballs to the skillet and toss to coat. Heat 2–3 minutes.
  • Step 6: Serve meatballs over rice, garnished with sesame seeds and green onions.