CHICKEN TERIYAKI MEATBALLS
We've given meatballs and Asian-inspired twist. Glazed with an easy homemade teriyaki sauce and served alongside tender veggies and garlic fried rice, this meal is sure to grab a repeat spot in your dinner repertoire. The recipe cooks quickly once you make the meatballs, so be sure to have all the ingredients ready to go!
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 23
Steps:
- Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper.
- For the meatballs: Combine the chicken, panko, scallions, egg and 1/2 teaspoon salt in a large bowl. Use a 1-ounce scoop to portion the chicken mixture into mounds (about 30 meatballs total), roll each into a ball and place on the prepared baking sheet.
- Bake until just cooked through, about 10 minutes. Set aside.
- For the teriyaki sauce: Whisk together the soy sauce, mirin, rice vinegar, brown sugar, cornstarch, garlic and 1 cup water in a medium saucepan. Bring to a boil over high heat and cook until slightly thickened and reduced by half, about 8 minutes. Transfer to a bowl and set aside (you should have about 1 cup).
- For the garlic fried rice: Heat the vegetable oil in a large nonstick skillet over high heat. Add the scallions and stir-fry 1 minute. Add the garlic, ginger and red pepper flakes and stir-fry until fragrant, 1 minute. Add the rice and 1 tablespoon of the teriyaki sauce and stir-fry until combined and heated through, about 3 minutes. Season with salt. Transfer to a serving platter and keep warm.
- For the stir-fried vegetables: Heat the oil in the skillet over high heat. Add the onion and bell pepper and stir-fry 1 minute. Add the broccoli and 2 tablespoons water. Season with salt and pepper.
- Stir-fry until the broccoli is bright green and still crisp, 2 to 3 minutes. Add 1/3 cup of the teriyaki sauce and cook until heated through. (Add more water if necessary, to thin the sauce.) Transfer to the serving platter and keep warm.
- Finish the meatballs: Add the remaining teriyaki sauce to the skillet and bring to a boil over high heat. Add the meatballs and toss until glazed and heated through, 2 to 3 minutes. Spoon the meatballs over the rice and sprinkle with sesame seeds.
CHICKEN TERIYAKI MEATBALLS RECIPE BY TASTY
Here's what you need: ground chicken, egg, panko breadcrumbs, garlic, fresh ginger, soy sauce, scallion, salt, pepper, soy sauce, sesame oil, rice vinegar, honey, sriracha, brown sugar, garlic, fresh ginger, cornstarch, water, sesame seed, scallion
Provided by Tasty
Categories Appetizers
Yield 3 servings
Number Of Ingredients 21
Steps:
- Preheat the oven to 400ºF (200ºC). Line a baking sheet with parchment paper and set aside.
- Combine all ingredients for the meatballs in a bowl.
- Mix until all ingredients are well-blended.
- Use an ice cream scoop or a spoon and form into meatballs. Place on the baking sheet.
- Bake for 20-25 minutes (until lightly browned and the chicken is cooked through).
- In the meantime, prepare the glaze! Pour soy sauce, rice vinegar, sesame oil, honey, sriracha, garlic, ginger, and brown sugar into a sauce pan.
- Turn on medium heat, and stir until the sugar has dissolved.
- Then, pour in the cornstarch slurry and whisk until the sauce has thickened (about 5 minutes).
- Add the meatballs to the sauce pan and evenly coat them with the teriyaki glaze.
- Serve over rice or serve on their own! Garnish with Scallions and Sesame Seeds.
- Enjoy!
Nutrition Facts : Calories 638 calories, Carbohydrate 70 grams, Fat 21 grams, Fiber 1 gram, Protein 45 grams, Sugar 42 grams
CHICKEN TERIYAKI MEATBALLS
Make and share this Chicken Teriyaki Meatballs recipe from Food.com.
Provided by ratherbeswimmin
Categories Chicken
Time 51m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- To make the meatballs-combine the chicken, panko, egg, scallion, cornstarch, shredded ginger, soy sauce, salt, and pepper in a large bowl and mix well.
- Cover and refrigerate for at least 15 minutes or up to 4 hours.
- Bring 2 quarts water and the sliced ginger to a boil in a pot over high heat.
- Decrease the heat to med-low to keep at a simmer.
- Using your wet hands rinsed under cold water, shape the chicken mixture into 20 equal meatballs.
- Transfer to a baking sheet.
- Carefully add the balls to the pot.
- Simmer until cooked through, about 6 minutes.
- While the balls are cooking, make the teriyaki sauce-bring the soy sauce, mirin, sugar, and rice vinegar to a boil in a medium saucepan over high heat.
- Boil until thickened and reduced to about 2/3 cup, about 5 minutes.
- Pour into a small bowl.
- Using a wire spider or sieve, remove the meatballs from the cooking liquid.
- Drain briefly on paper towels.
- Spoon the rice into serving bowls.
- Top with the meatballs and drizzle with the sauce.
- Sprinkle with minced scallion and serve hot.
TERIYAKI CHICKEN MEATBALLS
Teriyaki sauce is made with sake or mirin, soy sauce, and sugar. It's mixed with fresh ginger and minced chicken to make these sweet and delicious chicken meatballs - a perfect combo with freshly steamed white rice and broccoli.
Provided by ZAYO
Categories World Cuisine Recipes Asian
Time 34m
Yield 4
Number Of Ingredients 15
Steps:
- Combine ground chicken, spring onions, 1 tablespoon sake, 1 tablespoon water, cornstarch, ginger, and 1 teaspoon soy sauce in a bowl; mix by hand until sticky and smooth. Shape into round balls.
- Heat oil in a wok or deep skillet over medium-high heat. Add meatballs; cook until browned, about 3 minutes. Add shiitake mushrooms and daikon; cook and stir until coated with oil, about 1 minute.
- Pour 1 cup water, 2 tablespoons sake, mirin, 2 tablespoons soy sauce, and sugar into the wok. Cover and simmer until flavors combine, about 10 minutes.
Nutrition Facts : Calories 166.9 calories, Carbohydrate 10.7 g, Cholesterol 20.3 mg, Fat 7.3 g, Fiber 0.7 g, Protein 9.4 g, SaturatedFat 1.2 g, Sodium 558.1 mg, Sugar 6.9 g
More about "chicken teriyaki meatballs with edamame and snow peas recipes"
TERIYAKI CHICKEN MEATBALLS
From jocooks.com
CHICKEN TERIYAKI MEATBALLS – INSTANT POT RECIPES
From recipes.instantpot.com
5/5 (2)Servings 4Cuisine ModernCategory Dinner
CHICKEN TERIYAKI MEATBALLS WITH EDAMAME AND SNOW PEAS RECIPES
From wikifoodhub.com
AL FRESCO® BASMATI & SNOW PEA STIR FRY & TERIYAKI CHICKEN …
From myrecipes.com
CHICKEN TERIYAKI MEATBALLS - INSTANT POT RECIPES
From stage-recipes.instantpot.com
TERIYAKI CHICKEN WITH SNOW PEAS — YANKITCHEN
From yankitchen.com
FOODCOMBO
CHICKEN TERIYAKI MEATBALLS WITH EDAMAME & SNOW PEAS
From recipeexchanges.blogspot.com
CHICKEN TERIYAKI MEATBALLS WITH EDAMAME AND SNOW PEAS FOOD
From homeandrecipe.com
CHICKEN TERIYAKI MEATBALLS WITH EDAMAME AND S
From recipebridge.com
CHICKEN TERIYAKI MEATBALLS WITH EDAMAME AND SNOW PEAS
From blogjaneblog.com
CHICKEN TERIYAKI MEATBALLS WITH EDAMAME AND SNOW PEAS
From recipebridge.com
SNOW PEAS AND GROUND CHICKEN RECIPES
From supercook.com
ALYSSA BRANTLEY'S TERIYAKI CHICKEN WITH SNOW PEAS
From people.com
CHICKEN TERIYAKI MEATBALLS WITH EDAMAME & SNOW PEAS RECIPE
From pinterest.com
PIN ON FOOD & WINE
From pinterest.ca
CHICKEN TERIYAKI MEATBALLS WITH EDAMAME AND SNOW PEAS
From epicurious.com
#30-minutes-or-less #time-to-make #course #main-ingredient #preparation #main-dish #poultry #chicken #meat #pasta-rice-and-grains
You'll also love