Juicy Chicken Meatballs (Print Version)
# Ingredients:
→ Meatballs
01 -
1 egg
02 -
¼ tsp black pepper
03 -
1 tsp minced garlic
04 -
½ cup gluten-free breadcrumbs
05 -
1 pound ground chicken
06 -
1 tsp salt
07 -
⅓ cup green onion, finely chopped
→ Teriyaki Sauce
08 -
2 Tbsp rice vinegar
09 -
¼ cup honey
10 -
⅓ cup low-sodium tamari or soy sauce
11 -
2 tsp freshly grated ginger
12 -
¼ cup low-sodium chicken broth
13 -
1 tsp toasted sesame oil
14 -
2 tsp cornstarch
15 -
2 tsp minced garlic
# Instructions:
01 -
Heat up your oven to 400°F. Place parchment paper on a baking sheet and keep it nearby.
02 -
Toss the chicken, breadcrumbs, green onion, egg, garlic, salt, and pepper together in a medium-sized bowl. Make sure it’s mixed well.
03 -
Grab a small cookie scoop or a tablespoon, scoop out the mixture, roll into balls, and line up about 25 meatballs on the baking sheet. Pop them in the oven and bake for 25 minutes, making sure they’re fully cooked.
04 -
As the meatballs bake, use a whisk to blend all the sauce ingredients in a bowl until it’s smooth.
05 -
Move the baked meatballs into a big skillet and set it on medium heat. Pour the sauce over and let it simmer while stirring. Keep going until the sauce is nice and thick, coating the meatballs.
06 -
Dish out the meatballs over steamed broccoli and some rice. Sprinkle on red pepper flakes if you want a little kick.
# Notes:
01 -
These meatballs are great for prepping ahead. Store in the fridge for 3 days and they’ll still taste fresh.
02 -
Low-sodium tamari gives a more authentic taste compared to regular soy sauce.