Check out this recipe for Teriyaki Chicken Meatballs, which you can make 4 servings of (can someone say “perfect leftovers?”) in just 45 minutes.
And better yet, reward yourself for making it by pairing your meal with wine. Pour a glass of Sonoma County Chardonnay to complement this staple dish. Find the perfect wines for this meal in A Tasting of Sonoma’s Top 3 Wine Varieties set, new this week from our Weekly Tasting!
- 1½ lbs ground dark meat chicken
- ½ cup panko breadcrumbs
- 3 scallions, sliced thinly
- 1 large egg, lightly beaten
- Kosher salt
- Freshly ground black pepper
- ½ cup low-sodium soy sauce
- ½ cup mirin or dry sherry
- 1 tbsp rice vinegar
- 1 tbsp maple syrup
- 1 tbsp cornstarch
- 2 cloves garlic, grated
- Sesame seeds, for serving
- Preheat oven to 400°F. Line a rimmed baking sheet with parchment paper.
- In a large mixing bowl, add the chicken, panko, scallions, egg. Season with salt and pepper. Roll a scoop of the meat mixture into 1″” balls and place on the baking sheet.
- Bake in the oven until cooked through, about 10-12 minutes.
- While the meatballs are baking, add soy sauce, mirin, rice vinegar, maple syrup, cornstarch, garlic and 1 cup water in a medium bowl. Whisk together. Pour the sauce into a large saucepan and bring the mixture to a boil over medium-high heat. Let the sauce cook for 8-10 minutes until reduced by half and slightly thickened and reduced by half.
- Once meatballs are cooked, add them to the pan to toss in the teriyaki sauce, working in batches if necessary. Garnish with sesame seeds and serve with rice, if desired.