RECIPE: Teriyaki Chicken Meatballs

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!

Ingredients:

  • 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

Directions:

  1. Preheat oven to 400°F. Line a rimmed baking sheet with parchment paper.
  2. 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.
  3. Bake in the oven until cooked through, about 10-12 minutes.
  4. 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.
  5. 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.
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