21 Feb Quick Dinner: Chicken Teriyaki Meatballs
If you are looking for a quick dinner recipe, these teriyaki chicken meatballs could be it. I served them as a Poke ball with sushi rice and sliced cucumber. So refreshing and excellent for these summer nights.
I love the sweet flavour of teriyaki and the wasabi’s tanginess to the meatballs. If you are not a wasabi fan, you can omit it.
Ingredients:
- minced chickens
- salt
- pepper
- minced ginger
- garlic powder
- onion powder
- wasabi
- bread crumbs
- flour
- oil
- teriyaki sauce
Frequently Asked Question about the Teriyaki Chicken Meatballs
- Can I freeze them? Yes, you can freeze them well or keep them in the fridge for up to 3 days.
- Can I do the meatballs with other meat? Yes, you can use pork or turkey meat.
Products that I use for this recipe:
- Non-Stick Pot: https://amzn.to/3FA1kma
- Measuring cups and spoons: https://amzn.to/3lXo3B7
*The above link is an affiliate link, meaning Canguro Criollo makes a commission if you purchase via our link. This does not affect the price you pay in any way or our decision to recommend them. We will provide an exact product or something similar if the same product is no longer available.
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Quick Dinner: Chicken Teriyaki Meatballs
- Prep Time: 10 mins
- Cook Time: 10 mins
- Total Time: 20 minutes
- Yield: 20 units 1x
- Category: Main
- Method: Stovetop
- Cuisine: International
Description
The Teriyaki Chicken Meatballs is a quick dinner favourite for our family. Love the tanginess and sweet flavour of it.
Ingredients
- 500 grams of minced chickens
- 1 1/4 teaspoon of salt
- 1/2 teaspoon of pepper
- 1 1/4 teaspoon of minced ginger
- 1/2 teaspoon of garlic powder
- 1/2 teaspoon of onion powder
- 1/8 teaspoon of wasabi (optional)
- 1 tablespoon of bread crumbs
- flour to cover the meatballs
- oil for frying
- 240 mililiter of teriyaki sauce
Instructions
- In a bowl, mix the chicken meat with the spices: salt, pepper, ginger, garlic, onion and wasabi. Mix it well and add the bread crumbs to finish.
- Form the meatballs using a tablespoon, so you have more or less the exact size of meatballs. Then roll them over flour so it will make a crust.
- Heat a pot over medium heat and drizzle it with oil. When the oil is warm, fry the meatballs in batched to develop a crust, don’t put them all simultaneously; otherwise, it will simmer instead of frying. Set them aside on a plate with a paper towel to pat the excess oil.
- When you finish frying the meatballs, discard the excess oil, bring the meatballs back into the pot, pour the teriyaki sauce, let it simmer for 5 minutes, and serve them with your favourite side.
- I recommend serving the Teriyaki Chicken Meatballs with sushi rice and some sliced cucumber with soy sauce and sesame seeds.
Hi! I’m Valeria (aka Val) the photographer and recipe developer behind Canguro Criollo. My passion for food began when I was little at my home when everything will revolve around food and now I discover this new creative outlet of food photography. I wish you can follow my journey discovering unique ways of preparing Peruvian food abroad and some other family-friendly foods.
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