Quick Dinner: Chicken Teriyaki Meatballs
The Teriyaki Chicken Meatballs is a quick dinner favourite for our family. Love the tanginess and sweet flavour of it.
- Prep Time: 10 mins
- Cook Time: 10 mins
- Total Time: 20 minutes
- Yield: 20 units
- Category: Main
- Method: Stovetop
- Cuisine: International
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.