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Teriyaki Chicken Meatballs

Teriyaki Chicken Meatballs | Homemade meatballs are a classic game day appetizer and so easy to prepare with only a handful of ingredients. The ground chicken in this recipe makes for lighter, leaner meatballs that are succulent and work perfectly with the teriyaki flavor. For a full meal instead of a finger food snack, serve them over noodles or rice for a weeknight dinner, or enjoy them with veggies & broth for a chicken noodle soup variation at lunchtime!

Ingredients

Yield: Serves 4, 12 meatballs total
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes

For Meatballs
1 pound ground chicken
1 large egg
½ cup Kikkoman® Panko Bread Crumbs
¼ cup finely chopped green onion
2 tablespoons Kikkoman® Teriyaki Takumi, Original
1 teaspoon minced ginger
½ teaspoon red pepper flakes

For Cooking
2-3 tablespoons vegetable oil
1 cup Kikkoman® Teriyaki Takumi, Original

For Garnish
Chopped green onion
1 teaspoon toasted sesame

Instructions

  1. Combine ingredients for meatballs in a medium mixing bowl and thoroughly mix to combine.
  2. Use hands or a medium scoop to split meatball mixture into 12 portions, then put on a tray lined with wax paper. Freeze 10 minutes to firm the mixture.
  3. Heat oil in a medium skillet over medium heat for 2 minutes. Use your hands to shape the 12 portions into meatballs, then add meatballs to pan. Brown for 10 minutes, turning every 3-4 minutes. Add teriyaki takumi sauce to skillet and cover. Lower heat and simmer for 10–15 minutes longer, until meatballs are cooked through.
  4. Serve meatballs hot, garnished with additional green onion and sesame seeds.

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