- Combine ingredients for meatballs in a medium mixing bowl and thoroughly mix to combine.
- 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.
- 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.
- Serve meatballs hot, garnished with additional green onion and sesame seeds.
Teriyaki Chicken Meatballs
Yield
Serves 4: 12 meatballs
Prep Time
15 minutes
Cook Time
25 minutes
Total Time
40 minutes
kikkoman products used:
ingredients
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
directions
THE STORY OF SOY SAUCE
Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.
READ THE STORY OF SOY SAUCE
