Teriyaki Chicken Meatballs
Savory, tender chicken meatballs glazed in teriyaki sauce make a quick weeknight meal.
Equipment
- Air fryer (e.g., COSORI 5.8 qt) or baking sheet
- Mixing Bowl
- Measuring cups and spoons
- Skillet
- Parchment paper (if baking)
- Instant Read Meat Thermometer
Ingredients
- 1 pound ground chicken
- 4 count green onions chopped, part for meatballs
- 1 cup breadcrumbs
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 tablespoon soy sauce low sodium
- 1 large egg
- 3/4 cup teriyaki sauce for glazing
- 2 count green onions chopped, for garnish
Instructions
- In a large mixing bowl, combine the ground chicken, 4 chopped green onions, breadcrumbs, garlic powder, onion powder, soy sauce, and the egg; mix gently until evenly combined.
- Form the mixture into small 1-inch meatballs using your hands.
- Air fryer method: arrange meatballs in a single layer in the air fryer basket and cook at 380°F for 10 minutes, or until an instant-read thermometer reads 165°F.
- Baking method: place meatballs on a parchment-lined baking sheet and bake at 400°F for 20–25 minutes, or until internal temperature reaches 165°F.
- Transfer cooked meatballs to a skillet, pour the 3/4 cup teriyaki sauce over them, and cook over medium-low heat until the sauce is warmed and coats the meatballs.
- Garnish with the remaining chopped green onions and serve, for example over cooked rice.
Notes
- Do not add extra salt to the meat mixture.
- Use your hands to mix and form the meatballs for best results.
- Use an instant-read thermometer to ensure meatballs reach 165°F (74°C).