Teriyaki Chicken Meatballs

    35 minutes

    These teriyaki chicken meatballs are great finger food at a party served on toothpicks. They are also a great meal with white rice. Drizzle remaining sauce over the rice.

    3 people made this

    Makes: 20 meatballs

    • 500g chicken mince
    • 1 medium onion, minced
    • 2cm fresh ginger, minced
    • 5 tablespoons breadcrumbs
    • 1 egg
    • pinch salt
    • 1 tablespoon oil
    • Sauce
    • 5 tablespoons Japanese soy sauce
    • 5 tablespoons rice vinegar
    • 5 tablespoons mirin
    • 3 tablespoons sugar
    • 1 teaspoon cornflour

    Preparation:20min  ›  Cook:15min  ›  Ready in:35min 

    1. Combine all the sauce ingredients in a bowl and mix well. Refrigerate until needed.
    2. Put the mince in a bowl and mash well until sticky. Add the onion and ginger and mix well, then mix in the breadcrumbs, egg and salt. Form into meatballs, oiling your hands first so they don't stick.
    3. Heat the oil in a frypan and cook the meatballs over low heat, turning until nicely browned on all sides. Pour the sauce over and stir.
    4. When the sauce has thickened, serve!

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