Description
Experience the delightful combination of sweet and savory with these Sheet-Pan Teriyaki Chicken Meatballs. Perfectly glazed with a rich teriyaki sauce, each tender meatball promises a burst of umami flavor. This quick and easy dish is ideal for busy weeknights or unexpected guests, making cooking a joyful experience rather than a chore.
Ingredients
Scale
- 1 lb ground chicken
- 1/2 cup breadcrumbs (plain or panko)
- 2 green onions, finely chopped
- 3 garlic cloves, minced
- 1 egg
- 1/4 cup low-sodium soy sauce
- 1/4 cup brown sugar
- 1 tbsp sesame oil
- 1 tbsp rice vinegar
Instructions
- Preheat your oven to 400°F (200°C).
- In a large bowl, combine ground chicken, breadcrumbs, green onions, garlic, and egg. Mix gently to avoid tough meatballs.
- Roll mixture into 1-inch balls and place on a lined baking sheet.
- In a separate bowl, whisk together soy sauce, brown sugar, sesame oil, and rice vinegar.
- Brush half of the sauce over the meatballs before baking.
- Bake for 20 minutes until golden brown, basting with remaining sauce halfway through.
- Let cool for a few minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Baking
- Cuisine: Asian
Nutrition
- Serving Size: 4 meatballs (160g)
- Calories: 320
- Sugar: 10g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 24g
- Cholesterol: 90mg