Japanese (chicken teriyaki) Meatballs

Ingredients:

MEATBALLS

• 500g chicken mince

• 1 egg

• 1 cup panko breadcrumbs

• 1 teaspoon garlic, minced

• 2 teaspoons fresh ginger, grated

• 1 tablespoon soy sauce

• 1 spring onion, finely chopped

• generous pinch of salt

• generous pinch of pepper

GLAZE

• ½ cup soy sauce

• ½ tablespoon sesame oil

• 1 tablespoon rice wine vinegar

• 2 tablespoons honey

• ½ tablespoon sriracha (optional if your not too keen on spice)

• 1/4 cup brown sugar or monk fruit sweetener

• 2 teaspoons garlic, minced

• 2 teaspoons fresh ginger, grated

CORNSTARCH MIX

• ½ tablespoon cornstarch

• ½ tablespoon water

Method:

1. Combine all ingredients for the meatballs into a bowl.

2. Mix until all ingredients are well-blended.

3. Use a tablespoon and form into small meatballs.

4. Lightly fry in 1 TBS of rice bran/vegetable oil until lightly browned and the chicken is cooked through.

5. While the meatballs are slowly cooking prep the glaze! In a saucepan pour pour the soy sauce, rice vinegar, sesame oil, honey, sriracha, garlic, ginger, and brown sugar.

6. Turn on medium heat, and stir until the sugar has dissolved.

7. Then, pour in the cornstarch mix and whisk until the sauce has thickened (about 5 minutes).

8. Once the meatballs are 95% cooked add to the sauce pan and evenly coat them with the teriyaki glaze.

9. Serve with steamed rice, soba noodles or even just a side salad.

10. We love all the additional toppers, here are a few of our favourites:

    • chilli flakes

    • seaweed sheets

    • black or white sesame seeds

    • spring onions

    • fried garlic

Hope you enjoy this recipe as much as we did, be sure to check out a quick Go-To shopping list here so you can grab all of your ingredients and get cooking!