I really like the teriyaki sauce from Teriyaki Experience. They actually bottle this yummy stuff, so last time I was there I picked one up. I chose the lower sodium variety. You can use any teriyaki sauce that you like, or make your own.
Teriyaki Chicken Meatballs
16 Servings | PointsPlus per Serving: 2
1 1/4lbs extra lean ground chicken
1 large egg
2/3 cup plain panko
1/2 teaspoon crushed garlic
1/2 teaspoon fresh grated ginger
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
1/2 teaspoon salt (or to taste)
1 scallion, chopped
1 teaspoon Worcestershire sauce
2 medium button mushrooms, chopped small
1/2 cup teriyaki sauce, divided
Preheat the oven to 425F and spray a glass baking dish with cooking spray.
Combine all ingredients (except sauce) in a bowl with your hands. Mix it very well, then roll meatballs about the size of golf balls. I got 16. Place them in the pan (not touching if possible).
Bake for 20 minutes then flip them over and brush them with sauce. Bake for another 10 minutes or so until no longer pink inside. Cooking time will depend on the size of your meatballs. Drizzle with more sauce.
You could serve these with rice or noodles.
Check out my other meatball recipes!
Juicy Chicken Meatballs
More Juicy Chicken Meatballs
Meatballs with Hidden Vegetables
Spaghetti and Meatball Soup
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