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Baked teriyaki chicken meatballs
EASY DINNER OR APPETISER.
These baked Teriyaki chicken meatballs are so juicy and so flavourful that they are hard to resist straight out of the oven. But topped with a delicious homemade teriyaki sauce they are a total crowd pleaser! How you marry the sauce with the balls is up to you. Drizzle it on, roll them in it or use toothpicks or chopsticks to dip and dunk.
Creating meatballs with a Luvele meat grinder couldn’t be easier. After grinding, the meatballs come together in just a few simple steps. Best of all, Teriyaki chicken meatballs are baked (not fried), making them a super easy meal or a great entertaining appetiser that can be prepped in advance. For a simple weeknight meal enjoy baked Teriyaki chicken meatballs over a bed of rice with steamed or sauté greens.
PERFECTING CHICKEN MEATBALLS
Dry meatballs are a huge disappointment. Before you begin, here’s some tips for grinding chicken into succulent meatballs.
CHOOSE YOUR CUT
White breast meat is lean but it’s not the best option for grinding into mince. If over-cooked, ground breast meat can quickly become dry and crumbly. The thigh and leg are a far better cut, darker in colour and with more fat for flavour. If you’re concerned about the fat, much of it cooks out onto the baking paper anyway.
GO GENTLE WITH GROUND MEAT
The mixture is sticky and not the easiest to roll but try not to spend too much time mixing or forming the meatballs. Make them quickly and gently. Freshly ground meat should be handled as little as possible, so it stays tender.
SHAPE & BAKE
Make the meatballs as uniform as possible so they all bake evenly. Keep a close eye on them after 10 minutes in the oven. The meatballs are also delicious pan-fried.
INGREDIENTS
Meatballs
1 kg chicken thigh meat (no skin)
4 garlic cloves, minced
1 tablespoon freshly grated ginger
2 spring onions finely chopped
1 tablespoon of sake (or Shaoxing wine)
1 cup breadcrumbs (can sub with GF crumbs)
1 egg
½ teaspoon black pepper
1 teaspoon of salt
Homemade Teriyaki Sauce
2 teaspoons cornflour / cornstarch
¼ cup soy sauce / tamari
¼ cup sake (or Shaoxing wine)
¼ cup mirin
1 tablespoon brown sugar (or 2 tablespoons honey)
¾ cup water
Sprinkle with
2 tablespoons of toasted sesame seeds
Spring onions chopped
METHOD
1. Chop the chicken thigh meat into 3cm pieces then place in the freezer for 30 mins to snap very cold before grinding.
2. While waiting for the chicken prepare the meatball seasoning ingredients and set aside.
3. Preheat the oven to 180ºC / 356ºF and line an oven tray with baking paper.
4. Set up your Luvele meat grinder with the 5mm cutting plate and a bowl under the head and grind the chicken meat into the bowl.
5. Add the meatball seasoning. Use your hands to incorporate but don’t over mix.
6. Spoon out consistent sized portions and roll into balls and place on the baking sheet.
7. Bake in the oven for 10-15 minutes or until the meatballs are firm to touch and begin to golden on the top. Note: The meatballs are also delicious pan-fried. This method is especially good if you choose to pass on the teriyaki sauce.
8. While the meatballs are baking, prepare the Teriyaki sauce.
9. Add the soy, sake and mirin into a small saucepan. Add the cornflour and whisk until all the lumps are removed. Add the water and brown sugar.
10. Set over medium heat, and cook, whisking constantly, until the sauce thickens and becomes dark brown. Remove from the heat. As the sauce cools it will congeal. Simply reheat to bring it back to a runny glaze.
11. The meatballs will ooze fat and juice when they cook. Use tongs to pick up the meatballs leaving the fat on the tray. Drop the meatballs into the teriyaki sauce to coat or pour the sauce into a bowl and use it as a dipping sauce. You decide.
12. Sprinkle with toasted sesame seeds and chopped spring onion then serve immediately.
For more meatball recipes try, Vietnamese style Bun Cha meatballs, Swedish Meatballs or these one pot Mexican meatballs.
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