Teriyaki Chicken Meatballs
by: claire cary
These healthy teriyaki chicken meatballs are an easy dinner recipe that's perfect to meal prep. They're gluten free and delicious served with fresh jasmine rice and steamed broccoli.
Ingredients
Meatballs
- 1 pound ground chicken
- ½ cup gluten free breadcrumbs can sub for regular
- 1 egg
- ⅓ cup diced green onion
- 1 teaspoon minced garlic
- ½ teaspoon salt
- ¼ teaspoon black pepper
Teriyaki Sauce
- ⅓ cup low sodium tamari or soy sauce
- ¼ cup low sodium chicken broth
- ¼ cup honey
- 2 tablespoons rice vinegar
- 1 teaspoon toasted sesame oil
- 2 teaspoons fresh grated ginger
- 2 teaspoons minced garlic
- 2 teaspoons cornstarch
Instructions
- Preheat the oven to 400 degrees Fahrenheit.
- Line a baking sheet with parchment paper and set aside.
- In a medium mixing bowl, combine all ingredients for the meatballs.
- Use a small cookie scoop or about 1 heaping tablespoon and roll into balls.
- Place on the baking sheet. You should have about 24 meatballs depending on size.
- Bake for 25 minutes.
- Meanwhile, whisk together all ingredients for the sauce in a bowl and set aside.
- When the meatballs are done, transfer to a large skillet and heat over medium heat.
- Pour in the sauce and let simmer until thickened, stirring frequently to coat the meatballs.
- Once thickened, serve over rice and broccoli with red pepper flakes for some spice. Enjoy!
Notes
If you do not have any chicken broth, you can just sub for water.
Serving: 4meatballs / Calories: 197kcal / Carbohydrates: 19g / Protein: 16g / Fat: 7g / Saturated Fat: 2g / Fiber: 1g / Sugar: 10g
