Teriyaki Chicken Meatballs

Umm, I'm back, but only kind of. I actually made these meatballs in like April and I'm finally getting around to blogging. I've been doing all sorts of cooking, but cooking with a baby is something to get used to. Once I'm used to cooking and can actually take some pictures, I'll get back into this thing because I miss it. I mostly miss it because I've made a lot of good stuff that I don't remember!!

Stay tuned, and enjoy this good party snack!

Teriyaki Chicken Meatballs
makes ~24 meatballs

for the meatballs:

1.5 lbs ground chicken (dark, white or both)
3 green onions, white parts only (diced)
1 large egg
3/4 cup panko bread crumbs
1 tbsp sesame oil
1 tbsp soy sauce
1 tsp garlic powder
salt and pepper

for the sauce/glaze:
2 tbsp sesame oil
1 tbsp fresh grated ginger or 1/2 tsp ground ginger
3 cloves garlic (minced)
1 cup low sodium soy sauce
1/2 cup Hoisin sauce
1/4 cup mirin
1/4 cup rice vinegar
2 tbsp sriracha
2 tbsp hot chili oil
3 green onions, white parts only (diced)
1 tsp black or white sesame seeds
1/4 cup corn starch
1/2 cup water

Make the meatballs
Preheat oven to 350 degrees. Line a baking sheet with parchment paper.

In a large bowl, combine all the meatball ingredients. Mix together with your hands. Add more panko if the meatballs seem to be falling apart. Roll the meatballs into golfball sized balls and place on the parchment lined baking sheet.

Make the sauce/glaze
Heat a small sauce pan over medium heat. Add sesame oil, ginger and garlic. Let sizzle in the oil for 1 minute. Add all ingredients, except for the corn starch and water. Bring to a simmer and let simmer over low heat for 2 minutes.

In a small bowl, mix together the corn starch and water. Mix until there are no clumps.

Add the corn starch water to the sauce, and let thicken and simmer for 2-4 minutes. The sauce should thicken up, but still be runny.

Glaze the meatballs and bake
Pour half of the sauce over the meatballs to glaze them. Spread it out evenly with a brush and pop into the oven. Let the meatballs bake for 15 minutes.

Remove from the oven and serve with remaining sauce, and fresh green onions.

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