Teriyaki Chicken Meatballs
Teriyaki Chicken Meatballs - juicy and moist chicken meatballs with sweet and savory teriyaki sauce. These meatballs are so good you'll want them every day!
Foto: Rasa MalaysiaIngredients
- 1 lb (500g) boneless, skineless chicken thighs
- 1/4 small onion (diced)
- 3 cloves garlic (peeled)
- 1 egg white
- 1 1/2 tablespoons lemon juice
- 1 teaspoon salt
- 3 dashes black pepper
- oil (for shallow frying)
- 1/3 cup Japanese mirin (sweet rice wine)
- 2 tablespoons soy sauce
- 1 tablespoon sugar
- white sesame (optional)
- scallion (or cilantro, chopped, optional)
Steps
Blend the chicken, onion, garlic, egg white, lemon juice, salt, and pepper in a food processor until well combined. Wet your hands with water, shape the ground chicken into meatballs, and place them on a plate lined with parchment paper.
Heat a pan or skillet with some oil and shallow-fry the meatballs until they are lightly browned and cooked through.
Remove the excess oil from the pan or skillet. Lower the heat to medium-low and add the Japanese mirin, soy sauce, and sugar. Stir well with the chicken meatballs. Simmer and cook until the sauce slightly thickens, about 5 minutes.
Top with sesame seeds and chopped scallions or cilantro, if desired. Dish out and serve immediately.
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