Ginger-Teriyaki-Meatballs

Chicken Teriyaki Cocktail Meatballs

One bite of these Teriyaki meatballs and you will want more. They are delicious and will please any crowd!

Ingredients

Meatballs

  • 6 oz Shiitake Mushrooms -Stemmed and Chopped Coarse
  • 1 1/2 Cups Chopped Green Cabbage
  • 2 Tbsp Vegetable Oil
  • 3 Cloves Garlic -Minced
  • 1 Tbsp Grated Fresh Ginger
  • 1 lb Ground Chicken
  • 1/2 Cup Panko Bread Crumbs
  • 4 Green Onions -Minced
  • 3 Tbsp Fresh Cilantro -Minced
  • 1 Large Egg
  • 1 Tbsp Toasted Sesame Oil

Sauce

  • 1 Tbsp Cornstarch
  • 1 Tbsp Rice Vinegar
  • 1/2 Cup Mirin
  • 1/3 Cup Water
  • 1/4 Cup Soy Sauce
  • 3 Tbsp Sugar
  • 2 Green Onions -Sliced Thin
  • 1 Tbsp Toasted Sesame Seeds

Directions

Meatballs

  1. Spray a large rimmed baking sheet with vegetable oil.
  2. Combine mushrooms and cabbage in a food processor and pulse until chopped into 1/4 inch pieces.
  3. Heat vegetable oil in a 12 inch skillet over medium heat until shimmering. Add mushroom mix and 1/2 tsp salt and cook, stirring occasionally, until vegetables are lightly brown, ~8 minutes. Add garlic and ginger and cook until fragrant, ~30 seconds. Transfer to a large bowl and wipe skillet our with a paper towel.

Sauce

  1. To the now empty skillet add mirin, water, soy sauce, and sugar. Whisk to dissolve sugar and bring to a boil over medium-high heat.
  2. Whisk cornstarch and vinegar together in a small bowl. Whisk in to soy sauce mixture and reduce heat to medium-low. Simmer until thickened, ~2 minutes. Remove pan from heat and stir 3 tbsp sauce into mushroom mixture.

Meatballs

  1. Add chicken, panko, green onion, cilantro, egg, sesame oil, and 1/2 tsp pepper to mushroom mixture and mix with hands until well combined. Roll into balls 1 tbsp and a time and set evenly spaced on prepared baking sheet. Should make ~40 meatballs. Place pan in fridge for 1 hour until firm.
  2. Adjust oven rack to upper middle position and heat to 400 F. Bake meatballs until bottoms are nicely browned ~15-20 minutes.
  3. Reheat sauce over medium-low heat. Add meatballs to skillet and toss to coat with sauce. Transfer to serving dish and sprinkle with remaining green onions and toasted sesame seeds.