Teriyaki Chicken Meatballs

Step 1

Preheat oven to 400 °F (204 °C) and line a large rimmed baking sheet with parchment paper. Set aside.

Step 2

In a large bowl, combine ground chicken, panko breadcrumbs, egg, soy sauce, sesame oil, ginger, garlic, and scallions. Using your hands, mix everything together but be very careful to not overmix otherwise you will have tough meatballs.

Step 3

Using a 2 tablespoon cookie scoop, scoop meatballs out onto parchment paper then gently roll them into a ball shape.

Step 4

Brush a little bit of teriyaki sauce on the outside of the meatballs.

Step 5

Bake for 10-15 minutes, depending on how large your meatballs are. Check on them halfway through as ovens differ and some take faster to cook and you don't want them to dry out!

Step 6

Remove from oven once fully cooked through (165 °F (74 °C) internal temp) and let cool for 10 minutes.

Step 7

Add meatballs to a bowl then toss in teriyaki sauce. Serve with rice and garnish with sesame seeds and scallions on top.