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Baked teriyaki chicken meatballs
EASY DINNER OR APPETISER.
These baked Teriyaki chicken meatballs are so juicy and so flavourful that they are hard to resist straight out of the oven. But topped with a delicious homemade teriyaki sauce they are a total crowd pleaser! How you marry the sauce with the balls is up to you. Drizzle it on, roll them in it or use toothpicks or chopsticks to dip and dunk.
Creating meatballs with a Luvele meat grinder couldn’t be easier. After grinding, the meatballs come together in just a few simple steps. Best of all, Teriyaki chicken meatballs are baked (not fried), making them a super easy meal or a great entertaining appetiser that can be prepped in advance. For a simple weeknight meal enjoy baked Teriyaki chicken meatballs over a bed of rice with steamed or sauté greens.
PERFECTING CHICKEN MEATBALLS
Dry meatballs are a huge disappointment. Before you begin, here’s some tips for grinding chicken into succulent meatballs.
CHOOSE YOUR CUT
White breast meat is lean but it’s not the best option for grinding into mince. If over-cooked, ground breast meat can quickly become dry and crumbly. The thigh and leg are a far better cut, darker in colour and with more fat for flavour. If you’re concerned about the fat, much of it cooks out onto the baking paper anyway.
GO GENTLE WITH GROUND MEAT
The mixture is sticky and not the easiest to roll but try not to spend too much time mixing or forming the meatballs. Make them quickly and gently. Freshly ground meat should be handled as little as possible, so it stays tender.
SHAPE & BAKE
Make the meatballs as uniform as possible so they all bake evenly. Keep a close eye on them after 10 minutes in the oven. The meatballs are also delicious pan-fried.
For more meatball recipes try, Vietnamese style Bun Cha meatballs, Swedish Meatballs or these one pot Mexican meatballs.
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