Recipe: Chicken Teriyaki Meatballs

Ingredients

  • 1 tablespoon rice vinegar
  • 1/3 cup sugar
  • 2/3 cup mirin
  • 2/3 cup soy sauce
  • ½ tablespoon rice vinegar
  • 2 tablespoons sugar
  • 3 tablespoons mirin
  • + 11 more ingredients
    • 3 tablespoons dark soy sauce
    • Cooked rice, for serving
    • ¼ teaspoon freshly ground black pepper
    • ½ teaspoon kosher salt
    • 1 tablespoon soy sauce
    • 1 tablespoon peeled and shredded fresh ginger (use large holes of a box grater)
    • 1 tablespoon cornstarch
    • 1 scallion, minced, plus more for garnish if desired
    • 1 large egg
    • ½ cup panko (Japanese bread crumbs) (I was out, so I used regular fresh bread crumbs)
    • 1 pound ground chicken

1. To make the meatballs, combine the chicken, panko, egg, scallion, cornstarch, shredded ginger, soy sauce, salt and pepper in a large bowl and mix well. I used my Kitchen-Aid mixer, on low, for 30 seconds. Cover and refrigerate for at least 15 minutes or up to 4 hours. 2. Bring 2 quarts water ...

View full recipe at SpringPad

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