Teriyaki Glazed Meatballs

$- 1 pound ground chicken or turkey - 1/2 cup panko breadcrumbs - 1/4 cup green onions, finely chopped - 1/4 cup grated carrot - 1 egg, beaten - 2 cloves garlic, minced - 1 teaspoon fresh ginger, grated - Salt and pepper to taste - 1/2 cup teriyaki sauce (low sodium preferred) - 1 tablespoon sesame seeds (for garnish) - 1 tablespoon cooking oil (for frying) - Mixing bowl - Skillet - Measuring cups and spoons The main ingredients for teriyaki glazed meatballs are simple yet packed with flavor. Ground chicken or turkey serves as a lean base. Panko breadcrumbs add a nice crunch. Green onions and grated carrot bring freshness and color. For seasoning, garlic and ginger add warmth and depth. Salt and pepper balance the taste. The star of the show is the teriyaki sauce, which gives the meatballs their sweet and savory glaze. Garnishing with sesame seeds adds a lovely finish. You'll need a mixing bowl to combine the ingredients, a skillet for cooking, and measuring tools for accuracy. These tools make the process easy and fun. Enjoy the cooking adventure! - In a large bowl, combine: - 1 pound ground chicken or turkey - 1/2 cup panko breadcrumbs - 1/4 cup finely chopped green onions - 1/4 cup grated carrot - 1 beaten egg - 2 minced cloves of garlic - 1 teaspoon grated fresh ginger - Salt and pepper to taste Mix everything until well combined. You want a uniform texture for the meatballs. This step is key for flavor and binding. - Preheat a skillet over medium heat. Add 1 tablespoon of cooking oil to the pan. - Using your hands, form the meat mixture into small balls, about 1 inch wide. - Once the skillet is hot, carefully place the meatballs in the pan. Brown the meatballs on all sides. This should take about 5-7 minutes. Make sure to turn them gently. You want a nice golden color on the outside. - After browning, pour 1/2 cup of teriyaki sauce over the meatballs in the skillet. - Reduce the heat to low. Let the meatballs simmer in the sauce for about 10 minutes. This helps them cook through and soak up the flavor. Check that the meatballs are cooked all the way. You can serve them right after simmering for a tasty meal. Mixing the meatball ingredients well is key. Use your hands for a good blend. This helps create a nice texture. Don’t overmix, or the meatballs can become tough. When browning meatballs, heat the oil until it's hot. Place the meatballs in the skillet without crowding. This helps them brown evenly. Turn them gently to get a nice crust. Aim for a golden-brown color, which adds flavor. To make the teriyaki sauce shine, taste as you go. If it’s too sweet, add a splash of soy sauce or vinegar. This balances the flavors well. You can also add extras like pineapple chunks or red pepper flakes. These give a fun twist to the sauce. Try sesame oil for a richer flavor. Garnishing makes the dish look inviting. Use sesame seeds and chopped green onions on top. This adds color and crunch. For serving, place the meatballs on a platter. Drizzle with extra teriyaki sauce for a glossy finish. Pair them with steamed rice or sautéed veggies for a full meal. {{image_2}} You can switch the ground chicken or turkey for beef or pork. These meats add a richer flavor. Just remember to adjust the cooking time. For a vegan option, use lentils or chickpeas. You can mash them and mix with breadcrumbs. This creates a tasty plant-based meatball. You can make a homemade teriyaki sauce with simple ingredients. Mix soy sauce, brown sugar, garlic, and ginger in a pot. Heat until thick. If you like heat, add red pepper flakes or sriracha. This will give your sauce a spicy kick. Feel free to adjust the sweetness and saltiness to your taste. These meatballs shine when served with rice or steamed veggies. You could also serve them on noodles for a fun twist. Another idea is to make mini meatball appetizers. Just use toothpicks and serve with extra teriyaki sauce. This makes a great snack for parties. To store your leftover teriyaki glazed meatballs, let them cool first. Place them in an airtight container. This keeps them fresh. They will last in the fridge for about 3 to 4 days. Always check for any off smells before eating. You can freeze these meatballs for later use. To do this, cool them completely first. Place them in a single layer on a baking sheet. Freeze until solid, then transfer to a freezer bag. This way, they won’t stick together. They can stay in the freezer for up to 3 months. When you want to eat them, thaw in the fridge overnight. Reheat in the oven or skillet until hot. Preparing teriyaki glazed meatballs in advance is smart. You can make a big batch and store them. They work great for quick meals during the week. Pair them with rice or veggies for a fast dinner. Create a weekly meal plan that includes these meatballs. This can save you time and effort. To make teriyaki glazed meatballs, start by mixing ground chicken or turkey with panko breadcrumbs, green onions, grated carrot, beaten egg, minced garlic, grated ginger, salt, and pepper. Form the mixture into small meatballs, about one inch across. Preheat a skillet and add cooking oil. Brown the meatballs on all sides. Pour teriyaki sauce over them and let simmer until cooked through. For the detailed recipe, click [here](#). Yes, you can use different meats! Ground beef or pork works well. You can also try ground lamb for a unique flavor. If you prefer a lighter option, ground turkey or chicken is great too. For a vegan twist, try using lentils or chickpeas. Each meat brings its flavor, so feel free to experiment! Teriyaki glazed meatballs can last in the fridge for about three to four days. Make sure to store them in an airtight container. If you want to enjoy them later, freeze them for up to three months. Always reheat them until they are hot all the way through before serving. Safety first! In this post, we explored making teriyaki glazed meatballs from scratch. We started with key ingredients like ground chicken, panko, and teriyaki sauce. I outlined simple, step-by-step instructions to prepare, cook, and serve your meatballs. You also learned handy tips for perfecting flavors and presentation. Remember, you can switch proteins and sauces for fun variations. Store leftovers properly to enjoy later. With these tips, you can create a delicious meal everyone will love. Happy cooking!$

Savor the deliciousness of teriyaki glazed meatballs with this easy recipe! Made with ground chicken or turkey, panko breadcrumbs, fresh veggies, and a mouthwatering teriyaki sauce, these meatballs are perfect for family dinners or meal prep. Discover how to create this quick and satisfying dish that everyone will love.

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Ingredients

1 pound ground chicken or turkey

1/2 cup panko breadcrumbs

1/4 cup green onions, finely chopped

1/4 cup grated carrot

1 egg, beaten

2 cloves garlic, minced

1 teaspoon fresh ginger, grated

Salt and pepper to taste

1/2 cup teriyaki sauce (low sodium preferred)

1 tablespoon sesame seeds (for garnish)

1 tablespoon cooking oil (for frying)

Instructions

In a large bowl, combine the ground chicken (or turkey) with panko breadcrumbs, chopped green onions, grated carrot, beaten egg, minced garlic, grated ginger, salt, and pepper. Mix until well combined.

Preheat a skillet over medium heat and add the cooking oil.

Using your hands, form the mixture into small meatballs, about 1 inch in diameter.

Once the skillet is hot, carefully place the meatballs in the skillet and brown them on all sides, about 5-7 minutes.

Once browned, pour the teriyaki sauce over the meatballs in the skillet. Reduce the heat to low and let the meatballs simmer in the sauce for another 10 minutes, making sure they are cooked through.

Sprinkle sesame seeds on top for garnish before serving.

Serve the teriyaki glazed meatballs over steamed rice or with a side of sautéed vegetables for a complete meal.

Prep Time, Total Time, Servings: 15 minutes | 30 minutes | 4 servings

- Presentation Tips: Arrange the meatballs on a serving platter, drizzle extra teriyaki sauce on top, and garnish with additional chopped green onions and sesame seeds for a vibrant look.