CHICKEN TERIYAKI MEATBALLS

Chicken Teriyaki Meatballs image

Provided by ratherbeswimmin

Categories Chicken

Time 51m

Yield 4 serving(s)

Number Of Ingredients 15

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1 lb ground chicken
1/2 cup panko breadcrumbs
1 large egg, beaten
1 scallion, minced, plus more for garnish
1 tablespoon cornstarch
1 tablespoon peeled shredded fresh ginger (use the large holes of a box grater)
1 tablespoon japanese-style soy sauce
1/2 teaspoon kosher salt
1/4 teaspoon fresh ground black pepper
8 slices peeled fresh ginger, crushed under the flat side of a large knife, for the cooking liquid
2/3 cup japanese-style soy sauce
2/3 cup mirin
1/3 cup sugar
1 tablespoon rice vinegar
hot cooked rice

Steps:

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.
Cover and refrigerate for at least 15 minutes or up to 4 hours.
Bring 2 quarts water and the sliced ginger to a boil in a pot over high heat.
Decrease the heat to med-low to keep at a simmer.
Using your wet hands rinsed under cold water, shape the chicken mixture into 20 equal meatballs.
Transfer to a baking sheet.
Carefully add the balls to the pot.
Simmer until cooked through, about 6 minutes.
While the balls are cooking, make the teriyaki sauce-bring the soy sauce, mirin, sugar, and rice vinegar to a boil in a medium saucepan over high heat.
Boil until thickened and reduced to about 2/3 cup, about 5 minutes.
Pour into a small bowl.
Using a wire spider or sieve, remove the meatballs from the cooking liquid.
Drain briefly on paper towels.
Spoon the rice into serving bowls.
Top with the meatballs and drizzle with the sauce.
Sprinkle with minced scallion and serve hot.