Teriyaki Chicken Meatballs
Ingredients
The meatballs
-
1
lb
boneless, skinless chicken thighs
-
¼
small
onion, diced
-
3
cloves
garlic, peeled
-
1
large
egg white
-
1½
tablespoons
lemon juice
-
1
teaspoon
salt
-
3
dashes
black pepper
-
oil
for shallow frying
The sauce
-
⅓
cup
Japanese mirin, sweet rice wine
-
2
tablespoons
soy sauce
-
1
tablespoon
sugar
-
white sesame, optional
-
scallion or cilantro, chopped, optional
Instructions
- Blend the chicken, onion, garlic, egg white, lemon juice, salt, and pepper until well combined.
- Shape the mixture into meatballs and place them on a plate lined with parchment paper.
- Heat oil in a pan and shallow-fry the meatballs until browned and cooked through.
- Remove excess oil from the pan and lower the heat.
- Add mirin, soy sauce, and sugar to the pan, stirring with the meatballs.
- Simmer until the sauce thickens, about 5 minutes.
- Top with sesame seeds and chopped scallions or cilantro, if desired, and serve immediately.
Nutrition Facts (estimated)
Servings
4
Calories
194
Total fat
5g
Total carbohydrates
14g
Total protein
24g
Sodium
1349mg
Cholesterol
108mg
You might also like