Chicken Teriyaki Meatballs without Eggs
These eggless teriyaki chicken meatballs are juicy, tender, and flavorful! They’re great for a quick meal or appetizer.
Servings 20 meatballs
Calories 53kcal
Equipment
- Large mixing bowl
- Baking sheet
- Cookie scoop
- Digital meat thermometer
Ingredients
For the eggless chicken meatballs
- 1 pound ground chicken
- ⅓ cup panko bread crumbs
- ¼ cup diced yellow onion
- 1 flax egg (1 tablespoon ground flaxseed + 3 tablespoon water, stirred together)
- 1 garlic clove minced
- ½ tablespoon soy sauce
For the homemade teriyaki sauce
- ¼ cup soy sauce
- ¼ cup water
- 3 tablespoon brown sugar
- 2 tablespoon mirin
- 2 teaspoon grated ginger
- 2 garlic cloves
- 2 teaspoon corn starch + 1 tablespoon water, stirred into slurry
Instructions
- Preheat oven to 400F and line a baking sheet with parchment paper or foil coated with cooking spray.
- Add meatball ingredients to a large mixing bowl. Using wet hands, mix everything together until just combined, being careful not to over mix.
- Using your hands or a cookie scoop, roll the mixture into about 20 meatballs. Depending how big/small you shape your meatballs, quantity and cook time may vary.
- Bake meatballs for 20 minutes, until lightly golden brown, and a meat thermometers registers an internal temperature of at least 165F.
- As the meatballs bake in the oven, prepare the teriyaki sauce. Add teriyaki sauce ingredients to a large skillet. Warm over medium heat and bring to a simmer for about 5 minutes. Once the sauce is thickened, turn off the heat.
- Add the cooked meatballs to the skillet and toss to combine. Serve immediately! Optionally, garnish with toasted sesame seeds and sliced green onions.
Notes
Store-bought sauce: If substituting with bottled teriyaki sauce, use about ½ cup.
Suggested accompaniments: Cook rice in rice cooker (typically takes about 30 minutes) or according to package directions. Broccoli can roast for the same amount of time at the same temperature as the meatballs.
Make-Ahead: This recipe makes about 4 servings, for 5 meatballs per person. If you’re meal prepping, make a double batch or triple batch by using the 2x or 3x scale above!
Storage: Store leftovers in an airtight container in the fridge for 3-4 days. Reheat in a skillet or microwave until warmed through.
Nutritional info is an estimate per meatball.
