Teriyaki Chicken Meatballs
"Soft, plump, juicy meatballs smothered in a homemade Teriyaki sauce! A good way to ensure chicken meatballs stay juicy is to finish cooking them in a sauce, as is done here in this recipe. The sauce for this recipe is based my mother's authentic Teriyaki Chicken recipe. Which means - no garlic, no ginger, no sesame oil or any other variations that are commonly seen! Serve these as a meal or pass them around at a party. Recipe video below and recipe notes for BAKING option...."
INGREDIENTS
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1 tbsp cornflour / cornstarch
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1/4 cup / 65ml soy sauce (, all purpose / ordinary (Note 1))
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1/4 cup / 65ml cooking sake (, or sub with Chinese cooking wine or dry sherry (Note 2))
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1/4 cup / 65ml Mirin ((Note 2))
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1 tbsp white sugar ((brown also ok))
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3/4 cup / 180 ml water
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500 g / 1 lb chicken mince (ground chicken) (or pork or turkey)
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1 egg ((preferably small 50g / 1.4 oz))
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1 cup panko breadcrumbs ((or 3/4 cup normal breadcrumbs))
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1 garlic clove (, minced)
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1 1/2 tsp cooking sake (, or sub with Chinese cooking wine or dry sherry (Note 2))
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1/2 tsp salt
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1 tbsp oil
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Sliced green onions / scallions (, for garnish (optional))
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Sesame seeds (, for garnish (optional))
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