Skip to main content

Teriyaki Chicken Meatballs

 INGREDIENTS:

For The Meatballs:
  1. Ground Chicken 500 grams
  2. White Bread 3-4 Slices
  3. Milk or Water 2/3 cup
  4. Egg 1 or Cream 2 tbsp 
  5. Garlic Cloves 3-4 minced
  6. Ginger Grated 1 tsp
  7. Parsley 2 tbsp
  8. Salt to taste
  9. Black Pepper powder 1/2 tsp
  10. Oil for cooking
For The Teriyaki Sauce:
  1. Soya Sauce 4 tbsp
  2. Brown Sugar or Honey 2-3 tbsp
  3. White or Apple Cider Vinegar 2 tbsp
  4. Water 1/4 cup
  5. Sesame Oil 1 tsp
  6. Garlic 3-4 cloves minced
  7. Ginger 1 inch grated
  8. Corn flour 1 tsp mixed with 2 tbsp water

METHOD:


Serving Size: 5-6

In a bowl, combine bread slices with 2/3 cup milk or water. Soak for 5 minutes, then squeeze out the excess liquid and mash with a fork. 


Add ground chicken, cream, parsley, garlic, ginger, salt, and pepper to the bowl of mashed bread. Mix until just combined.


Form into small meatballs and set aside. Heat oil in a pan over medium heat and fry the meatballs until they are browned on all sides and cooked through. Remove and set aside.


Heat 1 tbsp oil in a wok, add garlic and ginger, and sauté for a few seconds. Add soy sauce, brown sugar or honey, white vinegar, and water. Simmer for 3-5 minutes, until sugar dissolves.


Stir in the corn flour slurry and cook until the sauce becomes thick and glossy. Add sesame oil for a nutty finish. Return the meatballs to the pan. Toss to combine.

Garnish with toasted sesame seeds and chopped spring onions or coriander stems.

Serve teriyaki meatballs hot with steamed rice and cucumber salad.


NOTE:

Authentic Japanese teriyaki sauce typically uses only soy sauce, mirin, and sugar without ingredients like honey, garlic, ginger, or corn flour.

In this recipe, I replaced the egg with cream. It adds extra richness and moisture, thus making chicken meatballs even softer and juicier. 




Labels:

Comments

Post a Comment

Popular posts from this blog

Egg Omelette Curry

  INGREDIENTS: Eggs 6 (Per Person 2 eggs)  Green Chilis 3 chopped Coriander Leaves chopped 1 tbsp for each serving Onion chopped 1 tbsp for each serving Salt as required Black Pepper Powder 1 tsp Oil FOR THE CURRY Onion 1 large finely chopped Garlic cloves 4-5 minced Cumin Seeds 1/2 tsp Ginger 1 tsp grated Tomato 1 large or 2 medium chopped Potato 1 cut into wedges (optional) Red Chili Powder 1 tsp Turmeric Powder 1 tsp Coriander Powder 1 tsp Oil Coriander Leaves chopped for garnishing METHOD: Serving Size: 3 In a bowl crack 2 eggs and add chopped green chilis, onion, coriander leaves, black pepper powder and salt. Whisk the eggs until the mixture gets airy and frothy. In this way you will get fluffy omelette. Take a small, preferably deep round pan so that the omelette will get a good round shape. Heat 1 tbsp oil in the pan. Fluff up the eggs one more time and pour in the hot oil. Lower the heat and let it cook for 2-3 minutes on both sides. Remove and keep aside. Repeat with...
Post a Comment
Read more

Lyonnaise Potato

  INGREDIENTS: Potatoes 500 grams peeled and sliced into 1/4th" thick roundels Butter 3 tbsp Vegetable oil 3 tbsp Onions 4 thinly sliced Paprika powder 1/2 tsp Parsley 1/2 tsp Black Pepper Powder to taste Coriander stalks 1 tsp finely chopped  Salt as per taste METHOD: Serving Size: 3-4 Wash the potatoes thoroughly. Place them in a bowl of cold water for 5-10   minutes t o remove excess starch. This makes them crispier. Bring a large pan of salted water to the boil. Once boiling, add the potato roundels.  Reduce the heat to low-medium and let the potatoes simmer for about 3-4 minutes. Then drain the water and dry the potatoes with a kitchen towel. Heat 1 tbsp oil and 1 tbsp butter in a large nonstick skillet until shimmering. Add onions and generous pinch of salt. Cook them stirring often until softened and lightly golden. Remove from heat and transfer to a bowl. Add rest of the butter and oil. Add parboiled potatoes slices and cook gently flipping every 3-4 min...
Post a Comment
Read more

Hashbrowns

  INGREDIENTS: Potatoes 2 large size Onion 1 large sliced Garlic Powder 1 tsp Corn flour 1 tbsp Rice flour 1 tbsp Eggs 2 large (Optional) Oil 3 tbsp Butter 3 tbsp Salt as per taste Black pepper powder 1/2 tsp METHOD: Serving Size: 3-4 In a fry pan heat 1 tbsp butter and sauté the onion until golden brown and reserve.  Peel and grate the potatoes on a large-holed box grater. Rinse the grated potatoes well until the water runs clear.  Drain the potatoes and place them on a clean towel. Twist the towel to remove as much moisture as possible. Transfer the grated potatoes to a bowl. Add caramelized onion, garlic powder, salt, black pepper powder and garlic powder. Break the eggs (if using) and add corn flour and rice flour. Mix well and add to the potatoes. Take small handfuls of the mixture and form into thin patties to ensure even cooking and browning.  Heat a skillet over medium heat. Once it's hot add the hashbrowns. Fry for 6-8 minutes turning once halfway through co...
Post a Comment
Read more