Chicken Teriyaki Meatballs

Hey everyone! My family is very fond of teriyaki, whether it's as a marinade or sauce. For my PIGskin Challenge this week I used two different recipes to make one yummy snack!

How about a fun Chicken Teriyaki Meatball!

These are very good and very addictive. I can really taste the fresh ginger, pressed garlic and sesame oil.
I highly recommend these meatballs!
Oh, and if you're not planning a party right now, they're great with rice and steamed broccoli for dinner:@)

Teriyaki Meatballs adapted from delish
1 egg white, lightly beaten
1/4 C scallions, minced-I used chives from the garden
2 Tblsp soy sauce
2 1/2 tsp fresh ginger, peeled and grated
2 tsp toasted sesame oil
1 clove garlic, crushed through a garlic press
1/4 tsp pepper
**dried breadcrumbs
1 1/2 lbs ground pork or chicken
1/2 C thick teriyaki sauce, either store bought or homemade
Toasted sesame seeds for garnish-I didn't have these

1. Mix everything except teriyaki sauce and sesame seeds.
2. **I found this mix to be a little too wet to form meatballs, I added breadcrumbs until it was just workable. I suggest you go by how it feels, make sure it will stick together. The breadcrumbs just added body to the meatballs, I liked it.
3. You'll get approximately 40 meatballs using 1 Tblsp of mix.
4. Brown the meatballs in a skillet with a little olive oil.
5. To a preheated 425 degree oven, add the meatballs on a sheet pan or baking dish. Bake for 10 minutes or until cooked through.
6. When cooked, cover with teriyaki sauce and serve.

Teriyaki Sauce from food.com
1/4 C soy sauce
1 C water
1/2 tsp ground ginger
1/4 tsp garlic powder
5 Tblsp brown sugar
1-2 Tblsp honey
2 Tblsp cornstarch
1/4 C water
Mix everything except cornstarch and 1/4 C water in small sauce pan. Start to heat it and mix the cornstarch and water. Add cornstarch to hot liquid and cook till thick. If it gets too thick add more water until desired consistency.

Have a happy day:@)

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It's A Keeper Thursday
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