Teriyaki Chicken Meatballs

• porciones: 4 servings
• tiempo activo: 15 minutes
• tiempo total: 27 minutes

Ingredientes

1 medium egg (50 grams)

2 tablespoons vegetable oil (plus more for shaping)

1/4 teaspoon salt

7 grams ginger (grated)

28 grams panko (1/2 cup)

320 grams ground chicken

25 grams onions (minced)

2 tablespoons sugar

2 tablespoons sake

2 tablespoons soy sauce

scallions (chopped for garnish)

Instrucciones

Emulsify egg and oil

Break 1 medium egg into a bowl, and add 2 tablespoons vegetable oil, 1/4 teaspoon salt, and grate the 7 grams ginger into it. Whisk the ingredients together until the mixture is uniform.

Add panko

Add 28 grams panko and stir it in until it has absorbed all the liquid.

Knead meat mixture

Add 320 grams ground chicken, and 25 grams onions to the bowl and use your hand to knead the mixture together until all ingredients are evenly distributed.

Rest meat mixture

Cover and let the mixture rest in the refrigerator overnight to firm up. If you're in a rush, this step isn't necessary, but it makes it easier to shape the mixture into balls.

Prep baking sheet

When you're ready to cook these up, line a baking sheet with parchment paper and add some vegetable oil to a small bowl. Set the oven rack to the middle position and preheat it to 465°F (240°C).

Roll meatballs

Grease your hands with the oil and use a tablespoon to measure the chicken mixture and shape it into balls with your hands. You should be able to make 24 meatballs that are about an inch in size. Line them up on your prepared baking sheet and repeat with the rest of the mixture.

Bake meatballs

Place the baking sheet in the oven and bake for 8-10 minutes.

Make teriyaki sauce

When the meatballs are 2 minutes from being done, add 2 tablespoons sugar, 2 tablespoons sake, and 2 tablespoons soy sauce to a pan and bring the sauce ingredients to a rolling boil. Continue boiling until the teriyaki sauce forms thick, glossy bubbles.

Glaze meatballs with sauce

Transfer the baked meatballs to the teriyaki sauce and toss to coat evenly with the glaze. Garnish with chopped scallions and serve.

Nutrición

• Calorías: 260 kcal
• Grasa Total: 15 g
• Grasa Saturada: 3 g
• Grasa No Saturada: 10 g
• Grasa Trans: 0.1 g
• Colesterol: 110 mg
• Sodio: 764 mg
• Carbohidratos Totales: 13 g
• Fibra Dietética: 1 g
• Azúcares Totales: 7 g
• Proteína: 17 g