Teriyaki Chicken Meatballs

• porcje: 8 servings
• czas aktywny: 10 minutes
• całkowity czas: 34 minutes

Składniki

1 pound ground chicken

½ cup plain bread crumbs

½ cup shredded carrots (optional)

1 egg

½ teaspoon ground ginger

½ teaspoon garlic powder

1 tablespoon reduced-sodium soy sauce

½ cup teriyaki sauce

Wskazówki

Preheat the oven to 400 degrees F and line a rimmed baking sheet with foil. Coat with nonstick spray.

In a medium bowl, mix the ingredients together except the teriyaki sauce with clean hands. Use a tablespoon measuring spoon to measure out 2-tablespoon-size meatballs. Roll into balls and place on the prepared baking sheet.

Bake for 22-24 minutes or until golden brown and cooked through.

(You can also make them smaller as 1-tablespoon balls and bake for 20-22 minutes or Air Fry at 375 degrees F for 12-14 minutes.)

Toss with the teriyaki sauce and serve warm, or set aside to cool and freeze.

Wartości Odżywcze

• Wielkość Porcji: 2 meatballs
• Kalorie: 137 kcal
• Tłuszcz Całkowity: 6 g
• Tłuszcz Nasycony: 2 g
• Tłuszcz Nienasycony: 3 g
• Tłuszcz Trans: 0.04 g
• Cholesterol: 69 mg
• Sód: 858 mg
• Węglowodany Całkowite: 9 g
• Błonnik Pokarmowy: 1 g
• Cukry Całkowite: 3 g
• Białko: 13 g