Description
Discover the delightful fusion of flavors with Sheet-Pan Teriyaki Chicken Meatballs. These tender, juicy meatballs are coated in a sweet and savory teriyaki glaze, transforming your dinner into a restaurant-quality experience—all made conveniently on one sheet pan. Perfect for busy weeknights or casual gatherings, this dish will please everyone at the table!
Ingredients
Scale
- 1 lb ground chicken
- 1/2 cup plain breadcrumbs
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 2 green onions, thinly sliced
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/4 cup low-sodium soy sauce
- 2 tbsp honey
- 1 tbsp rice vinegar
- A pinch of black pepper
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, combine ground chicken, breadcrumbs, garlic, ginger, green onions, salt, and black pepper. Mix thoroughly.
- Form the mixture into golf ball-sized meatballs and arrange them on the prepared baking sheet.
- In a separate bowl, whisk together soy sauce, honey, rice vinegar, and black pepper until smooth.
- Drizzle half of the teriyaki sauce over the meatballs and gently toss to coat.
- Bake for about 20 minutes until golden brown and cooked through.
- Drizzle remaining sauce over the meatballs and bake for an additional five minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Baking
- Cuisine: Asian
Nutrition
- Serving Size: 4 meatballs (approximately 160g)
- Calories: 290
- Sugar: 8g
- Sodium: 580mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 22g
- Cholesterol: 70mg