Chicken Teriyaki Meatballs

READY IN: 51mins




  • To make the meatballs-combine the chicken, panko, egg, scallion, cornstarch, shredded ginger, soy sauce, salt, and pepper in a large bowl and mix well.
  • Cover and refrigerate for at least 15 minutes or up to 4 hours.
  • Bring 2 quarts water and the sliced ginger to a boil in a pot over high heat.
  • Decrease the heat to med-low to keep at a simmer.
  • Using your wet hands rinsed under cold water, shape the chicken mixture into 20 equal meatballs.
  • Transfer to a baking sheet.
  • Carefully add the balls to the pot.
  • Simmer until cooked through, about 6 minutes.
  • While the balls are cooking, make the teriyaki sauce—bring the soy sauce, mirin, sugar, and rice vinegar to a boil in a medium saucepan over high heat.
  • Boil until thickened and reduced to about 2/3 cup, about 5 minutes.
  • Pour into a small bowl.
  • Using a wire spider or sieve, remove the meatballs from the cooking liquid.
  • Drain briefly on paper towels.
  • Spoon the rice into serving bowls.
  • Top with the meatballs and drizzle with the sauce.
  • Sprinkle with minced scallion and serve hot.