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- 1 pound ground chicken - 1/2 cup breadcrumbs (preferably panko) - 1/4 cup green onions, finely chopped - 1 clove garlic, minced - 1 teaspoon ginger, grated - 1 tablespoon soy sauce (low sodium) - 1 tablespoon sesame oil - 1 large egg, beaten - Salt and pepper, to taste - 1 cup bell peppers, chopped (mixed colors) - 1 cup broccoli florets - 1/4 cup teriyaki sauce (store-bought or homemade) - Sesame seeds, for garnish - Fresh cilantro, for garnish Ground chicken is key for these meatballs. It stays moist and tender. I like using panko breadcrumbs. They add crunch and help the meatballs hold their shape. Fresh ginger and garlic bring great flavor. They also make the dish smell amazing when cooking. Low sodium soy sauce keeps it from being too salty. Sesame oil adds a rich, nutty taste. Using fresh veggies like bell peppers and broccoli makes the meal colorful and healthy. Teriyaki sauce gives a sweet and savory glaze that ties everything together. You can swap ground chicken for ground turkey if you prefer. It offers a similar texture with slightly less fat. If you don't have panko, regular breadcrumbs work well, but they won't be as crunchy. Green onions can be replaced with chopped onions or shallots if needed. For a vegetarian twist, try using mushrooms or tofu instead of meat. If you want a gluten-free option, use gluten-free breadcrumbs and tamari instead of soy sauce. You can also customize the veggies. Carrots, snap peas, or zucchini would taste great too! To kick off this tasty meal, first, preheat your oven to 400°F (200°C). While that warms up, grab a large mixing bowl. Here, you’ll combine the ground chicken, breadcrumbs, green onions, garlic, ginger, soy sauce, sesame oil, beaten egg, salt, and pepper. Mix these ingredients gently with your hands until just combined. Don't overwork the meat; this keeps the meatballs tender. Next, shape the mixture into small meatballs, about 1-inch wide. Place them on a sheet pan lined with parchment paper. This makes cleanup easy later. Now, chop your bell peppers and broccoli florets. Scatter these around your meatballs on the pan. Drizzle a bit of sesame oil over the veggies and sprinkle with salt and pepper. Now that everything is prepped, it’s time to bake. Slide the sheet pan into your preheated oven. Bake for 15 to 20 minutes. You want the internal temperature of the meatballs to hit 165°F (74°C) for safety. The veggies should become tender and vibrant during this time. Once the meatballs and veggies are done, take the pan out of the oven. Brush a good amount of teriyaki sauce over the cooked meatballs. Toss the veggies gently in the sauce so they get a nice coating as well. Now, pop the pan back in the oven and broil it for an extra 2 to 3 minutes. This step caramelizes the teriyaki sauce and boosts the flavor. Keep a close watch to avoid burning. When you take it out, sprinkle sesame seeds and fresh cilantro on top. Serve hot over rice or quinoa for a complete meal. Enjoy! To make great meatballs, start with the right mix. Use ground chicken and panko breadcrumbs. Panko makes the meatballs light and fluffy. Mix gently. Over-mixing can make them tough. Aim for small meatballs, about one inch wide. This size helps them cook evenly. Lastly, always check the internal temperature. It should reach 165°F (74°C) for safety. For the best veggies, chop them into bite-sized pieces. I love using bright bell peppers and fresh broccoli. They add color and crunch. Toss them with a bit of sesame oil. This helps them roast well. Season with salt and pepper to enhance their taste. Spread the veggies evenly on the sheet pan. This ensures they cook at the same time as the meatballs. Applying the teriyaki sauce is key to flavor. After baking, brush the sauce over the meatballs. This gives them a shiny, tasty glaze. Toss the veggies in the sauce too. They soak up the flavor and taste great. For a final touch, broil the pan for a few minutes. This caramelizes the sauce and adds depth. Keep an eye on it to avoid burning. Enjoy the results! {{image_2}} You can easily swap ingredients for this dish. Use ground turkey instead of chicken. It gives a leaner option. If you lack panko, regular breadcrumbs work fine. For a gluten-free choice, use almond flour or gluten-free breadcrumbs. You can skip green onions and replace them with finely diced shallots. Want a kick? Add some red pepper flakes to your meatball mix. Serve these meatballs over steamed rice or quinoa for a hearty meal. You can also try them in lettuce wraps. This adds a crisp, fresh touch. Pair them with a side of edamame for added protein. If you want a light meal, serve with a green salad dressed in sesame vinaigrette. You can cook these meatballs in several ways. Try pan-frying them for a crispy outer layer. Use a non-stick skillet over medium heat for about 10-12 minutes. You can also grill the meatballs for a smoky flavor. If you have an air fryer, that’s another great way. Set it to 400°F and cook for about 10-12 minutes. Each method gives a unique taste! Store your leftover sheet-pan teriyaki chicken meatballs in an airtight container. Keep them in the fridge for up to three days. If you want to maintain freshness, let them cool before sealing. This helps prevent condensation, which can make the meatballs soggy. To reheat, place the meatballs on a plate. Cover them with a damp paper towel to keep moisture in. Heat in the microwave for about 1-2 minutes on high. For an oven option, preheat to 350°F (175°C) and bake for about 10 minutes. This method keeps the meatballs nice and juicy. You can freeze the meatballs for later use. First, let them cool completely. Then, arrange them in a single layer on a baking sheet. Freeze until solid, about 1-2 hours. Once frozen, transfer them to a freezer-safe bag. They can last up to three months in the freezer. To cook, thaw overnight in the fridge and reheat as mentioned above. You can tell when your meatballs are done by checking their temperature. Use a meat thermometer to ensure they reach 165°F (74°C). If you don’t have a thermometer, cut one open. The inside should look white and not pink. The outside will also have a nice brown color. The meatballs should feel firm but springy to the touch. Yes, you can use ground turkey in place of chicken. The flavor will change slightly, but it will still taste great. Ground turkey is leaner. You may need to add a little more seasoning. If you choose turkey, aim for a mix that has some fat for moisture. This way, the meatballs stay juicy. Teriyaki meatballs pair well with many sides. Here are some tasty options: - Steamed rice: White or brown rice works well. - Quinoa: A healthy grain that adds protein. - Stir-fried vegetables: Mix your favorite veggies with a light sauce. - Salad: A fresh salad can add a nice crunch. - Noodles: Try serving them over soba or udon noodles. These sides make your meal colorful and filling, enhancing your dining experience. Enjoy! This post covered all you need for making teriyaki meatballs. We discussed key ingredients, how to prepare them, and cooking tips. I shared ways to switch ingredients if you’re out of something and how to store your meatballs for later. Remember, practice makes perfect. With these steps, you can create a tasty meal. Enjoy experimenting and making your dish unique! Happy cooking!

Sheet-Pan Teriyaki Chicken Meatballs

Get ready to delight your taste buds with this easy Sheet-Pan Teriyaki Chicken Meatballs recipe! Packed with flavor and perfect for busy weeknights, these juicy chicken meatballs are surrounded by vibrant veggies and coated in a delicious teriyaki glaze. With just 40 minutes from start to finish, this meal is both quick and satisfying. Click through to discover the full recipe and make dinner a breeze! #SheetPanMeals #TeriyakiChicken #EasyDinner #WeeknightMeals
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Ingredients
  

1 pound ground chicken

1/2 cup breadcrumbs (preferably panko)

1/4 cup green onions, finely chopped

1 clove garlic, minced

1 teaspoon ginger, grated

1 tablespoon soy sauce (low sodium)

1 tablespoon sesame oil

1 large egg, beaten

Salt and pepper, to taste

1 cup bell peppers, chopped (mixed colors)

1 cup broccoli florets

1/4 cup teriyaki sauce (store-bought or homemade)

Sesame seeds, for garnish

Fresh cilantro, for garnish

Instructions
 

Preheat Oven: Preheat your oven to 400°F (200°C).

    Combine Meatball Mixture: In a large mixing bowl, combine the ground chicken, breadcrumbs, green onions, minced garlic, grated ginger, soy sauce, sesame oil, beaten egg, salt, and pepper. Mix until just combined, being careful not to overwork the meat.

      Form Meatballs: Using your hands, shape the mixture into small meatballs, about 1-inch in diameter. Place them on a sheet pan lined with parchment paper.

        Prepare Vegetables: On the same sheet pan, surround the meatballs with the chopped bell peppers and broccoli florets. Drizzle with a little sesame oil and season with salt and pepper.

          Bake: Place the sheet pan in the preheated oven and bake for 15-20 minutes, or until the chicken meatballs are cooked through (internal temperature should reach 165°F or 74°C) and the vegetables are tender.

            Glaze with Teriyaki Sauce: Remove the pan from the oven. Brush the teriyaki sauce over the cooked meatballs and toss the vegetables slightly in the sauce to coat.

              Final Broil: Return the sheet pan to the oven and broil for an additional 2-3 minutes to caramelize the teriyaki sauce and enhance the flavors. Keep an eye on it to avoid burning.

                Garnish and Serve: Once done, remove from the oven and sprinkle with sesame seeds and fresh cilantro. Serve hot over cooked rice or quinoa if desired.

                  Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 4 servings