Teriyaki
Michelle Phetlhe | Tuesday September 20, 2022 06:00
Usually I reach out to my butcher a day before I go to the store to place my order but this time I felt lucky and waited till the last min.
I had a strong feeling that I would be able to get what I wanted over the counter.
Oh boy, oh boy was I not hacked to be told firstly, that my usual guy was not around anymore and secondly that they couldn’t assist with exactly what I wanted. Basically they had no available cuts to make mince. Ke fa ke standa standa, wondering what to do next as I was getting stock to test the recipe before a Chellzkitchen class I was meant to host.
I went with chicken mince, which is also an unlikely type of mince, but more accessible at that given moment. Plus it has worked for me on a previous occasion. The trick to really juicy chicken meatballs is to firstly mix them well.
A pro tip is to add a dollop of Nutriday Plain Yoghurt which keeps the meat ball hydrated. Also, one has to cook the chicken meatballs until they are just cooked inside.
This recipe makes it easy because these meatballs are cooked until golden on the outside but still raw on the inside, then simmered in the Teriyaki Sauce to finish cooking through. By simmering in the sauce, this helps with keeping the chicken meatballs tender and juicy.
You too can get dinner on the table in 25 minutes or less with this family-friendly recipe for extra-moist Baked Teriyaki Chicken Meatballs tossed in a homemade teriyaki sauce. I opted for this dish because the students attending the Chellzkitchen class comprised of two and also because it’s simple but fancy. Lots of flavours but nothing too overwhelming.
I recall how when the spices, garlic and soy sauce hit the pans they all got worried about the smell as the sauce began to cook down. While moving the meat balls around to ensure they cook evenly, I always encourage that this be taken as an opportunity to taste how the sauce has come together by tapping the back of the wooden spoon on the outer fleshy part of the palm.
Everyone was pleasantly surprised at how all the sauce ingredients came together to make a uniquely tasting dish with an Asian-inspired twist. Glazed with an easy homemade Teriyaki sauce we served the meatballs alongside tender veggies and fried rice. I love chicken meatballs as a leaner alternative to beef meatballs for the family. Now because chicken is a lean type of meat, you need to ensure the meatballs with precaution so they do not become dry and tough. It’s very time sensitive delicious business.
INGREDIENTS
MEATBALLS
Ground chicken (500g)
1 tbl Nutriday
Plain Yoghurt
1 egg
1 cup breadcrumbs(50 g)
1 teaspoon garlic, minced
2 teaspoons fresh ginger, shredded
1 tablespoon soy sauce
1 onion, chopped
½ teaspoon salt
¼ teaspoon pepper
GLAZE
½ cup soy sauce (120 ml) ½ tablespoon sesame oil
1 tablespoon rice vinegar
2 tablespoons honey
½ tablespoon sriracha (optional)
½ cup brown sugar (110 g)
2 teaspoons garlic, minced
2 teaspoons fresh ginger, shredded CORNSTARCH SLURRY
½ tablespoon cornstarch
½ tablespoon water
GARNISH Sesame seed, optional
INSTRUCTIONS Preheat the oven to 200ºC. Line a baking sheet with parchment paper and set aside. Combine all ingredients for the meatballs in a bowl. Mix until all ingredients are well-blended. Use an ice cream scoop or a spoon and form into meatballs. Place on the baking sheet. Bake for 20-25 minutes (until lightly browned and the chicken is cooked through).
In the meantime, prepare the glaze! Pour soy sauce, rice vinegar, sesame oil, honey, sriracha, garlic, ginger and brown sugar into a sauce pan. Turn on medium heat, and stir until the sugar has dissolved. Then, pour in the cornstarch slurry and whisk until the sauce has thickened (about 5 minutes). Add the meatballs to the sauce pan and evenly coat them with the Teriyaki glaze. Serve over rice or serve on their own! Garnish with Scallions and Sesame Seeds. Enjoy!