Baked Teriyaki Chicken Meatballs

Published December 27, 2012 by thepinkgourmet

These are a good substitute for regular meatballs.  The chicken and teriyaki are a great combination.  They are easy to make and you can either make  them regular size or appetizer size.  You can serve these with a sauce or not.  They are good either way.  I will definitely be making these again!

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Baked Teriyaki Chicken Meatballs

Source

Prep time:  20 minutes Cooking time:  40 minutes Yield:  60 meatballs
Ingredients 2-1/2 lbs. ground chicken 1 cup Veri Veri Teriyaki Sauce 2 scallions, minced 1 tablespoon black sesame seeds 2 cloves garlic, through garlic press or minced 1/4 teaspoon crushed black pepper 3/4 cup panko bread crumbs
Directions Preheat oven to 375°F.
Add all ingredients to large bowl and mix well.  Line a baking sheet with parchment paper. Form bite size meatballs and place on parchment paper. Bake for 40 minutes.  Transfer to serving tray with toothpicks. Optional – Serve with dipping sauces (as seen in photo above): Sweet Chili Sauce and/or Sesame Garlic Glaze.
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This is all you need: ground chicken, panko crumbs, black sesame seeds, garlic, crushed black pepper, shallots or scallions and some sort of teriyaki sauce.  I say just use your favorite one.
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Put all the ingredients into a large bowl.
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Mix it up well!
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Drop the meatballs onto a parchment lined baking sheet.  I made mine appetizer size. It says to bake them for about 40 minutes at 375 degrees.  I only needed about 20-25 minutes for the appetizer size.
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This is what they look like when they come out.  It doesn’t get any easier than that.  I don’t think you will be disappointed with the taste.   I hope you will enjoy them as much as I did!!!
I give this recipe plus out of 4……
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