Sticky Chicken Meatballs
Make these Sticky Chicken Meatballs an instant hit with their teriyaki sauce. As well as being delicious, they are so easy to make too!
Servings: 4 servings
Calories: 338kcal
Ingredients
For the meatballs:
- 500 g Chicken mince
- 30 g Panko breadcrumbs
- 1 Egg
- 1 tablespoon Soy sauce
- 1 teaspoon Garlic and ginger paste
For the sauce:
- 2 tablespoon Soy sauce
- 2 tablespoon Sesame oil
- 2 tablespoon Honey
- 1 tablespoon Garlic and ginger paste
- 0.5 tablespoon Cornflour
Instructions
- Preheat your oven to 200°C/180°C(fan)/400°F/Gas 6. Line a large baking sheet with parchment paper.
- Put 500 g Chicken mince into a bowl along with 30 g Panko breadcrumbs, 1 Egg, 1 tablespoon Soy sauce and 1 teaspoon Garlic and ginger paste.
- Mix well to combine everything.
- Form the chicken mixture into 15 balls and put onto the lined baking sheet.
- Put into the oven and cook for 15 minutes.
- Meanwhile, add 2 tablespoon Soy sauce, 2 tablespoon Sesame oil, 2 tablespoon Honey, 1 tablespoon Garlic and ginger paste and 0.5 tablespoon Cornflour (cornstarch) to a pan.
- Mix well and heat over a low heat for 3 minutes.
- Add the cooked meatballs to the sauce and mix well to coat all of the balls.
Notes
- When rolling the meatballs, make sure you don't overwork them otherwise they will become tough. You want to make sure they are just rolled.
- When choosing chicken mince, try to go for the 93% lean rather than 99% lean which will result in dry meatballs.
- If you want to stop the meatballs from sticking to your hands when rolling them, try rubbing a bit of oil on your hands first.
Nutrition
Serving: 1portion | Calories: 338kcal | Carbohydrates: 17g | Protein: 26g | Fat: 19g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 148mg | Sodium: 751mg | Potassium: 731mg | Fiber: 1g | Sugar: 9g | Vitamin A: 59IU | Vitamin C: 0.1mg | Calcium: 32mg | Iron: 2mg
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