Egg Free Teriyaki Chicken Meatballs

This egg free teriyaki chicken meatballs recipe comes together with simple ingredients in about 30 minutes. Once baked, meatballs are tossed in a sweet and savory teriyaki sauce. Great for a quick weeknight meal or easy appetizer! If you're looking for a fast, family friendly dinner to get on your table tonight - you're in the right place. These eggless chicken teriyaki meatballs are juicy, tender, and bursting with flavor!

Author: The Urben Life

Meal Type: Dinner

Cuisine: Other

Difficulty: MEDIUM

Prep. Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Servings: 20 meatballs

Calories: 52 kcal per serving

Ingredients

1 lb - ground chicken
⅓ cup - panko bread crumbs
¼ cup - yellow onion
1 - flax egg
1 clove - garlic
½ tbsp - soy sauce
¼ cup - soy sauce
¼ cup - water
3 tablespoons - brown sugar
2 tablespoons - mirin
2 teaspoons - ginger
2 cloves - garlic
2 teaspoons - corn starch

Instructions

Preheat oven to 400F and line a baking sheet with parchment paper or foil coated with cooking spray.
Add meatball ingredients to a large mixing bowl. Using wet hands, mix everything together until just combined, being careful not to over mix.
Using your hands or a cookie scoop, roll the mixture into about 20 meatballs. Depending how big/small you shape your meatballs, quantity and cook time may vary.
Bake meatballs for 20 minutes, until lightly golden brown, and a meat thermometers registers an internal temperature of at least 165F.
As the meatballs bake in the oven, prepare the teriyaki sauce. Add teriyaki sauce ingredients to a large skillet. Warm over medium heat and bring to a simmer for about 5 minutes. Once the sauce is thickened, turn off the heat.
Add the cooked meatballs to the skillet and toss to combine. Serve immediately! Optionally, garnish with toasted sesame seeds and sliced green onions.

Nutrition