Asian Meatballs - Asian Chicken Meatballs with Teriyaki
Recipe for delicious Asian chicken meatballs.
Servings 4 people
Ingredients
Meatballs
- 600 g minced chicken
- 1 onion, finely chopped
- 1-2 cloves garlic, grated or crushed
- 1 tbsp freshly grated ginger
- 2 tbsp dried breadcrumbs
- 1 egg
- Salt and pepper – allow about 1 tsp salt per 500 g meat
- Finely chopped spring onions, to serve (optional)
Marinade
- 100 ml teriyaki sauce
- 2 tbsp soy sauce
- 1 tbsp finely grated fresh ginger
- 2 cloves garlic, grated or crushed
- 3 tbsp sesame seeds
Instructions
Marinade
- Mix the ingredients for the marinade and set aside.
Asian meatballs
- Combine the ingredients for the meatballs and mix the mince thoroughly.
- Bring a pan of well-salted water to the boil.
- Shape the mixture into meatballs – the easiest way is to dip a spoon in the hot water and then shape the meatballs with the spoon.
- Simmer them over a medium heat until cooked through – about 6-8 minutes, depending on size. Lift them out with a slotted spoon as they are done and set them aside until all the meatballs are cooked.Cut one in half to make sure they are cooked through.
- Heat a frying pan over a medium heat and toast the sesame seeds for a couple of minutes.
- Pour the marinade into the pan and let it heat through before adding the meatballs.
- Turn the meatballs by swirling the pan so they are coated, and let them glaze for 5-6 minutes over a medium heat. If the sauce thickens too much, turn down the heat.
- Serve the meatballs topped with finely chopped spring onions.