Chicken Meatballs | Easy Japanese Recipes at JustOneCookbook.com

Chicken Meatballs

Course: Main Course
Cuisine: Japanese
Keyword: homemade, meatball, tofu
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Servings: 20 meatballs
Author: Nami
These soft and juicy teriyaki chicken meatballs are going to be your family's favorite! It takes only 30 minutes to prepare.
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Ingredients

  • 14 oz ground chicken (14 oz = 400 g)
  • 5 oz medium firm tofu (5 oz = 142 g, about 1/3 of 14-oz package)
  • sweet bell peppers (1½ peppers = 3 oz, 87 g) (I used 3 colors)
  • 1 green onion/scallion
  • 1 inch ginger (1" ginger = about 1 tsp of grated ginger)
  • 1 large egg
  • salt (kosher or sea salt; use half if using table salt)
  • Freshly ground black pepper
  • neutral flavor oil (vegetable, canola, etc)

Teriyaki Sauce:

Instructions

  1. Gather all the ingredients.

    Chicken Meatballs Ingredients
  2. In a small bowl, whisk together the ingredients for the sauce and set aside.
    Chicken Meatballs 1
  3. Wrap the tofu with paper towel and let it drain for 15 minutes.
    Chicken Meatballs 2
  4. Meanwhile, remove sweet bell pepper seeds under running water and dry completely.
    Chicken Meatballs 3
  5. Mince the sweet bell peppers, chop the green onion finely, and grate the ginger.
    Chicken Meatballs 4
  6. In a large bowl, combine ground chicken, sweet bell peppers, and green onion. Break the drained tofu into small pieces.
    Chicken Meatballs 5
  7. Add the egg and mix all together.
    Chicken Meatballs 6
  8. Add the grated ginger, salt, and black pepper and combine well.
    Chicken Meatballs 7
  9. Using two tablespoons or a cookie scoop, make a small ball.
    Chicken Meatballs 8
  10. Heat the oil in a non-stick frying pan over medium heat and drop the meatballs, keeping some distance between each ball. Cook in batches if necessary.
    Chicken Meatballs 9
  11. When the bottom is nicely browned, flip them over and cover with the lid to cook until inside is no longer pink, about 3 minutes. Reduce the heat to medium low heat if browning too fast.
    Chicken Meatballs 10
  12. When the meat is cooked through, add the first batch back into the pan (if there are any).
    Chicken Meatballs 11
  13. Pour the sauce over and reduce the sauce until it thickens. Flip the meatballs to coat both sides with the sauce.
    Chicken Meatballs 12

Recipe Notes

Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe and link to this post as the original source. Thank you.