Teriyaki Chicken Meatballs

Teriyaki Sauce

Chicken Meatballs

1. For the meatballs, start by cutting the red bell pepper into a small dice. 

2. In a pan over medium/high heat, add a tablespoon of oil and then add the red bell peppers in the pan.

3. Cook the bell peppers for 5-7 minutes or until they get a nice color on them. Once they are to the desired color, set aside and allow to cool for at least 10 minutes. 

4. In a mixing bowl, add 1 pound of ground chicken, ½ cup of panko bread crumbs, 1 egg, the red bell pepper, and ½ teaspoon of all of the following: salt, white or black pepper, garlic powder, ginger powder. 

5. Combine all the ingredients until everything is distributed evenly. 

6. Now you will form the meat into 1 inch balls. I did this by using a cookie scoop (like an ice cream scoop just smaller) and then rolled the balls to make them an even shape. 

7. Once you have all the meatballs shaped, place a pan on medium/high heat and add a tablespoon of oil to the pan. 

8. Add the meatballs in, making sure to not overcrowd the pan (about an inch apart) and sear on 2 sides (about 3 minutes per side).

9. Once all the meatballs are seared, add them to an oven-safe container and add ¼ of the teriyaki sauce to the meatballs and mix them around so they all have some sauce on them.

10. Now, place them in an oven preheat to 400 for 15-20 minutes or until the internal temperature is 155 for 1 minute. Or 165 for those who like your chicken dead!

11. Once the meatballs are cooked, place them on a platter or place in a crockpot to keep them warm (they are good both warm and cold/room temperature) and add ½ bunch of thinly sliced green onions to the top of them. The rest of the teriyaki sauce is for dipping or you can pour all of it over the meatballs too, either way they are amazing!