Freezer Teriyaki Chicken Meatballs with Broccoli

• •
  2 lbs Ground Chicken

  Usually near ground turkey in the meat section. Check fat % on label.

• •
  4 Egg, Whole, Large(176g)
• •
  1 tbsp Ginger, Fresh Root
• •
  6 Garlic(18g)
• •
  1 cup Bread Crumbs, Panko, Dry
• •
  3 Green Onion (Scallion)(45g)
• •
  1 tsp 1 tsp salt
• •
  1 lbs Broccoli
• •
  1 cup Teriyaki sauce
• •
  0.8 cup Soy Sauce, Low Sodium
• •
  0.3 cup Honey
• •
  1 tbsp Chili Paste, Sambal Oelek
• •
  1 tbsp Lime Juice, Fresh
• •
  1 tbsp Cornstarch
• •
  0.3 cup ¼ cup water

Instructions

1. 1In a large mixing bowl, combine the ground chicken, eggs, minced ginger, minced garlic, panko breadcrumbs, chopped green onions, and salt. Mix gently with your hands until just incorporated—do not overmix.
2. 2Using a cookie scoop or heaping tablespoon, portion the mixture into roughly 35 meatballs. Dip your hand in a bowl of water between rolls to keep the surface smooth and prevent sticking.
3. 3Heat a large skillet over medium-high heat and add the meatballs in batches to avoid crowding. Cook 8–10 minutes, shaking the pan occasionally, until the meatballs are golden brown on all sides and reach an internal temperature of 165°F. Transfer cooked meatballs to a plate.
4. 4While the meatballs cook, bring a large pot of salted water to a boil over high heat. Add the broccoli florets and cook 2–3 minutes until bright green and just tender-crisp. Drain in a colander and immediately rinse under cold water until completely cooled, then spread on a clean kitchen towel to dry.
5. 5In a small bowl, whisk together the teriyaki sauce, low-sodium soy sauce, honey, minced garlic, ginger, sambal oelek, and fresh lime juice. In a separate small bowl, mix the cornstarch with the water to create a slurry, then stir into the sauce until smooth. Pour the sauce into the skillet over medium heat and cook 2–3 minutes, stirring constantly, until slightly thickened and no raw cornstarch taste remains.
6. 6Gently fold the cooked meatballs and cooled broccoli into the sauce until evenly coated. Remove from heat and cool to room temperature, about 10 minutes.
7. 7Divide the meatballs, broccoli, and sauce evenly into 8 airtight freezer containers while slightly warm. Seal tightly and lay flat to freeze for up to 3 months.