Teriyaki Meatballs

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  Ground Chicken(680g)

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

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  Egg, Whole, Large
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  Bread Crumbs, Panko, Dry(180g)
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  Ginger, Fresh Root(15g)
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  Garlic
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  Green Onion (Scallion)
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  1 teaspoon kosher salt
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  Sesame Oil, Toasted(10g)
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  Soy Sauce, Low Sodium(180g)
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  Brown sugar(60g)
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  Garlic
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  Ginger, Fresh Root(15g)
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  Lime Juice, Fresh(15g)
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  Sesame Oil, Toasted(10g)
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  Chili Paste, Sambal Oelek(15g)
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  Cornstarch(15g)
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  Broccoli
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  Sesame seeds
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  Green Onion (Scallion)

Instructions

1. 1In a large bowl, combine the ground chicken, eggs, panko, ginger, garlic, green onions, sesame oil, and salt. Mix until just combined, then wet your hands and form meatballs about the size of a golf ball (roughly 2 tablespoons each)—you should have approximately 28 meatballs.
2. 2Heat a large skillet over medium-high heat and lightly oil the surface. Working in batches to avoid crowding, cook the meatballs 8–10 minutes, turning occasionally, until they are golden brown on all sides and the internal temperature reaches 165°F.
3. 3While the meatballs cook, prepare the teriyaki sauce in a small saucepan over medium-high heat. Whisk together the soy sauce, brown sugar, garlic, ginger, lime juice, sesame oil, and chili paste. Bring to a simmer and cook 5 minutes, stirring occasionally.
4. 4In a small bowl, whisk together the cornstarch and ¼ cup water to form a slurry. Stir the slurry into the simmering sauce and cook 2 minutes more over medium heat, stirring constantly, until thickened and glossy. Add water 1 tablespoon at a time if the sauce becomes too thick.
5. 5Transfer the cooked meatballs to the saucepan with the teriyaki sauce and toss gently to coat evenly. Cook over medium heat 2–3 minutes until heated through.
6. 6While the meatballs finish, steam or blanch the broccoli florets in boiling salted water for 4–5 minutes over medium-high heat until tender-crisp.
7. 7Divide the teriyaki meatballs evenly into 6 airtight containers while hot. Portion the broccoli florets alongside the meatballs in each container.
8. 8Garnish each container with sesame seeds and sliced green onions before sealing. Store in the refrigerator for up to 4 days.