Dinner · 30 min · japanese

Chicken Teriyaki Meatballs

Ground chicken does the heavy lifting here, with panko rounding it out. A Japanese dinner that takes 30 minutes, start to finish. At 460 calories and 34g protein per serving, it fits easily into a high-protein day. Simple enough for a Tuesday, good enough to serve to guests — that is the whole idea.

✓ USDA-verified nutrition data

Ingredients

• 1.5 lb Ground chicken
• 1/2 cup Panko
• 1 Egg
• 1/2 cup Teriyaki sauce
• 1.5 cups Cooked rice
• 3 Scallions
• 1 tsp Sesame seeds

Steps

1. Heat the oven to 400°F and line a baking sheet with parchment for easy cleanup.
2. Mix the ground chicken, panko, egg, and sliced scallion whites gently — overmixing makes meatballs tough.
3. Roll into 1.5-inch balls with damp hands; the mixture will be soft but should hold.
4. Bake 18 minutes, until firm and the juices run clear.
5. Meanwhile, simmer the teriyaki sauce in a skillet until it thickens enough to coat a spoon.
6. Toss the baked meatballs in the glaze until every one shines.
7. Bowl the hot rice.
8. Top with glazed meatballs, sesame seeds, and scallion greens.

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