Teriyaki Chicken Meatballs
with pan-seared green beans / rice
Meals with teriyaki sauce tend to be a hit with the whole family, and these chicken meatballs are no exception. This meal became an instant favorite when it was last featured in 2020.
Smarts: Mirin adds nice dimension to the classic Japanese sweet and savory sauce. If you don’t have mirin, try replacing it with equal parts soy sauce and brown sugar.
- Rice, uncooked white or brown - 1 1/2 cups
- Cilantro leaves - 2 Tbsp , chopped
- Chicken, ground - 1 lb (sub any ground meat)
- Eggs - 1
- Panko breadcrumbs - 1/4 cup
- Salt - 1/2 tsp
- Black pepper - 1/4 tsp
- Garlic powder - 1/4 tsp
- Oil, cooking - 1 Tbsp
- Garlic - 2 cloves , chopped
- Ginger, fresh - 2 tsp , grated
- Water - 1/2 cup + 1 Tbsp
- Soy sauce, low-sodium - 3 Tbsp
- Mirin - 2 Tbsp
- Brown sugar - 1 1/2 Tbsp
- Cornstarch - 2 tsp
- Green beans - 1 lb , trimmed and chopped
- Oil, cooking - 2 tsp
- Water - 1 Tbsp
- Oil, toasted sesame - 1 tsp
- Red pepper flakes - 1/4 tsp
- Lemon juice - 1 tsp
Rice - (This makes enough for 2 nights.) For white rice, rinse until clear. Fill a saucepan or Dutch oven (or rice cooker) with rice, water (use 2:1 ratio for water to rice), and some salt. Cover with lid and bring to a boil. Once water boils, stir, lower heat to a low-medium, and cover. Check white rice after ~20 min; brown at ~45 min. Rice is done when it's absorbed all the water. If it's not done, leave the cover on until all water has been absorbed. Take cover off to release steam and fluff with a wooden spoon after 5 minutes. (Can be done up to 5 days ahead)
Garlic / Ginger / Green beans - Prep as directed. Combine garlic and ginger. Store green beans separately. (Can be done up to 5 days ahead)
Make teriyaki sauce - Combine garlic, ginger, first portion of water, soy sauce, mirin, and brown sugar. (Can be done up to 5 days ahead)
Make meatballs - Chop cilantro. Combine cilantro, chicken, eggs, panko, salt, black pepper, and garlic powder. Gently mix together with a spoon or your hands. Form into 1” / 2.5 cm balls. (Can be done 1 day ahead)
Heat a saute pan or Dutch oven with cooking oil (portion for green beans) over medium heat. Add green beans and saute until bright green and starting to soften, ~2 minutes. Add water (portion for green beans) and cover pan with a lid. Let green beans steam, covered, for 2 minutes.
Remove lid and add toasted sesame oil, red pepper flakes, and some salt.
Continue cooking green beans until tender, ~2 minutes more. Stir in lemon juice.
Set green beans aside, covered to keep warm.
Return pan to stovetop and add oil (portion for meatballs). Add meatballs to heated oil and cook, without stirring, until golden brown on the bottom, 2 to 3 minutes. Gently stir meatballs until browned on all sides.
Pour teriyaki sauce over meatballs and bring to a simmer.
Whisk together second portion of water and cornstarch. Pour water-cornstarch slurry over meatballs and sauce, stirring gently to combine.
Continue simmering until sauce thickens and meatballs are cooked through, 1 to 2 minutes more.
If rice was made ahead, reheat in the microwave (remember to reserve half for tomorrow).
Serve meatballs and sauce over rice with green beans on the side. Enjoy!