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recipe_568_5478304
Sriracha Teriyaki Chicken Meatballs
Ginger Teriyaki Spice Blend, Sriracha Sauce Powder, and Ginger Sugar give these meatballs their distinct tangy Asian flavor. Perfect for an appetizer, a game day snack, or an easy weeknight meal!
Ginger Teriyaki Spice Blend, Sriracha Sauce Powder, and Ginger Sugar give these meatballs their distinct tangy Asian flavor. Perfect for an appetizer, a game day snack, or an easy weeknight meal!
2 Tbsp Ginger Teriyaki Spice Blend
2 Tbsp Sriracha Sauce Powder, divided
2½ Tbsp Ginger Sugar
6 oz. firm tofu
10 oz. ground chicken
½ cup + 2 Tbsp sake
1/3 cup panko style breadcrumbs
2 eggs, lightly whisked together
¼ cup soy sauce
1 Tbsp ketchup
Prep Time
10 mins.
Total Time
28 mins.
Cook Time
18 mins.
Yield
18-24 meatballs
PREHEAT oven to 375°F. Line a baking sheet with aluminum foil and spray with non-stick cooking spray.
WRAP tofu in a clean dish towel. Twist and wring as much liquid out of tofu as possible.
COMBINE chicken, tofu, Ginger Teriyaki Spice Blend, 1 Tbsp. Sriracha Sauce Powder, 2 Tbsp. sake, breadcrumbs, and eggs in a large bowl. Lightly knead mixture together until evenly combined.
SHAPE into 1½- 2” meatballs and place on prepared baking sheet.
BAKE 12-14 mins., or until just cooked through.
WHILE meatballs are baking, bring ¼ cup soy sauce, ½ cup sake, 1 Tbsp. Sriracha Sauce Powder, ketchup, and Ginger Sugar to a boil in a large non-stick skillet over medium-high heat. Reduce liquid, stirring occasionally until thick, 2-4 mins. Remove from heat.
TRANSFER cooked meatballs to skillet with sauce and gently toss to thoroughly glaze. If sauce becomes too thick, stir in 1-2 Tbsp. hot water.
SERVE hot or chill in refrigerator 2-4 hrs, to serve chilled.
WRAP tofu in a clean dish towel. Twist and wring as much liquid out of tofu as possible.
COMBINE chicken, tofu, Ginger Teriyaki Spice Blend, 1 Tbsp. Sriracha Sauce Powder, 2 Tbsp. sake, breadcrumbs, and eggs in a large bowl. Lightly knead mixture together until evenly combined.
SHAPE into 1½- 2” meatballs and place on prepared baking sheet.
BAKE 12-14 mins., or until just cooked through.
WHILE meatballs are baking, bring ¼ cup soy sauce, ½ cup sake, 1 Tbsp. Sriracha Sauce Powder, ketchup, and Ginger Sugar to a boil in a large non-stick skillet over medium-high heat. Reduce liquid, stirring occasionally until thick, 2-4 mins. Remove from heat.
TRANSFER cooked meatballs to skillet with sauce and gently toss to thoroughly glaze. If sauce becomes too thick, stir in 1-2 Tbsp. hot water.
SERVE hot or chill in refrigerator 2-4 hrs, to serve chilled.
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