Recipe

Sriracha Teriyaki Chicken Meatballs

Sriracha Teriyaki Chicken Meatballs
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!

  • 0-30 minutes
  • Appetizers

Availability: In stock

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Ingredients

From The Spice & Tea Exchange®
2 TBS Ginger Teriyaki Spice Blend
2 TBS Sriracha Sauce Powder, divided
2½ TBS Ginger Sugar 

From the Grocer
6 oz firm tofu
10 oz ground chicken breast
½ cup + 2 TBS sake
1/3 cup panko style breadcrumbs
2 eggs, lightly whisked together
¼ cup soy sauce
1 TBS ketchup

Preparation

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 TBS Sriracha Sauce Powder, 2 TBS 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 minutes, or until just cooked through.
WHILE meatballs are baking, bring ¼ cup soy sauce, ½ cup sake, 1 TBS 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 TBS hot water.
SERVE hot or chill in refrigerator 2-4 hrs, to serve chilled. 

Yield: 18-24 meatballs
Total Time: 28 mins 
Prep: 10 mins
Cook: 18 mins