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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!
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Sriracha Teriyaki Chicken Meatballs
Sriracha Teriyaki Chicken Meatballs

In stock

$13.89

Summary
    2 Tbsp. Ginger Teriyaki Spice Blend
    2 Tbsp. Sriracha Sauce Powder, divided
    2 ½ Tbsp. Ginger Sugar
    6 oz. firm tofu
    10 oz. ground chicken breast
    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.
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