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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!
From The Spice & Tea Exchange®2 TBS Ginger Teriyaki Spice Blend2 TBS Sriracha Sauce Powder, divided2½ TBS Ginger Sugar
From the Grocer6 oz firm tofu10 oz ground chicken breast½ cup + 2 TBS sake1/3 cup panko style breadcrumbs2 eggs, lightly whisked together¼ cup soy sauce1 TBS ketchup
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 meatballsTotal Time: 28 mins Prep: 10 minsCook: 18 mins
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