Plump juicy chicken meatballs smothered in a terrific homemade Teriyaki sauce, based on my mother’s authentic Teriyaki Chicken recipe. Would you serve these Teriyaki Chicken Meatballs as a meal or pass them around at a party?
Greetings from Calgary in Canada! I know one would expect me to regale you with stories of my travels, but I’m going to disappoint you. I’m here visiting my friend Jo from Jo Cooks, fellow Meatball Queen*, and it’s one of those trips where I’m just “hanging like a local”. Perhaps much to Jo’s disappointment.
Jo: “Do you want to go see Lake this or Mount that?”
Me: “Hmmm, how far away are they?”
Jo: “Few hours drive.”
Me (peering into the distance): “Is that the Rocky Mountains over there?”
Me: “So I’ve seen it. Tick!”
Jo (eye roll): “So really, what do you want to do?? We can do whatever you want!”
Me: “I just want to see your normal life! Your favourite restaurants, your friends and family. Oh, and most importantly, I need you to just drop me at your local supermarket and leave me be for a few hours.” (Call me a dag, it’s one of my favourite activities everywhere I visit. I love seeing local produce, comparing prices, products we can’t get in Australia and also from professional interest, checking different cuts of meat and names for ingredients I regularly use in my recipes.)
And let’s not forget that I’ll be attending Calgary’s biggest party of the year – the Calgary Stampede! So bummed I don’t have cowboy boots BUT Jo has a hot pink cowboy hat to loan me. SCORED!
As with many of my trips, I like to make something inspired by my travels. Though truth be told, much of the time it’s food that I can’t get in Australia that I can no longer live without after having tried them somewhere. I look forward to seeing what Can’t-Live-Without Canadian recipe I take home with me from my travels!
So as you have guessed, these Teriyaki Chicken Meatballs have less than nothing to do with this current trip. Except that it’s overdue – it was supposed to be my Monday Meatball Mania* recipe from June and I’m two weeks late with it. Send me to the naughty corner!
These Teriyaki Meatballs are a total crowd please. The sauce for this recipe is based on my mother’s real-deal Teriyaki Chicken recipe (you will be surprised how easy it is – less than 15 minutes start to finish, NO marinating!). All I did was add cornflour / cornstarch as thickener and water to thin it out to make it more saucy.
My mother is a bit of a food snob when it comes to western twists on Japanese classics. Once she watched a celebrity chef butchering a classic Japanese tempura recipe and she was so indignant that she wrote into the cooking show to inform them how wrong it was. BA HA HA!
So while she was somewhat doubtful as she went about making these Teriyaki Chicken Meatballs for the recipe video, she grudgingly agreed they were very tasty. *Eye roll* Mothers! – Nagi xx
PS She never heard back from the show.
* Monday Meatball Mania is a monthly challenge that Jo from Jo Cooks and I have been doing since the beginning of the year where we each share a meatballs recipe on the last Monday of every month. Other than that, the rules are that there are no rules. This is my late June meatballs recipe. I wonder if Jo will agree it was worth the wait!!!
Teriyaki Chicken Meatballs
Soft, plump, juicy meatballs smothered in a homemade Teriyaki sauce! A good way to ensure chicken meatballs stay juicy is to finish cooking them in a sauce, as is done here in this recipe. The sauce for this recipe is based my mother’s authentic Teriyaki Chicken recipe. Which means – no garlic, no ginger, no sesame oil or any other variations that are commonly seen! Serve these as a meal or pass them around at a party. Recipe video below!
1 tbsp cornflour
1/4 cup / 65ml soy sauce (, all purpose / ordinary (Note 1))
1/4 cup / 65ml cooking sake (, or sub with Chinese cooking wine or dry sherry (Note 2))
1/4 cup / 65ml Mirin ((Note 2))
1 tbsp white sugar ((brown also ok))
¾ cup / 180 ml water
500 g / 1 lb chicken mince ((ground chicken))
1 egg ((preferably small 50g / 1.4 oz))
- 1 tbsp cornflour
- 1 garlic clove (, minced)
- ½ tsp salt
- 1 tbsp oil