Ingredients with Measurements:
- 1 pound ground chicken
- 1/2 cup panko breadcrumbs
- 1/4 cup finely chopped green onions
- 2 tablespoons soy sauce
- 2 tablespoons teriyaki sauce
- 1 tablespoon sesame oil
- 1 tablespoon grated ginger
- 1 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1 egg
- 1/4 cup water
Special equipment needed:
- Steamer basket
- Parchment paper
Step-by-step instructions:
1. In a large mixing bowl, combine ground chicken, panko breadcrumbs, green onions, soy sauce, teriyaki sauce, sesame oil, grated ginger, garlic powder, black pepper, and egg. Mix well until all ingredients are evenly combined.
2. Add water to the mixture and mix again until the mixture becomes sticky and holds together.
3. Line the steamer basket with parchment paper.
4. Using a tablespoon or a cookie scoop, form the chicken mixture into small meatballs and place them on the parchment paper-lined steamer basket.
5. Fill the steamer basket with enough water to reach just below the parchment paper.
6. Cover the steamer basket with a lid and steam the meatballs for 15-20 minutes, or until cooked through.
7. Remove the steamer basket from the heat and let the meatballs cool for a few minutes before serving.
- Time:
Preparation time: 15 minutes
- Cooking time: 15-20 minutes
Temperature:
- Steaming temperature: 212°F (100°C)
Serving size:
- This recipe makes about 20-24 meatballs, serving size depends on the number of meatballs per serving.
Nutritional information:
- Calories: 70
- Total fat: 3g
- Saturated fat: 1g
- Cholesterol: 35mg
- Sodium: 280mg
- Total carbohydrates: 3g
- Dietary fiber: 0g
- Sugars: 1g
- Protein: 8g
Substitutions for ingredients:
- Ground chicken can be substituted with ground turkey or ground pork.
- Panko breadcrumbs can be substituted with regular breadcrumbs or crushed crackers.
- Green onions can be substituted with finely chopped white onions or shallots.
- Soy sauce can be substituted with tamari or coconut aminos.
- Teriyaki sauce can be substituted with hoisin sauce or sweet chili sauce.
- Sesame oil can be substituted with vegetable oil or olive oil.
- Grated ginger can be substituted with ground ginger or ginger paste.
- Garlic powder can be substituted with minced garlic or garlic paste.
- Egg can be substituted with a flax egg or a chia egg for a vegan option.
Variations:
- Add chopped cilantro or parsley to the meatball mixture for added flavor.
- Add diced water chestnuts or bamboo shoots for added texture.
- Make a dipping sauce by mixing together soy sauce, rice vinegar, honey, and chili flakes.
Tips and tricks:
- Make sure the meatball mixture is well combined and sticky before forming into meatballs to ensure they hold together during steaming.
- Use a cookie scoop to ensure evenly sized meatballs.
- If you don't have a steamer basket, you can use a colander or a metal strainer placed over a pot of boiling water.
Storage instructions:
- Store leftover meatballs in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, place the meatballs in a microwave-safe dish and microwave for 1-2 minutes, or until heated through.
Presentation ideas:
- Serve the meatballs on a platter with toothpicks for easy serving.
- Garnish with sesame seeds and chopped green onions.
Garnishes:
- Sesame seeds
- Chopped green onions
- Chopped cilantro
Pairings:
- Steamed rice
- Stir-fried vegetables
- Miso soup
Suggested side dishes:
- Edamame
- Seaweed salad
- Vegetable spring rolls
Troubleshooting advice:
- If the meatballs are falling apart during steaming, try adding more water to the mixture to make it stickier.
Food safety advice:
- Make sure the meatballs are cooked to an internal temperature of 165°F (74°C) to ensure they are safe to eat.
Food history:
- Teriyaki is a Japanese cooking technique that involves grilling or broiling meat that has been marinated in a sweet and savory sauce.
Flavor profiles:
- Sweet and savory with a hint of sesame and ginger.
Serving suggestions:
- Serve as an appetizer or as a main dish with rice and vegetables.
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Region: Japanese