Teriyaki Chicken Meatballs

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 94.

	this recipe	typical
liquid	48%	21%
sweetener	2%	9%
thickener	2%	0%
aromatics	1%	1%
fat	3%	0%
acid	0%	2%
salt	1%	0%

Adapts cleanly: dairy-free, egg-free, nut-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

8 g	1 tbsp cornflour / cornstarch
64 g	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))
12 g	1 tbsp white sugar ((brown also ok))
177 g	3/4 cup / 180 ml water
500 g	500 g / 1 lb chicken mince (ground chicken) (or pork or turkey)
50 g	1 egg ((preferably small 50g / 1.4 oz))
108 g	1 cup panko breadcrumbs ((or 3/4 cup normal breadcrumbs))
3 g	1 garlic clove (, minced)
	1 1/2 tsp cooking sake (, or sub with Chinese cooking wine or dry sherry (Note 2))
3 g	1/2 tsp salt
14 g	1 tbsp oil
	Sliced green onions / scallions (, for garnish (optional))
	Sesame seeds (, for garnish (optional))

Method: 8 steps, published by www.recipetineats.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“Tip for ppl that hate cooking meatballs (i get annoyed with trying to make sure every part is cooked, constantly rotating one after the other). So what I do now is roll the meat into long very thick sausage shapes. This makes it easy & faster to cook, then” — a cook, 5.0★

“Hi Nagi, I was super impressed with this recipe! So simple, yet delicious. I admit, I was a bit skeptical about ground chicken, but enjoyed this very much. I didn’t have sake on hand, but the rice wine worked well. What kind of mirin do you suggest for the bes” — a cook, 5.0★