Meatballs

1½ pounds ground chicken

2 large eggs, beaten

¾ cup panko breadcrumbs

1 tablespoon grated fresh ginger

3 garlic cloves, finely chopped

3 green onions, finely chopped

1 teaspoon kosher salt

2 teaspoons sesame oil

Teriyaki Sauce

¾ cup low-sodium soy sauce or tamari

¼ cup brown sugar or honey

2 garlic cloves, minced

1 tablespoon minced fresh ginger

1 tablespoon fresh lime juice (from 1 lime)

2 teaspoons sesame oil

1 tablespoon chili paste or sriracha (optional)

1 tablespoon cornstarch or arrowroot starch

For Serving (optional)

Steamed broccoli

Sesame seeds

Green onions, thinly sliced

Preheat the oven to 400˚F with a rack in the center position. Line a rimmed sheet pan with parchment paper.

Make the meatballs. In a large bowl, combine the chicken, eggs, panko, ginger, garlic, green onions, salt, and sesame oil. Mix well, then with wet hands, form meatballs (about 2 tablespoons each) and place on the prepared sheet pan. You should have about 28 meatballs. Bake for 20 minutes, or until the internal temperature of the meatballs reaches 165°F on an instant-read thermometer.

Meanwhile, make the sauce. In a small saucepan, whisk together the soy sauce, brown sugar, garlic, ginger, lime juice, sesame oil, and chili paste (if using). Bring the sauce to a simmer over medium-high heat. Reduce the heat to medium low and cook, stirring frequently, about 5 minutes.

In a small bowl, whisk together the cornstarch and ¼ cup water to form a slurry. Stir in the cornstarch slurry and simmer until thickened, about 2 minutes more. If the sauce gets too thick, add water, 1 tablespoon at a time, until it reaches your desired thickness.

Place the meatballs in a large serving bowl. Add the teriyaki sauce and toss to coat. Serve with broccoli alongside, garnished with sesame seeds and green onions, if using.

*adapted from https://themodernproper.com/