Preheat oven to 425 degrees. Line a rimmed baking pan with parchment paper. Spray parchment paper with nonstick cooking spray.
Recipe
Author
Hy-Vee Test Kitchen
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Description
Toss Asian inspired meatballs with a sweet and spicy sesame sauce for a fast weeknight dinner solution!
Servings and Ingredients
| Quantity | Ingredient | Add |
|---|---|---|
| 1 Hy-Vee large egg | ||
| 1 (1-lb.) pkg. 95% lean ground chicken | ||
| ⅓ c. Hy-Vee plain panko bread crumbs | ||
| 3 tsp. Sriracha, divided | ||
| 2 tsp. Hy-Vee toasted sesame oil, divided | ||
| ½ c. Culinary Tours sesame teriyaki sauce | ||
| 2 tbsp. unseasoned rice vinegar | ||
| Sesame seeds, toasted; for garnish |
Things To Grab
- Hy-Vee nonstick cooking spray
- Rimmed baking pan
- Parchment paper
- Large bowl
- Medium bowl
Directions
Place egg, ground chicken, bread crumbs, 1 tsp. Sriracha and 1 tsp. sesame oil in a large bowl. Mix with clean hands just until combined; do not overmix. Shape into 16 (1-1/2-in.) meatballs. Place in prepared baking pan. Bake for 15 to 17 minutes or until meatballs reach 160 degrees, turning halfway through.
Meanwhile, whisk together teriyaki sauce, rice vinegar, remaining 2 tsp. Sriracha and remaining 1 tsp. sesame oil in a medium bowl.
Add hot meatballs to sauce mixture in bowl; gently toss to coat. Return meatballs and sauce to baking pan. Bake for 5 minutes more or until meatballs reach 165 degrees. Garnish with sesame seeds, if desired.
Nutrition facts
Servings
260 Calories per serving
Amounts Per Serving
- Total Fat: 12g
- Cholesterol: 145mg
- Sodium: 520mg
- Total Carbohydrates: 16g
- Protein: 23g
Daily Values
0%
Iron 6%
0%
Calcium 0%
0%
Vitamin D 0%
0%
Potassium 0%