1 onion, chopped<br />
1/2 large apple, peeled and grated<br />
1 large carrot, peeled and grated<br />
1 tsp fresh ginger , grates<br />
500g chicken thigh meat, diced<br />
40g Panko breadcrumbs6 tbsp mirin<br />
2 tbsp soy sauce<br />
1 tbsp caster sugar<br />
1 tsp rice wine vinegar<br />
Squeeze lemon juice<ol>
<li>Preheat the oven to 200C Fan</li>
<li>Put the onion, apple, carrot and ginger into a processor. Whiz until roughly chopped. Add the chicken and breadcrumbs and whiz again until finely chopped.</li>
<li>Shape into 35 balls . Place on a baking sheet and bake in the oven for 15 minutes until cooked through.</li>
<li>Measure all of the glaze ingredients into a frying pan. Simmer for 2 minutes until reduced slightly.</li>
<li>Add the balls to the pan and heat thoroughly for about 2 minutes until the glaze has coated the balls.</li>
<li>Alternatively preheat an oven to 180C / 160C Fan and cook the chicken balls for about 15 minutes turning halfway through until cooked through</li>
</ol>
<p> </p>
Teriyaki Chicken Balls
These are so incredibly tasty and so easy to make. Serve with a side of veggies or on top of egg-fried rice or plain rice.
