Name: Teriyaki Chicken Balls
Prep time: 5 min
Cook time: 15 min
Cuisine: Japanese
Ingredients: 1 onion, chopped 1/2 large apple, peeled and grated 1 large carrot, peeled and grated 1 tsp fresh ginger , grates 500g chicken thigh meat, diced 40g Panko breadcrumbs; 6 tbsp mirin 2 tbsp soy sauce 1 tbsp caster sugar 1 tsp rice wine vinegar Squeeze lemon juice

Teriyaki Chicken Balls

These Teriyaki Chicken Balls 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.

For more easy finger food ideas, try these Cod & Salmon Quinoa Balls

Dairy-free

Egg-free

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Ingredients

Chicken Balls

1 onion, chopped
1/2 large apple, peeled and grated
1 large carrot, peeled and grated
1 tsp fresh ginger , grates
500g chicken thigh meat, diced
40g Panko breadcrumbs

Teriyaki Glaze

6 tbsp mirin
2 tbsp soy sauce
1 tbsp caster sugar
1 tsp rice wine vinegar
Squeeze lemon juice

Method

Preheat the oven to 200C Fan
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.
Shape into 35 balls . Place on a baking sheet and bake in the oven for 15 minutes until cooked through.
Measure all of the glaze ingredients into a frying pan. Simmer for 2 minutes until reduced slightly.
Add the balls to the pan and heat thoroughly for about 2 minutes until the glaze has coated the balls.
Alternatively preheat an oven to 180C / 160C Fan and cook the chicken balls for about 15 minutes turning halfway through until cooked through