Preparation Info

Maple Shallot Teriyaki Chicken Meatballs


For the meatballs:

  • ½ cup panko bread crumbs
  • 1/3 cup milk
  • 1 cup flour, separated
  • 1 tsp salt
  • ½ teaspoon pepper
  • 1 egg, slightly whisked
  • 1 clove garlic, minced
  • 2 Tablespoons Maple Shallot Teriyaki Sauce
  • ¼ cup green onions, chopped
  • ½ cup water chestnuts, diced
  • 1 pound ground chicken
  • 2-3 Tablespoons Oil

For the sauce:

  • ½ cup Maple Shallot Teriyaki Sauce
  • ¼ cup unsalted chicken stock
  • 1 Tablespoon brown sugar
  • 2 Tablespoons Apple Cider Vinegar
  • ½ cup green onions, chopped


  1. Combine panko bread crumbs and milk in a small dish and set aside until the liquid is absorbed. In another small bowl, combine ½ cup flour, salt and pepper.
  2. In a large bowl add the egg, garlic, teriyaki sauce, green onions, water chestnuts, ground chicken, remaining flour and panko mixture and gently combine using your hands until it is well mixed.
  3. Form into 1” meatballs and roll each gently in flour mixture until well coated.  Place on baking sheet and refrigerate for 20-30 minutes.
  4. In a frying pan, heat 1 Tbsp oil over medium heat.  Add meatballs so they do not touch and have enough room to flip over (this may need to be done in 2-3 batches).  Brown all sides of the meatballs and remove from heat, continuing until all meatballs are cooked through.
  5. Once meatballs are cooked and removed, in the same pan add all ingredients for the sauce with the exception of the green onions.  Bring to a boil and allow to reduce and thicken (about 10 minutes).  Once the sauce has thickened, add the meatballs back to the pan and toss to coat.
  6. Mix in green onions and serve.