Japanese Teriyaki-Glazed Chicken Tofu Meatballs Recipe

"Delicious Japanese-style meatballs with a glaze. Namiko Chen writes: Why tofu? It’s because tofu makes the meatball texture very fluffy and soft. These teriyaki meatballs are especially great for all ages including toddlers and elders! If you increase the amount of tofu, it gets even fluffier and less calorie! The proportion for meat and tofu in this recipe is pretty easy to form into meatballs. As you increase the ratio for tofu, it might become slightly difficult to maintain the round shape. Recipe by Namiko Chen."

Step by Step Method

Step 1

In a small bowl, whisk together the ingredients for the sauce and set aside.

Step 2

Wrap the tofu with paper towel and let it drain for 15 minutes.

Step 3

Meanwhile, remove sweet bell pepper seeds under running water and dry completely.

Step 4

In a large bowl, combine ground chicken, sweet bell peppers, and green onion. Break the drained tofu into small pieces. Add egg and mix all together. Add the grated ginger, salt, and black pepper and combine well.

Step 5

Using two tablespoons or a cookie scoop, make a small ball.

Step 6

Heat the oil in a non-stick frying pan over medium heat and drop the meatballs, keeping some distance between each ball. Cook in batches if necessary.

Step 7

When the bottom is nicely browned, flip them over and cover with the lid to cook until inside is no longer pink, about 3 minutes. Reduce the heat to medium low heat if browning too fast.

Step 8

When the bottom is nicely browned, flip them over and cover with the lid to cook until inside is no longer pink, about 3 minutes. Reduce the heat to medium low heat if browning too fast.