Japanese Teriyaki-Glazed Chicken Tofu Meatballs

20-22
Servings
20m
Prep Time
10m
Cook Time
30m
Ready In


"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."

Original recipe yields 20-22 servings
OK
  • TERIYAKI SAUCE, I doubled this

Nutritional

  • Serving Size: 1 (28.1 g)
  • Calories 33.3
  • Total Fat - 1.1 g
  • Saturated Fat - 0.3 g
  • Cholesterol - 41 mg
  • Sodium - 136.7 mg
  • Total Carbohydrate - 2.8 g
  • Dietary Fiber - 0.1 g
  • Sugars - 2.3 g
  • Protein - 3.4 g
  • Calcium - 28.6 mg
  • Iron - 0.8 mg
  • Vitamin C - 0.6 mg
  • Thiamin - 0 mg

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.

Step 9

When the meat is cooked through, add the first batch back into the pan (if there are any).

Step 10

Pour the sauce over and reduce the sauce until it thickens. Flip the meatballs to coat both sides with the sauce.

Tips & Variations


No special items needed.

Related

Bergy (RIP" Forever in our Kitchen)

If you say you don't like Tofu you haven't tried this recipe. Healthy, tasty and easy to make. The texture makes them easy to work with. I made 1/2 the recipe and there was plenty for 3 servings. This recipe will be a regular.

(27 Jul 2015)

ellie

these were really good - we had them for dinner with mixed vegetables. The only changes I made was using white wine instead of mirin. Thanks for sharing!

review by:
(9 Mar 2015)