Chicken Teriyaki Meatballs

Chicken Teriyaki Meatballs

For the meatballs:

• 1 lb ground chicken

• 1/4 cup teriyaki sauce

• 1/2 cup bread crumbs

• 1 tsp garlic powder

• 1 tsp onion powder

• 1 tsp. salt

For the cabbage:

• 2 cups thinly sliced napa cabbage

• 1 tsp salt

• 2 Tbs. sesame oil

• 2 Tbs. rice vinegar

• 1 tbs sesame seeds

For the bang bang sauce:

• 1/2 cup mayonnaise

• 2 Tbs. sriracha

• 2 Tbs. rice vinegar

• 1 clove minced garlic

• 1 Tbs minced ginger

Start by making the meatballs. In a bowl combine the ground chicken, teriyaki sauce, breadcrumbs, garlic powder, onion powder, and salt. Mix well then using an ice cream scoop for into meatballs. Place in the fridge to chill for 5 minutes.

While the meatballs chill make the sesame slaw by combining the cabbage, salt, sesame oil, and rice vinegar. Toss well then top with sesame seeds.

In a small bowl make the bang bang sauce by combining the mayo, sriracha, rice vinegar, garlic, and ginger. Mix well.

When ready to eat cook the meatballs in a large pan with 2 Tbs. neutral oil for about 5 to 7 minutes, or until an internal temperature is 165°F.

Serve the meatballs with a large scoop of rice, some sesame slaw, and a drizzle of the bang bang sauce (I also added in some cucumbers just because I had them).