Quick and Easy Asian Dinner

In just a few hours, I’m heading to Japan for 2 weeks. Having grown up in Japan with Danish parents but now living halfway across the world in Denmark, it’s not often that I get to visit so I’m thrilled to be going! To celebrate, I’m sharing this delicious recipe for Asian Chicken Meatballs with fresh ginger, served with stir-fried vegetables and a tasty teriyaki sauce.

This is one of our favorite dishes for busy weeknights because it’s simple and quick to prepare. While making meatballs might seem like a hassle, baking them in the oven instead of frying them makes the process fast and easy! Just mix the ingredients, shape the meatballs, and place them on a baking sheet. The result? Perfectly golden meatballs.

While the meatballs are in the oven, you can whip up the teriyaki sauce, sauté the vegetables, and cook some rice if desired. Once the meatballs are done, simply drizzle the teriyaki sauce over them, and dinner is ready!

How to Bake Meatballs in the Oven

Baking meatballs in the oven is an easier and healthier alternative to frying on a pan, as it requires less oil and results in evenly cooked meatballs. To bake them, preheat your oven and line a baking sheet with parchment paper. Arrange the meatballs in a single layer with some space between each one to ensure proper air circulation. Bake for 15-20 minutes, depending on their size, until they are golden brown and cooked through. Optionally, you can flip them (just give the tray a good shake) halfway through baking so they also get some color on the other side.

Asian Meatballs with Stir-Fried Vegetables

Asian meatballs are really versatile. They can be served with a bunch of different sides, but we love to serve them with stir-fried vegetables. The vegetables can easily be varied! Great options for stir-frying include::

• Baby corn
• Bell peppers
• Sugar snap peas
• Zucchini
• Broccoli
• Mushrooms
• Cauliflower
• Carrots
• Green beans
• Pointed cabbage

Recipe

Teriyaki Chicken Meatballs with Stir-Fried Vegetables

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Easy, healthy and delicious dinner with an Asian twist! Lots of vegetables with lean chicken meatballs and a tasty teriyaki sauce. Serve with rice.

Time: 1 hour hr

Difficulty: Beginner

Yield: 4 servings

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Ingredients

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Chicken meatballs:

• 450 g minced chicken
• 1/2 dl panko bread crumbs
• 2 egg yolks
• 1/2 tsp soy sauce
• 1 spring onions
• 1 clove of garlic
• 1/2 tbsp freshly grated ginger

Teriyaki sauce:

• 2 tbsp soy sauce
• 2 tbsp dark brown sugar
• 1/2 tsp ginger powder
• 1/2 tsp garlic powder
• 1 tbsp honey
• 1/2 tbsp corn starch .

Stir-fried vegetables:

• 1 tbsp vegetable oil (e.g. canola oil)
• 1/2 tsp sesame oil
• 200 g broccoli
• 1 zucchini
• 3 carrots
• 1 tsp soy sauce

To serve:

• 1 tbsp sesame seeds
• freshly chopped spring onions (optional)

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Instructions

Chicken meatballs:

• Start by combining the ground chicken, panko breadcrumbs, egg yolks, and soy sauce in a bowl. Rinse the spring onions and finely chop them, then add them to the bowl. Press the garlic and grate the ginger, incorporating both into the mixture. Use your hands to knead the mixture until all the ingredients are evenly distributed.
  450 g minced chicken, 1/2 dl panko bread crumbs, 2 egg yolks, 1/2 tsp soy sauce, 1 spring onions, 1 clove of garlic, 1/2 tbsp freshly grated ginger
• Line a baking sheet with parchment paper. Take portions of the mixture and roll them into small meatballs, about 3 cm (1.2 inches) in diameter. Place the meatballs on the parchment-lined sheet with some space between them. You should yield about 40 meatballs.
• Bake the meatballs in the oven at 200 °C (392 °F) for 20-25 minutes, or until they are cooked through.

Teriyaki sauce:

• For the teriyaki sauce, combine soy sauce, brown sugar, ginger powder, garlic powder, honey, and cornstarch in a small saucepan. Heat the mixture over medium heat while stirring. Bring it to a boil and continue stirring until the sauce thickens to a thick yet pourable consistency, then remove the pan from the heat.
  2 tbsp soy sauce, 2 tbsp dark brown sugar, 1/2 tsp ginger powder, 1/2 tsp garlic powder, 1 tbsp honey, 1/2 tbsp corn starch

Stir-fried vegetables:

• For the stir-fried vegetables, rinse the broccoli thoroughly and cut it into small florets. Wash the zucchini and slice it into julienne strips. Peel the carrots and also cut them into julienne.
  200 g broccoli, 1 zucchini, 3 carrots
• Heat the vegetable oil and sesame oil in a wok or large skillet. Sauté the broccoli and carrots until they reach your desired tenderness. Add the zucchini last to prevent it from becoming too soft, then drizzle in some soy sauce.
  1 tbsp vegetable oil, 1/2 tsp sesame oil, 1 tsp soy sauce

To serve:

• To serve, sprinkle sesame seeds and freshly chopped spring onions over the meatballs, if desired. Pour the teriyaki sauce over the chicken meatballs and serve alongside the vegetables, with rice if you like.
  1 tbsp sesame seeds, freshly chopped spring onions

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