Eating For Inspiration: Teriyaki Meatballs
When people hear that develop recipes for a living, the first question I’m asked is, “How do you come up with your recipes?”. Actually, the real first question is usually “Wait! You mean you actually make up recipes? and How do I get that job?” (this is also most often accompanied by a puzzled look), then they follow-up with, “How do you come up with your recipes?”. I guess it sounds a bit strange at first but someone has to come up with those ideas right?
I can’t speak for anyone else in the business but for me, ideas for recipes come from many places but most often than not, eating is my biggest inspiration. Hard work, right? IT IS!!! : ) If I find myself in a writing slump, having a meal at a new restaurant or even a friends house is usually enough to spark an idea and the rest, as they say is history. For example, most recently, we were eating at our favorite Chinese restaurant and I was enjoying their fried chicken dumplings. This particular place has really great chicken dumplings which I don’t often see on Chinese menus because the dumplings as usually always pork and maybe veggie. As I was eating them I got to thinking that the filling (made with ground chicken) might make an excellent Asian-style meatball. I kept that thought in the back of my mind and deiced to give it a try.
This past weekend I found myself with the time and energy (rare as a mother of two!) to experiment so I gave the meatballs a go. I didn’t bother asking the chef for a recipe on his dumpling filling but from what I could tell the ground chicken filling had a ginger, teriyaki, scallion thing going on so I decided to go with that. They game together beautifully and were super delicious served over Jasmine rice.
Makes 14 meatballs
- 1 lb ground chicken
- 1 clove garlic, finely chopped
- 1 teaspoon freshly grated ginger
- 1 large scallion, thinly sliced
- 2 tablespoons store bought teriyaki sauce, plus extra for serving (I love the Soy Vey brand)
- 1 large egg, beaten
- 2/3 cup panko bread crumbs
- 1/2 teaspoon pepper
- cooking spray
1. Place all of the ingredients into a large bowl and mix with your hands until just combined. Roll into approximately 14 (golf ball sized) meatballs and place onto a plate. Refrigerate meatballs for 10 minutes to firm them up a bit.
2. Heat a large non-stick grill pan (or any non-stick skillet will do) over medium heat. Cook meatballs, for about 20 minutes, turning every 4-5 minutes to make sure they brown evenly on all sides and do not burn. Cover the pan with a sheet of foil for the last 6-7 minutes to make sure the meatballs cook fully inside. Serve over jasmine rice, topped with some more chopped scallions and a drizzle of teriyaki sauce. Enjoy!
Christina Stanley-Salerno is a mama, recipe developer, food stylist, photographer and blogger atTakeBackYourTable.com. She loves cooking for and with her family. Life is hectic, but Christina is passionate about mealtime because she believes that family meals are the glue that holds everyone together. Creating simple, quick and healthy meals is her specialty and her trick to keeping the family meal a reality, even on busy weeknights.
Follow her on Twitter @TakeBackTables