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Freezer Teriyaki Chicken Meatballs with Broccoli

Freezer meal teriyaki chicken meatballs on a sheet pan with broccoli
  • Serves:  8
  • Prep Time:  25 min
  • Cook Time:  20 min

Ingredients

  • 2 lbs ground chicken
  • 4 eggs
  • 1 tbsp ginger, grated
  • 6 garlic cloves, minced
  • 1 cup panko
  • 3 green onions, light and dark parts, chopped
  • 1 tsp salt
  • 1 lb broccoli, florets
  • 1 cup homemade teriyaki sauce

Teriyaki Sauce

  • ¾ cup low-sodium soy sauce or tamari
  • ⅓ cup honey
  • 2 garlic cloves, minced
  • 1 tbsp ginger, minced
  • 1 tbsp chili paste
  • 1 tbsp lime juice
  • 1 tbsp corn starch
  • ¼ cup water

Method

  1. Preheat oven to 400° F.
  2. In a stand mixer or using your hands, gently mix the ground chicken, eggs, ginger, garlic, panko, green onions and salt until fully incorporated.
  3. Using a cookie scoop or heaping tablespoon, measure out roughly 35 meatballs. * Dipping your hand into a bowl of water before rolling them will make the meatball surface smooth.
  4. Transfer the meatballs to parchment-lined rimmed baking sheets.
  5. Bake in the oven for 20 minutes, rotating the pans halfway through.
  6. While the meatballs are baking, bring a large pot of water to a boil. Add in the broccoli and cook for 2 minutes. Transfer to a colander and run under cold water until completely cooled. Allow to dry in colander.
  7. Make teriyaki sauce and transfer to a small ziplock freezer bag.
  8. Once meatballs are cooked and cooled, add to a large freezer bag along with broccoli and small bag of teriyaki sauce. Remove as much air as possible before sealing and store flat. Freeze for up to 3 months.

Note: Meatballs can be frozen raw. Spread raw meatballs on a parchment lined baking sheet and place in freezer for an hour. Transfer frozen meatballs to a freezer bag along with broccoli and bag of prepared teriyaki. Remove air before sealing and store flat in freezer for up to 3 months.

When ready to bake:

  1. From frozen (either raw or cooked): Run frozen bag under warm water just long enough to break up ingredients.
  2. Preheat oven to 400°F. Spray a baking sheet with oil or use parchment paper. Arrange meatballs and broccoli on baking sheet and bake for 20 minutes. Serve over rice or noodles topped with prepared teriyaki sauce.

Note: cook time for raw and pre cooked meatballs are the same, however, precooked meatballs will have a deeper golden outside.

* This recipe makes 35 (2-inch) sized meatballs.

Teriyaki Sauce

  1. In a small saucepan set over medium-high heat, bring soy sauce, honey, garlic, ginger, chili paste and lime juice to a boil.
  2. Reduce heat to medium-low and simmer, stirring frequently, about 5 minutes.
  3. Mix the cornstarch and water in a small bowl. Pour the cornstarch slurry into the sauce and simmer for 2 minutes longer until thickened.

    *Makes 1 ½ cups