Chicken and Ginger Meatballs with Sticky Sweet Soy Glaze

Chicken and Ginger Meatballs with Sticky Sweet Soy Glaze
Cooking time
60 mins
Easy Recipes
4-6 people

Chicken and Ginger Meatballs with Sticky Sweet Soy Glaze.

Full-flavored chicken meatballs dressed with a sweet and salty glaze.


Chicken and Ginger Meatballs with Sticky Sweet Soy Glaze


  • 1 cup soy sauce, preferably Japanese
  • 1 cup mirin
  • 1/4 cup sugar
  • 2 tbsp. mizuame (Japanese sugar candy)
  • 2 lb. ground chicken
  • 2 tsp. kosher salt
  • 1 1/2 tsp. freshly ground black pepper
  • 1` bunch scallions, trimmed and minced
  • vegetable oil, for greasing


  1. In a medium saucepan, bring the soy sauce, mirin, and sugar to a boil. Reduce the heat to maintain a simmer and cook until the liquid has reduced by one-third, about 20 minutes. Stir in the mizuame and cook until the mizuame dissolves, about 5 minutes. Remove the pan from the heat and let the glaze cool.
  2. In a large bowl, mix the ground chicken with the salt, pepper, scallions, and ginger until thoroughly combined. Form the meat into 20 oblong meatballs, about 1 1?2-oz. each, and place the meatballs on a lightly greased foil-lined baking sheet.
  3. Heat the broiler and broil the meatballs, turning and basting every 2 minutes with the glaze, until the meatballs are cooked through and dark golden brown, about 8 minutes. Transfer to a platter and serve while hot.

Did you make this recipe?

Share a photo and tag us β€” we can't wait to see what you've made!


No comments yet, be the first to leave one!

Leave a Reply

Note: Comments on the web site reflect the views of their respective authors, and not necessarily the views of this web portal. Members are requested to refrain from insults, swearing and vulgar expression. We reserve the right to delete any comment without notice or explanations.

Your email address will not be published. Required fields are signed with *

Recipe rating