Japanese Chicken Teriyaki Meatballs

In a large bowl, combine the ground chicken, panko breadcrumbs, egg, 1 tablespoon of soy sauce, grated ginger, and sesame oil. Mix gently until just combined, being careful not to overmix.

Form the mixture into 1-inch meatballs. You should get about 18-20 meatballs.

Heat a large non-stick skillet over medium heat. Add the meatballs and cook, turning occasionally, until browned on all sides and cooked through, about 10-12 minutes. Ensure the internal temperature reaches 165°F (74°C).

While the meatballs are cooking, whisk together the remaining 1 tablespoon of soy sauce, teriyaki sauce, cornstarch, and water in a small bowl until smooth.

Once the meatballs are cooked, pour the teriyaki sauce mixture over them in the skillet. Bring to a simmer and cook, stirring gently, for 2-3 minutes, or until the sauce has thickened and coats the meatballs.

Serve immediately over steamed rice, garnished with sesame seeds and chopped green onions if desired.