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Serve these mouth-watering Teriyaki Chicken Meatball Skewers the next time you get together with friends. Perfect for grill, these easy to assemble skewers can be made ahead of time.
It still amazes me that we have been in Columbus barely 3 months, yet our weekends are full of new friends and fun places to explore. Just this weekend we made plans to celebrate our almost-summer-birthday people by throwing a big barbecue later in May. We have 5 birthdays to celebrate over the next month, and what better way than with friends, fun, and a sunny afternoon around the grill!
Teriyaki Chicken Meatball Skewers
Since I am cooking in someone else’s kitchen for the party my Teriyaki Chicken Meatball Skewers are the perfect choice. I can make the meatballs several days in advance and freeze them until the day of the party. After that all I need to do is layer them on skewers with a few veggies, brush them with NEW P.F. Chang’s® Home Menu teriyaki sauce exclusively at Walmart, and we are in meatball heaven!
You can get pretty creative when it comes to making meatballs. They are the perfect vehicle to add tons of flavor like I did with these Teriyaki Chicken Meatball Skewers. P.F. Chang’s® Home Menu sauces are a simple secret to extraordinary flavor. There is sauce IN the meatballs as well as brushed on! These brand new sauces make it simple to enjoy Asian cuisine at home.
Let’s face it folks, chicken is a leaner protein option, but it can be pretty bland. That’s why it is so important to pack as much flavor as possible into these meatballs. To stick with the Asian-inspired theme of this recipe, I used rice as a binder in addition to seasoned bread crumbs. Fresh garlic, ginger, and parsley add even more flavor.
A few tips about making these meatballs. Combine the ingredients together, then let the mixture rest in the refrigerator for about 10-15 minutes. Letting them rest gives the binders a chance to really soak up the moisture. Chilling helps the meat retain their meatball shape and makes them easier to thread on the skewers.
Putting meatballs on skewers can be a daunting task, especially when you are using hearty veggies like broccoli. I learned the hard way it is best to pre-stick your produce! It sounds a little odd, but it is much easier to thread these babies and keep your meatballs intact.
When you are done making these Teriyaki Chicken Meatball Skewers visit the social hub below and enter to win a paid trip to Scottsdale, Arizona! You can also find more Asian recipe inspiration.
Be sure to serve extra P.F. Chang’s® teriyaki sauce on the side too. It is great as a dipping sauce as well as brushed on the skewers. I really want to try this meatball recipe as an appetizer as well. They would be awesome in the slow cooker on game day!
What Asian-inspired recipes would you make with the NEW P.F. Chang’s® Home Menu sauces? Share in the comments!
Teriyaki Chicken Meatball Skewers
- 1/4 cup cooked rice
- 1/4 cup seasoned bread crumbs
- 1/4 cup fresh parsley
- 2 cloves garlic roughly chopped
- 2 tsp fresh grated ginger
- 1 pound ground chicken
- 3 tbsp teriyaki sauce plus more to brush on cooked skewers
- 2 cups bite-sized broccoli florets
- 1 red bell pepper cut into 1/2 pieces
- Sesame seeds for garnish
- Sliced scallions for garnish
- Add rice, breadcrumbs, garlic, and ginger to a food processor. Pulse to combine ingredients. Place mixture in a large bowl.
- Add chicken, egg, and teriyaki sauce to bowl. Mix to combine. Let rest in the refrigerator at least 10-15 minutes.
- Form mixture into 1 inch meatballs, approximately 1 tablespoon per meatball. Meatballs can be frozen for future use.
- Thread meatballs, broccoli, and peppers onto skewers. Chill until ready to cook.
- Heat grill to a medium high heat. Grill skewers 3-4 minutes. Flip then cook 2 more minutes until done. Brush with more teriyaki sauce.
- Garnish with sesame seeds and scallions. Serve immediately.