Chicken balls in Teriyaki sauce

Instructions

1. Place meat in a food processor fitted with the knife hook. Turn the machine running until meat grounds.
2. Place Meatball ingredients in a bowl. Mix Meatball mixture with your hands. Measure out 1 heaped tablespoon and roll into balls. See Note 3 for tips if mixture is too sticky.
3. Place cornflour in a bowl with 1 tbsp of the water, then mix until lump free. Then add the soy sauce, sushi vinegar and sugar, mix. Set aside.
4. Heat oil in a large skillet over medium high heat. Add all the meatballs and cook, rolling to brown all over, for 5 minutes. They will still be a bit raw inside.
5. Turn heat down. Give the Sauce a quick mix then add it into the pan. Bring to a simmer then cook for 2 - 3 minutes or until it thickens into a glossy sauce that coats the meatballs.
6. Serve over rice, garnished with green onions and sesame seeds if desired.

• Servings : 3-4
• Ready in : 30 Minutes
• Course : Main courses
• Recipe Type : Chiken and paultry, Finger foods
• Ingredient : Chicken, Cornflour, Cumin, Eggs, Flour, Ground black pepper, Pepper, Red pepper, Salt, Savory, Soy sauce, Sugar, Sunflower oil, Sushi vinegar, Teriyaki sauce