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Freezer-Friendly Teriyaki Meatballs

Betty blogger Molly Yeh shares her make-ahead method for Asian-inspired chicken meatballs, smothered in a sweet-soy sauce.
By Molly Yeh
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Meatballs are like the spunky younger sibling to the hamburger. They’re made up of a similar DNA, but you can accessorize them in so many fun ways. You can do the obvious and put them on spaghetti; you can float them in soup; make sliders out of them or even just pop them in your mouth all by themselves. (Imagine doing that last one at a party with a hamburger…might be kind of weird.)

I love meatballs so much that I’ve decided to make a freezer-friendly version so no matter how crazy life gets, I’ll always have a stash on hand. These Asian meatballs use ingredients that I always have on hand in my kitchen: ginger, green onions, soy sauce and rice vinegar.

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Fortified with ground chicken and crunchy Progresso panko bread crumbs, these savory meatballs are quick to put together, freeze beautifully and will sit happily on any type of noodle, including my favorite soba or rice noodles or rice.

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To make ahead, simply whip up the meatballs and sauce and store separately in the freezer for up to three months. Thaw both the sauce and meatballs in the fridge overnight and reheat on the stovetop just before serving.

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