Gluten Free Teriyaki Chicken Meatballs
Pre-made chicken meatballs baked then threaded onto skewers, glazed with teriyaki sauce, and finished with scallions and sesame seeds. Quick weeknight appetizer or main course requiring minimal prep.
Ingredients
Instructions
- 1
Heat oven to 375°F and bake meatballs according to package directions for 30 minutes until internal temperature reaches 170°F when measured with a meat thermometer.
- 2
Thread two baked meatballs onto each bamboo skewer and arrange on a parchment-lined baking sheet.
- 3
Brush skewers with teriyaki sauce.
- 4
Return to hot oven for about 5 minutes until heated through.
- 5
Sprinkle with sliced scallions and sesame seeds.
- 6
Serve hot with lime wedges on the side if desired.
Tips
Use a meat thermometer to verify meatballs reach 170°F for food safety.
Soak bamboo skewers in water for 30 minutes before use to prevent charring.
Good to Know
Cooked meatballs keep refrigerated up to 3 days. Reheat in oven at 350°F.
Bake meatballs and store covered. Thread onto skewers and glaze just before final oven step.
Serve immediately while hot with lime wedges on the side.
Common Mistakes
Skip the meat thermometer check to avoid undercooked chicken.
Omit soaking bamboo skewers to avoid burning them in the oven.