⅓cupteriyaki sauceto be added after frying meatballs ($0.82)
Instructions
Remove skin of chicken thigh meat, and remove extra fats if desired. Cut chicken thigh into small chunks and place into food processor. Pulse until coarsely ground.
In a bowl, mix ground chicken meat with onion, egg, cornstarch, and 2 tbsp teriyaki sauce. Shape mixture into meatballs.
In a hot skillet, fry meatballs until browned and almost fully cooked through. Add ⅓ cup of teriyaki sauce into skillet, reduce fire to low, and allow teriyaki sauce to reduce and coat meatballs evenly. Remove meatballs after 2-3 minutes.