1. Line a baking sheet with foil or parchment paper then place a cooling rack on top and spray with cooking spray.

2. Start by making the sauce. Add the oil to a pan and heat over medium heat then add the grated garlic and cook for 1 minute. Then add in the soy sauce, water, brown sugar, honey, salt, and ginger and whisk to combine. Whisk in the slurry, then cook over medium heat for 8 minutes to allow to thicken. Remove 2 tables of the sauce and set aside to cool. At this time, preheat your oven to 400 degrees.

3. In a large bowl combine the ground chicken, panko, egg, salt, ginger and garlic powder and mix to evenly combine. When the 2 tablespoons of teriyaki sauce is cool enough to handle, pour this over the mixture and mix one final time to combine.

4. Form the meatballs, I was able to make 19, and place them on the baking sheet.

5. Spoon a little extra teriyaki sauce over each meatball (I recommend splitting the sauce into separate bowls so you don’t accidentally touch the spoon to the raw chicken the back into the sauce causing cross contamination). You should not use all the sauce, you need some for the end of the recipe.

6. Bake the meatballs for 20 minutes, remove from the oven and spoon a little more sauce over each, then bake for 5 more minutes.

Serve with a drizzle of extra teriyaki sauce and enjoy!