Appetizer Glazed Chicken Meatballs ♥ Sodium Saving, Flavor Raising Recipes with #sponsored Kikkoman

This time of year, a great recipe for party foods is always good to have in your repertoire.
These meatballs are the best I have made to date, and at 30yrs of hosting Super Bowl parties, that says "TOUCHDOWN!!"

"I received a free sample of Kikkoman soy sauce mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by Kikkoman and am eligible to win prizes associated with this contest. I was not compensated for my time."

Easy to make, all the ingredients can be found in your local supermarket plus, by using Kikkoman soy sauce instead of salt reduced the sodium by up to 50% without sacrificing any flavor.
Pump up bland chicken with a marinade featuring Kikkoman Soy Sauce and you will always have a winner.

I took an extra step and coated these meatballs with a soy glaze, also another Kikkoman product.
Could not have been easier and the flavors just popped!!

Along with the regular favorites that Kikkoman produces, they also offer a variety of less sodium products: Less Sodium Soy Sauce, 50% Less Sodium Gluten-Free Tamari Soy Sauce, Less Sodium Teriyaki Marinade & Sauce, and 50% Less Sodium Gluten-Free Teriyaki Marinade & Sauce.

A mouthful in many ways!! Yum..........

Kikkoman has been around for 300 years and a family business to this day. 

Soy sauce is often associated with being high in sodium but it is rich in umami, a savory taste that helps round out the overall flavor of a dish so you are actually using less sodium by adding more flavor to your favorite dishes.

Another win-win in my book.

So the next time you reach for that salt shaker, think about grabbing the bottle instead and make Kikkoman a part of your everyday eats.

Philippine Chicken Meatballs
makes 2 dozen 2" meatballs

For the chicken:
* 6-8 large chicken thighs, boned & skinned (about 2 lbs), or 2 pounds ground chicken
* 1/4 cup Kikkoman soy sauce
* 1 tablespoon ground pepper (yes, 1 tablespoon)
* 2 tablespoons lemon juice
* 5 cloves fresh garlic, minced
* 2 tablespoons brown sugar
* 2 teaspoons salt
* 1 1/2 teaspoons onion powder
* 1/2 teaspoon allspice
* 1 teaspoon ground ginger
* 1 tablespoon rum (optional)
* 1 teaspoon turmeric

For the meatballs:
* 1 cup bread crumbs
* 2 eggs

To finish:
* 1/4 cup Kikkoman Soy Glaze

 Preheat oven to 425°

1. Place all ingredients (up to turmeric) into a large plastic bag and marinate overnight or at least 8 hours.
2. Remove chicken from bag, discard marinade. (If using whole thighs, cut into 1-1/2"chunks and pulse to grind in a food processor).
3. In a large bowl add ground chicken, bread crumbs & eggs. Mix well and form chicken mixture into small balls. Bake for 30-35 minutes on a large sheet pan lined with parchment paper.
Remove and cool.
4. In a large bowl pour the Kikkoman Soy Glaze over the cooled meatballs and stir to coat.

5. Serve on a platter with toothpicks, topped with a slice of pickled jalapeno.

Meatballs can be frozen, sans the glaze in a large zippy bag for up to 3 months.
To eat, heat, toss with the glaze and serve with toothpicks or small appetizer forks.