In a large bowl combine all of the meatball ingredients: 1 lb Ground chicken, 1 egg, 1 tsp grated ginger, ⅓ cup grated carrot, 1 tbsp minced white green onion, 2 tbsp chopped tops of green onion, 2 tsp minced garlic, 1 tbsp tamari, 1/4 cup panko breadcrumbs, 2 tsp fish sauce, ¼ tsp kosher Salt, and ¼ tsp ground black Pepper. Using your hands, mix all of the ingredients together until evenly dispersed throughout the chicken.

Grease a half sheet pan with cooking spray. Using a spoon or cookie scoop, scoop into your hand, roll into a 1 inch ball, then place onto a sheet pan. Repeat with remaining meatball mixture, ensuring there is space in between each meatball on the pan.

Once the meatballs are done, add them to a pan or a bowl and pour the teriyaki sauce over the top and toss them in the sauce until fully coated.

Garnish with additional green onion and serve as is or over rice. Enjoy!

In a saucepan over medium heat, add in: ¼ cup brown sugar, ¼ cup soy sauce, ¼ cup mirin, ¼ cup sake, 1 tsp ginger, and 1 tsp garlic. Mix and bring to a light simmer. Allow to simmer for 3 minutes.

In a small bowl add 1 tbsp cornstarch and 1 tbsp water, whisk together to make a slurry.

Reduce heat to low and whisk in the slurry. Whisk for 30 seconds until thickened. Remove from heat.