Teriyaki Meatloaf Bites

Meatballs

Arrange a rack in center of oven; preheat to 425°. Grease a standard 12-cup muffin tin with cooking spray.

In a large bowl, stir egg, milk, and panko until combined. Let sit until panko is softened, about 5 minutes.

Add chicken, scallions, ginger, garlic, salt, and pepper. Using a rubber spatula or clean hands, mix until combined. Spoon about 1/3 cup chicken mixture into each well of prepared muffin tin; press down to flatten.

Bake meatballs for 15 minutes.

Sauce

Meanwhile, in a small saucepan, whisk ginger, garlic, honey, soy sauce, cornstarch, vinegar, oil, and 1/2 cup water. Cook over medium heat, stirring frequently, until thickened, about 3 minutes.

Remove meatballs from oven. Brush tops of each with about 2 Tbsp. sauce.

Continue to bake until an instant-read thermometer inserted into a meatball registers 165°, 10 to 15 minutes more.

Sprinkle with sesame seeds and scallions.