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To make the meatballs, you will need: - 1 lb ground chicken - 1/2 cup breadcrumbs (preferably panko) - 1/4 cup green onions, finely chopped - 1/4 cup carrots, finely grated - 1 large egg - 2 tablespoons soy sauce (low sodium) - 1 tablespoon sesame oil - 1 tablespoon ginger, minced - 2 cloves garlic, minced - Salt and pepper to taste These ingredients create a tasty meatball base. The ground chicken keeps them light. The panko gives a nice crunch, while the green onions and carrots add flavor and color. For the teriyaki sauce, gather these items: - 1/4 cup soy sauce (low sodium) - 2 tablespoons honey or maple syrup - 1 tablespoon rice vinegar - 1 tablespoon cornstarch mixed with 2 tablespoons water - 1 teaspoon sesame oil - 1 teaspoon minced ginger - 1 teaspoon minced garlic This sauce blends sweet and savory. The honey or maple syrup gives a rich sweetness, while the rice vinegar adds a touch of tang. To finish the dish, consider these garnishes: - 1/2 teaspoon black sesame seeds - Additional chopped green onions These garnishes bring a nice pop of color. They also add texture and flavor to the dish. Using fresh green onions brightens up the meal. {{ingredient_image_1}} To start, gather your ingredients. You will need ground chicken, breadcrumbs, green onions, and carrots. Add a large egg, soy sauce, sesame oil, ginger, and garlic. Don’t forget salt and pepper! In a big bowl, mix everything together. Use your hands to ensure all items blend well. You want a sticky, but firm mixture. Now, preheat your oven to 400°F (200°C). While the oven warms, line a baking sheet with parchment paper. Shape your mixture into small meatballs, about one inch wide. Place each meatball on the baking sheet, making sure they have space. Bake them for 15 to 20 minutes. Look for a golden brown color. The meatballs should reach 165°F (74°C) inside. While the meatballs bake, let’s make the teriyaki sauce. In a saucepan, mix soy sauce, honey (or maple syrup), rice vinegar, and sesame oil. Add minced ginger and minced garlic too. Heat this over medium heat until it simmers. Next, whisk in a mix of cornstarch and water slowly. Stir until the sauce thickens and gets shiny. This should take about 2 to 3 minutes. Then, take it off the heat. Now you are ready to enjoy your flavorful teriyaki chicken meatballs! To make soft and tasty meatballs, choose ground chicken with some fat. The fat keeps the meatballs moist. Use panko breadcrumbs instead of regular ones. Panko absorbs moisture well and adds a nice crunch. Mix the ingredients gently. Over-mixing makes meatballs tough. Form them into balls about one inch wide. This size cooks evenly and stays juicy. To check if the meatballs are cooked, use a meat thermometer. The inside should reach 165°F (74°C). If you don’t have a thermometer, cut one in half. The meat should be white, not pink. Also, look for a nice golden brown color on the outside. This shows they are cooked properly. You can cook your meatballs in different ways. For pan-frying, heat a bit of oil in a skillet. Cook the meatballs until they brown on all sides. This takes about 10-12 minutes. Grilling is another option. Preheat your grill and cook the meatballs for about 8-10 minutes, turning them often. Both methods give a tasty, crispy outside. Pro Tips Use Panko Breadcrumbs: Panko breadcrumbs give the meatballs a lighter, crispier texture compared to regular breadcrumbs, enhancing the overall bite. Chill the Mixture: For easier handling and shaping, chill the meatball mixture for about 30 minutes before forming them into balls. Check Doneness: Use a meat thermometer to ensure the meatballs reach an internal temperature of 165°F (74°C) for safe consumption. Customize the Sauce: Feel free to adjust the sweetness of the teriyaki sauce by adding more honey or maple syrup, or add a splash of sriracha for a spicy kick! {{image_2}} You can make spicy teriyaki chicken meatballs by adding heat. To do this, mix in some red pepper flakes or sriracha into the meatball mixture. Start with half a teaspoon and adjust it to your taste. This adds a nice kick and pairs well with the sweet teriyaki sauce. If you need a gluten-free option, swap the breadcrumbs for gluten-free breadcrumbs. You can also use ground oats or crushed rice crackers. Make sure to choose a gluten-free soy sauce. It will keep the flavor strong while making the dish friendly for those with gluten sensitivities. You can try different proteins too. Ground turkey gives a lighter taste, while ground beef adds richness. Both options work well with the same recipe. Just remember to adjust the cooking time slightly. Turkey may cook faster, while beef might need a bit longer to reach safe temperatures. Feel free to get creative with these variations! To store leftover meatballs, let them cool first. Place them in an airtight container. You can keep them in the fridge for up to three days. Make sure to label the container with the date. This way, you will know when to eat them. When ready to reheat, take the meatballs out of the fridge. You can use the microwave or a skillet. For the microwave, heat them for about one minute. In a skillet, add a little water and cover it. Heat on low for 5–7 minutes, stirring often. Check if they are warm all the way through. To freeze meatballs, place them in a single layer on a baking sheet. Freeze for about two hours until firm. Then, transfer them to a freezer bag. Remove as much air as possible. Label the bag with the date. Meatballs can stay frozen for up to three months. When you want to eat them, thaw in the fridge overnight before reheating. Yes, you can make teriyaki chicken meatballs ahead of time. Prepare the meatballs and store them in the fridge for up to a day. You can also freeze them before baking. Just make sure to thaw them in the fridge before cooking. This saves time on busy days and keeps the flavors fresh. You can serve teriyaki chicken meatballs with many sides. Here are some great options: - Steamed rice or jasmine rice - Stir-fried vegetables, like broccoli or bell peppers - A fresh salad with a light dressing - Noodles, such as soba or udon - Grilled corn on the cob These pair well with the sweet and savory flavors of the meatballs. Making teriyaki sauce from scratch is simple. Here’s a quick recipe: - 1/4 cup low-sodium soy sauce - 2 tablespoons honey or maple syrup - 1 tablespoon rice vinegar - 1 tablespoon cornstarch mixed with 2 tablespoons water - 1 teaspoon sesame oil - 1 teaspoon minced ginger - 1 teaspoon minced garlic To prepare, mix the soy sauce, honey, and rice vinegar in a pot. Heat on medium. Once it simmers, whisk in the cornstarch mixture. Stir until thick, about 2-3 minutes. Remove from heat. Your homemade teriyaki sauce is ready! In this post, I covered how to make tasty teriyaki chicken meatballs. We explored key ingredients, step-by-step instructions, and clever tips. You learned about variations and how to store leftovers. Enjoying this dish can be simple and fun. Try new flavors or proteins to keep it fresh. With these tips, you can make perfect meatballs every time. Your friends and family will love them! Now, it’s time to cook and enjoy your tasty creation.

Teriyaki Chicken Meatballs

Delicious chicken meatballs coated in a savory teriyaki sauce.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Course
Cuisine Japanese
Servings 4
Calories 300 kcal

Ingredients
  

  • 1 lb ground chicken
  • 1/2 cup breadcrumbs (preferably panko)
  • 1/4 cup green onions, finely chopped
  • 1/4 cup carrots, finely grated
  • 1 large egg
  • 2 tablespoons soy sauce (low sodium)
  • 1 tablespoon sesame oil
  • 1 tablespoon ginger, minced
  • 2 cloves garlic, minced
  • to taste salt and pepper
  • 1/2 teaspoon black sesame seeds (for garnish)
  • 1/4 cup soy sauce (low sodium)
  • 2 tablespoons honey or maple syrup
  • 1 tablespoon rice vinegar
  • 1 tablespoon cornstarch mixed with 2 tablespoons water
  • 1 teaspoon sesame oil
  • 1 teaspoon minced ginger
  • 1 teaspoon minced garlic

Instructions
 

  • In a large bowl, combine the ground chicken, breadcrumbs, green onions, grated carrots, egg, soy sauce, sesame oil, ginger, garlic, salt, and pepper. Mix well until all ingredients are fully incorporated.
  • Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
  • Shape the chicken mixture into small meatballs, about 1 inch in diameter, and place them on the prepared baking sheet.
  • Bake the meatballs in the preheated oven for 15-20 minutes, or until golden brown and cooked through (internal temperature should reach 165°F / 74°C).
  • While the meatballs are baking, prepare the teriyaki sauce. In a saucepan over medium heat, combine soy sauce, honey (or maple syrup), rice vinegar, sesame oil, minced ginger, and minced garlic. Bring to a simmer.
  • Once simmering, slowly whisk in the cornstarch-water mixture to thicken the sauce. Stir continuously until the sauce is thick and glossy, about 2-3 minutes. Remove from heat.
  • Once the meatballs are done, remove them from the oven and transfer to a large bowl. Pour the teriyaki sauce over the meatballs and toss gently to coat evenly.
  • Serve the teriyaki chicken meatballs warm, garnished with black sesame seeds and additional chopped green onions.

Notes

Serve warm with rice for a complete meal.
Keyword chicken, dinner, easy, meatballs, teriyaki