Chicken Teriyaki Meatballs are so easy to make using a seasoned ground chicken mixture and then simmered in a homemade sweet and savory sauce. Serve over rice for a super simple 30 minute meal.
Chicken Teriyaki Meatballs Recipe
Our easy Teriyaki Chicken Meatballs recipe is a tasty twist on my crockpot Teriyaki Meatballs and a leaner alternative to my Homemade Meatballs made with ground beef; it’s a great way to get a delicious dinner on the table quickly, complete with freshly cooked meatballs covered in a homemade teriyaki sauce.
These baked chicken meatballs are juicy and full of onion, garlic, and ginger flavors; they’re tossed in a thick sauce that’s been simmering on the stovetop and then served warm with toasted sesame seeds and sliced green onions on top.
Teriyaki Chicken Meatballs Ingredients
- Ground chicken: The ground chicken can be replaced with ground turkey, ground beef or ground pork.
- Panko
- Egg: I prefer to lightly beat my egg before I add it to the meatball mixture. This helps ensure the egg is evenly distributed and the yolk does not clump.
- Green onion
- Fresh garlic This can be replaced with garlic powder.
- Fresh ginger: This can be replaced with ground ginger.
- Soy sauce
- Brown sugar
- Water
- Rice vinegar
- Sesame oil
- Cornstarch
See the recipe card for full information on ingredients and quantities.
How to Make Chicken Teriyaki Meatballs
- Make The Meatballs: Mix together the ground chicken, panko, egg, green onion, garlic, and ginger. Form the chicken mixture into 2-tablespoon sized meatballs. (Image 1)
- Bake: Bake at 400 degrees Fahrenheit for 15-20 minutes or until no longer pink in the center. (Image 2)
- Prepare The Sauce: Whisk together all of the sauce ingredients except the corn starch. Sprinkle the cornstarch over the mixture and whisk until incorporated.
- Simmer The Sauce: Heat the sauce and stir continuously until thickened. Reduce the heat, add the meatballs (Image 3), and toss to coat. Simmer for 3-4 minutes. (Image 4)
- Serve: Serve warm over steamed rice. Garnish with toasted sesame seeds and sliced green onions if desired. Enjoy!
Tips & Variations
- I like to use a small cookie scoop to help form my meatballs to ensure they are equal size.
- Wetting your hands before forming the meatballs will help keep the mixture from sticking to you.
- The fresh garlic and ginger in the meatballs can be replaced with ½ teaspoon of garlic powder and ½ teaspoon of ground ginger.
- The fresh garlic and ginger in the sauce can be replaced with ¼ teaspoon of garlic powder and ¼ teaspoon of ground ginger.
Proper Storage
- To Store: Store leftovers in an airtight container in the refrigerator for up to three days.
- To Freeze: The meatballs can be frozen raw or once cooked for up to three months. Allow the meatballs to defrost in the refrigerator before using. If you are planning to freeze the cooked meatballs, allow them to cool to room temperature before freezing.
- To Reheat: Reheat the leftovers in a skillet on the stovetop. If the sauce is too thick, add a splash of water.
How To Serve Teriyaki Chicken Meatballs
These chicken teriyaki meatballs make a great party appetizer or side dish, but especially taste great served over rice with a side of steamed vegetables. They are a quick and easy weeknight dinner idea that are picky eater approved!
- Appetizer: Serve these meatballs as an appetizer in a big bowl with toothpicks.
- Side Dish: These meatballs make a great side dish for a holiday buffet or potluck dinner.
- Dinner: Serve the meatballs on top of white rice, brown rice, cauliflower rice, mashed potatoes, or noodles for an easy make-ahead meal.
- Make in Advance: The meatballs can be prepared up to two days in advance. Store the meatballs in an airtight container in the refrigerator until ready to bake.
More Of Our Favorite Meatball Recipes
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Teriyaki Meatballs
Serves — 15
Teriyaki Chicken Meatballs take only 30 minutes to make with a ground chicken mixture and then covered in a homemade sauce.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Ingredients
Meatballs
- 1 pound ground chicken
- ⅓ cup panko
- 1 large egg lightly beaten
- ¼ cup green onion finely chopped
- 2 teaspoons fresh garlic minced
- 2 teaspoons fresh ginger minced
Sauce
- ⅓ cup soy sauce
- ⅓ cup brown sugar
- ⅓ cup water
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1½ teaspoons fresh garlic minced
- 1½ teaspoons fresh ginger minced
- 1 tablespoon cornstarch
Instructions
- Preheat the oven to 400 degrees F. Lightly spray a baking sheet with cooking spray and set aside.
- In a medium bowl, add the ground chicken, panko, egg, green onion, 2 teaspoons of garlic and ginger. Mix until well combined combined.1 pound ground chicken, ⅓ cup panko, 1 large egg, ¼ cup green onion, 2 teaspoons fresh garlic, 2 teaspoons fresh ginger
- Form the chicken mixture into 2-tablespoon sized meatballs. Add the meatballs to the prepared baking sheet and bake for 15-20 minutes or until no longer pink in the center.
- While the meatballs are baking, prepare the sauce. Add all of the sauce ingredients except the corn starch to a small bowl and whisk to combine. Sprinkle the cornstarch over the mixture and whisk again until the cornstarch is incorporated.⅓ cup soy sauce, ⅓ cup brown sugar, ⅓ cup water, 1 tablespoon rice vinegar, 1 teaspoon sesame oil, 1½ teaspoons fresh garlic, 1½ teaspoons fresh ginger, 1 tablespoon cornstarch
- Once the meatballs have baked heat a large skillet over medium heat. Add the sauce and stir continuously for 1-2 minutes or until the sauce thickens to your desired consistency. Reduce the heat to a simmer. Add the meatballs to the sauce and toss so they are full covered in sauce. Simmer for 3-4 minutes.
- Serve warm over steamed rice. Garnish with toasted sesame seeds and sliced green onions if desired.
Jenn’s Notes
Storage:
- To Store: Store leftovers in an airtight container in the refrigerator for up to three days.
- To Freeze: The meatballs can be frozen in a freezer safe container for up to three months.
- To Reheat: Reheat the leftovers in a skillet on the stovetop. If the sauce is too thick, add a splash of water.
- I prefer to lightly beat my egg before I add it to the meatball mixture. This helps ensure the egg is evenly distributed and you do not end up with clumps of yolk.
- I like to use a small cookie scoop to help form my meatballs to ensure they are equal size.
- Wetting your hands before forming the meatballs will help keep the mixture from sticking to you.
- The fresh garlic and ginger in the meatballs can be replaced with ½ teaspoon of garlic powder and ½ teaspoon of ground ginger.
- The fresh garlic and ginger in the sauce can be replaced with ¼ teaspoon of garlic powder and ¼ teaspoon of ground ginger.
Nutrition Info
Calories: 81kcal | Carbohydrates: 7g | Protein: 6g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Cholesterol: 37mg | Sodium: 322mg | Potassium: 191mg | Fiber: 0.2g | Sugar: 5g | Vitamin A: 33IU | Vitamin C: 1mg | Calcium: 14mg | Iron: 1mg
