Teriyaki Meatballs

5 from 2 votes

Teriyaki Chicken Meatballs take only 30 minutes to make with a ground chicken mixture and then covered in a homemade sauce.

Prep Time10

Cook Time20

Total Time30

Course: Appetizer, Dinner

Cuisine: American

Servings:

Calories: 81kcal

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.

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.

Tips:

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.