Teriyaki Chicken Meatballs Recipe

Teriyaki Chicken Meatballs combine the savory umami flavor of traditional teriyaki sauce with juicy, tender chicken meatballs. This dish is a fantastic choice for a flavorful appetizer, a main course, or even a meal prep option. The balanced blend of sweetness from the teriyaki sauce, combined with the savory and subtly spicy meatballs, creates an irresistible flavor profile.

In this recipe, we’ll guide you step-by-step through how to make the chicken meatballs, craft the perfect teriyaki sauce from scratch, and assemble the dish for a perfect meal. Whether you’re cooking for your family, guests, or preparing meals in advance, these teriyaki chicken meatballs will surely impress.

Why Teriyaki Chicken Meatballs?

Before diving into the specifics of the recipe, let’s explore why these teriyaki chicken meatballs are such a great choice:

• Flavorful & Savory: Teriyaki sauce brings a rich, slightly sweet and tangy flavor that complements the lean protein of the chicken.

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• Healthier Alternative: Compared to traditional beef meatballs, chicken is a leaner protein, making these meatballs a healthier option while still offering great taste and texture.

• Versatile: Teriyaki chicken meatballs can be enjoyed in various ways: served with rice, as a snack, in a sandwich, or as an appetizer at a party. They can be paired with vegetables or eaten on their own for a low-carb option.

• Easy to Make: This recipe doesn’t require complex techniques or hard-to-find ingredients. Everything comes together quickly, making it perfect for busy weeknights or meal prepping for the week ahead.

Step-by-Step Instructions for Teriyaki Chicken Meatballs

Step 1: Prepare the Chicken Meatball Mixture

1. Combine Ingredients: In a large mixing bowl, combine the ground chicken, breadcrumbs, chopped parsley, green onions, minced garlic, soy sauce, sesame oil, ground ginger, salt, and black pepper.

2. Add the Egg: Crack the egg into the mixture and mix everything together thoroughly. The egg helps bind the ingredients and ensures the meatballs stay together during cooking.

3. Form the Meatballs: Using your hands, roll the mixture into meatballs. For evenly sized meatballs, aim for about 1 to 1.5-inch balls. You should get around 18-20 meatballs, depending on the size you choose.

4. Set Aside: Once all the meatballs are formed, place them on a plate or tray and set them aside.

Step 2: Cook the Meatballs

You have two options for cooking the meatballs: baking or pan-frying. Both methods yield great results, so choose the one that works best for you.

Baking Method

1. Preheat the Oven: Preheat your oven to 375°F (190°C).

2. Prepare a Baking Sheet: Line a baking sheet with parchment paper or lightly grease it with olive oil.

3. Bake the Meatballs: Place the meatballs on the prepared baking sheet, spacing them out evenly. Bake for about 15-20 minutes or until the meatballs are cooked through (internal temperature should be 165°F or 74°C).

4. Set Aside: Once the meatballs are done, remove them from the oven and set them aside.

Pan-Frying Method

1. Heat the Oil: In a large skillet, heat 1 tablespoon of olive oil over medium-high heat.

2. Cook the Meatballs: Add the meatballs to the pan in batches (don’t overcrowd the pan) and cook for about 3-4 minutes per side until they are golden brown and cooked through. Use a meat thermometer to ensure they’ve reached an internal temperature of 165°F.

3. Set Aside: Once the meatballs are cooked, transfer them to a plate lined with paper towels to absorb any excess oil.

Step 3: Prepare the Teriyaki Sauce

1. Combine Sauce Ingredients: In a small saucepan, combine the soy sauce, mirin, rice vinegar, brown sugar, ground ginger, and minced garlic. Stir to combine.

2. Simmer the Sauce: Place the saucepan over medium heat and bring the sauce to a simmer. Allow it to cook for about 3-5 minutes, stirring occasionally, until the sugar has dissolved and the sauce is slightly thickened.

3. Thicken the Sauce: If you’d like a thicker sauce, dissolve the cornstarch in 2 tablespoons of water to create a slurry. Slowly add the slurry to the simmering sauce, stirring constantly until it thickens to your desired consistency.

4. Finish the Sauce: Once the sauce has thickened, remove it from the heat and set it aside.

Step 4: Combine the Meatballs with the Teriyaki Sauce

1. Coat the Meatballs: If you prefer a saucy coating, pour the teriyaki sauce over the meatballs and gently toss them to coat evenly. Alternatively, you can serve the sauce on the side for dipping.

2. Simmer in Sauce: If you want the meatballs to absorb more of the teriyaki flavor, return them to the saucepan with the sauce. Simmer the meatballs in the sauce over low heat for about 5-7 minutes, allowing the meatballs to soak up the flavors and become sticky and glazed.

3. Garnish: Sprinkle sesame seeds and chopped green onions over the meatballs for garnish. This adds a lovely crunch and a fresh pop of color.

Step 5: Serve

Serve the teriyaki chicken meatballs hot with steamed rice, noodles, or vegetables. They make for a perfect appetizer when served with toothpicks or a main course when paired with sides. You can also serve them in a wrap or sandwich for a fun twist.

Tips and Variations

1. Use Ground Turkey or Pork: If you prefer, you can substitute the ground chicken with ground turkey or ground pork for a different flavor profile.

2. Adjust Sweetness: If you prefer a sweeter teriyaki sauce, you can increase the amount of brown sugar or substitute with honey or maple syrup for a more natural sweetness.

3. Spicy Teriyaki: For a spicy kick, add some red pepper flakes or a dash of sriracha sauce to the teriyaki sauce. This adds an extra layer of complexity to the dish.

4. Low-Sodium Version: Use low-sodium soy sauce to make the recipe lighter and reduce the salt content. You can also opt for tamari sauce, which is a gluten-free version of soy sauce.

5. Meal Prep: This recipe is perfect for meal prepping. Simply store the meatballs in an airtight container and refrigerate for up to 4 days. They also freeze well for up to 3 months. Just reheat them in the microwave or on the stovetop before serving.

6. Vegetarian Option: For a vegetarian alternative, you can make meatless “meatballs” using ground plant-based protein, such as the Beyond Meat or Impossible Meat products. Prepare them in the same way as the chicken meatballs.

Conclusion

These Teriyaki Chicken Meatballs are a versatile and flavorful dish that can easily be adjusted to fit your dietary preferences or cravings. Whether you’re serving them as an appetizer, adding them to a main dish, or preparing them in advance for meal prepping, they are sure to be a hit with anyone who tastes them. With the savory, slightly sweet teriyaki sauce, juicy meatballs, and the perfect blend of spices and herbs, this dish will become a go-to in your kitchen.

Yield: 4 (about 16-18 meatballs)

Teriyaki Chicken Meatballs Recipe

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Teriyaki Chicken Meatballs combine the savory umami flavor of traditional teriyaki sauce with juicy, tender chicken meatballs. This dish is a fantastic choice for a flavorful appetizer, a main course, or even a meal prep option. The balanced blend of sweetness from the teriyaki sauce, combined with the savory and subtly spicy meatballs, creates an irresistible flavor profile.

Prep Time 15 minutes

Cook Time 20 minutes

Ingredients

• For the Meatballs:
• 1 lb ground chicken
• 1/4 cup panko breadcrumbs
• 1/4 cup grated carrot (optional, for added moisture and flavor)
• 1/4 cup finely chopped green onions
• 1 large egg
• 2 cloves garlic (minced)
• 1 tablespoon ginger (fresh, grated or 1 tsp ground ginger)
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• For the Teriyaki Sauce:
• 1/4 cup soy sauce (low-sodium is fine)
• 1/4 cup honey or brown sugar
• 1 tablespoon rice vinegar
• 1 tablespoon sesame oil
• 1 tablespoon cornstarch (mixed with 2 tablespoons water to create a slurry)
• 2 cloves garlic (minced)
• 1 teaspoon fresh ginger (grated)
• 1 tablespoon water (to adjust consistency)
• For Garnish:
• 1 tablespoon sesame seeds (optional)
• Sliced green onions (for garnish)

Instructions

1. Make the Meatballs:

• Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or a silicone baking mat.
  
• In a large bowl, combine ground chicken, panko breadcrumbs, grated carrot (if using), chopped green onions, egg, minced garlic, grated ginger, soy sauce, sesame oil, salt, and pepper.
  
• Mix the ingredients until just combined (don't overmix, or the meatballs could become tough).
  
• Use your hands or a spoon to form meatballs about 1–1.5 inches in diameter and place them on the prepared baking sheet.
  

2. Bake the Meatballs:

• Bake in the preheated oven for 15–18 minutes or until the meatballs are golden brown and cooked through (internal temperature should be 165°F or 75°C).
  
• While the meatballs are baking, you can prepare the teriyaki sauce.
  

3. Make the Teriyaki Sauce:

• In a small saucepan, combine soy sauce, honey (or brown sugar), rice vinegar, sesame oil, garlic, ginger, and water.
  
• Bring to a simmer over medium heat, stirring occasionally.
  
• Once it begins to simmer, add the cornstarch slurry (cornstarch mixed with water) to the sauce and whisk to thicken.
  
• Let the sauce cook for another 1–2 minutes until it reaches a glossy, thick consistency. Remove from heat.
  

4. Coat the Meatballs:

• Once the meatballs are done baking, transfer them to a large bowl.
  
• Pour the teriyaki sauce over the meatballs and gently toss to coat.
  

5. Serve:

• Transfer the coated meatballs to a serving platter and garnish with sesame seeds and sliced green onions.
  
• Serve hot over rice, steamed vegetables, or on their own as an appetizer!

Notes

• If you prefer a spicier sauce, you can add a pinch of red pepper flakes or a splash of sriracha to the teriyaki sauce.
• You can also make these meatballs ahead of time! They can be frozen before or after cooking and reheated when needed.
• For a gluten-free option, use gluten-free breadcrumbs and tamari instead of soy sauce.