Teriyaki Chicken Meatballs Recipe

If you’re after a dinner that’s as comforting as it is exciting, look no further than these irresistible Teriyaki Chicken Meatballs. They’re tender, juicy, bursting with flavor, and slathered in a glossy, homemade teriyaki sauce that clings lovingly to every bite. Whether you’re searching for your next meal prep star or a family-friendly weeknight win, this vibrant dish is sure to become a fast favorite. Plus, it only takes a handful of simple ingredients to whip up something truly special.

Ingredients You’ll Need

Just a few kitchen staples and some fresh aromatics come together in the most magical way here. Each ingredient has its own essential part to play, from the juicy chicken and umami-rich soy sauce to the zingy ginger and sweet touch of honey—you’ll see (and taste) the difference in every bite!

• Ground Chicken: Using ground chicken keeps the meatballs extra light and tender, letting all the flavors shine.
• Gluten-Free Breadcrumbs: These help hold everything together and create a moist texture—swap for regular if gluten isn’t a concern.
• Green Onion: Adds a pop of fresh color and a mild onion bite that brightens up each meatball.
• Egg: Essential for binding the mixture and creating the perfect, soft bite.
• Minced Garlic: Brings irresistible aromatic depth—don’t be shy!
• Salt & Black Pepper: Simple seasonings to highlight and balance all those big flavors.
• Low Sodium Tamari (or Soy Sauce): The savory backbone of the teriyaki sauce, with less salt so you can control seasoning.
• Low Sodium Chicken Broth: Rounds out the sauce and gives it body and a bit of richness.
• Honey: Offers natural sweetness, helping the sauce achieve its signature glossy finish.
• Toasted Sesame Oil: Just a splash brings nutty, authentic teriyaki flavor.
• Fresh Grated Ginger: Lively and aromatic, ginger adds plenty of zingy warmth to the sauce.
• Additional Minced Garlic: Extra garlic means even bolder flavor in every saucy bite.
• Cornstarch: A little goes a long way to thicken up your sauce to that classic, spoon-coating consistency.
• Rice Vinegar: Offers the perfect tangy balance, brightening up all the savory and sweet flavors.

How to Make Teriyaki Chicken Meatballs

Step 1: Prep and Preheat

Start by heating your oven to 400°F. While it comes up to temperature, line a baking sheet with parchment paper—this makes cleanup a breeze and ensures your meatballs won’t stick as they bake. Prepping everything now sets you up for smooth kitchen sailing.

Step 2: Mix the Meatball Ingredients

Grab a medium mixing bowl and combine your ground chicken, gluten-free breadcrumbs, diced green onion, egg, minced garlic, salt, and black pepper. Use your hands or a sturdy spoon to gently mix, just until everything is nicely blended. Be careful not to overmix; you want these Teriyaki Chicken Meatballs to stay light and delicate!

Step 3: Shape and Bake

Using a small cookie scoop or a heaping tablespoon, portion out the mixture and gently roll it into balls. Place each meatball on your prepared baking sheet, spacing them apart so they brown evenly. You should end up with around 25 meatballs. Bake for 25 minutes, until they’re golden and cooked through but still juicy in the center.

Step 4: Make the Teriyaki Sauce

While your meatballs bake, whisk together the low sodium tamari or soy sauce, chicken broth, honey, toasted sesame oil, fresh grated ginger, minced garlic, cornstarch, and rice vinegar in a bowl. This blend is where the magic happens—each ingredient plays a role in building that signature teriyaki flavor and gloss!

Step 5: Simmer and Glaze

When the meatballs come out of the oven, move them to a large skillet over medium heat. Pour the teriyaki sauce over the meatballs. Stir often as the sauce begins to bubble and thicken, letting it coat each meatball in its irresistibly sticky sheen. This part only takes a few minutes, but you’ll see the transformation right in the pan.

Step 6: Serve and Enjoy

Serve your finished Teriyaki Chicken Meatballs hot over fluffy rice and tender broccoli. If you love a little heat, sprinkle on some red pepper flakes right before digging in. Whether it’s dinner for your crew or meal prep for the week, this dish brings a little bit of joy to every table.

How to Serve Teriyaki Chicken Meatballs

Garnishes

I love showering these Teriyaki Chicken Meatballs with a finishing touch of sesame seeds for crunch and extra green onions for a fresh zip of color and flavor. A tiny pinch of red pepper flakes or a drizzle of sriracha can give the dish a fun, spicy kick for those who crave a little heat.

Side Dishes

You can’t go wrong with the classic rice and broccoli pairing—rice soaks up every drop of sauce, and broccoli adds freshness and a crunch that contrasts beautifully with the tender meatballs. Stir-fried veggies like snap peas, carrots, or bell peppers also shine as delicious and colorful sidekicks.

Creative Ways to Present

For a fun twist, try threading the meatballs onto skewers appetizer-style, or serve them over a simple noodle bowl for a change from rice. You can even tuck the Teriyaki Chicken Meatballs inside lettuce cups for a lighter, finger-food option—perfect for parties and picnics!

Make Ahead and Storage

Storing Leftovers

If you end up with extra Teriyaki Chicken Meatballs (lucky you!), simply store them in an airtight container in the fridge. They’ll stay fresh and tasty for up to 3 days, making them a fantastic option for lunchboxes or quick dinners.

Freezing

For longer storage, pop cooled meatballs (without the sauce, if possible) into a freezer-safe container or bag. They can be frozen for up to 2 months. Freeze the sauce separately, or whip up a fresh batch when it’s time to serve for the best texture and flavor.

Reheating

Warm leftovers in a covered skillet over medium-low heat, adding a splash of water or extra sauce if needed to keep things juicy. You can also microwave, but gentle stovetop reheating helps preserve the tender texture of the meatballs and the beautiful gloss of the sauce.

FAQs

Can I use ground turkey instead of chicken?

Absolutely! Ground turkey works beautifully in this recipe and will yield similar, juicy results. Just make sure you’re not using super lean meat for the best flavor and moisture.

Are these Teriyaki Chicken Meatballs gluten free?

If you use gluten-free breadcrumbs and low sodium tamari (instead of soy sauce), this dish is completely gluten free. Always double-check labels if you’re cooking for someone with a gluten allergy or sensitivity.

Can I make the meatballs ahead of time?

Yes, you can shape and even bake the meatballs a day ahead. Store them in the fridge and finish by simmering in the sauce right before serving. It’s a great way to save time during a busy week!

What vegetables work well in this dish?

Broccoli, snap peas, bell peppers, carrot ribbons—feel free to use any of your favorite quick-cooking vegetables. Their crisp-tender texture pairs perfectly with the sticky-saucy meatballs.

How do I keep the meatballs tender?

The key is not to overmix the meatball mixture and not to overbake them. Just combine the ingredients until blended and check for doneness at the 25-minute mark. This gives you wonderfully moist, flavorful Teriyaki Chicken Meatballs every time.

Final Thoughts

I can’t say enough about how crowd-pleasing and downright fun these Teriyaki Chicken Meatballs are. Give them a try and make them your own—you’ll be amazed at just how easy and rewarding homemade comfort food can be!

Print