I love making these teriyaki chicken meatballs when I want something savory, slightly sweet, and full of flavor. The juicy meatballs paired with a glossy homemade teriyaki sauce create a dish that feels both comforting and satisfying.
Why You’ll Love This Recipe
I enjoy how simple these meatballs are to prepare while still tasting amazing. The balance of sweet and savory flavors always works well, and I can serve them in many ways. I also like that they’re great for meal prep and reheat beautifully without losing their texture.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the meatballs:
1 lb ground chicken
1/2 cup breadcrumbs
1/4 cup milk
1 large egg
2 cloves garlic, minced
1 teaspoon fresh ginger, grated
2 tablespoons green onions, finely chopped
1 tablespoon soy sauce
1/2 teaspoon salt
1/4 teaspoon black pepper
For the teriyaki sauce:
1/2 cup soy sauce
1/4 cup brown sugar
2 tablespoons honey
1 tablespoon rice vinegar
1 teaspoon sesame oil
2 cloves garlic, minced
1 teaspoon fresh ginger, grated
1 tablespoon cornstarch
2 tablespoons water
For garnish (optional):
2 tablespoons sesame seeds
2 tablespoons green onions, sliced
directions
I start by preheating the oven to 400°F (200°C) and lining a baking sheet with parchment paper.
In a large bowl, I combine the ground chicken, breadcrumbs, milk, egg, garlic, ginger, green onions, soy sauce, salt, and pepper. I mix gently until everything is just combined.
I shape the mixture into small meatballs and place them evenly on the baking sheet.
I bake them for about 18–20 minutes until they are cooked through and slightly golden.
While the meatballs bake, I prepare the sauce. I combine soy sauce, brown sugar, honey, rice vinegar, sesame oil, garlic, and ginger in a saucepan over medium heat.
In a small bowl, I mix the cornstarch with water, then stir it into the sauce. I let it simmer until it thickens into a smooth glaze.
Once the meatballs are ready, I transfer them into the saucepan and toss them gently until fully coated in the teriyaki sauce.
I finish with sesame seeds and sliced green onions before serving.
Servings and timing
I usually get about 4 servings from this recipe.
Prep time: 15 minutes
Cook time: 20 minutes
Total time: 35 minutes
Variations
I sometimes use ground turkey instead of chicken for a slightly different flavor. When I want a spicier version, I add chili flakes or a bit of sriracha to the sauce. I also like pan-frying the meatballs instead of baking for a crispier outside. If I prefer a lighter sauce, I reduce the sugar slightly.
storage/reheating
I store the meatballs in an airtight container in the refrigerator for up to 4 days.
When reheating, I warm them gently on the stovetop or in the microwave. If the sauce thickens too much, I add a splash of water to loosen it.
FAQs
Can I freeze these meatballs?
Yes, I freeze them either cooked or uncooked for up to 2 months.
Can I cook the meatballs on the stovetop?
Yes, I cook them in a skillet over medium heat, turning until fully cooked.
What can I serve with these?
I like serving them with rice, noodles, or steamed vegetables.
Can I make the sauce ahead of time?
Yes, I prepare the sauce in advance and store it in the refrigerator.
How do I keep the meatballs tender?
I avoid overmixing and include breadcrumbs and milk to keep them soft.
Conclusion
I find these teriyaki chicken meatballs to be a perfect mix of convenience and flavor. They’re easy to make, incredibly tasty, and versatile enough to fit into many different meals.
