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These juicy teriyaki chicken meatballs turn ordinary ground chicken into an amazing meal that brings real Asian taste right to your dinner table with minimal effort. The rich and tangy teriyaki coating hugs each soft meatball, making them totally mouthwatering.
I first whipped up these meatballs when I needed something new for our family meals. They were such a hit that my family asked for them every week, and now they're our top choice when we have friends over with kids who don't eat much.
- Ground chicken offers a more delicate option than beef with a subtle taste that soaks up all the teriyaki goodness
- Breadcrumbs keep the meatballs together while making sure they stay soft
- Green onions give a light, crisp flavor that works perfectly with Asian seasonings
- Egg works as the crucial element that holds everything in place
- Fresh ginger adds that unique warm kick needed for real teriyaki taste
- Tamari or soy sauce provides that deep savory base
- Honey brings just enough sweetness without going overboard
- Cornstarch makes the sauce thick and shiny just right
Tasty Teriyaki Chicken Meatballs
- Mix your meatball ingredients
- Put ground chicken, breadcrumbs, chopped green onions, egg, crushed garlic, salt, and pepper in a bowl. Mix lightly with your hands until everything's combined, but don't mix too much or your meatballs will end up hard.
- Shape into balls
- Take a small cookie scoop or tablespoon to portion out the mix and roll between your hands to make round balls about 1½ inches across. Making them all the same size helps them cook evenly.
- Cook them through
- Put the meatballs on your paper-lined baking tray with gaps between them. Cook in your hot oven for 25 minutes until they reach 165°F inside and get slightly golden on the outside.
- Mix up the teriyaki sauce
- While your meatballs are cooking, stir together the tamari or soy sauce, chicken broth, honey, sesame oil, grated ginger, crushed garlic, cornstarch, and rice vinegar in a bowl until it's all smooth with no lumps of cornstarch.
- Coat your meatballs
- Move the cooked meatballs to a big skillet over medium heat. Pour your sauce over them and let it bubble gently for 3 to 4 minutes, turning the meatballs now and then for even coating. The sauce will slowly get thicker and form a lovely shiny coating on each meatball.
When I first made these for my neighbor, she wanted to watch me cook them at our next get-together. The fresh ginger in the sauce really makes all the difference, creating that true teriyaki flavor you just can't get from dried ginger.
Prep Ahead Ideas
These teriyaki chicken meatballs work great for planning meals ahead. You can form the raw meatballs and keep them in the fridge for a day before cooking. If you need longer storage, freeze the uncooked meatballs on a tray until hard, then drop them in a freezer bag where they'll stay good for three months. You can also make the sauce in advance and keep it in the fridge for five days. This setup lets you throw dinner together super fast when you're short on time.
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Pairing Suggestions
These meatballs taste amazing over soft jasmine rice with some steamed broccoli on the side. The rice soaks up all the extra sauce, while the broccoli adds color and goodness. If you want fewer carbs, try them over cauliflower rice or with a fresh Asian slaw made from shredded cabbage, carrots, and a rice vinegar dressing. They also work great as party snacks on small sticks topped with sesame seeds and sliced green onions.
Creative Twists
You can easily change up these meatballs to fit what you like or need for your diet. Want them spicier? Add a spoon of sriracha to the sauce or toss in some red pepper flakes. Need them paleo? Just swap the breadcrumbs for almond flour. For extra flavor, try using half chicken and half pork. You can also mix in finely chopped water chestnuts to give the meatballs an interesting crunch.
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Frequently Asked Questions
- → Is it possible to prep these meatballs in advance?
Definitely! Form the meatballs a couple of days ahead and store them refrigerated. Or, bake them (without the sauce) and freeze for up to 3 months. When ready, thaw if frozen, warm up the meatballs, and whip up the sauce fresh for the best taste.
- → What can I use instead of ground chicken?
Ground turkey is an excellent stand-in with a comparable flavor and texture. You could also go for ground pork for something richer, or try a plant-based meat option if you're looking for a vegetarian twist.
- → How can I check if the meatballs are cooked through?
Use a thermometer to make sure they reach 165°F (74°C) at the center. If you don’t have one, slice one open—there shouldn’t be any pink left, and the inside should be fully cooked.
- → What’s good to serve alongside these meatballs?
Try pairing them with fluffy steamed rice (white, brown, or cauliflower) or cooked veggies like bok choy, snap peas, or broccoli. For a full plate, you might add something fresh like a cucumber salad or a tangy slaw.
- → Can this meal be made gluten-free?
Yes! Stick with gluten-free breadcrumbs and use tamari instead of soy sauce. Just double-check your other ingredients to ensure they’re free of any traces of gluten.
- → How can I give the teriyaki sauce a spicy kick?
Mix in red pepper flakes, sriracha, or even a bit of chili garlic paste while making the sauce. If you’re feeling adventurous, thinly sliced Thai chilis are another great way to boost the heat.