If you’re looking for a cozy dinner that’s packed with flavor but still feels light and wholesome, these Teriyaki Chicken Meatballs are a must-try. They’re tender and juicy on the inside with a gorgeous golden brown outside, and they’re coated in a sticky, homemade teriyaki glaze that hits all the right notes—sweet, savory, garlicky, and just a little tangy. This dish is perfect for busy weeknights, meal prep, or even casual entertaining. Serve them over a bed of fluffy rice with steamed veggies, and you’ve got a delicious and balanced meal that’ll leave everyone asking for seconds.
Ingredients
For the Meatballs
1 pound ground chicken
½ cup gluten-free breadcrumbs (or regular if preferred)
⅓ cup finely diced green onions
1 egg
1 teaspoon minced garlic
1 teaspoon salt
¼ teaspoon black pepper
For the Teriyaki Sauce
⅓ cup low sodium tamari or soy sauce
¼ cup low sodium chicken broth
¼ cup honey
1 teaspoon toasted sesame oil
2 teaspoons freshly grated ginger
2 teaspoons minced garlic
2 teaspoons cornstarch
2 tablespoons rice vinegar
Instructions
Preheat your oven to 400°F and line a baking sheet with parchment paper. This helps prevent sticking and makes cleanup easier.
In a medium mixing bowl, combine the ground chicken, breadcrumbs, green onions, egg, garlic, salt, and pepper. Use your hands or a spatula to mix everything together until just combined—be careful not to overwork the mixture, as that can make the meatballs tough.
Using a small cookie scoop or a heaping tablespoon, scoop the chicken mixture and roll it into balls. You should get around 20 to 25 meatballs, depending on the size. Arrange them evenly on the prepared baking sheet, leaving space between each one.
Bake the meatballs in the preheated oven for about 25 minutes, or until they’re fully cooked and lightly golden on the outside.
While the meatballs are baking, prepare the teriyaki sauce. In a small bowl, whisk together the tamari or soy sauce, chicken broth, honey, sesame oil, ginger, garlic, cornstarch, and rice vinegar until smooth and well combined.
Once the meatballs are out of the oven, transfer them to a large skillet or sauté pan over medium heat. Pour the sauce over the meatballs and stir gently to coat them all. Let the sauce simmer for 4 to 5 minutes, stirring frequently, until it thickens into a glossy glaze that clings to the meatballs beautifully.
Serve the meatballs hot over steamed rice or jasmine rice, with roasted or sautéed vegetables like broccoli, carrots, or snap peas on the side. Sprinkle on red pepper flakes or sesame seeds for an extra kick or garnish with additional chopped green onions for a fresh finish.
Notes
You can make the meatballs ahead of time and store them in the fridge for up to 3 days before adding the sauce. They also freeze well, making them perfect for meal prep.
If you prefer a different protein, ground turkey works just as well in this recipe.
Don’t skip the fresh ginger in the sauce—it adds warmth and depth that bottled sauces just can’t match.
To make this dish completely gluten-free, use certified gluten-free breadcrumbs and tamari instead of soy sauce.
Double the sauce if you want extra for drizzling over rice or veggies—it’s that good.
FAQs
Can I cook the meatballs on the stovetop instead of baking them?
Yes, you can pan-fry them over medium heat in a lightly oiled skillet. Just be sure to cook them all the way through and turn them occasionally so they brown evenly.
Can I use store-bought teriyaki sauce instead?
You can, but homemade makes a big difference in flavor and freshness. That said, if you’re in a rush, go for a high-quality store-bought sauce and warm it up with the meatballs.
What’s the best way to store and reheat leftovers?
Store any leftovers in an airtight container in the fridge for up to 4 days. Reheat gently in a skillet over low heat or microwave in short bursts until warmed through.
Can I use ground beef or pork instead of chicken?
Absolutely! The recipe works well with ground beef, pork, or even a mix. Just keep in mind that the flavor and texture may change slightly.
Is this recipe kid-friendly?
Very much so! The sweet and savory teriyaki glaze is usually a hit with kids. If they’re sensitive to spice, skip the red pepper flakes on top.
Teriyaki Chicken Meatballs
If you’re looking for a cozy dinner that’s packed with flavor but still feels light and wholesome, these Teriyaki Chicken Meatballs are a must-try. They’re tender and juicy on the inside with a gorgeous golden brown outside, and they’re coated in a sticky, homemade teriyaki glaze that hits all the right notes—sweet, savory, garlicky, and just a little tangy. This dish is perfect for busy weeknights, meal prep, or even casual entertaining. Serve them over a bed of fluffy rice with steamed veggies, and you’ve got a delicious and balanced meal that’ll leave everyone asking for seconds.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
Ingredients
For the Meatballs
1 pound ground chicken
½ cup gluten-free breadcrumbs (or regular if preferred)
⅓ cup finely diced green onions
1 egg
1 teaspoon minced garlic
1 teaspoon salt
¼ teaspoon black pepper
For the Teriyaki Sauce
⅓ cup low sodium tamari or soy sauce
¼ cup low sodium chicken broth
¼ cup honey
1 teaspoon toasted sesame oil
2 teaspoons freshly grated ginger
2 teaspoons minced garlic
2 teaspoons cornstarch
2 tablespoons rice vinegar
Instructions
Preheat your oven to 400°F and line a baking sheet with parchment paper. This helps prevent sticking and makes cleanup easier.
In a medium mixing bowl, combine the ground chicken, breadcrumbs, green onions, egg, garlic, salt, and pepper. Use your hands or a spatula to mix everything together until just combined—be careful not to overwork the mixture, as that can make the meatballs tough.
Using a small cookie scoop or a heaping tablespoon, scoop the chicken mixture and roll it into balls. You should get around 20 to 25 meatballs, depending on the size. Arrange them evenly on the prepared baking sheet, leaving space between each one.
Bake the meatballs in the preheated oven for about 25 minutes, or until they’re fully cooked and lightly golden on the outside.
While the meatballs are baking, prepare the teriyaki sauce. In a small bowl, whisk together the tamari or soy sauce, chicken broth, honey, sesame oil, ginger, garlic, cornstarch, and rice vinegar until smooth and well combined.
Once the meatballs are out of the oven, transfer them to a large skillet or sauté pan over medium heat. Pour the sauce over the meatballs and stir gently to coat them all. Let the sauce simmer for 4 to 5 minutes, stirring frequently, until it thickens into a glossy glaze that clings to the meatballs beautifully.
Serve the meatballs hot over steamed rice or jasmine rice, with roasted or sautéed vegetables like broccoli, carrots, or snap peas on the side. Sprinkle on red pepper flakes or sesame seeds for an extra kick or garnish with additional chopped green onions for a fresh finish.
Notes
You can make the meatballs ahead of time and store them in the fridge for up to 3 days before adding the sauce. They also freeze well, making them perfect for meal prep.
If you prefer a different protein, ground turkey works just as well in this recipe.
Don’t skip the fresh ginger in the sauce—it adds warmth and depth that bottled sauces just can’t match.
To make this dish completely gluten-free, use certified gluten-free breadcrumbs and tamari instead of soy sauce.
Double the sauce if you want extra for drizzling over rice or veggies—it’s that good.