Name: Teriyaki Chicken Meatballs
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Asian
Ingredients: 1 lb Ground Chicken; 1/2 cup Panko Breadcrumbs; 1 unit Large Egg; 1 tbsp Fresh Ginger, minced; 2 cloves Garlic, minced; 2 stalks Green Onions, sliced; 1/2 cup Soy Sauce; 1/3 cup Honey; 1 tbsp Rice Vinegar; 1 tsp Sesame Oil; 1 tbsp Cornstarch

Main Dishes

Teriyaki Chicken Meatballs

These tender chicken meatballs are infused with fresh ginger and garlic, then glazed in a luscious, homemade sweet-and-savory teriyaki sauce. Perfectly caramelized and sprinkled with toasted sesame seeds, they are an irresistible crowd-pleaser whether served over fluffy rice or enjoyed as a protein-packed appetizer.

Prep

15m

Cook

20m

Serves

Calories

380kcal

Qty	Ingredient
1 lb 450 g	Ground Chicken
1/2 cup 60 g	Panko Breadcrumbs
1 unit 1 unit	Large Egg
1 tbsp 6 g	Fresh Ginger, minced
2 cloves 6 g	Garlic, minced
2 stalks 10 g	Green Onions, sliced
1/2 cup 120 ml	Soy Sauce
1/3 cup 115 g	Honey
1 tbsp 15 ml	Rice Vinegar
1 tsp 5 ml	Sesame Oil
1 tbsp 8 g	Cornstarch

2 Method

Step 1. Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper for easy cleanup.

Step 2. In a large mixing bowl, combine the ground chicken, panko breadcrumbs, egg, half of the minced ginger, half of the minced garlic, salt, and pepper. Mix until just combined, being careful not to overwork the meat.

Step 3. Scoop about 1.5 tablespoons of the mixture at a time and roll into 1-inch balls. Place them on the prepared baking sheet, spaced evenly apart.

Step 4. Bake the meatballs for 15-18 minutes, or until the internal temperature reaches 165°F (74°C) and they are lightly browned.

Step 5. While the meatballs are baking, prepare the sauce. In a small saucepan, whisk together the soy sauce, honey, rice vinegar, sesame oil, remaining ginger, remaining garlic, and cornstarch (dissolved in 2 tablespoons of water).

Step 6. Place the saucepan over medium heat and bring to a gentle simmer. Cook for 3-5 minutes, stirring constantly, until the sauce thickens into a glossy glaze.

Step 7. Once the meatballs are done, remove them from the oven and transfer to a large bowl. Pour the teriyaki glaze over the meatballs and toss gently until every piece is coated.

Step 8. Serve immediately over jasmine rice or cauliflower rice, garnished with sliced green onions and toasted sesame seeds.

·
Lightly grease your hands with oil or water before rolling the meatballs to prevent the chicken mixture from sticking to your skin.
·
For an extra flavor boost, toast the sesame seeds in a dry pan for 1-2 minutes until golden before garnishing.
·
If you prefer a crispier texture, you can pan-fry the meatballs in a skillet with a tablespoon of oil instead of baking them.
·
To make this gluten-free, substitute the soy sauce for tamari and use gluten-free panko or almond meal.

? FAQ

Can I use ground turkey instead of chicken?

Absolutely! Ground turkey is a great lean alternative and will work perfectly with the same seasonings and cook time.

How long do these stay fresh in the fridge?

You can store these in an airtight container for up to 3-4 days. Reheat gently in the microwave or on the stovetop with a splash of water to loosen the sauce.

Can I freeze teriyaki chicken meatballs?

Yes. You can freeze the cooked meatballs (with or without sauce) for up to 3 months. Thaw overnight in the refrigerator before reheating.

What should I serve these with?

They pair beautifully with jasmine rice, brown rice, or rice noodles. For a low-carb option, try cauliflower rice or steamed broccoli and snap peas.