Name: Teriyaki Chicken Meatballs Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Asian
Ingredients: 1 pound ground chicken; ½ cup gluten-free breadcrumbs (can sub for regular); ⅓ cup diced green onion; 1 egg; 1 tsp minced garlic; 1 tsp salt; ¼ tsp black pepper; ⅓ cup low-sodium tamari or soy sauce; ¼ cup low-sodium chicken broth; ¼ cup honey; 1 tsp toasted sesame oil; 2 tsp fresh grated ginger; 2 tsp minced garlic; 2 tsp cornstarch; 2 Tbsp rice vinegar

Jump to Recipe

Get ready to fall in love with Teriyaki Chicken Meatballs—a deliciously sticky, savory, and slightly sweet dish that’s packed with flavor and guaranteed to please everyone at the dinner table. With tender, juicy chicken meatballs baked to perfection and tossed in a glossy homemade teriyaki sauce, this recipe walks the savory-sweet line like a pro. It’s quick enough for weeknights but so tasty, you’ll want to serve it to friends at your next get-together. If you’ve ever wanted an easy crowd pleaser that feels fresh and homemade, here’s your new go-to.

Teriyaki Chicken Meatballs Recipe - Recipe Image

Ingredients You’ll Need

The best part about these Teriyaki Chicken Meatballs is how they turn a handful of common kitchen staples into something irresistibly good. Each ingredient serves a special purpose—whether it’s binding the meatballs, adding tenderness, or layering in that classic teriyaki flavor we all crave.

Ground chicken: Lean and tender, it’s the perfect blank canvas and soaks up those delicious teriyaki flavors wonderfully.
Gluten free breadcrumbs: Keep the meatballs light, help bind the mix, and make it deliciously gluten free—feel free to use regular if you prefer!
Green onion: Adds a pop of color and a gentle, fresh bite that brightens the whole dish.
Egg: Acts as a binder so your meatballs stay juicy and hold together perfectly.
Minced garlic: Doubles up on flavor; there’s nothing like garlic to amp things up in meatballs.
Salt: Pulls all the savory elements together and highlights the main flavors.
Black pepper: Adds a subtle heat that works wonders with the sweet-salty sauce.
Low sodium tamari or soy sauce: The salty, umami backbone of your teriyaki sauce—goes big on flavor without overwhelming the dish.
Low sodium chicken broth: Keeps the sauce light while adding savory depth.
Honey: Brings a natural sweetness that balances the sharper elements and gives the sauce its gorgeous sheen.
Toasted sesame oil: Adds a fragrant, nutty aroma that just screams “teriyaki”.
Fresh grated ginger: Cuts through the sweetness with a tiny spicy kick and loads of freshness.
More minced garlic: The secret is in the double hit—so much flavor in every bite.
Cornstarch: Thickens the sauce quickly for that perfect clingy glaze.
Rice vinegar: Gives just the right touch of tang to round out the whole teriyaki experience.

How to Make Teriyaki Chicken Meatballs

Step 1: Preheat and Prep

First things first, preheat your oven to 400°F. This ensures your Teriyaki Chicken Meatballs cook evenly and develop a lovely golden exterior. Line a baking sheet with parchment paper to keep cleanup easy and ensure nothing sticks. This small bit of prep makes the whole process smoother!

Step 2: Mix the Meatball Ingredients

In a medium mixing bowl, add your ground chicken, gluten-free breadcrumbs (or regular, if that’s what you have), green onion, egg, minced garlic, salt, and black pepper. Stir everything together—clean hands work best here—until just combined. Try not to overmix; you want tender, not tough, meatballs!

Step 3: Shape and Arrange the Meatballs

Scoop the mixture into heaping tablespoons or use a small cookie scoop for uniformity. Roll each portion gently into a ball and arrange them on your prepared baking sheet. Depending on size, you should end up with about 25 Teriyaki Chicken Meatballs, spaced so they’re not touching.

Step 4: Bake to Perfection

Pop the meatballs in the oven and bake for around 25 minutes, or until they’re just cooked through and starting to brown. Baking keeps them light and juicy, and it frees you up to focus on the irresistible sauce.

Step 5: Whisk Together the Teriyaki Sauce

While the meatballs are baking, whisk together the tamari or soy sauce, chicken broth, honey, toasted sesame oil, fresh ginger, minced garlic, cornstarch, and rice vinegar in a bowl. This flavorful blend is what takes your Teriyaki Chicken Meatballs over the top!

Step 6: Simmer and Glaze

Once the meatballs are ready, transfer them into a large skillet over medium heat. Pour the sauce over top and let it simmer, stirring often to coat each meatball. In a few minutes, the sauce will thicken and beautifully glaze every bite. When each meatball is shiny and sticky, you’re ready to serve.

How to Serve Teriyaki Chicken Meatballs

Garnishes

Sprinkle your finished Teriyaki Chicken Meatballs with sliced green onions, a handful of sesame seeds, or even a pinch of red pepper flakes if you like a touch of heat. These little upgrades not only add color and crunch but make your dish pop in both flavor and presentation.

Side Dishes

The classic move is to serve these meatballs over steamed jasmine rice, letting the sweet-and-savory sauce soak into every grain. A side of crisp-tender broccoli or sautéed snap peas adds vibrant color and crunch. Or, go lighter by nestling the meatballs in a bed of cauliflower rice or piling them on top of a fresh Asian-style slaw.

Creative Ways to Present

Get creative and try skewering the Teriyaki Chicken Meatballs for a fun party platter, or tuck them inside lettuce cups for a playful twist. For a hearty lunch, stuff them in a bao bun with tangy pickled veggies. However you serve them, they always bring smiles to the table!

Make Ahead and Storage

Storing Leftovers

Leftover Teriyaki Chicken Meatballs are a dream for meal preppers. Simply store the cooled meatballs and sauce in an airtight container in the fridge—they’ll stay fresh and flavorful for up to four days, making them perfect for quick lunches or dinners.

Freezing

Want to prep ahead? Freeze the baked meatballs (before saucing) in a single layer on a baking sheet, then transfer to a zip-top freezer bag. The sauce can be made fresh whenever you’re ready. When you need a speedy meal, just thaw and reheat!

Reheating

For best results, reheat your Teriyaki Chicken Meatballs in a skillet over low to medium heat, adding a splash of water or broth to loosen the sauce. You can also use the microwave—just cover and warm gently to keep them moist.

FAQs

Can I use ground turkey instead of chicken?

Absolutely! Ground turkey works wonderfully here and pairs well with the teriyaki flavors. Just check for similar fat content to avoid dry meatballs, or add a splash more oil if using extra-lean turkey.

Are Teriyaki Chicken Meatballs gluten free?

If you use gluten free breadcrumbs and tamari instead of soy sauce, this recipe is completely gluten free. Just double-check your labels to be sure!

Can I make them ahead for a party?

Yes, these meatballs are made for making ahead! You can fully bake them and then just rewarm with sauce before serving, or even keep them warm in a slow cooker for easy entertaining.

What can I substitute for honey?

Maple syrup or agave make excellent swaps for honey in the sauce. You’ll get that same shine and hint of sweetness without changing the overall flavor too much.

How do I make the sauce thicker?

If your sauce isn’t quite as thick or glossy as you like, simmer it a little longer or mix another half teaspoon of cornstarch with water and whisk it in. It thickens quickly, so keep an eye on it!

Final Thoughts

Teriyaki Chicken Meatballs are a total weeknight hero—simple, crowd-pleasing, and absolutely packed with flavor. There’s something incredibly satisfying about that sticky glaze and tender bite, and making them at home feels like a small win every time. Give them a try, and let your kitchen be filled with homemade happiness!

Teriyaki Chicken Meatballs Recipe

★★★★★

4.7 from 14 reviews

Author: admin2
Total Time: 40 minutes
Yield: Makes about 25 meatballs 1x
Diet: Gluten Free

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Description

These Teriyaki Chicken Meatballs are a flavorful twist on a classic dish. Tender chicken meatballs are baked to perfection and then coated in a sweet and savory teriyaki sauce. Serve them over rice and steamed broccoli for a delicious meal that the whole family will love.

Instructions

Preheat the oven to 400°F. Line a baking sheet with parchment paper and set it aside.
In a medium bowl, combine all the ingredients for the meatballs. Scoop the mixture using a small cookie scoop or a heaping tablespoon, then roll into balls. Arrange them on a baking sheet, making about 25 meatballs, depending on their size. Bake for 25 minutes.
While the meatballs are baking, whisk all the sauce ingredients together in a bowl and set it aside. Once the meatballs are ready, transfer them to a large skillet and heat over medium.
Pour the sauce over the meatballs and let it simmer, stirring often to coat them, until it thickens. Once thickened, serve the meatballs over rice and broccoli, adding red pepper flakes for a bit of spice. Enjoy!

Notes

Make sure to use low-sodium tamari or soy sauce to control the saltiness of the dish.
You can customize the spice level by adjusting the amount of red pepper flakes added at the end.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Main Course
Method: Baking, Simmering
Cuisine: Asian