Juicy Teriyaki Chicken Meatballs

These teriyaki chicken meatballs transform simple ground chicken into an irresistible dinner that brings authentic Asian flavors right to your table without any fuss. The sweet and savory teriyaki sauce creates that perfect glaze that coats each tender meatball, making them impossible to resist.

I first created these meatballs when trying to break out of our dinner rut. My family immediately requested them weekly, and they've since become our go to option when entertaining friends who have children with picky appetites.

• Ground chicken provides a lighter alternative to beef with a mild flavor that absorbs the teriyaki sauce beautifully
• Breadcrumbs help bind the meatballs while keeping them tender
• Green onions add a fresh mild onion flavor that complements the Asian profile
• Egg acts as the essential binder that keeps everything together
• Fresh ginger brings that signature warm spicy note essential to authentic teriyaki
• Tamari or soy sauce delivers that crucial umami foundation
• Honey creates the perfect balance of sweetness without being cloying
• Cornstarch thickens the sauce to that perfect glossy consistency

How To Make Teriyaki Chicken Meatballs

Prepare the meatball mixture

Combine ground chicken, breadcrumbs, diced green onions, egg, minced garlic, salt, and pepper in a medium bowl. Mix gently using your hands until just combined, being careful not to overmix which can make the meatballs tough.

Form the meatballs

Using a small cookie scoop or measuring tablespoon, portion the mixture and roll between your palms to form uniform balls about 1½ inches in diameter. The consistent size ensures even cooking throughout.

Bake to perfection

Arrange the meatballs on your parchment lined baking sheet with a small space between each one. Bake in your preheated oven for exactly 25 minutes until the internal temperature reaches 165°F and they develop a light golden exterior.

Prepare the teriyaki sauce

While the meatballs bake, whisk together the tamari or soy sauce, chicken broth, honey, sesame oil, grated ginger, minced garlic, cornstarch, and rice vinegar in a bowl until completely smooth with no cornstarch lumps.

Glaze the meatballs

Transfer the baked meatballs to a large skillet over medium heat. Pour the sauce over them and simmer gently for 3 to 4 minutes, occasionally turning the meatballs to ensure even coating. The sauce will gradually thicken into a beautiful glossy glaze that clings to each meatball.

The first time I served these to my neighbor, she insisted on watching me make them during our next dinner party. The fresh ginger in the sauce truly makes all the difference, creating that authentic teriyaki flavor that simply cannot be replicated with powdered versions.

Make Ahead Options

These teriyaki chicken meatballs are perfect for meal prepping. You can form the raw meatballs and refrigerate them for up to 24 hours before baking. For longer storage, freeze the raw meatballs on a baking sheet until solid, then transfer to a freezer bag where they'll keep for up to three months. The sauce can also be made ahead and refrigerated separately for up to five days. This makes for an incredibly quick dinner when time is tight.

Serving Suggestions

These meatballs shine when served over fluffy jasmine rice with steamed broccoli on the side. The rice soaks up the extra sauce perfectly, while the broccoli adds color and nutrition. For a lower carb option, try serving them over cauliflower rice or alongside a fresh Asian slaw with shredded cabbage, carrots, and a rice vinegar dressing. They also work beautifully as appetizers served on small skewers with a sprinkle of sesame seeds and sliced green onions for garnish.

Customization Ideas

The versatility of these meatballs makes them perfect for customizing to your taste preferences or dietary needs. For a spicier version, add a tablespoon of sriracha to the sauce or include red pepper flakes. To make them paleo friendly, substitute almond flour for the breadcrumbs. For a richer flavor profile, try using half ground chicken and half ground pork. You can also add finely chopped water chestnuts to the meatball mixture for a delightful textural contrast.

Recipe FAQs

→ Can I make these meatballs ahead of time?

Yes! You can prepare the meatballs up to 2 days ahead and store them refrigerated. You can also freeze the baked (but not sauced) meatballs for up to 3 months. When ready to serve, thaw if frozen, then warm the meatballs and prepare the sauce fresh for best results.

→ What can I substitute for ground chicken?

Ground turkey works as a perfect substitute with similar flavor and texture. You could also use ground pork for a richer taste, or a plant-based ground meat alternative to make a vegetarian version.

→ How do I know when the meatballs are fully cooked?

Chicken meatballs are done when they reach an internal temperature of 165°F (74°C). If you don't have a thermometer, cut one open - it should be opaque throughout with no pink remaining.

→ What sides pair well with teriyaki meatballs?

These meatballs pair wonderfully with steamed rice (white, brown, or cauliflower), steamed or stir-fried vegetables like broccoli, bok choy, or snap peas. For a complete meal, consider adding a simple Asian-inspired slaw or cucumber salad.

→ Can I make this dish gluten-free?

Yes! The recipe already calls for gluten-free breadcrumbs. Just ensure you're using gluten-free tamari instead of regular soy sauce, and verify your other ingredients don't contain hidden gluten.

→ How can I make the teriyaki sauce spicier?

Add red pepper flakes or sriracha to the sauce mixture before simmering. You can also include a teaspoon of chili garlic paste or a sliced Thai chili for additional heat.