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To make teriyaki chicken meatballs, you'll need these key items: - 1 pound ground chicken - 1/4 cup breadcrumbs - 1/4 cup green onions, finely chopped - 1 tablespoon ginger, grated - 2 cloves garlic, minced - 1 tablespoon sesame oil - 2 tablespoons soy sauce (low sodium) - 2 tablespoons honey or maple syrup - 1 tablespoon rice vinegar - 1 teaspoon cornstarch mixed with 1 teaspoon cold water (for thickening the sauce) - Sesame seeds (for garnish) - Fresh cilantro (for garnish) Each ingredient plays a role in creating tasty meatballs. The ground chicken is juicy and tender. Breadcrumbs help bind the meatballs. Green onions add a fresh crunch, while ginger and garlic bring bold flavors. Sesame oil gives a nutty taste that pairs well with the other ingredients. You can boost flavor with a few fun additions: - Red pepper flakes for heat - Pineapple chunks for sweetness - Chopped bell peppers for crunch These extras add unique twists to your dish. Try mixing in red pepper flakes if you like spice. Pineapple can add a tropical flair. Bell peppers can enhance texture and taste. If you have dietary needs, here are some swaps: - Use turkey instead of chicken for leaner meat - Substitute gluten-free breadcrumbs for a gluten-free option - Replace honey with agave syrup for vegan diets These substitutions make the recipe flexible. They allow more people to enjoy these meatballs, regardless of their dietary choices. Each swap maintains the flavor while catering to different needs. {{ingredient_image_1}} First, grab a large bowl. In this bowl, combine the ground chicken, breadcrumbs, chopped green onions, grated ginger, and minced garlic. Add in the sesame oil too. Mix everything well until it looks even. This step is key to getting tasty meatballs. You want to make sure each bite has a bit of everything. Next, preheat your oven to 400°F (200°C). While the oven heats up, line a baking sheet with parchment paper. This makes clean-up easy. Now, form small meatballs from your chicken mixture. Each ball should be about 1 to 1.5 inches wide. Place them on the baking sheet. Bake in your hot oven for 15 to 20 minutes. Look for them to turn golden brown and cook through. While your meatballs bake, it's time to make the teriyaki sauce. In a small saucepan, mix soy sauce, honey or maple syrup, and rice vinegar. Heat this over medium heat until it starts to simmer. Then, add the cornstarch mixed with cold water. Stir constantly for about 2 to 3 minutes. You want the sauce to thicken nicely. Once thick, take it off the heat. When your meatballs are ready, toss them in the teriyaki sauce or serve the sauce on the side for dipping. Enjoy your meal! To make sure your meatballs are juicy and tender, use ground chicken with some fat. A little fat helps keep them moist. Mix the ingredients gently. Don’t overwork the meat. This keeps the meatballs light and fluffy. Form them into small balls, about 1 to 1.5 inches wide. Uniform size helps them cook evenly. For a thicker teriyaki sauce, use cornstarch mixed with water. This simple trick works well. After simmering the sauce, add the cornstarch mix slowly. Stir constantly as it heats. This will create a nice glaze that coats the meatballs perfectly. If the sauce is too thick, add a splash of water to loosen it up. Presentation is key for any dish. After tossing the meatballs in the sauce, place them on a nice serving plate. Sprinkle sesame seeds on top for crunch. Add fresh cilantro for a pop of color and flavor. You can also serve with extra sauce on the side for dipping. This makes your meal look and taste even better! Pro Tips Use Fresh Ingredients: Fresh ginger and garlic will enhance the flavor of your meatballs significantly, making them more aromatic and delicious. Don’t Overmix: When combining the ingredients for the meatballs, mix just until combined to keep them tender and prevent them from becoming tough. Experiment with Sauces: Feel free to adjust the teriyaki sauce with additional ingredients like chili paste or pineapple juice for a unique twist. Serve with Sides: Pair these meatballs with steamed rice or a fresh salad to create a well-rounded meal that complements the flavors. {{image_2}} You can swap ground chicken for lean turkey. Turkey has less fat and keeps the meatballs light. If you want even less fat, try ground chicken breast. It tastes great and stays juicy when cooked right. For a plant-based option, use ground tofu or tempeh. Both options work well. Mix in breadcrumbs and your favorite spices. You can also use lentils or chickpeas as a base. They give the meatballs a hearty texture. Make sure to add some soy sauce for flavor! Add some heat by mixing in red pepper flakes or Sriracha. It gives a nice kick! For a fresh twist, add lime or orange zest to the meatball mix. You can even try adding fresh herbs like basil or mint for a unique flavor. Experimenting with spices can take your meatballs to the next level! After your meal, let the meatballs cool down. Place them in an airtight container. These meatballs stay fresh in the fridge for about 3 to 4 days. If you want to keep them longer, consider freezing them. Avoid stacking them inside the container; this helps keep their shape. To freeze, first let the meatballs cool completely. Arrange them on a baking sheet in a single layer. Freeze them for about an hour. After they freeze, transfer them to a freezer bag. Remove as much air as possible. These meatballs can last in the freezer for up to 3 months. Just label the bag with the date for easy reference. When you're ready to enjoy your meatballs again, reheat them safely. You can use the oven or microwave. For the oven, preheat to 350°F (175°C) and bake for about 10-15 minutes. If using a microwave, place them in a safe dish with a little water, cover it, and heat for about 2-3 minutes. Always check that they are heated through before serving. This way, you keep their tasty teriyaki flavor! To make teriyaki chicken meatballs gluten-free, use gluten-free breadcrumbs. Check the soy sauce label too. Many brands offer gluten-free versions. You can swap regular soy sauce with tamari, which is gluten-free. This change keeps the flavor strong while fitting your diet. Yes, you can easily make teriyaki sauce from scratch. Combine low-sodium soy sauce, honey or maple syrup, and rice vinegar. Heat this mixture in a small pan over medium heat. Add cornstarch mixed with cold water to thicken. Stir until your sauce gets nice and thick. This fresh sauce tastes great on your meatballs. Great sides for teriyaki chicken meatballs include steamed rice or quinoa. You can also serve them with stir-fried veggies, like broccoli or bell peppers. A fresh salad with a light dressing works well too. These sides balance the rich flavors of the meatballs and keep your meal colorful. In this blog post, we covered how to make teriyaki chicken meatballs. We explored key ingredients, step-by-step cooking instructions, and helpful tips. I also shared variations for different diets and tastes. Lastly, I provided storage methods to keep your meatballs fresh. Teriyaki chicken meatballs are versatile and easy to customize. With these tips, you can create a dish that fits your needs and tastes great. Enjoy your cooking, and don’t be afraid to experiment!

Teriyaki Chicken Meatballs

Delicious ground chicken meatballs coated in a savory teriyaki sauce.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine Japanese
Servings 4
Calories 250 kcal

Ingredients
  

  • 1 pound ground chicken
  • 0.25 cup breadcrumbs
  • 0.25 cup green onions, finely chopped
  • 1 tablespoon ginger, grated
  • 2 cloves garlic, minced
  • 1 tablespoon sesame oil
  • 2 tablespoons soy sauce (low sodium)
  • 2 tablespoons honey or maple syrup
  • 1 tablespoon rice vinegar
  • 1 teaspoon cornstarch mixed with 1 teaspoon cold water (for thickening the sauce)
  • none Sesame seeds (for garnish)
  • none Fresh cilantro (for garnish)

Instructions
 

  • In a large mixing bowl, combine the ground chicken, breadcrumbs, green onions, grated ginger, minced garlic, and sesame oil. Mix until everything is well incorporated.
  • Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
  • Form the chicken mixture into small meatballs, about 1 to 1.5 inches in diameter, and place them on the baking sheet.
  • Bake the meatballs in the preheated oven for 15-20 minutes or until cooked through and slightly golden on the outside.
  • While the meatballs are baking, prepare the teriyaki sauce. In a small saucepan, combine soy sauce, honey or maple syrup, rice vinegar, and bring to a simmer over medium heat.
  • Add the cornstarch mixture to the sauce, stirring constantly until it thickens (about 2-3 minutes). Remove from heat.
  • Once the meatballs are done, toss them in the teriyaki sauce until fully coated, or serve the sauce on the side for dipping.
  • Garnish with sesame seeds and fresh cilantro before serving.

Notes

For a spicier kick, add some red pepper flakes to the sauce.
Keyword baked, chicken, easy, meatballs, teriyaki