Teriyaki Chicken Meatballs

By Maria Lichty

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Quick Summary

Teriyaki Chicken Meatballs- juicy, baked chicken meatballs covered in a sticky homemade teriyaki sauce. Serve with rice and your favorite vegetable for an easy 30-minute meal.

Teriyaki chicken meatballs in bowl with rice and broccoli.

Spaghetti and Meatballs are a classic dinner, but it is always fun to mix up meatball night. We love making Greek Meatballs, Chicken Meatballs, and these easy Teriyaki Chicken Meatballs.

If you love our traditional Teriyaki Chicken, you will love these meatballs! They are juicy, full of flavor, and covered in a homemade teriyaki sauce.

The meatballs are baked and not fried and only take 30 minutes to make. This recipe is perfect for busy weeknights. Kids and adults love this easy dinner.

Serve with rice and roasted broccoli and dinner is done!

teriyaki chicken meatball ingredients in glass bowl.

Key Ingredients

For the Meatballs:

  • Ground chicken– if you can’t find ground chicken, you can use ground turkey.
  • Panko breadcrumbs– look for panko in the baking aisle.
  • Egg– beaten to bind the meatballs together.
  • Green onions– sliced
  • Garlic– use fresh garlic.

For the Sauce:

  • Soy sauce– use low sodium soy sauce. You can also use Tamari.
  • Brown sugar– to sweeten the sauce.
  • Rice wine vinegar
  • Sesame oil– sesame oil is strong so just use a little bit.
  • Ginger– use fresh ginger and grate it with a microplane. I always keep ginger in the freezer so I have it on hand.
  • Garlic– use fresh garlic.
  • Cornstarch– to thicken the sauce.
raw chicken teriyaki meatballs on baking sheet with parchment paper.

How to Make Teriyaki Chicken Meatballs

  • Preheat oven to 400º F. Line a large baking sheet with parchment paper and set aside.
  • In a large bowl, combine the ground chicken, panko, egg, green onions, garlic, salt, and pepper. Stir until well combined.
  • Using a medium cookie scoop or a spoon, scoop and roll the mixture into 2-tablespoon balls and place them on the prepared baking sheet. You can wear gloves or lightly spray your hands with nonstick cooking spray.
  • Bake for 15 to 20 minutes or until browned and cooked through. Check early so you don’t overcook and dry out the meatballs. Remove from the oven.
  • While the meatballs are baking, make the sauce. In a small mixing bowl, whisk together soy sauce, brown sugar, vinegar, sesame oil, fresh ginger, garlic, and cornstarch.
  • Pour the sauce in a large skillet. Heat over medium heat and bring to a boil. Reduce to low and simmer for about 5 minutes, stirring occasionally, or until the sauce thickens. Turn off the heat and add the warm meatballs. Stir until meatballs are well coated in the sauce.
  • Garnish with sesame seeds and sliced green onions.

Serving Suggestions

We like to serve the meatballs with rice and broccoli, but here are some other ideas.

Make in Advance

You can make the meatballs in advance. Form the meatballs and place them in an airtight container that has been lined with parchment paper. Cover and refrigerate for up to 2 days.

When you are ready to cook, preheat the oven and you are ready to go! Just whisk up the sauce while the meatballs are baking.

How to Store & Freeze

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a large skillet. If the sauce is too thick, you can add just a little water to thin it out.

You can also freeze the meatballs for up to 3 months. Let them cool completely and place in a freezer bag or container. Thaw and reheat.

teriyaki chicken meatballs with sesame seeds in bowl with white rice and broccoli.

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Teriyaki Chicken Meatballs

Teriyaki Chicken Meatballs- juicy, baked chicken meatballs covered in a sticky homemade teriyaki sauce. Serve with rice and your favorite vegetable for an easy 30-minute meal.
4.59 from 58 votes

Ingredients
  

For the meatballs:

For the sauce:

For serving:

Instructions
 

  • Preheat oven to 400º F. Line a large baking sheet with parchment paper and set aside.
  • In a large bowl, combine the ground chicken, panko, egg, green onions, garlic, salt, and pepper. Stir until well combined.
  • Using a medium cookie scoop or a spoon, scoop and roll the mixture into 2-tablespoon balls and place them on the prepared baking sheet. You can wear gloves or lightly spray your hands with nonstick cooking spray.
  • Bake for 15 to 20 minutes or until browned and cooked through. Check early so you don’t overcook and dry out the meatballs. Remove from the oven.
  • While the meatballs are baking, make the sauce. In a small mixing bowl, whisk together soy sauce, brown sugar, vinegar, sesame oil, fresh ginger, garlic, and cornstarch.
  • Pour the sauce in a large skillet. Heat over medium heat and bring to a boil. Reduce to low and simmer for about 5 minutes, stirring occasionally, or until the sauce thickens. Turn off the heat and add the warm meatballs. Stir until meatballs are well coated in the sauce.
  • Garnish with sesame seeds and sliced green onions. Serve with rice, if desired.

Nutrition

Calories: 61kcal, Carbohydrates: 5g, Protein: 5g, Fat: 2g, Saturated Fat: 1g, Polyunsaturated Fat: 0.5g, Monounsaturated Fat: 1g, Trans Fat: 0.02g, Cholesterol: 28mg, Sodium: 304mg, Potassium: 151mg, Fiber: 0.2g, Sugar: 3g, Vitamin A: 24IU, Vitamin C: 0.4mg, Calcium: 13mg, Iron: 0.4mg
Keywords chicken

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Maria

I'm Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
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4.59 from 58 votes (48 ratings without comment)

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  1. 5 stars
    I just made these for dinner tonight they are delicious!!! Highly recommend. Iโ€™m serving them with jasmine rice and fresh broccoli so good!!!

  2. This is not a comment. Hi, I donโ€™t see an option to pin this recipe. Iโ€™m not remembering if Iโ€™ve been able to pin others of yours. What might I be missing? Thank you.

  3. I cannot rave enough about this recipe! It is so flavorful, delicious and perfect for a quick weeknight meal! It came together so quickly. Served with rice that cooked in my rice cooker while I was making everything else and steamed broccoli in the microwave – so easy!

  4. 4 stars
    Turned out beautiful and tasted delicious except the meatballs were very โ€œbready.โ€ I will make again but without any or maybe less bread crumbs. However I know the meatballs wonโ€™t be nearly as pretty as they are with the recipe as is. We eat a lot of gluten free meals around here so that could have affected our impression of taste.

  5. 5 stars
    We made this last night with ground turkey. Substituted San-J tamari. We also did the jasmine rice. DELICIOUS.

  6. 5 stars
    I normally make your baked goods but this looked good so I gave it a try. It was absolutely delicious and easy to make ! Thanks for the recipe!

  7. Can you freeze these and re-heat to serve? Wondering if I could freeze them with the sauce? Trying to make things ahead of time for a big family bbq!
    Thanks!

    1. The egg helps it bind together. You can try it without or use flax and water mixed together to create an “egg.”

  8. 5 stars
    Love this recipe! Easy and delicious! I have one question- are the nutrition facts PER meatball? Serving size says 20 meatballs and I find it hard to believe that the nutrition info is applies to that serving size!

  9. 5 stars
    Absolutely delicious! I only wished I doubled the sauce – I will next time. I passed this recipe on to my girlfriend group chats & am planning to make it for cookbook club this month. So good!!!

  10. Hi! I absolutely LOVE all of your recipes!! Can I make these meatballs in the Instant Pot? What would the timing be? Thank you!

  11. 5 stars
    This is THE BESt Teriyaki sauce recipe Iโ€™ve ever tried. I was out of brown sugar so I subbed 1:1 with honey, but what I think makes all the difference is the garlic, ginger and Rice Vinegar. Other recipes Iโ€™ve tried called for way less garlic and did not list the vinegar. It adds the perfect sour/sweet balance! โญ๏ธโญ๏ธโญ๏ธโญ๏ธโญ๏ธ