Teriyaki Chicken Meatballs

4.60 from 61 votes

Recipe from Two Peas and Their Pod

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.

Prep Time5

Cook Time20

Total Time30

Course: Main Course

Cuisine: Asian

Keyword: chicken

Servings: meatballs

Calories: 61kcal

Ingredients

For the meatballs:

1 lb ground chicken
3/4 cup panko breadcrumbs
1 large egg, beaten
2 green onions, sliced
1 clove garlic, minced
1 teaspoon salt
1/4 teaspoon black pepper

For the sauce:

1/3 cup low sodium soy sauce
1/4 cup brown sugar
1/4 cup rice wine vinegar
1/2 teaspoon toasted sesame oil
2 teaspoons peeled and grated fresh ginger
3 cloves garlic, minced
2 teaspoons cornstarch

For serving:

Sesame seeds
Green onions, sliced
Rice, optional

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