Chicken Teriyaki Meatballs

Our household has a rotating cast of “favorite” dinners, but some recipes just stick around, becoming timeless classics. These Chicken Teriyaki Meatballs are firmly in that latter category. The first time I made them, I was genuinely surprised by how quickly they disappeared. My kids, who can sometimes be a bit picky about new textures or flavors, were instantly smitten by the juicy, tender meatballs coated in that sweet, savory, and utterly irresistible homemade teriyaki sauce. My partner, a self-proclaimed teriyaki connoisseur, declared them “better than takeout,” which, in our house, is the ultimate compliment. What I love most is not just the incredible flavor, but the sheer simplicity of the recipe. It looks and tastes impressive, like something you’d slave over for hours, but it comes together with surprising ease, making it perfect for busy weeknights yet special enough for weekend gatherings. The aroma alone, as the meatballs bake and the sauce simmers, is enough to draw everyone to the kitchen, eagerly anticipating dinner. This recipe has become a go-to for meal prepping too; the meatballs hold up beautifully and taste even better the next day. It’s a true crowd-pleaser, a recipe that brings smiles and satisfied sighs every single time it hits the table.

Ingredients for Chicken Teriyaki Meatballs

Crafting these delectable Chicken Teriyaki Meatballs requires two main components: the meatballs themselves and the luscious teriyaki sauce. Below are the carefully selected ingredients with their measurements and a brief note on their role.

For the Chicken Meatballs:

• 1.5 lbs (680g) Ground Chicken: The star of the show. Using ground chicken keeps these meatballs lean yet flavorful. Opt for a mix of thigh and breast if available for extra juiciness, but all-breast works well too.
• 1 cup Panko Breadcrumbs: These Japanese-style breadcrumbs are lighter and airier than traditional breadcrumbs, resulting in a more tender meatball. They absorb moisture without making the meatballs heavy.
• 1 large Egg, lightly beaten: Acts as a binder, holding all the meatball ingredients together, ensuring they don’t fall apart during cooking.
• 3 Green Onions (Scallions), finely chopped: Provides a mild, fresh onion flavor that complements the chicken and teriyaki sauce beautifully. Use both the white and green parts.
• 2 cloves Garlic, minced: Adds a pungent, aromatic depth to the meatballs. Freshly minced garlic offers the best flavor.
• 1 tablespoon Fresh Ginger, grated: Imparts a warm, zesty, and slightly spicy note that is characteristic of many Asian dishes, especially teriyaki.
• 1 tablespoon Soy Sauce (low sodium recommended): Seasons the meatballs from within and adds a foundational umami flavor. Low sodium helps control the overall saltiness.
• 1 teaspoon Sesame Oil (toasted): A small amount goes a long way, contributing a nutty, rich aroma and flavor.
• 1/2 teaspoon Black Pepper: For a touch of gentle spice and to round out the flavors.

For the Homemade Teriyaki Sauce:

• 1/2 cup Soy Sauce (low sodium recommended): The base of our teriyaki sauce, providing saltiness and deep umami flavor.
• 1/4 cup Mirin: A sweet Japanese rice wine that adds a subtle sweetness, a glossy sheen to the sauce, and helps tenderize. If unavailable, you can use a dry sherry or white wine with a pinch more sugar.
• 2 tablespoons Sake (optional, but recommended): Japanese rice wine that adds depth and complexity to the sauce. If omitting, you can replace it with more mirin or water.
• 1/4 cup Brown Sugar, packed: Provides the characteristic sweetness of teriyaki sauce. Brown sugar adds a molasses note that white sugar lacks. You can adjust the quantity to your sweetness preference.
• 1 tablespoon Honey (optional): Adds another layer of sweetness and helps the sauce cling to the meatballs, creating a beautiful glaze.
• 2 cloves Garlic, minced: Infuses the sauce with its aromatic goodness.
• 1 tablespoon Fresh Ginger, grated: Complements the ginger in the meatballs and adds a fresh zing to the sauce.
• 1 tablespoon Cornstarch: Used to thicken the sauce to a perfect coating consistency.
• 2 tablespoons Cold Water: To mix with the cornstarch to create a slurry, preventing lumps in the sauce.
• Toasted Sesame Seeds & extra chopped Green Onions: For garnish, adding visual appeal and a final touch of flavor and texture.

Step-by-Step Instructions to Make Perfect Chicken Teriyaki Meatballs

Follow these detailed steps to create mouthwatering Chicken Teriyaki Meatballs that will have everyone asking for seconds. This process is broken down into preparing the meatballs, crafting the sauce, and finally, bringing them together.

Part 1: Preparing and Baking the Chicken Meatballs

1. Preheat Oven and Prepare Baking Sheet: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly grease it with oil. This prevents the meatballs from sticking and makes cleanup a breeze.
2. Combine Meatball Ingredients: In a large mixing bowl, add the ground chicken, Panko breadcrumbs, beaten egg, finely chopped green onions, minced garlic, grated ginger, 1 tablespoon of soy sauce, sesame oil, and black pepper.
3. Mix Gently: Using your hands or a sturdy spoon, gently combine all the ingredients until they are just mixed. Be careful not to overmix, as this can lead to tough meatballs. The mixture should be cohesive but not overly compacted. A light touch is key here.
   • Pro-Tip for Tenderness: Some chefs recommend chilling the meat mixture for about 15-20 minutes before rolling. This helps the flavors meld and can make the meatballs easier to shape, especially if your ground chicken is very soft.
4. Form the Meatballs: Lightly wet your hands with water or oil to prevent the mixture from sticking. Scoop out portions of the chicken mixture (about 1.5 tablespoons each for medium-sized meatballs) and gently roll them between your palms to form uniform balls. Aim for meatballs of roughly equal size to ensure even cooking.
5. Arrange on Baking Sheet: Place the formed meatballs in a single layer on the prepared baking sheet, ensuring there’s a little space between each one. This allows hot air to circulate, promoting even browning.
6. Bake the Meatballs: Transfer the baking sheet to the preheated oven. Bake for 15-20 minutes, or until the meatballs are lightly golden brown and cooked through. The internal temperature should reach 165°F (74°C) when checked with a meat thermometer.
   • Alternative Cooking Method: While baking is preferred for ease and less fat, you can also pan-fry the meatballs. Heat a tablespoon of neutral oil in a large skillet over medium heat. Cook the meatballs in batches, turning occasionally, until browned on all sides and cooked through, about 8-10 minutes.

Part 2: Crafting the Homemade Teriyaki Sauce

1. Combine Sauce Ingredients (Except Cornstarch Slurry): While the meatballs are baking, prepare the teriyaki sauce. In a medium saucepan, combine the 1/2 cup soy sauce, mirin, sake (if using), brown sugar, honey (if using), 2 minced garlic cloves, and 1 tablespoon grated ginger.
2. Heat the Sauce: Place the saucepan over medium heat. Stir continuously until the sugar is completely dissolved. Bring the mixture to a gentle simmer.
3. Prepare Cornstarch Slurry: In a small bowl, whisk together the 1 tablespoon of cornstarch and 2 tablespoons of cold water until smooth. This is your slurry, which will thicken the sauce. It’s crucial to use cold water to prevent the cornstarch from clumping.
4. Thicken the Sauce: Once the sauce is simmering, slowly pour the cornstarch slurry into the saucepan while constantly whisking. Continue to cook and whisk for another 1-2 minutes, or until the sauce thickens to a glossy, coating consistency. It should be thick enough to coat the back of a spoon. Be careful not to over-thicken; it will continue to thicken slightly as it cools.
5. Remove from Heat: Once the desired consistency is reached, remove the sauce from the heat and set aside.

Part 3: Combining Meatballs and Sauce

1. Coat the Meatballs: Once the meatballs are cooked, carefully remove them from the oven. You have two options for coating:
   • Option A (Gentle Toss): Add the baked meatballs directly to the saucepan with the teriyaki sauce. Gently toss or stir to coat all the meatballs thoroughly. Be gentle to avoid breaking them.
   • Option B (Pour Over): Transfer the meatballs to a large serving bowl and pour the prepared teriyaki sauce over them. Gently toss to coat.
2. Simmer Briefly (Optional): If you chose Option A and want an even deeper glaze, you can return the saucepan to low heat for 1-2 minutes, allowing the sauce to further adhere to the meatballs. Stir gently.
3. Garnish and Serve: Transfer the saucy Chicken Teriyaki Meatballs to a serving platter or individual bowls. Garnish generously with toasted sesame seeds and freshly chopped green onions.

Nutrition Facts (Approximate)

Understanding the nutritional profile of your meals is important. The following values are estimates and can vary based on specific ingredient choices and portion sizes.

• Servings: This recipe typically yields 4-6 servings (about 24-30 medium meatballs).
• Calories per Serving (approximate for 1/5th of recipe): 450-550 calories.
• Protein: Approximately 30-35g. Chicken is an excellent source of lean protein, crucial for muscle repair and growth.
• Fat: Approximately 20-25g. This comes from the chicken itself and the sesame oil. Using lean ground chicken can reduce this.
• Carbohydrates: Approximately 30-35g. Primarily from the Panko breadcrumbs and the sugars (brown sugar, mirin, honey) in the teriyaki sauce.
• Sodium: Approximately 900-1200mg. Soy sauce is the main contributor. Using low-sodium soy sauce significantly helps manage this.
• Sugar: Approximately 15-20g. Mainly from the brown sugar, mirin, and honey in the teriyaki sauce. You can adjust sugar levels to your preference.

Disclaimer: These are rough estimates. For precise nutritional information, it’s recommended to use a dedicated nutritional calculator with your specific brand ingredients.

Preparation and Cook Time

This recipe is relatively quick to come together, making it ideal for weeknight dinners.

• Preparation Time: Approximately 20-25 minutes. This includes chopping vegetables, measuring ingredients, mixing the meatball mixture, and shaping the meatballs.
• Cook Time: Approximately 20-25 minutes. This covers the baking time for the meatballs and the simmering time for the teriyaki sauce.
• Total Time: Approximately 40-50 minutes from start to finish. This efficiency is one of the recipe’s highlights, delivering maximum flavor for manageable effort.

How to Serve Your Delicious Chicken Teriyaki Meatballs

These Chicken Teriyaki Meatballs are incredibly versatile. Here are some fantastic ways to serve them, transforming them from a simple dish into a complete and satisfying meal or an impressive appetizer:

• Classic Rice Bowl:
  • Serve hot over a bed of fluffy steamed white or brown rice. The rice soaks up the extra teriyaki sauce beautifully.
  • Add a side of steamed or stir-fried vegetables like broccoli, snap peas, carrots, or bell peppers for a balanced meal.
  • A sprinkle of furikake seasoning can add an extra layer of Japanese flavor.
• Noodle Delight:
  • Toss with cooked udon, ramen, or soba noodles. The thick sauce clings wonderfully to the noodles.
  • Mix in some stir-fried bok choy or spinach for added greens.
• Appetizer Powerhouse:
  • Serve them on a platter with toothpicks for easy grabbing at parties or gatherings.
  • Offer a small bowl of extra teriyaki sauce for dipping.
  • A garnish of microgreens can elevate the presentation.
• Lettuce Wraps:
  • For a lighter, low-carb option, serve the meatballs in crisp lettuce cups (like butter lettuce or romaine hearts).
  • Add shredded carrots, cucumber, and a drizzle of sriracha mayo for extra crunch and flavor.
• Sub Sandwiches or Sliders:
  • Nestle a few meatballs into small slider buns or a hoagie roll for a “Teriyaki Meatball Sub.”
  • A quick slaw or some pickled ginger would be a great addition.
• Meal Prep Bowls:
  • Portion the meatballs with cooked quinoa or rice and roasted vegetables into individual containers for easy grab-and-go lunches throughout the week.
• With a Side Salad:
  • Pair with a simple Asian-inspired slaw (shredded cabbage, carrots, edamame with a sesame-ginger dressing) for a refreshing contrast.
• On Skewers:
  • Thread cooked meatballs onto small skewers, perhaps alternating with chunks of pineapple or bell pepper, then drizzle with more sauce. Perfect for a more interactive appetizer.

No matter how you choose to serve them, the key is to ensure there’s plenty of that glorious teriyaki sauce to go around!

Additional Tips for the Best Chicken Teriyaki Meatballs

Elevate your Chicken Teriyaki Meatballs from great to absolutely unforgettable with these expert tips:

1. Don’t Overmix the Meatballs: This is crucial for tender meatballs. Mix the ingredients until just combined. Overmixing develops the gluten in the breadcrumbs and toughens the protein in the chicken, resulting in dense, rubbery meatballs.
2. Uniform Size Matters: Try to make your meatballs as uniform in size as possible. This ensures they cook evenly, so you don’t have some that are overcooked and dry while others are undercooked. A small cookie scoop can be very helpful for portioning.
3. Fresh is Best for Aromatics: Whenever possible, use fresh garlic and fresh ginger. The pre-minced jarred varieties can have a slightly different, sometimes duller, flavor profile. The vibrancy of fresh aromatics truly shines in this recipe.
4. Achieve the Perfect Sauce Consistency: The cornstarch slurry is key to a thick, glossy sauce. Add it slowly while whisking to prevent lumps. If your sauce gets too thick, you can thin it with a tablespoon or two of water or chicken broth. If it’s not thick enough, you can make a little more slurry (1/2 tsp cornstarch + 1 tsp cold water) and add it.
5. Don’t Crowd the Pan: Whether baking or pan-frying, give your meatballs some space. Overcrowding the baking sheet or skillet will cause them to steam rather than brown, affecting their texture and flavor development. Cook in batches if necessary.
6. Use a Meat Thermometer: The most reliable way to ensure your chicken meatballs are cooked through without drying out is to use an instant-read meat thermometer. They should reach an internal temperature of 165°F (74°C).
7. Make-Ahead Magic:
   • Meatballs: You can form the meatballs and store them, uncooked, in an airtight container in the refrigerator for up to 24 hours, or freeze them on a baking sheet before transferring to a freezer bag for up to 3 months. Thaw in the refrigerator before baking.
   • Sauce: The teriyaki sauce can be made up to 3 days in advance and stored in an airtight container in the refrigerator. Reheat gently on the stovetop before use, thinning with a little water if it has thickened too much.
8. Spice it Up (Optional): If you like a bit of heat, add 1/2 to 1 teaspoon of sriracha or a pinch of red pepper flakes to the meatball mixture or the teriyaki sauce. A dash of gochujang (Korean chili paste) in the sauce can also add a lovely, complex spice.

Frequently Asked Questions (FAQ) About Chicken Teriyaki Meatballs

Here are answers to some common questions you might have about making Chicken Teriyaki Meatballs:

1. Can I use ground turkey or beef instead of chicken?
   • Yes, absolutely! Ground turkey would be the closest substitute and will work wonderfully. Ground beef will also work, but it will result in a richer, more robust flavor that’s different from the classic chicken teriyaki, though still delicious. Adjust cooking times as needed based on the fat content.
2. How can I make this recipe gluten-free?
   • To make this gluten-free, use gluten-free Panko breadcrumbs (or make your own from gluten-free bread). For the soy sauce, use tamari or a certified gluten-free soy sauce. Ensure your mirin is also gluten-free, as some brands may not be. Cornstarch is naturally gluten-free.
3. Can I freeze leftover Chicken Teriyaki Meatballs?
   • Yes! Cooked and sauced meatballs freeze very well. Allow them to cool completely, then transfer to a freezer-safe airtight container or freezer bag. They can be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating.
4. What’s the best way to reheat them?
   • You can reheat them gently on the stovetop in a saucepan over low heat with a splash of water or chicken broth to prevent the sauce from becoming too thick. Alternatively, microwave them in short intervals until heated through. You can also reheat them in a 350°F (175°C) oven for 10-15 minutes.
5. My teriyaki sauce is too thin/too thick. How can I fix it?
   • Too thin: If you’ve already added the cornstarch slurry and it’s still too thin, simmer it a bit longer. If that doesn’t work, make a little more slurry (e.g., 1/2 teaspoon cornstarch mixed with 1 teaspoon cold water) and whisk it in while the sauce is simmering.
   • Too thick: Whisk in a tablespoon or two of warm water, chicken broth, or even a bit more mirin until it reaches your desired consistency.
6. Why are my chicken meatballs dry?
   • Dryness can be caused by a few factors: overmixing the meatball mixture, using extremely lean ground chicken (like 99% lean breast) without enough fat or moisture, or overcooking them. Ensure you mix gently, consider using ground chicken with a bit more fat (or adding a touch more sesame oil/egg), and use a meat thermometer to cook them to exactly 165°F (74°C).
7. Can I pan-fry the meatballs instead of baking them?
   • Yes, pan-frying is an option. Heat a tablespoon or two of neutral oil (like canola or vegetable) in a large skillet over medium heat. Add the meatballs in a single layer (don’t overcrowd) and cook for 8-10 minutes, turning occasionally, until browned on all sides and cooked through. You may need to do this in batches.
8. How can I make a lower-sodium version?
   • The primary source of sodium is soy sauce. Always opt for low-sodium soy sauce. You can also slightly reduce the amount of soy sauce in both the meatballs and the sauce, perhaps compensating with a little extra mirin, a touch of rice vinegar for tang, or other umami-rich ingredients like a tiny bit of mushroom powder (if you have it) or nutritional yeast to boost flavor without salt. Taste and adjust seasonings accordingly.

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