Teriyaki Chicken Meatballs – Two Peas & Their Pod

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!

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.

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.

More Chicken Dinner Recipes

Main Dishes

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.

For the meatballs:

• 1 lb ground chicken
• 1 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

• 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.

Calories: 64kcal, Carbohydrates: 6g, Protein: 5g, Fat: 2g, Saturated Fat: 1g, Polyunsaturated Fat: 0.5g, Monounsaturated Fat: 1g, Trans Fat: 0.02g, Cholesterol: 28mg, Sodium: 309mg, Potassium: 153mg, Fiber: 0.2g, Sugar: 3g, Vitamin A: 24IU, Vitamin C: 0.4mg, Calcium: 14mg, Iron: 0.5mg

Have you tried this recipe?

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