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Teriyaki Chicken Meatballs recipe features perfectly juicy bite-sized ground chicken meatballs coated in a glossy, sweet-savory homemade teriyaki sauce, packed with flavor, making it a great option for weeknight dinners or a party dish option. Serve them over rice, noodles, or as an appetizer.
If you love meatball recipes, also try my Thai Chicken Meatballs, Chicken Swedish Meatballs or Baked Keto Turkey Meatballs.
If you are a fan of teriyaki chicken, you will love this chicken teriyaki meatballs recipe. The chicken meatballs are baked to perfection, without using any excess oil, tossed in homemade teriyaki sauce and simmered until everything comes together. You can garnish with sesame seeds for extra crunch.
Why This Recipe is a Must-Try
- It’s so easy: Ready in just a little over 30 minutes for a stress-free meal.
- It’s got an umami flavor: The sweet teriyaki sauce topping these meatballs has that umami flavor you crave in Asian food.
- It’s a crowd-pleaser. This baked teriyaki chicken recipe is always a favorite meal with kids and adults alike.
- Simple Ingredients: Uses pantry staples, no hard-to-find items.
Ingredients You’ll Need
Chicken Meatball Ingredients:
- Chicken: Use ground chicken or ground turkey to make these light meatballs.
- Breadcrumbs: Select plain breadcrumbs. Use gluten free breadcrumbs if desired.
- Aromatics: Chopped green onion and minced garlic add flavor and aroma.
- Egg: Helps to bind the ingredients together.
- Salt and Ground Pepper: To season the chicken.
Homemade Teriyaki Sauce Ingredients:
- Soy Sauce: Use low-sodium soy sauce to control the saltiness. Select tamari or amino acids for a gluten free alternative.
- Hoisin Sauce: This thick sweet and salty sauce adds excellent flavor. Hoisin is not typically gluten free because it contains soy sauce, but gluten free options are available.
- Rice Vinegar: Adds a mild, slightly sweet tanginess.
- Brown Sugar: Sugar adds sweetness to the sauce. You can reduce the amount as desired to taste. Substitute honey if preferred.
- Cornstarch Slurry: To thicken the teriyaki sauce.
Garnishing: Sesame seeds and chopped green onions.
How To Make Teriyaki Chicken Meatballs
Step1: Prepare the equipment. Preheat the oven to 425 degrees F. Line a parchment paper over a baking tray and keep it aside.
Step 2: Prepare the chicken meatballs. In a large bowl, combine the meatball ingredients. Mix it well until everything comes together. With the help of an ice cream scooper, scoop the meatball mixture and roll it into a ball. Repeat the same with the remaining mixture.
Step 3: Bake the chicken meatballs. Arrange the meatballs evenly and bake the meatballs for 10-12 minutes. Once done, set it aside.
step 4: Make the homemade teriyaki sauce. Heat a large skillet over medium heat; whisk together soy sauce, hoisin sauce, rice vinegar, and brown sugar. Bring it to a boil and add the cornstarch slurry (2 teaspoons cornstarch + 2 teaspoons water). Cook until the sauce thickens.
Step 5: Combine the meatballs and serve. Add the baked meatballs to the sauce and toss until the teriyaki sauce is well coated. Garnish with sesame seeds and green onions if desired.
Important Recipe Tips
- Spicy: Add a little heat by adding a pinch of red pepper flakes or some Asian chili sauce.
- Don’t Overmix: Mix meatball mixture until just combined.
- Uniform Size: Use a cookie scoop or tablespoon to ensure even-sized meatballs for consistent cooking.
- Double the Sauce: If you love extra sauce, double the teriyaki recipe for dipping or drizzling.
- Rest the Meatballs: Let the cooked meatballs rest for 5 minutes before tossing in the sauce to keep them juicy.
Storing and Reheating
Storing: Store cooked meatballs in an airtight container in the fridge for up to 4 days.
Reheating: Reheat in a pan over low heat or in the microwave with a splash of water to keep them moist.
Freezing: Flash freeze the meatballs after baking (when cool), then transfer them to a freezer bag. Freeze the teriyaki sauce separately. When ready to cook, thaw and finish cooking on low heat as directed.
Meatball Cooking Variation
Air Fryer Teriyaki Chicken Meatball: Preheat the air fryer to 375°F (190°C). Place the meatballs in the air fryer basket in a single layer (work in batches if needed). Cook for 10-12 minutes, shaking the basket halfway through, until the meatballs are golden and reach an internal temperature of 165°F (74°C). Toss with teriyaki sauce after cooking.
Instant Pot Teriyaki Chicken Meatball: Use the sauté function to brown the meatballs in batches (optional for extra flavor). Add 1/2 cup of water or broth to the Instant Pot, then place a steamer basket inside. Add the meatballs, seal the lid, and cook on high pressure for 5 minutes. Quick release, then toss with teriyaki sauce.
Slow Cooker Teriyaki Chicken Meatball: Cook the meatballs first (bake, pan-fry, or air-fry) until fully cooked. Transfer them to a slow cooker and pour the teriyaki sauce over the top. Cook on low for 2-3 hours or on high for 1 hour, stirring occasionally.
What to Serve With Teriyaki Chicken Meatballs
- Rice: Serve over steamed white rice, Vegetable Fried Rice, or Homemade Cauliflower Rice.
- Noodles: Pair with Chili Garlic Oil Noodles, udon, or Vegetable Lo Mein Noodles.
- Vegetables: Serve with steamed broccoli, stir-fried veggies, or a side of Spicy Sushi Kani Salad.
Common Questions
Make the meatball mixture and bake up to 1 day in advance. Store the meatballs in an airtight container in the fridge. When ready to serve, prepare the teriyaki sauce and heat the meatballs in the skillet.
If you prefer other meats, use ground turkey or ground beef to make the meatballs.
More Teriyaki Recipes
- Panda Express Teriyaki Chicken
- Chicken Teriyaki Stir Fry
- Baked Teriyaki Salmon
- Teriyaki Chicken Bowl
- Teriyaki Salmon Stir Fry
- Teriyaki Salmon Bites
Enjoy bold Asian flavors with this easy homemade Teriyaki Chicken Meatballs recipe. Not only are teriyaki chicken meatballs a total hit with all ages, they are also quick and easy to make. It’s perfect for weeknight dinners, meal prep, or as party appetizer. Serve it with your favorite side and enjoy every juicy bite.
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Teriyaki Chicken Meatballs
Ingredients
For the chicken meatballs
- 1 lb ground chicken
- ½ cup breadcrumbs
- 2 tablespoons green onions, chopped
- 1 whole egg
- 1 teaspoon minced garlic
- ½ teaspoon salt
- ½ teaspoon ground pepper
For the homemade teriyaki sauce
- ¼ cup soy sauce
- ¼ cup hoisin sauce
- 1 tablespoon rice vinegar
- 1 tablespoon brown sugar
- 2 teaspoons cornstarch + 2 teaspoons water
- 1 teaspoon sesame seeds, to garnish
- ½ cup sliced cucumber, to serve on side, optional
- ½ cup julienned carrots, to serve on side, optional
- Chopped green onions, to garnish
Instructions
- Preheat the oven to 425 grees F. Line a parchment paper over a baking tray and keep it aside.
- In a large bowl, combine the meatball ingredients. Mix it well until everything comes together.
- With the help of an ice cream scooper, scoop the meatball mixture and roll it into a ball. Repeat the same with the remaining mixture.
- Arrange the meatballs evenly and bake the meatballs for 10-12 minutes. Once done, set it aside.
- Heat a large skillet over medium heat; whisk together soy sauce, hoisin sauce, rice vinegar, and brown sugar. Bring it to a boil and add the cornstarch slurry (2 teaspoons cornstarch + 2 teaspoons water). Cook until the sauce thickens.
- Add the baked meatballs to the sauce and toss until the teriyaki sauce is well coated. Garnish with sesame seeds and green onions if desired.
Notes
- Spicy: Add a little heat by adding a pinch of red pepper flakes or some Asian chili sauce.
- Don’t Overmix: Mix meatball mixture until just combined.
- Uniform Size: Use a cookie scoop or tablespoon to ensure even-sized meatballs for consistent cooking.
- Double the Sauce: If you love extra sauce, double the teriyaki recipe for dipping or drizzling.
- Rest the Meatballs: Let the cooked meatballs rest for 5 minutes before tossing in the sauce to keep them juicy.
