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Teriyaki Chicken Meatballs are so easy to make and perfect for serving as either an appetizer or entree! Ground chicken is mixed with ginger, soy sauce, and more before being rolled into balls and baked in the oven. They’re then tossed with teriyaki sauce to really send them over the top!
I have been having a love affair lately with ground chicken. It is so versatile because of its plain flavor. Literally anything you put into it will get absorbed and become super flavorful. I like using ground chicken as an alternative to regular chicken when we want to switch things up a bit.
Ground chicken, just like regular chicken, is lean and high in protein. There are a couple varieties out there that I’ve seen, and it’s mostly fat content. Some are 99% lean and then some have a little fat to them. I like the ones that have a little fat to them because it is more forgiving when you’re working with meatball recipes like this one.
Anyway, if you’re feeling like dinner is an impossible feat tonight, give these teriyaki chicken meatballs a try. They’re quick to make and tossed in a thick, salty and sweet teriyaki sauce. Pro tip: you don’t even have to make your own! They’ll be on the dinner table in no time and you will feel that the impossible is most certainly possible. You can do this!
Why You’ll Love These Teriyaki Chicken Meatballs
Here are a few more reasons to try this chicken meatballs recipe ASAP:
- So. Freaking. Flavorful. These aren’t just plain chicken meatballs tossed in some sauce. No, these homemade meatballs are made delicious with ingredients like soy sauce and ginger that make the meat itself flavor-packed! They’re honestly pretty drool-worthy.
- Quick and easy. With just about 15 minutes of prep time (or less, if you move fast) and about 10 minutes of bake time, this recipe is certified FAST! You can have this meal on your dinner table in less than half an hour with no stress.
- Different ways to serve them. You can make these meatballs your entree when you serve them over white rice, which is one of my favorite methods! On the other hand, you can also present them in a serving bowl with some toothpicks as an easy handheld party appetizer. There’s really no bad way to dig in here.
What Is Teriyaki?
Teriyaki sauce is a glaze, marinade, and sauce that originated from Japan. However, it is worth noting that in Japan, teriyaki is a style of cooking and in America it most commonly refers to the sauce.
Here is a list of ingredients you will need to make chicken teriyaki meatballs. Make sure to scroll down to view the full recipe for exact measurements.
- Ground chicken
- Panko breadcrumbs
- Soy sauce
- Sesame oil
- Teriyaki sauce
What Does Teriyaki Sauce Taste Like?
Teriyaki sauce is a boldly flavored thick sauce that is sweet and salty and delivers an umami bomb of flavors thanks to the soy sauce base.
How To Make Teriyaki Chicken Meatballs
Here is a general overview of the steps involved to make this easy teriyaki chicken meatballs recipe. Be sure to scroll to the bottom of this post for the full recipe.
- Prepare. Preheat your oven to 400°F and line a baking sheet with parchment paper.
- Make the meatball mixture. Combine the ground chicken, panko breadcrumbs, egg, soy sauce, sesame oil, ginger, garlic, and scallions. Use your hands to mix everything together.
- Roll the meatballs. Scoop meatballs with a 2 TBSP cookie scoop, roll them into a ball shape, and place them on the prepared baking sheet. Brush with a little bit of teriyaki sauce.
- Bake the meatballs. Bake for about 10-15 minutes. Cook time depends on the size of your meatballs.
- Cool and toss. Let the cooked meatballs cool for about 10 minutes, then toss them with teriyaki sauce before serving. Enjoy!
Tips for Success
I have a few simple tips and tricks below to help you make the best teriyaki chicken meatballs.
- Check for doneness. When cooking chicken in any capacity, I always like to use a meat thermometer to double check that it’s fully cooked. Chicken is safe to eat when it reaches an internal temperature of 165°F.
- Use a cookie scoop. This helps to make sure all of the meatballs are exactly the same size! When they’re uniform in size, the meatballs cook evenly and present well together. You definitely don’t want mismatched meatballs that are either over or under cooked!
- Don’t over-mix the meat mixture. When you combine the ground chicken with the other ingredients to make the meatball mixture, it’s important to not over-mix. Over-mixing leads to tough meatballs.
Substitutions & Recipe Variations
Here are just a few ways you can change up this Asian chicken meatball recipe without straying too far off the beaten path:
- Make it a little less salty. If you need this recipe to have a little less sodium, feel free to use low-sodium soy sauce (or tamari) and low-sodium teriyaki sauce.
- Deepen the flavor. You can make the meatballs even more savory and deep in flavor by using toasted sesame oil instead of regular sesame oil. Both options work very well!
- Change the size. You can make these meatballs smaller or larger, depending on what you prefer. Adjust the cooking time as needed and always use a meat thermometer to double check the doneness.
What Goes With Teriyaki Chicken Meatballs?
I love serving these meatballs over a pile of fluffy white rice with some scallions and sesame seeds on top! Want to add a side dish to really send them over the top? Go for it! Some great ones include Chinese Cabbage Stir Fry, Spicy Chinese Cucumber Salad, and Scallion Pancakes!
Oh, and if you really want to make your meal unforgettably good, consider making some Instant Pot Jasmine Rice instead of your usual plain white rice. You can thank me later!
How to Store & Reheat Leftovers
Once fully cooled to room temperature, you can transfer the meatballs to an airtight food storage container and keep them in the fridge. Properly stored, they’ll stay fresh for about 3-4 days.
Feel free to reheat them in the microwave for 30 seconds at a time until heated all the way through. If you have any extra teriyaki sauce, you may want to toss your meatballs in some again to avoid drying them out.
More Easy Chicken Recipes
There are so many great ways to make an easy chicken dinner! Here are a few more:
- Chicken Katsu
- Chicken Katsu Curry
- Sweet and Sour Chicken
- Air Fryer Korean Fried Chicken
- Moo Shu Chicken
Teriyaki Chicken Meatballs
- 1 pound (454 g) ground chicken
- ⅔ cup (40 g) panko breadcrumbs
- 1 egg
- 1 tablespoon soy sauce
- ½ tablespoon sesame oil
- ½ teaspoon (½) grated ginger
- 2 cloves garlic, minced
- 2 stalks scallions, finely chopped
- ½ cup (144 g) teriyaki sauce
- Optional topping: more green scallions and sesame seeds
The default measuring system for this website is US Customary. Unit conversions are provided for convenience and as a courtesy only. While we strive to provide accurate unit conversions, please be aware that there may be some discrepancies.
- Preheat oven to 400 °F (204 °C) and line a large rimmed baking sheet with parchment paper. Set aside.
- In a large bowl, combine ground chicken, panko breadcrumbs, egg, soy sauce, sesame oil, ginger, garlic, and scallions. Using your hands, mix everything together but be very careful to not overmix otherwise you will have tough meatballs.
- Using a 2 tablespoon cookie scoop, scoop meatballs out onto parchment paper then gently roll them into a ball shape.
- Brush a little bit of teriyaki sauce on the outside of the meatballs.
- Bake for 10-15 minutes, depending on how large your meatballs are. Check on them halfway through as ovens differ and some take faster to cook and you don't want them to dry out!
- Remove from oven once fully cooked through (165 °F (74 °C) internal temp) and let cool for 10 minutes.
- Add meatballs to a bowl then toss in teriyaki sauce. Serve with rice and garnish with sesame seeds and scallions on top.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.