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- 1 lb ground chicken - 1/2 cup panko breadcrumbs - 1/4 cup green onions, finely chopped - 1/4 cup carrots, finely grated - 1 large egg - 2 tablespoons low sodium soy sauce - 1 tablespoon sesame oil - 1 tablespoon fresh ginger, minced - 2 cloves garlic, minced - Salt and black pepper to taste - 1/2 teaspoon black sesame seeds (for garnish) - 1/4 cup low sodium soy sauce - 2 tablespoons honey or maple syrup - 1 tablespoon rice vinegar - 1 tablespoon cornstarch mixed with 2 tablespoons water - 1 teaspoon sesame oil - 1 teaspoon fresh ginger, minced - 1 teaspoon garlic, minced Gather these ingredients before you start cooking. The ground chicken gives a great base. Panko breadcrumbs help keep the meatballs light and fluffy. The green onions and carrots add a nice crunch and flavor. Don’t forget the ginger and garlic; they really make a difference! For the teriyaki sauce, use low sodium soy sauce to keep it tasty but not too salty. Honey or maple syrup adds a sweet touch. Rice vinegar gives it a slight tang. Cornstarch mixed with water will help thicken the sauce. This sauce will coat the meatballs perfectly! All these ingredients work together to create a meal that’s fun to eat and easy to make. Feel free to mix and match, but this list will give you the best results! {{ingredient_image_2}} To make the meatballs, start by combining the main ingredients. In a large bowl, mix together: - 1 lb ground chicken - 1/2 cup panko breadcrumbs - 1/4 cup green onions, finely chopped - 1/4 cup carrots, finely grated - 1 large egg - 2 tablespoons low sodium soy sauce - 1 tablespoon sesame oil - 1 tablespoon fresh ginger, minced - 2 cloves garlic, minced - Salt and black pepper to taste Use your hands to mix the ingredients well. This helps ensure that every bite is full of flavor. Make sure you blend everything until it looks like a uniform mixture. Next, it's time to cook the meatballs. Preheat your oven to 400°F (200°C). While it heats, prepare a baking sheet by lining it with parchment paper. This will help with easy cleanup and prevent sticking. Now, shape the meatballs. With your hands, scoop out portions of the mixture and roll them into balls about 1 inch in size. Place them on the baking sheet, giving them enough space to cook evenly. Bake the meatballs in the oven for about 15 to 20 minutes. They are done when they turn golden brown and have an internal temperature of 165°F (74°C). While the meatballs bake, you can make the teriyaki sauce. In a saucepan over medium heat, add: - 1/4 cup low sodium soy sauce - 2 tablespoons honey or maple syrup - 1 tablespoon rice vinegar - 1 teaspoon sesame oil - 1 teaspoon fresh ginger, minced - 1 teaspoon garlic, minced Whisk these ingredients together and bring the mixture to a gentle simmer. To thicken the sauce, mix 1 tablespoon of cornstarch with 2 tablespoons of water in a small bowl. Gradually add this to the simmering sauce while whisking continuously. This will help avoid lumps. Keep stirring until the sauce thickens and looks shiny. This should take about 2-3 minutes. Once the meatballs are cooked, toss them in the thickened sauce. Enjoy! To make your teriyaki chicken meatballs even better, consider adding fresh herbs. Basil, cilantro, or mint can add a nice touch. You can also try spices like crushed red pepper for heat or a hint of garlic powder for extra flavor. When it comes to sweetness, you can adjust the amount of honey or maple syrup in the sauce. If you prefer a saltier taste, add a bit more soy sauce. Taste your sauce as you go to find the right balance for you. For the perfect texture, mix the ground chicken well with the other ingredients. Don't overmix, as this can make the meatballs tough. You want them juicy and tender. If you can't find ground chicken, you can use ground turkey or even lean ground beef. These options will still taste great but may change the flavor a bit. Plating is key to a beautiful dish. Serve your meatballs on a bed of steamed rice or quinoa. This adds color and makes the meal more filling. For garnishes, sprinkle black sesame seeds and chopped green onions on top. A drizzle of the teriyaki sauce can also enhance the look, making your dish pop with flavor and style. Pro Tips Use Fresh Ingredients: Fresh ginger and garlic will elevate the flavor of your teriyaki sauce significantly. Avoid using pre-minced products for the best taste. Adjust Sweetness: Depending on your preference, you can adjust the amount of honey or maple syrup in the teriyaki sauce to make it sweeter or less sweet. Experiment with Proteins: While this recipe uses ground chicken, feel free to substitute with ground turkey or even ground beef for a different flavor profile. Keep Them Moist: To prevent the meatballs from drying out, avoid overbaking them. Use a meat thermometer to ensure they reach 165°F (74°C) without going over. {{image_4}} You can swap out ground chicken for turkey or beef. Turkey works well and stays moist. Beef offers a richer flavor. If you prefer plant-based options, try using lentils or chickpeas. These provide a hearty texture and great taste. Want some heat? Add sriracha or chili flakes to your teriyaki sauce. This brings a spicy kick. For sweetness, try agave syrup or coconut sugar instead of honey. Each option can change the flavor profile of your dish. Serve these meatballs over rice or noodles for a filling meal. Steamed veggies add color and nutrients. You can also create a meatball platter with skewers. This is perfect for parties or family gatherings. To keep your teriyaki chicken meatballs fresh, place them in an airtight container. Store them in the fridge. They will stay good for about 3 to 4 days. Make sure they cool down before sealing. This way, they won’t steam and get soggy. If you want to save meatballs for later, freezing is a great option. First, let them cool completely. Then, arrange them in a single layer on a baking sheet. Freeze until solid. After that, transfer them to a freezer bag or container. They can last up to 3 months in the freezer. To thaw, place the meatballs in the fridge overnight. For quick thawing, you can use the microwave. When ready to eat, reheat them in the oven or microwave. Make sure they reach an internal temperature of 165°F (74°C) before serving. Making meatballs ahead of time can save you effort on busy nights. You can mix and shape them in advance. Store them in the fridge for up to 24 hours before cooking. This way, they’re ready to bake when you need them. For easy reheating, consider portioning them into smaller containers. This makes it simple to grab and go. Just heat the amount you need, and enjoy a tasty meal without much fuss! Yes, you can use chicken breast. Just chop it finely or blend it. Ground chicken gives a better texture for meatballs, though. The meatballs are done when they reach 165°F (74°C) inside. They should be golden brown on the outside. A meat thermometer is best for checking. Yes, you can make it ahead of time. Store it in the fridge for up to a week. Just warm it up before using. You can use regular breadcrumbs or crushed crackers. For a gluten-free option, try almond flour or gluten-free breadcrumbs. Yes, use gluten-free soy sauce and panko breadcrumbs. Many brands offer these options. This way, everyone can enjoy the dish! In this post, I covered how to make delicious teriyaki chicken meatballs. I shared essential ingredients like ground chicken, panko breadcrumbs, and green onions. You learned step-by-step instructions for preparing the mixture and making teriyaki sauce. Tips for flavor and presentation add extra flair. Remember, you can experiment with proteins and sauces to suit your taste. Whether you store leftovers or prep in advance, these meatballs are a fun, tasty meal. Enjoy your cooking!

Teriyaki Chicken Meatballs

Delicious ground chicken meatballs coated in a savory teriyaki sauce.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Course
Cuisine Japanese
Servings 4
Calories 300 kcal

Ingredients
  

  • 1 lb ground chicken
  • 0.5 cup panko breadcrumbs
  • 0.25 cup green onions, finely chopped
  • 0.25 cup carrots, finely grated
  • 1 large egg
  • 2 tablespoons low sodium soy sauce
  • 1 tablespoon sesame oil
  • 1 tablespoon fresh ginger, minced
  • 2 cloves garlic, minced
  • to taste salt and black pepper
  • 0.5 teaspoon black sesame seeds (for garnish)
  • 0.25 cup low sodium soy sauce (for sauce)
  • 2 tablespoons honey or maple syrup
  • 1 tablespoon rice vinegar
  • 1 tablespoon cornstarch mixed with 2 tablespoons water
  • 1 teaspoon sesame oil (for sauce)
  • 1 teaspoon fresh ginger, minced (for sauce)
  • 1 teaspoon garlic, minced (for sauce)

Instructions
 

  • In a large mixing bowl, thoroughly mix together the ground chicken, panko breadcrumbs, finely chopped green onions, grated carrots, beaten egg, low sodium soy sauce, sesame oil, minced ginger, minced garlic, and a generous pinch of salt and black pepper. Ensure all ingredients are well-blended.
  • Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup and to prevent sticking.
  • With your hands, scoop out portions of the chicken mixture and roll them into small meatballs, roughly 1 inch in diameter. Place each meatball onto the prepared baking sheet, spacing them out evenly.
  • Transfer the baking sheet to the preheated oven and bake for 15-20 minutes. The meatballs should be golden brown and fully cooked, with an internal temperature reaching 165°F (74°C).
  • While the meatballs are baking, prepare the teriyaki sauce. In a saucepan set over medium heat, whisk together the low sodium soy sauce, honey (or maple syrup), rice vinegar, sesame oil, minced ginger, and minced garlic. Bring this mixture to a gentle simmer.
  • Gradually add the cornstarch-water mixture to the simmering sauce, whisking continuously to avoid any lumps. Continue to stir until the sauce thickens and becomes glossy, which should take about 2-3 minutes. Remove the saucepan from the heat and set aside.
  • When the meatballs are fully cooked, take them out of the oven and transfer them to a large bowl. Drizzle the thickened teriyaki sauce over the meatballs and gently toss them until they are evenly coated.
  • Serve the teriyaki chicken meatballs warm, garnished with black sesame seeds and additional chopped green onions for a fresh pop of color and flavor.

Notes

Consider serving the meatballs on a bed of steamed rice with a side of sautéed vegetables.
Keyword chicken, dinner, easy, meatballs, teriyaki