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Irresistible Teriyaki Chicken Meatballs Your Taste Buds Will Love

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Learn how to make delicious Teriyaki Chicken Meatballs. Easy recipe with step-by-step instructions.

Ingredients

Scale

  • 1 pound ground chicken (or turkey if preferred)
  • 1/2 cup panko breadcrumbs (can substitute with crushed gluten-free crackers)
  • 1 large egg
  • 2 cloves garlic, minced
  • 1 teaspoon grated fresh ginger
  • 2 tablespoons soy sauce (or tamari for gluten-free)
  • 1 tablespoon sesame oil
  • 2 green onions, finely chopped (plus extra for garnish)
  • 1/4 teaspoon black pepper

For the Teriyaki Sauce:

  • 1/4 cup soy sauce (or tamari)
  • 1/4 cup water
  • 2 tablespoons honey or brown sugar
  • 1 tablespoon rice vinegar
  • 1 teaspoon cornstarch or arrowroot powder (dissolved in 1 tablespoon water)
  • 1 teaspoon toasted sesame seeds (optional)

I remember my grandma often improvising with what was in the pantry, so feel free to swap ingredients like honey for maple syrup or add a splash of sriracha if you like a little heat. The beauty of this recipe is its flexibility, and I’ve found that a little experimentation makes it even more personal and delicious.

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone mat—this makes cleanup much easier, and I’ve learned this from years of kitchen experiments. Baking keeps the meatballs tender and ensures they cook evenly without fuss.

  2. In a large mixing bowl, combine the ground chicken, panko breadcrumbs, egg, minced garlic, grated ginger, soy sauce, sesame oil, chopped green onions, and black pepper. Use your hands or a spoon to gently mix everything together until just combined. I always find that overmixing can make the meatballs dense, so I handle the mixture gently—this was a tip I picked up from my grandma’s careful touch in the kitchen.

  3. Form the mixture into 1 1/2-inch meatballs. I like to use a cookie scoop for uniform size, which makes cooking more predictable. Place each meatball on your prepared baking sheet, spacing them about an inch apart.

  4. Bake in the preheated oven for 15-20 minutes, turning them halfway through. They should be golden brown and cooked through; you can check by cutting one open if you’re unsure. As a kid, I loved helping my grandma roll the meatballs and watching them bake until perfectly browned—those memories still make me smile.

  5. While the meatballs are baking, prepare the teriyaki sauce. In a small saucepan over medium heat, combine soy sauce, water, honey, and rice vinegar. Bring to a gentle simmer. Dissolve the cornstarch in water, then stir it into the sauce. Cook for 1-2 minutes until thickened. I always make extra sauce because I love spooning it over rice or adding a little drizzle on top—just like my grandma used to do for that extra burst of flavor.

  6. Once the meatballs are baked, transfer them to the saucepan with the simmering sauce. Toss gently to coat all the meatballs evenly. Let them simmer in the sauce for another 2-3 minutes so they soak up all that tasty goodness.

  7. Serve hot, garnished with additional chopped green onions and a sprinkle of toasted sesame seeds if desired. I love serving these alongside steamed jasmine rice and a side of stir-fried vegetables—simple, nourishing, and full of flavor.

Find it online: https://artofeasycooking.com/teriyaki-chicken-meatballs/