Chicken Teriyaki Meatballs

Savory chicken teriyaki meatballs are tender and juicy, bursting with ginger and garlic flavors, all coated in a rich soy sauce glaze. They’re easy to make and utterly satisfying!

Course Main Course

Cuisine Japanese

Keyword Asian cuisine, chicken meatballs, easy dinner, ground chicken, teriyaki

Prep Time 10

Cook Time 25

Total Time 35

Servings servings

Calories 550kcal

Author Liza A

Ingredients

Meatballs:

1 lb ground chicken
1 egg
1 cup Panko breadcrumbs
1 clove garlic minced or grated
2 tsp grated fresh ginger
1 tbsp soy sauce
2 tbsp chopped green onions
1/2 tsp salt
1/4 tsp freshly ground pepper

Teriyaki sauce:

1/2 cup soy sauce
1/2 tbsp sesame oil
1 tbsp rice vinegar
2 tbsp honey
1/2 tbsp sriracha
1/2 cup brown sugar
2 cloves garlic minced or grated
2 tsp grated fresh ginger
1/2 tbsp cornstarch dissolved in 1/2 tbsp water

Instructions

Preheat the oven to 400ºF / 200ºC. Line a baking sheet with parchment paper and set aside.
Combine all ingredients for the meatballs in a bowl. Mix until all ingredients are well-blended. Use an ice cream scoop or a spoon and form into meatballs. Place on the baking sheet and bake for 20-25 minutes or until meatballs are lightly browned and cooked through.
In the meantime, prepare the glaze by combining the soy sauce, sesame oil, rice vinegar, honey, sriracha, brown sugar, garlic, and ginger into a sauce pan. Turn on medium heat, and stir the mixture until the sugar has dissolved. Stir in the cornstarch mixture and whisk until the sauce has thickened, 2-3 minutes. Add the meatballs to the sauce pan and evenly coat them with the teriyaki glaze.
Serve over rice or serve on their own. Garnish with sesame seeds and scallions.

Notes

Recipe source: Tasty

Nutrition