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To make these tasty teriyaki chicken meatballs, you need a few key items: - 1 lb ground chicken - 2 green onions, finely chopped - 1/4 cup breadcrumbs - 1 large egg - 2 cloves garlic, minced - 1 tablespoon fresh ginger, grated These ingredients create a moist and flavorful base for your meatballs. Next, you need the right flavors to make your meatballs pop. Here's what to include: - 1/4 cup low-sodium soy sauce - 2 tablespoons honey - 1 tablespoon sesame oil - 1 tablespoon rice vinegar - 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry) These seasonings add sweetness and depth to the dish. The soy sauce gives it that classic umami taste. To finish your dish, consider these garnishes: - Sesame seeds, for garnish - Fresh cilantro, for garnish These add a nice crunch and bright flavor. You can also serve the meatballs on a bed of rice and top with extra green onions for a complete meal. {{ingredient_image_2}} To start, grab a big mixing bowl. Add 1 pound of ground chicken to the bowl. Next, toss in 2 finely chopped green onions, 1/4 cup of breadcrumbs, and 1 large egg. Then, add 2 minced garlic cloves and 1 tablespoon of grated fresh ginger. Use your hands or a spatula to mix everything well. Make sure all the ingredients blend together nicely. This mixture forms the base of your meatballs. Now, it’s time to shape the meatballs. With clean hands, take a small amount of the mixture and roll it into a ball. Aim for about 1 inch in size. Place the shaped meatballs on a plate or baking sheet. Once you've shaped all the meatballs, heat a non-stick skillet over medium heat. Add the meatballs in batches to avoid crowding. Cook them for about 5 to 6 minutes. Turn them gently with tongs or a spatula until they are golden brown and cooked through. While the meatballs cook, let’s make the teriyaki sauce. In a separate bowl, whisk together 1/4 cup of low-sodium soy sauce, 2 tablespoons of honey, 1 tablespoon of sesame oil, and 1 tablespoon of rice vinegar. Mix until the sauce is smooth. Once the meatballs are ready, pour the sauce over them in the skillet. Turn up the heat a little to bring it to a gentle simmer. Then, mix in a cornstarch slurry made from 1 tablespoon of cornstarch and 2 tablespoons of water. Stir the sauce for 2-3 minutes until it thickens. The sauce should coat the meatballs nicely. After that, serve your meatballs hot and enjoy! To make the best teriyaki chicken meatballs, start with good ground chicken. Fresh chicken keeps the meatballs moist. Mix the ingredients gently. Over-mixing can make them tough. Shape the meatballs to about one inch. This size cooks evenly. Use a small scoop for uniformity. Keep your hands wet to prevent sticking. Cook the meatballs in batches. This ensures they brown nicely. Don't overcrowd the pan. Give them space to sear and develop flavor. For a glossy sauce, use a cornstarch slurry. Mix one tablespoon of cornstarch with two tablespoons of water. Stir it into the sauce as it simmers. This will thicken it quickly. Whisk the teriyaki sauce well before adding it to the pan. This helps combine the flavors. If the sauce is too thick, add a little water. If it’s too thin, let it simmer longer. I like to serve meatballs on a bed of fluffy rice. The rice absorbs the sauce well. Drizzle extra teriyaki sauce on top for flavor. Garnish with sesame seeds and fresh cilantro. This adds a nice crunch and color. You can also add sliced green onions for a fresh touch. A lime wedge on the side gives a zesty kick. Enjoy your flavorful meal! Pro Tips Use Fresh Ingredients: Fresh garlic and ginger will elevate the flavor of your meatballs significantly. Avoid using pre-minced versions for the best taste. Check for Doneness: Ensure the meatballs are fully cooked by using a meat thermometer; chicken should reach an internal temperature of 165°F (75°C). Adjust Sauce Thickness: If you prefer a thinner sauce, reduce the amount of cornstarch in the slurry or add a little water to achieve your desired consistency. Experiment with Flavors: Feel free to add other ingredients like crushed red pepper flakes for heat or pineapple juice for sweetness to the teriyaki sauce for a unique twist. {{image_4}} You can switch up the ground chicken for other proteins. Ground turkey works well. It has a similar texture and flavor. You can also try ground beef or pork. If you prefer plant-based options, use lentils or chickpeas. These choices make a tasty vegetarian meatball. The teriyaki sauce can be personalized too. For a spicy kick, add sriracha or crushed red pepper. If you want a sweeter sauce, increase the honey. You can also add pineapple juice for a fruity twist. Try using coconut aminos instead of soy sauce for a gluten-free option. Serve your meatballs with different sides to mix things up. Steamed broccoli and brown rice create a healthy meal. You could also pair them with quinoa or cauliflower rice for a low-carb option. For a fun twist, serve them in a lettuce wrap. This makes for a light and crunchy bite. To keep your teriyaki chicken meatballs fresh, store them in an airtight container. Let the meatballs cool to room temperature before packing them. This helps prevent moisture build-up, which can make them soggy. You can keep them in the fridge for up to three days. If you plan to enjoy them later, it’s best to separate the meatballs from the sauce. This keeps the meatballs from getting too soft. When you're ready to eat your leftovers, reheating is easy. You can use a microwave or a skillet. For the microwave, place the meatballs on a plate, cover them with a damp paper towel, and heat for about 1-2 minutes. For a skillet, add a splash of water or more teriyaki sauce over medium heat. Stir gently until they are warm. Remember to check that the meatballs are hot throughout before serving. If you want to store your teriyaki chicken meatballs for a longer time, freezing is a great option. Place the cooled meatballs in a single layer on a baking sheet and freeze for about an hour. This prevents them from sticking together. After they are firm, transfer them to a freezer-safe bag or container. They can last for up to three months in the freezer. When you're ready to eat, thaw them in the fridge overnight before reheating. You can use ground turkey or pork as a substitute. Both have great flavor and work well. If you prefer a meat-free option, try ground tofu or a plant-based meat. These alternatives keep the dish tasty and satisfying. Yes, you can prepare the meatballs ahead. Shape them and store them in the fridge for up to a day. You can also freeze them for longer storage. Just thaw them before cooking. The teriyaki sauce can also be made in advance. Store it in the fridge until you are ready to use it. Cook the meatballs for about 5-6 minutes in a skillet. Make sure they are golden brown outside. The meatballs should reach an internal temperature of 165°F. Use a meat thermometer to check. This ensures they are safe to eat and juicy inside. In this post, we covered how to make tasty teriyaki chicken meatballs. We discussed the key ingredients, from meat and seasonings to garnishes. You learned how to mix, shape, and cook the meatballs and create the sauce. I shared helpful cooking tips and variations for unique flavors. Lastly, we addressed storage and answered common questions. These meatballs are delicious and easy to make. Try them out today!

Teriyaki Chicken Meatballs

Delicious chicken meatballs coated in a savory teriyaki sauce, garnished with sesame seeds and cilantro.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine Japanese
Servings 4
Calories 250 kcal

Ingredients
  

  • 1 lb ground chicken
  • 2 pieces green onions, finely chopped
  • 0.25 cup breadcrumbs
  • 1 large egg
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 0.25 cup low-sodium soy sauce
  • 2 tablespoons honey
  • 1 tablespoon sesame oil
  • 1 tablespoon rice vinegar
  • 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
  • 1 tablespoon sesame seeds, for garnish
  • 1 tablespoon fresh cilantro, for garnish

Instructions
 

  • In a spacious mixing bowl, combine the ground chicken, finely chopped green onions, breadcrumbs, egg, minced garlic, and grated ginger. Using your hands or a spatula, mix thoroughly until all ingredients are evenly incorporated.
  • With clean hands, shape the mixture into small meatballs, approximately 1 inch in diameter, and place them on a plate or baking sheet. Set aside for later use.
  • In a separate mixing bowl, whisk together the low-sodium soy sauce, honey, sesame oil, and rice vinegar until well blended to create the flavorful teriyaki sauce.
  • Heat a non-stick skillet over medium heat. Carefully add the meatballs in batches to prevent overcrowding the pan. Sauté for about 5-6 minutes, turning the meatballs occasionally with tongs or a spatula until they are golden brown and fully cooked through.
  • Once the meatballs are cooked, pour the prepared teriyaki sauce over them, raising the heat slightly to bring the sauce to a gentle simmer.
  • Incorporate the cornstarch slurry into the sauce, stirring continuously for 2-3 minutes until the sauce thickens, creating a glossy coating for the meatballs.
  • Once thickened, remove the skillet from the heat and transfer the meatballs into a serving dish, ensuring they are well-coated in the sauce.
  • Prior to serving, sprinkle sesame seeds and chopped fresh cilantro over the top for added flavor and a pop of color.

Notes

Serve the meatballs on a bed of fluffy white rice and drizzle with extra teriyaki sauce. Garnish with additional green onions and a lime wedge for a zesty touch.
Keyword chicken, dinner, easy, meatballs, teriyaki