Chicken Teriyaki Meatballs
Elevate your weeknight dinner routine with these savory and irresistible Chicken Teriyaki Meatballs! Made with tender ground chicken, zesty ginger, and aromatic garlic, these juicy meatballs are baked to golden perfection for a healthier spin. Coated in a rich and glossy homemade teriyaki sauce featuring soy sauce, mirin, and a touch of honey, they strike the perfect balance between sweet and savory. Quick and easy to prepare in under 40 minutes, these versatile meatballs can be served over fluffy steamed rice, tossed with noodles, or even enjoyed as a crowd-pleasing appetizer. Garnished with chopped green onions and sesame seeds for an extra pop of flavor, this dish is a comforting and flavorful Asian-inspired favorite you'll want to make on repeat!
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Recipe Information
Ingredients
- 1 pound Ground chicken
- 0.5 cup Panko breadcrumbs
- 1 large Egg
- 2 stalks Green onions, finely chopped
- 2 cloves Garlic, minced
- 1 teaspoon Ginger, grated
- 2 tablespoons Soy sauce
- 1 teaspoon Sesame oil
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Cooking oil
- 0.25 cup Soy sauce (for teriyaki sauce)
- 0.25 cup Mirin (for teriyaki sauce)
- 2 tablespoons Honey (for teriyaki sauce)
- 1 teaspoon Rice vinegar (for teriyaki sauce)
- 0.25 cup Water (for teriyaki sauce)
- 1 teaspoon Cornstarch
Instructions
Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large mixing bowl, combine the ground chicken, panko breadcrumbs, egg, green onions, garlic, ginger, soy sauce, sesame oil, salt, and black pepper. Mix until evenly combined.
Using your hands, form the mixture into 1.5-inch meatballs and place them on the prepared baking sheet. You should have around 16-18 meatballs.
Bake the meatballs in the preheated oven for 15-18 minutes, or until cooked through and slightly golden on the outside.
While the meatballs are baking, prepare the teriyaki sauce. In a small saucepan, combine the soy sauce, mirin, honey, rice vinegar, and water. Heat over medium heat until the mixture begins to simmer.
In a small bowl, mix the cornstarch with 2 teaspoons of water to create a slurry. Slowly whisk the slurry into the simmering sauce and cook for 2-3 minutes, or until the sauce thickens. Remove from heat.
Once the meatballs are done baking, transfer them to a large skillet over medium heat. Pour the teriyaki sauce over the meatballs and toss to coat evenly. Cook for 2-3 minutes, allowing the sauce to glaze the meatballs.
Garnish with additional chopped green onions and sesame seeds, if desired. Serve warm with steamed rice, noodles, or as an appetizer.
Nutrition Facts
Calories |
418 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.0 g | 27% | |
| Saturated Fat | 4.5 g | 23% | |
| Polyunsaturated Fat | 1.6 g | ||
| Cholesterol | 144 mg | 48% | |
| Sodium | 1644 mg | 71% | |
| Total Carbohydrate | 30.9 g | 11% | |
| Dietary Fiber | 0.9 g | 3% | |
| Total Sugars | 16.9 g | ||
| Protein | 24.8 g | 50% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 40 mg | 3% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 388 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
