Chicken Teriyaki Meatballs

Chicken Teriyaki Meatballs are one of those dinners that can go from a bowl of ground chicken to a plate of glossy, saucy meatballs without much fuss. The meatballs are tender and savory, then coated in a sweet and salty teriyaki sauce that clings to every bite.

I like making these when I want something different from the usual chicken dinner. The teriyaki sauce brings enough flavor that you don’t need a complicated seasoning blend for the meatballs themselves.

The meatballs also work beyond dinner. Serve them over rice for a full meal, tuck them into lettuce cups for something lighter, or put them on a platter with toothpicks when you’re feeding a group.

What really makes the dish for me is the sauce. Letting the meatballs simmer in the teriyaki glaze for a few minutes gives them a shiny coating and lets the flavors come together instead of leaving the sauce sitting separately on the plate.

Why You Will Love This Recipe

These meatballs have a great balance of sweet, salty, garlicky, and savory flavors. The ground chicken keeps them tender, while breadcrumbs and egg help them hold their shape without making them heavy.

The sauce is simple too. Soy sauce, honey, garlic, ginger, and a little sesame oil create that familiar teriyaki flavor, while cornstarch helps it thicken enough to coat the meatballs.

I also like how versatile they are. You can serve them with rice and vegetables for dinner, use them as an appetizer, or make a batch ahead and reheat them during the week.

What Is Chicken Teriyaki Meatballs?

Chicken Teriyaki Meatballs are tender ground chicken meatballs cooked until golden and then coated in a homemade teriyaki-style sauce. The sauce is made with soy sauce, honey, garlic, ginger, and a few simple ingredients that create a glossy glaze.

The meatballs can be baked or pan-cooked before being tossed with the sauce. I prefer baking them first because it keeps the preparation simple and gives you plenty of time to make the sauce while they cook.

Ingredients for Chicken Teriyaki Meatballs

For the Chicken Meatballs

1 pound ground chicken: Ground chicken gives you tender meatballs that take on the teriyaki flavors really well. Choose a regular ground chicken blend rather than an extremely lean one for the best texture.
1/2 cup breadcrumbs: Breadcrumbs absorb some of the moisture in the mixture and help the meatballs stay together while cooking.
1 large egg: The egg acts as a binder and helps hold the ground chicken and breadcrumbs together.
2 green onions, finely sliced: Green onions add a mild onion flavor and a little freshness to the meatball mixture.
2 cloves garlic, minced: Garlic gives the meatballs a savory base that works with the sweet teriyaki sauce.
1 teaspoon grated fresh ginger: Ginger adds a warm, slightly spicy flavor and gives the meatballs more of that Asian-inspired taste.
1 tablespoon soy sauce: Soy sauce seasons the chicken from the inside and adds savory umami flavor. Since the sauce also contains soy sauce, you don’t need much here.
1/4 teaspoon black pepper: A small amount of pepper adds mild warmth without overpowering the ginger and garlic.

For the Teriyaki Sauce

1/3 cup low-sodium soy sauce: This forms the salty, savory base of the sauce. Low-sodium soy sauce gives you more control over the final salt level.
2 tablespoons honey: Honey adds sweetness and helps the sauce develop a glossy finish as it thickens.
1 tablespoon brown sugar: Brown sugar gives the sauce deeper sweetness and helps create that sticky teriyaki-style glaze.
2 cloves garlic, minced: Fresh garlic gives the sauce a stronger savory flavor and works especially well with the ginger.
1 teaspoon grated fresh ginger: Ginger brightens the sauce and adds a gentle warmth.
1 teaspoon sesame oil: Sesame oil adds a nutty aroma. A little goes a long way, so you only need a teaspoon.
1/2 cup water: Water helps loosen the sauce so it can simmer and reduce without becoming overly salty.
1 tablespoon cornstarch: Cornstarch thickens the sauce into a glaze that coats the meatballs instead of remaining watery.

For Serving

Cooked white or brown rice: Rice soaks up the extra teriyaki sauce and turns the meatballs into a complete meal.
Sesame seeds, optional: Sesame seeds add a little crunch and a nutty finish.
Sliced green onions, optional: Extra green onion adds freshness and makes the finished dish look bright.
Steamed broccoli, optional: Broccoli pairs naturally with teriyaki flavors and adds a simple vegetable to the plate.

How to Make Chicken Teriyaki Meatballs

Preheat the oven: Heat your oven to 400°F and line a baking sheet with parchment paper or lightly grease it. Having the pan ready before mixing the meatballs keeps the process moving smoothly.
Make the meatball mixture: Add the ground chicken, breadcrumbs, egg, sliced green onions, minced garlic, grated ginger, soy sauce, and black pepper to a large bowl. Mix gently with your hands or a fork until the ingredients are just combined. Avoid squeezing and working the mixture too much because overmixing can make the meatballs firm instead of tender.
Shape the meatballs: Scoop out portions of the mixture and roll them gently between your hands to form about 16 small meatballs. Try to keep them close to the same size so they cook evenly. If the mixture feels sticky, lightly dampen your hands with water before shaping.
Arrange the meatballs: Place the meatballs on the prepared baking sheet, leaving a little space between each one. The space allows the hot air to circulate and helps the meatballs brown instead of steaming against each other.
Bake the meatballs: Bake for about 15 to 18 minutes, turning them once halfway through if you want more even browning. The meatballs should be cooked through and reach 165°F internally before being added to the sauce.
Make the teriyaki sauce: While the meatballs are baking, add the soy sauce, honey, brown sugar, garlic, ginger, sesame oil, and water to a medium saucepan. Stir everything together and bring it to a gentle simmer over medium heat.
Thicken the sauce: In a small bowl, mix the cornstarch with 1 tablespoon of cold water until completely smooth. Slowly pour this mixture into the simmering sauce while whisking constantly. Continue cooking for about 2 to 3 minutes, stirring often, until the sauce becomes glossy and thick enough to coat the back of a spoon.
Taste the sauce: Carefully taste the teriyaki sauce once it has thickened. If you want it sweeter, add a little extra honey. If it tastes too strong, stir in another tablespoon or two of water. Make small adjustments because the sauce will become slightly more concentrated as it coats the meatballs.
Add the cooked meatballs: Once the meatballs are done, carefully transfer them into the saucepan with the teriyaki sauce. Use a spoon to turn them gently so the glaze covers as much of the surface as possible without breaking the meatballs apart.
Simmer together: Let the meatballs cook in the sauce over low heat for 3 to 5 minutes, gently stirring or spooning the sauce over them every minute or so. This gives the meatballs time to absorb some of the teriyaki flavor while the sauce becomes even more concentrated.
Check the sauce consistency: The finished sauce should be thick and glossy and should cling to the meatballs. If it becomes too thick, add a small splash of water and stir. If it still looks too thin, simmer for another minute or two until it reaches the consistency you want.
Prepare the serving plates: Spoon cooked rice into bowls or onto plates and add steamed broccoli or another vegetable if you’re serving one. Leave some room for the meatballs and extra sauce.
Finish the meatballs: Arrange the saucy meatballs over the rice and spoon any remaining teriyaki glaze over the top. Sprinkle with sesame seeds and sliced green onions if desired.
Serve hot: Serve the meatballs while the sauce is warm and glossy. Make sure to spoon some of the sauce onto the rice because that is where a lot of the flavor ends up.

What to Serve Chicken Teriyaki Meatballs With

Rice is my favorite side for these meatballs because it gives the sticky sauce somewhere to go. White rice, brown rice, or jasmine rice all work well, and you can spoon the extra teriyaki glaze right over the top.

For vegetables, steamed broccoli is an easy choice, but you can also use green beans, snap peas, carrots, or sautéed cabbage. I like keeping the vegetables fairly simple because the teriyaki sauce already brings plenty of flavor.

If you’re serving the meatballs as an appetizer, skip the rice and arrange them on a platter with toothpicks. Add a small bowl of extra teriyaki sauce for dipping and sprinkle some sesame seeds and green onions over the top.

For a lighter meal, serve the meatballs with a crunchy cabbage or cucumber salad. The fresh, crisp vegetables provide a nice contrast to the warm, sticky glaze.

How to Store and Reheat Chicken Teriyaki Meatballs

Allow the meatballs and sauce to cool before transferring them to an airtight container. Store them in the refrigerator for up to 3 to 4 days. You can keep the rice in a separate container so it doesn’t absorb all of the sauce while everything sits in the refrigerator.

To reheat the meatballs on the stovetop, place them in a skillet with the sauce and warm them over medium-low heat for about 5 to 8 minutes. Add a tablespoon of water if the sauce has become too thick during refrigeration, then gently stir until the meatballs are hot throughout.

For a single serving, the microwave works well. Place the meatballs and sauce in a microwave-safe dish and cover loosely. Heat in 30 to 45 second intervals, stirring or turning the meatballs between intervals, until they are heated through.

You can also freeze the cooked meatballs with their teriyaki sauce for up to 2 to 3 months. Let them thaw overnight in the refrigerator before reheating gently on the stovetop. If the sauce looks separated or too thick after thawing, add a small splash of water and stir as it warms.

For the freshest texture, add new sesame seeds and sliced green onions after reheating. They give the meatballs a little freshness and crunch that can get lost during storage.