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- 1 lb ground chicken - 1/4 cup breadcrumbs - 1/4 cup green onions, finely chopped - 1 clove garlic, minced - 1 inch ginger, grated - 1 tablespoon soy sauce - 1 tablespoon sesame oil - 1 tablespoon honey - 1/2 teaspoon salt - 1/2 teaspoon pepper - 1 tablespoon vegetable oil (for frying) - 1/4 cup teriyaki sauce (for glazing) - Sesame seeds and additional green onions for garnish When I whip up these chicken teriyaki meatballs, I focus on fresh and simple ingredients. The ground chicken gives a light and tender bite. The breadcrumbs help the meatballs hold together nicely. I love adding green onions for a fresh crunch. Garlic and ginger add a warm, rich flavor. The soy sauce and sesame oil make the meatballs shine. A touch of honey balances the saltiness. Salt and pepper enhance all the flavors. For cooking, I use vegetable oil for frying. It gives a nice golden color. The teriyaki sauce is key for glazing. It adds that sweet and savory finish. For the final touch, I sprinkle sesame seeds and more green onions. This not only looks pretty but also adds extra flavor. Enjoy this tasty mix of ingredients in your kitchen! {{ingredient_image_1}} In a medium bowl, combine all the ingredients. You will need 1 pound of ground chicken, 1/4 cup of breadcrumbs, 1/4 cup of finely chopped green onions, 1 minced clove of garlic, 1 inch of grated ginger, 1 tablespoon of soy sauce, 1 tablespoon of sesame oil, 1 tablespoon of honey, 1/2 teaspoon of salt, and 1/2 teaspoon of pepper. Mix all the ingredients until they are well combined. Be careful not to overmix. Overmixing can make the meatballs tough. Just mix until everything is blended. To shape the meatballs, wet your hands with water. This keeps the mixture from sticking to your hands. Form small meatballs that are about 1 inch wide. This size helps them cook evenly. Make sure the meatballs are uniform in size. This will help them cook at the same rate. Heat a large skillet over medium-high heat. Add 1 tablespoon of vegetable oil to the skillet. Once the oil is hot, add the meatballs. Do not overcrowd the skillet; cook them in batches if needed. Cook the meatballs for about 5 minutes, turning them occasionally. You want them to be browned on all sides. After browning, pour 1/4 cup of teriyaki sauce over the meatballs. Lower the heat to medium-low. Cook for another 5 minutes. Gently swirl the pan to coat the meatballs in the sauce. Once they are cooked through, take the skillet off the heat. Enjoy your flavorful chicken teriyaki meatballs! To make great meatballs, avoid overmixing. When you mix too much, the meatballs can turn tough. Mix just until the ingredients blend. For moist meatballs, add a bit more breadcrumbs or use a little milk. This helps keep the meatballs juicy and tender. You can bake or fry these meatballs. Baking is easier and less oily. Preheat the oven to 400°F and place the meatballs on a baking sheet. Cook for about 20 minutes. If you fry them, heat oil in a skillet. Cook for about 5 minutes until they are golden brown. To check if the meatballs are done, use a meat thermometer. They should reach 165°F inside. If you don’t have one, cut one open. The meat should be no longer pink. For a pretty dish, arrange the meatballs on a large platter. Drizzle extra teriyaki sauce on top. Sprinkle sesame seeds and chopped green onions for color. Serve with steamed rice or stir-fried veggies. These sides make a complete meal that everyone will love! Pro Tips Keep It Juicy: Avoid overmixing the meatball mixture to ensure they stay tender and juicy when cooked. Perfect Size: Aim for meatballs that are about 1 inch in diameter for even cooking and easy serving. Use Fresh Ingredients: Fresh garlic and ginger will enhance the flavor of your meatballs significantly compared to dried versions. Glaze Smart: Add the teriyaki sauce towards the end of cooking to prevent it from burning and to keep the flavors vibrant. {{image_2}} If you need gluten-free breadcrumbs, try using crushed rice crackers or almond flour. Both options work well and keep the meatballs moist. For low-sodium soy sauce, look for brands that offer a reduced-sodium version. This keeps the flavor without too much salt. Want to spice things up? You can add sriracha for heat or sprinkle red pepper flakes into the meatball mix. This enhances the flavor and adds a little kick. You can also mix in finely chopped vegetables, like bell peppers or carrots. This adds nutrition and texture to your meatballs. If you want a slow cooker version, shape the meatballs and place them in the slow cooker. Pour the teriyaki sauce over them and cook on low for 4 to 6 hours. For grilled chicken teriyaki meatballs, shape the meatballs and thread them onto skewers. Grill them for about 10 minutes, turning until they are cooked through. Both methods offer a tasty twist on the original recipe. To store leftover meatballs, first let them cool. Place them in an airtight container. This helps keep them fresh. You can store them in the fridge for up to three days. If you want to keep them longer, consider freezing. For freezing, arrange the meatballs on a baking sheet. Make sure they are not touching. Freeze them for about an hour until solid. Then, transfer them to a freezer-safe bag. This method prevents them from sticking together. You can store them in the freezer for up to three months. To thaw, place the meatballs in the fridge overnight. If you're in a hurry, you can use the microwave. Reheat them in short bursts, checking often. For best results, warm them in a skillet with some teriyaki sauce. This keeps them moist and tasty. In the fridge, cooked meatballs last about three days. In the freezer, they are safe for three months. Always check for any signs of spoilage before eating. If they smell bad or look off, it's best to throw them away. You can use ground turkey or ground pork instead of ground chicken. Both will give you a tasty meatball. If you want a vegetarian option, try mashed chickpeas or cooked lentils. Just make sure to adjust the seasonings for a balanced flavor. To check if the meatballs are cooked, use a meat thermometer. The inside should reach 165°F. If you don't have one, cut a meatball in half. It should not be pink, and the juices should run clear. Yes, you can make these meatballs in advance. Prepare them and store them in the fridge for up to two days. You can also freeze them for up to three months. Just make sure to thaw them in the fridge before cooking. Reheat the meatballs in a skillet on low heat. Add a splash of teriyaki sauce to keep them moist. Stir gently until they are heated through. You can also use a microwave, but be careful not to overcook them. These chicken teriyaki meatballs are easy to make and fun to share. We covered key ingredients like ground chicken, garlic, and spices. I shared simple steps to mix, shape, and cook perfect meatballs. Use the tips to achieve the best texture and explore variations for flavor. Finally, learn how to store and reheat leftovers. With all this, you’re ready to enjoy a tasty meal that fits your needs. So grab your ingredients and start cooking! You’ll love these meatballs.

Chicken Teriyaki Meatballs

Delicious chicken meatballs glazed with teriyaki sauce, perfect for a quick meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Main Course
Cuisine Japanese
Servings 4
Calories 250 kcal

Ingredients
  

  • 1 lb ground chicken
  • 1/4 cup breadcrumbs
  • 1/4 cup green onions, finely chopped
  • 1 clove garlic, minced
  • 1 inch ginger, grated
  • 1 tablespoon soy sauce
  • 1 tablespoon sesame oil
  • 1 tablespoon honey
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 tablespoon vegetable oil (for frying)
  • 1/4 cup teriyaki sauce (for glazing)
  • to taste sesame seeds and additional green onions for garnish

Instructions
 

  • In a medium-sized bowl, combine the ground chicken, breadcrumbs, chopped green onions, minced garlic, grated ginger, soy sauce, sesame oil, honey, salt, and pepper.
  • Mix until all ingredients are well incorporated. Be careful not to overmix.
  • With wet hands, shape the mixture into small meatballs, about 1 inch in diameter.
  • Heat the vegetable oil in a large skillet over medium-high heat. Add the meatballs to the skillet, making sure not to overcrowd them. Cook for about 5 minutes, turning occasionally, until they are browned on all sides.
  • Once the meatballs are browned, pour the teriyaki sauce over them, reducing the heat to medium-low. Cook for an additional 5 minutes, gently swirling the pan to coat the meatballs in the sauce.
  • Once cooked through, remove the skillet from heat. Serve the meatballs warm.

Notes

Arrange the meatballs on a serving platter, drizzle extra teriyaki sauce over them, and sprinkle sesame seeds and chopped green onions on top for a pop of color. Serve alongside steamed rice or stir-fried vegetables for a complete meal.
Keyword chicken, dinner, easy, meatballs, teriyaki