With hints of garlic and ginger, these Teriyaki Chicken Meatballs are flavorful and tender. They are a perfect protein to serve with rice or noodles as an easy family meal.
We love my classic Baked Chicken Meatballs and my Pesto Meatballs, so it seemed like a great time to try them with a slightly different flavor profile: teriyaki! I love this easy recipe to pair with rice or noodles and broccoli or green beans, and as a way to include a delicious flavor combo in the mix.
This easy meatballs recipe comes together quickly since it starts with ground chicken and has the option to add a veggie right into the mix.
Why This Recipe Works
The finished Teriyaki Meatballs have a veggie in the mix, store really nicely in the fridge or freezer, and pair well with a range of foods. They’re great for family meals or meal prep.
(You may also like my Turkey Meatballs with Zucchini, Zucchini Tots, Healthy Meatballs, and Broccoli Tots.)
Table of Contents
Ingredients You Need
Below is a list of the ingredients you need to have on hand to get started with this Teriyaki Chicken Meatballs recipe so you know what to get from the store or gather from the fridge and pantry.
- Ground chicken: Starting with ground chicken makes mixing up these meatballs easy and affordable. Look for it near ground turkey and pork in your store.
- Plain panko breadcrumbs: These add flavor and help ensure the meatballs hold together nicely. (You can also use plain bread crumbs and add a little Italian seasoning.)
- Shredded carrots (optional): I like to add a veggie to meatballs to ensure they are super tender and easy for kids to chew, and it’s also a nice way to stretch the recipe.
- Egg: I use egg to help bind the meatball mixture together. (See the Notes at the end of the recipe if you have an egg-free household.)
- Ground ginger, garlic powder, reduced-sodium soy sauce: A combo of these add flavor to the meatballs.
- Teriyaki sauce: Serving the finished meatballs in teriyaki sauce adds flavor and moisture, and is delicious over rice and veggies. You can use my Easy Teriyaki Sauce or a bottle from the store.
Featured Review⭐️⭐️⭐️⭐️⭐️
“These meatballs turned out amazing. I added in the carrots as suggested as well as some cauliflower rice, They tasted really good and the kids actually liked it.” —Michelle
Step-by-Step Instructions
Below is a look at how to make this Teriyaki Chicken Meatballs recipe so you know what to expect from the process. Scroll down to the end of the post for the full recipe, including the amounts and the timing.
Step 1. Add all ingredients to a medium bowl.
Step 2. Mix the ingredients together with clean hands.
Step 3. Roll into balls.
Step 4. Bake or air fry. Toss with teriyaki sauce to serve or store.
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Frequently Asked Questions
You can use a tablespoon measuring spoon or a mini ice cream scoop or cookie scoop. Then just pop it into the dishwasher for easy cleaning.
Sure, it will work with ground chicken, ground beef, or ground turkey.
Sure, you can cook them in sesame oil in a pan if you prefer.
How to Store
Let the cooked Teriyaki Chicken Meatballs cool fully and store in an airtight container in the fridge for up to 5 days. Or freeze in a freezer bag for up to 6 months. Thaw overnight in the fridge, simmer in teriyaki sauce to warm, or warm in 15- to 30-second increments in the microwave.
You can store them with or without the sauce added.
Best Tips for Success
- Use store-bought ground chicken to make this easy.
- Dice for older babies or younger toddlers as needed.
- Gluten-free: Use gluten-free bread crumbs if needed.
- Egg-free: Omit the egg and add 1 tablespoon milk.
- Use jarred teriyaki sauce for serving or try a homemade option. I mix together 1 grated garlic clove (I use a microplane), 1/2 teaspoon ground ginger, 1/4 cup honey or maple syrup, and 1/4 cup reduced-sodium soy sauce. Add a little cornstarch to thicken the mixture.
Related Recipes
I’d love to hear your feedback on this post, so please rate and comment below!
Teriyaki Chicken Meatballs
Ingredients
- 1 pound ground chicken
- ½ cup plain breadcrumbs
- ½ cup shredded carrots (optional)
- 1 egg
- ½ teaspoon ground ginger
- ½ teaspoon garlic powder
- 1 tablespoon reduced-sodium soy sauce
- ½ cup teriyaki sauce
Instructions
- Preheat the oven to 400 degrees F and line a rimmed baking sheet with foil. Coat with nonstick spray.
- In a medium bowl, mix the ingredients together except the teriyaki sauce with clean hands. Use a tablespoon measuring spoon to measure out 2-tablespoon-size meatballs. Roll into balls and place on the prepared baking sheet.
- Bake for 22-24 minutes or until golden brown and cooked through.
- (You can also make them as 1-tablespoon balls and bake for 20-22 minutes or air fry at 375 degrees F for 12-14 minutes.)
- Toss with the teriyaki sauce and serve warm, or set aside to cool and freeze.
Equipment
Notes
- Let them cool fully and store in an airtight container in the fridge for up to 5 days. Or freeze in a freezer bag for up to 6 months. Thaw overnight in the fridge, simmer in teriyaki sauce to warm, or warm in 15- to 30-second increments in the microwave.
- Use jarred teriyaki sauce for serving or try a homemade option. I mix together 1 grated garlic clove (I use a microplane), 1/2 teaspoon ground ginger, 1/4 cup honey or maple syrup, and ¼ cup reduced-sodium soy sauce.
- Dice for older babies or younger toddlers as needed.
- Gluten-free: Use gluten-free breadcrumbs and gluten-free tamari and teriyaki sauce if needed.
- Egg-free: Omit the egg and add 1 tablespoon milk.
Nutrition
This post was first published January 2024.
OMG my 5 year old who will try zero new foods ate a bit of this and liked it! The rest of the family really enjoyed these too. I served with noodles and vegetables. Really good. I had run out of eggs but it didn’t seem to matter.
I’m so glad!