With hints of garlic and ginger, these Teriyaki Chicken Meatballs are flavorful and a perfect protein to serve with rice or noodles and broccoli or green beans as an easy family meal. You can bake them in the oven or make then in the Air Fryer.
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 smaller 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.
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 1/4 cup reduced-sodium soy sauce.
Dice for older babies or younger toddlers as needed.
Gluten-free: Use gluten-free bread crumbs and gluten-free tamari and teriyaki sauce if needed.