Teriyaki Chicken Meatballs Recipe

If you’re on the hunt for a surefire crowd-pleaser that’s both comforting and packed with flavor, you’ve got to try this Teriyaki Chicken Meatballs Recipe. I absolutely love how these meatballs come out tender, juicy, and smothered in a glossy, homemade teriyaki sauce that’ll have everyone asking for seconds. Whether you’re cooking a weeknight dinner or prepping something special for guests, this recipe hits the sweet spot between easy and impressive.

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Ingredients You’ll Need

The beauty of this Teriyaki Chicken Meatballs Recipe lies in its simple, fresh ingredients that come together to create big flavor. Plus, the key to the perfect balance is using the authentic Japanese rice wines — they really bring that classic teriyaki taste to life.

• Chicken mince: Choose fresh, good quality ground chicken for juicy meatballs; you can swap with turkey or pork if you prefer.
• Egg: Helps bind the meatballs for a perfect tender texture.
• Panko breadcrumbs: These give the meatballs a light, fluffy texture; regular breadcrumbs work too if that’s what you’ve got.
• Garlic clove: Minced garlic adds that essential zing and depth of flavor.
• Cooking sake: A Japanese rice wine that soaks into the meatballs, enhancing their taste – you can swap with dry sherry or Chinese cooking wine.
• Salt: Just enough to bring all the flavors together.
• Cornflour (cornstarch): Used to thicken the teriyaki sauce to a shiny glaze.
• Soy sauce: I use Kikkoman for the perfect balance; avoid just dark soy sauce as it can overpower.
• Mirin: Another sweet rice wine that’s essential for that unmistakable teriyaki sweetness.
• White sugar: Adds brightness and balances the saltiness; brown sugar is fine too.
• Water: For the sauce base.
• Oil: For cooking the meatballs.
• Green onions and sesame seeds: Optional garnishes, but trust me—they add such a lovely finish!

Variations

I love to play around with this Teriyaki Chicken Meatballs Recipe based on what’s in my pantry or to suit different tastes! Don’t be shy about making it your own—you’ll find that tweaks often make it even more special.

• Try turkey or pork: I’ve swapped chicken for pork when I wanted a richer flavor, and it worked beautifully with the same sauce.
• Make it spicy: A little chili flakes mixed into the meatball mix or stirred into the sauce gives a fantastic kick if you like things hot.
• Gluten-free option: Use gluten-free panko or breadcrumbs and tamari in place of soy sauce to suit dietary needs.
• Vegetarian twist: I haven’t tried this yet, but swapping chicken for finely chopped mushrooms and firm tofu sounds promising for a plant-based approach!

How to Make Teriyaki Chicken Meatballs Recipe

Step 1: Mix the Meatball Ingredients

Start by gathering your chicken mince, egg, panko breadcrumbs, minced garlic, cooking sake, and salt in a large bowl. I like to get my hands in here and mix everything until the ingredients come together evenly. It might feel sticky at first, but that’s normal—chilling the mixture for 30 minutes can help firm it up and make rolling easier, especially if your mince tends to be on the wetter side.

Step 2: Prepare the Teriyaki Sauce

Next, whisk the cornflour with a tablespoon of water in a small bowl until it’s lump-free. Add your soy sauce, cooking sake, mirin, and sugar, stirring it all together until smooth. Then set the sauce aside while you shape the meatballs—this sauce will thicken beautifully once it hits the pan.

Step 3: Roll and Brown the Meatballs

Grab about a heaping tablespoon of the meatball mixture, rolling it gently between your palms to form balls. I usually lightly oil my hands to prevent sticking—trust me, it works wonders! Heat a tablespoon of oil in a large skillet over medium-high heat, then add all the meatballs. Cook them for about 5 minutes, turning often so all sides get a lovely golden-brown sear. The inside will still be a bit raw at this point—don’t worry, we’ll finish cooking them in the sauce.

Step 4: Simmer in Teriyaki Sauce

Lower the heat to medium-low, give your teriyaki sauce mixture a quick stir, and pour it into the pan with the meatballs. Bring it to a gentle simmer and cook for 2 to 3 minutes, stirring occasionally. You’ll see the sauce thicken and turn glossy, coating the meatballs perfectly. This step locks in flavor and gives the meatballs that irresistible sticky glaze.

Step 5: Serve and Enjoy!

Serve your teriyaki chicken meatballs straight away, spooning any extra sauce over rice or noodles. Freshly sliced green onions and a sprinkle of toasted sesame seeds really elevate the dish. Trust me, this is where the magic happens!

How to Serve Teriyaki Chicken Meatballs Recipe

Garnishes

I almost always finish these meatballs with a generous sprinkle of thinly sliced green onions and toasted sesame seeds. They add a fresh pop of color and a subtle crunch that takes the dish from good to stunning. Sometimes I even throw in a few chili flakes when I want a little heat.

Side Dishes

These meatballs are perfect over steamed white or jasmine rice, but I’ve also served them with fluffy sticky rice or even soba noodles tossed in a bit of sesame oil. For veggies, simple steamed broccoli, snap peas, or a crunchy cabbage slaw are my go-tos—they balance out the flavor and texture beautifully.

Creative Ways to Present

For a party or casual get-together, I like to skewer these meatballs and serve them as finger food with extra teriyaki sauce for dipping. They’re a hit every single time! Another fun idea is to make mini sliders using soft buns, a few meatballs, and some fresh cucumber slices.

Make Ahead and Storage

Storing Leftovers

I usually store leftover meatballs in an airtight container in the fridge for up to 3 days. I find keeping the sauce separate helps preserve the texture, so I reheat them together later to avoid soggy meatballs.

Freezing

These meatballs freeze beautifully! I flash freeze them on a tray first, then pop them into a freezer bag with some sauce on the side. When I’m ready, I thaw overnight in the fridge and gently reheat—they taste nearly as fresh as when first cooked.

Reheating

To reheat, I gently warm the meatballs in a skillet with the sauce over low heat, stirring regularly until everything is heated through. This keeps the glaze silky and the meatballs wonderfully tender without drying them out.

FAQs

Final Thoughts

If you want a dish that’s fuss-free but packs a punch of flavor, this Teriyaki Chicken Meatballs Recipe is my go-to. It’s friendly enough for weeknights but impressive enough for guests. Every time I make it, I’m reminded why my family keeps coming back for more—the tender meatballs, sticky-sweet sauce, and that little hint of garlic and rice wine make this dish simply unforgettable. Give it a try—I can’t wait to hear how much you and yours love it too!

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