Name: Frozen Teriyaki Chicken Meatballs Recipe
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Cuisine: Asian
Ingredients: 2 lbs ground chicken; 4 eggs; 1 tbsp ginger, grated; 6 garlic cloves, minced; 1 cup panko; 3 green onions, light and dark parts, chopped; 1 tsp salt; 1 lb broccoli, florets; 1 cup homemade teriyaki sauce; ¾ cup low-sodium soy sauce or tamari; ⅓ cup honey; 2 garlic cloves, minced; 1 tbsp ginger, minced; 1 tbsp chili paste; 1 tbsp lime juice; 1 tbsp corn starch; ¼ cup water

If you’re looking for a crowd-pleaser that’s as convenient as it is delicious, you’ve got to try my Frozen Teriyaki Chicken Meatballs Recipe. I absolutely love how these juicy meatballs soak up the rich, homemade teriyaki sauce, turning every bite into a flavor-packed moment. Plus, having them frozen and ready means dinner comes together faster on those busy nights—trust me, you’re going to want this recipe in your meal rotation!

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Why You’ll Love This Recipe

Super Convenient: Make a big batch, freeze, and have ready-to-bake meals anytime you want with minimal effort.
Balanced Flavors: The homemade teriyaki sauce gives a perfect balance of sweet, tangy, and spicy that your whole family will enjoy.
Healthy Ingredients: Using lean ground chicken and fresh broccoli keeps things nutritious without sacrificing taste.
Versatile Serving Options: Serve over rice, noodles, or even in wraps—there’s room to get creative.

Frozen Teriyaki Chicken Meatballs Recipe - Recipe Step

Ingredients You’ll Need

The ingredients here are pretty straightforward but thoughtfully picked to work together for that tender, flavorful meatball and a bright, homemade teriyaki sauce that’s light on preservatives.

Frozen Teriyaki Chicken Meatballs Recipe - Ingredients

Ground chicken: Lean and moist, perfect for tender meatballs without greasiness.
Eggs: They bind the meatballs together nicely, keeping them from falling apart.
Fresh ginger and garlic: Essential aromatics that add depth and a subtle kick.
Panko breadcrumbs: These keep the texture light and give meatballs a soft bite.
Green onions: They bring freshness and a mild oniony bite without overwhelming the dish.
Salt: Balances the flavors and enhances overall taste.
Broccoli florets: Adds a healthy green crunch and pairs perfectly with the sweet-savory sauce.
Homemade teriyaki sauce: Made from soy sauce, honey, chili paste, lime juice, and thickened with cornstarch to coat every meatball beautifully.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love tweaking this recipe depending on what’s in the pantry or dietary needs—it’s super flexible and always hits the spot. Feel free to experiment with substitutions that fit your tastes.

Spicy Kick: I sometimes add extra chili paste or a pinch of cayenne to the sauce for those who like heat—my husband can’t get enough of this variation!
Gluten-Free Option: Swap panko for gluten-free breadcrumbs or crushed rice crackers to keep the texture light and still yummy.
Vegetable Boost: Feel free to toss in some finely grated carrot or chopped mushrooms right into the meatball mix for added moisture and nutrition.
Alternative Proteins: Ground turkey or even a mix of chicken and pork works well if you want to change it up.

How to Make Frozen Teriyaki Chicken Meatballs Recipe

Step 1: Mix Your Meatball Ingredients Gently

Start by combining your ground chicken, eggs, grated ginger, minced garlic, panko, chopped green onions, and salt in a large bowl or stand mixer. I find that mixing gently by hand keeps the meatballs tender instead of dense. Overworking the meat can make them tough, and I’ve definitely learned that the hard way!

Step 2: Shape Perfect Meatballs

Using a cookie scoop or a heaping tablespoon, portion out the meatballs—this recipe makes about 35, which is perfect for freezing and sharing. Pro tip: wet your hands with water before rolling each meatball to keep the surface smooth and prevent sticking. It really speeds things up, especially when you’re working with this many!

Step 3: Bake Meatballs and Blanch Broccoli

Place your meatballs on a parchment-lined rimmed baking sheet and bake at 400°F for 20 minutes, rotating halfway through for even browning. Meanwhile, boil broccoli florets for just 2 minutes, then shock them in ice water to keep their color vibrant and texture crisp. This quick blanching is a kitchen hack I use all the time to prep veggies ahead of time.

Step 4: Prepare the Teriyaki Sauce

While your meatballs are baking, make the teriyaki sauce. Bring soy sauce, honey, garlic, ginger, chili paste, and lime juice to a simmer in a small saucepan. Add the cornstarch slurry and stir until thickened—this sauce clings to the meatballs perfectly and will become your favorite component (trust me on this!).

Step 5: Cool and Freeze

Once the meatballs cool, pop them into a large freezer bag along with the blanched broccoli and a small bag of teriyaki sauce. Flatten it out to save freezer space and remove as much air as you can before sealing. This method keeps everything fresh and ready for your next easy dinner.

Step 6: Cooking from Frozen Made Easy

When dinner time rolls around, just run the frozen bag under warm water briefly to separate the meatballs and broccoli. Arrange on a baking sheet and bake at 400°F for about 20 minutes. Whether you froze the meatballs raw or cooked, the timing’s the same—although precooked ones get a beautiful golden crust. Serve with rice or noodles, drizzle extra teriyaki sauce on top, and enjoy the speedy, crave-worthy meal!

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Pro Tips for Making Frozen Teriyaki Chicken Meatballs Recipe

Don’t Overmix: Mix meatball ingredients just enough to combine—to keep them light and tender, not dense.
Wet Hands for Rolling: Wet your hands before shaping each meatball to make the process smooth and prevent sticking.
Blanch Broccoli Quickly: Two minutes in boiling water, then an ice bath keeps broccoli crisp and bright, perfect for freezing.
Freeze Flat: Flatten your bags in the freezer to save space and help ingredients freeze evenly.

How to Serve Frozen Teriyaki Chicken Meatballs Recipe

Frozen Teriyaki Chicken Meatballs Recipe - Serving

Garnishes

I like to sprinkle freshly chopped green onions and toasted sesame seeds on top for a bit of crunch and extra flavor. Sometimes, I add a little drizzle of sriracha mayo if we want some creamy heat—trust me, it transforms this dish into an all-out party for your taste buds.

Side Dishes

My go-to sides are steamed jasmine rice or garlic fried rice. Noodles tossed with a little sesame oil and scallions also pair beautifully if you prefer something less starchy. And honestly, a fresh cucumber salad on the side adds a refreshing crunch that balances the meal.

Creative Ways to Present

For family gatherings, I love serving these meatballs on skewers with alternating broccoli florets and meatballs, then drizzling the teriyaki sauce on top—it makes for an impressive appetizer or finger food at parties. Another favorite trick is layering the meatballs over a bed of quick pickled veggies for a tangy, colorful bowl.

Make Ahead and Storage

Storing Leftovers

After serving, I keep any leftovers in an airtight container in the fridge for up to 3 days. The flavors actually deepen overnight, and I usually enjoy them cold for a quick snack or reheated in a skillet with a splash of water to keep them moist.

Freezing

This recipe freezes beautifully, whether you freeze meatballs raw or cooked. I found freezing raw ones on a sheet tray before bagging prevents them from sticking together. The sauce freezes perfectly too, so everything comes together easily when you want a fuss-free meal.

Reheating

Reheat the meatballs and broccoli in a 400°F oven for 15-20 minutes, or until warmed through. I like to cover them with foil if reheating longer to keep them from drying out. You can also toss them gently in a skillet with a splash of water or broth to re-moisten and heat quickly.

FAQs

Can I use ground turkey or beef instead of chicken?

Absolutely! While ground chicken keeps these meatballs light and tender, ground turkey or beef can be great substitutes. Just watch the cooking time slightly as beef may release more fat and turkey can dry out faster.
How long can I store the frozen meatballs?

Frozen Teriyaki Chicken Meatballs stay best when used within 3 months. Keeping them airtight and flat in freezer bags helps preserve freshness and flavor during that time.
Is the homemade teriyaki sauce really necessary?

While store-bought sauces work in a pinch, I highly recommend making your own. It’s fresher, less sweet, and you control the ingredients—plus the homemade sauce has a great balance of flavors that makes your meatballs extra special.
Can I freeze raw meatballs without broccoli and sauce?

Yes, you can freeze raw meatballs separately—just flash freeze them on a tray first to keep them from sticking together. When ready, you can cook and add broccoli and sauce fresh, or freeze those separately too.
What’s the best way to reheat leftovers without drying out?

Reheating in the oven covered with foil or gently warming in a skillet with a little water or broth helps keep meatballs moist and tender. Avoid microwaving directly without moisture as it can dry them out quickly.

Final Thoughts

This Frozen Teriyaki Chicken Meatballs Recipe is one of those dishes that solves so many weekday dinner dilemmas for me. It’s easy to prep ahead, freezes well, and always gets rave reviews at my kitchen table. I hope you find this recipe as comforting and convenient as I do—you’re going to feel like a kitchen rockstar having these ready in your freezer. Try it out, personalize it, and enjoy every saucy, juicy bite!