3 great teriyaki chicken meatballs now

If you are looking for a weeknight dinner that tastes like you spent hours on it but only took thirty minutes, then you are in the right place! Forget takeout menus because these teriyaki chicken meatballs are about to become your absolute favorite. Seriously, they are sticky, savory, sweet, and just melt in your mouth.

Hi, I’m Anna! I’m a passionate food lover, and my mission is simple: to share easy and flavorful chicken recipes that make everyday cooking easier and way more joyful. I know how it feels to stare into the fridge after a long day, needing something delicious fast. That’s why I focus on recipes like these—they use simple pantry staples and bake up beautifully.

The best part about this recipe for teriyaki chicken meatballs? We skip the messy pan-frying! We mix everything up, pop them in the oven, and while they bake, we whip up the glossy, homemade teriyaki sauce. Thirty minutes total, and dinner is served over a fluffy bed of rice. You’re going to want to make these every week, trust me!

Gathering Your Ingredients for Teriyaki Chicken Meatballs

Getting organized is half the battle when you want a quick dinner, especially for something as flavorful as teriyaki chicken meatballs. I always lay out my ingredients before I even think about turning on the oven. Since these cook so fast, you want everything ready to go the second the meatballs come out of the oven, otherwise that gorgeous sauce will just sit there getting too thick!

Don’t feel overwhelmed by the list; most of this is just measuring out your wet and dry components. We’re using ground chicken here, which keeps things light and juicy. Remember, we are making everything from scratch, which is where all the amazing flavor comes from, so grab your measuring spoons!

Meatball Mixture Components

• 1 pound ground chicken
• \u00bd cup Panko breadcrumbs
• 2 tablespoons milk
• 1 egg, lightly beaten
• 2 tablespoons low-sodium soy sauce
• 1 teaspoon sesame oil
• 2 cloves garlic, minced
• 1 teaspoon grated fresh ginger
• \u00bc cup crushed pineapple, drained (This is my secret weapon for moisture!)
• \u00bc teaspoon black pepper

The Homemade Teriyaki Sauce Ingredients

This sauce comes together while the meatballs are baking, so don’t prep it early! The most important thing to remember here is the slurry: mix 2 teaspoons of cornstarch with 2 teaspoons of water until it’s totally smooth before you start simmering the sauce. That little paste thickens everything up perfectly.

• \u00bd cup low-sodium soy sauce
• \u00bc cup brown sugar
• 2 tablespoons rice vinegar
• 1 tablespoon honey
• 1 clove garlic, minced (for sauce)
• \u00bd teaspoon grated fresh ginger (for sauce)
• The cornstarch slurry (prepared as noted above)

Garnishes and Serving Suggestions

You can’t have teriyaki without the final flourish! These garnishes add texture and color, making the dish look professional, even though it was done in 30 minutes.

• 1 teaspoon sesame seeds
• 2 green onions, sliced
• Steamed rice (or cauliflower rice if you’re cutting carbs!)

Essential Equipment for Perfect Teriyaki Chicken Meatballs

You don’t need a ton of fancy gadgets for these, which is why I love them! Having the right tools just makes the process smoother, especially when you’re trying to get these teriyaki chicken meatballs done in under half an hour. Make sure everything is clean and ready before you start mixing the chicken.

First up, you absolutely need a large mixing bowl. You’ll be combining all the meatball ingredients there, so give yourself room so you don’t end up flinging chicken mixture onto the counter—oops! You’ll also need a standard baking sheet; lining it with parchment paper saves on cleanup time later, which is always a win in my book.

For the sauce, a small saucepan is perfect for simmering. And the most important tool? Your meat thermometer! Since we are dealing with ground chicken, checking that internal temperature is non-negotiable for safety. Don’t skip that step!

Step-by-Step Instructions to Make Teriyaki Chicken Meatballs

Alright, let’s get cooking! This is the fun part where everything comes together so quickly. Remember, we are aiming for speed without sacrificing that amazing homemade flavor in these teriyaki chicken meatballs.

Preparing and Forming the Chicken Meatballs

First things first: preheat your oven to 400°F. Grab that baking sheet and line it with parchment paper—this keeps the chicken from sticking when it releases its juices. In your large bowl, gently combine the ground chicken, Panko, milk, egg, the little bit of soy sauce and sesame oil we use in the mix, garlic, ginger, crushed pineapple, and pepper. Here’s a huge tip: mix just until everything comes together. If you overmix the ground chicken, your meatballs will be tough and dense, and we want them tender!

Once combined, use your hands to shape the mixture into neat little balls, about 1\u00bd inches across. Try to keep them uniform so they bake evenly. Place them spaced out nicely on your prepared sheet.

Baking the Meatballs to Perfection

Into the oven they go! Bake these for 18 to 20 minutes total. It’s really important that you turn them halfway through baking—maybe around the 10-minute mark—so they brown nicely on all sides. Chicken needs to be cooked through, so you must check the temperature. Grab that meat thermometer and make sure the center of a few meatballs hits 165°F. That’s the magic, safe temperature for ground chicken!

Creating the Glossy Teriyaki Glaze

While those babies are baking, we make magic in a saucepan. Combine the sauce ingredients: the larger amount of soy sauce, brown sugar, rice vinegar, honey, minced garlic, and ginger. Bring that mixture to a simmer over medium heat, stirring until the sugar dissolves. Now is the time for your cornstarch slurry! Slowly whisk that mixture into the simmering sauce. Keep stirring constantly; it should start looking thick and glossy in about two minutes. It thickens fast, so don’t walk away!

Coating and Finishing Your Teriyaki Chicken Meatballs

As soon as the meatballs come out of the oven and are confirmed cooked, transfer them right into the saucepan with the thickened teriyaki glaze. Use a spatula to gently toss everything together until every single meatball is swimming in that beautiful, sticky coating. Don’t break them! Finally, plate them up over hot steamed rice and sprinkle generously with those sliced green onions and sesame seeds. That’s it—fast, flavorful, and ready to eat!

Tips for Success with Your Teriyaki Chicken Meatballs

Even though these teriyaki chicken meatballs are super fast, a few little tricks can take them from good to absolutely incredible. I’ve learned these the hard way over many weeknights, so listen closely!

First, let’s talk moisture. Ground chicken can sometimes be leaner than ground turkey or beef, so we need to protect it. That crushed pineapple in the mix is key—make sure you drain it well, but don’t skip it! It adds just enough hidden moisture to keep the meatballs tender even after baking.

Second, when you’re making the sauce, watch that cornstarch slurry carefully. If you add it too fast or let the sauce boil too aggressively after adding it, you might end up with a gummy texture instead of that beautiful, glossy coating you want. Simmer for just about two minutes after adding the slurry until it coats the back of a spoon. If you accidentally thicken it too much, just whisk in a tiny splash of water or rice vinegar to loosen it up.

Finally, please, please, please use that meat thermometer! Chicken safety is not optional. You need those centers hitting 165°F. No guesswork here; it ensures your teriyaki chicken meatballs are delicious *and* safe for everyone at the table.

Why This Recipe for Teriyaki Chicken Meatballs Works for Busy Cooks

I designed this recipe specifically for those hectic evenings when you need maximum flavor with minimal effort. If you’re tired of complicated cooking but still crave that sweet and savory Asian flavor, these are your answer. They are just so satisfying!

Here’s why these teriyaki chicken meatballs are a lifesaver for busy home cooks like us:

• Speedy Prep: Mixing up the meatball base takes less than 10 minutes, seriously.
• Baking is Best: We bake them instead of pan-frying, which means less oil splatter, less hovering over the stove, and hands-free cooking time for the sauce!
• Flavor Powerhouse: The homemade teriyaki sauce tastes so much fresher than jarred stuff, but it still comes together in the time it takes the meatballs to bake.

Storing and Reheating Leftover Teriyaki Chicken Meatballs

If you manage to have any leftovers—which is rare in my house—storing them correctly is key to keeping that great texture. You want to avoid the microwave if possible, as it can turn sticky glazes rubbery and dry out the chicken. These teriyaki chicken meatballs are best enjoyed fresh, but they keep beautifully for future quick meals!

When storing, I recommend separating the sauce from the meatballs if you can, especially if you plan to freeze them. If you keep them coated, the glaze can sometimes get a little too sticky or weep liquid in the fridge. Otherwise, just pop them into an airtight container before sticking them in the cold.

Storage and Reheating Guide Table

Storage Location	Duration	Best Reheating Method
Refrigerator	3 to 4 days	Stovetop: Toss gently in a skillet over medium-low heat until warmed through. Adds a little fresh glaze if needed.
Freezer	Up to 2 months	Oven: Place frozen meatballs on a lined baking sheet, cover loosely with foil, and bake at 350°F for 20-25 minutes.

Common Questions About Teriyaki Chicken Meatballs

I get so many questions about these little flavor bombs! Since they are so easy, people often ask if they can simplify the steps even more. Don’t worry about substitutions or timing; I’ve got the answers to keep your teriyaki chicken meatballs perfect every time you make them.

Can I make these teriyaki chicken meatballs ahead of time?

Yes, absolutely! You have a couple of options. You can form the raw meatball mixture, cover it, and keep it in the fridge for up to 24 hours before baking. Or, you can bake them fully, let them cool, and store them coated in the sauce. If you do the latter, just know you might need to add a tiny splash of water or extra rice vinegar when reheating to loosen the glaze back up!

What is the best way to check if the chicken is fully cooked?

This is the most important question for any ground poultry recipe! You really can’t trust sight alone. You must use a reliable meat thermometer. Fully cooked chicken, including these flavorful teriyaki chicken meatballs, needs to register an internal temperature of 165°F. Stick the thermometer right into the center of the thickest meatball.

Can I substitute the Panko breadcrumbs?

Panko gives a lovely light texture, but if you don’t have it, regular dried breadcrumbs work just fine. Just use the same amount—\u00bd cup. Because regular breadcrumbs absorb liquid a little faster than Panko, you might notice the mix seems slightly drier. If that happens, add just one extra teaspoon of milk until the mixture holds together nicely when squeezed.

If you enjoy finding new ways to prepare chicken, check out my inspiration board on Pinterest for more delicious ideas!

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