Baked Teriyaki Chicken Meatballs
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These Asian-inspired baked teriyaki chicken meatballs are a mouthwatering twist on a classic favorite that make a delicious appetizer or served as a main dish over rice for a delicious weeknight meal that is impossible to resist!
What are teriyaki chicken meatballs?
Teriyaki chicken meatballs are a delicious dish that combines the flavors of teriyaki sauce mixed with ground chicken and various ingredients like breadcrumbs, onions, garlic, and seasonings, then shaping the mixture into meatballs.
Chicken meatballs are then baked until they are cooked through and slightly browned.
Teriyaki sauce is the perfect sweet and savory glaze for these meatballs that caramelizes slightly, creating a shiny glaze that enhances the flavor and visual appeal of the meatballs.
More delicious dinner recipes with meatballs for you to try! Swedish Meatballs, Albondigas – Spanish Meatballs (not soup), Spanish Meatballs in Almond Sauce.
Ingredients you’ll need
- Ground chicken breast – I prefer 95% ground chicken, but ground turkey will also work in this recipe.
- Panko breadcrumbs – My first choice, but plain bread crumbs will work as well.
- Fresh garlic cloves – minced
- Onion powder
- Kosher salt (optional) and black pepper
- Dried parsley
- Large egg – to help bind the ingredients together.
- Teriyaki sauce – simple homemade teriyaki sauce or your favorite store-bought sauce.
- Green onions or scallions to garnish
- Toasted sesame seeds as a garnish
Be sure to check out the detailed printable recipe card below
Tools used
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- Large Mixing Bowl
- Cookie Scoop
- Baking Sheet Pan
- Parchment Paper Sheets
- Bamboo Cocktail Picks – cut to size needed
How to make Chicken Teriyaki Meatballs
Combine ground chicken, garlic, onion powder, salt*, pepper, and parsley in a large bowl.
Lightly whisk egg and one-quarter cup of teriyaki sauce in a small mixing bowl.
Add to the chicken mixture and combine thoroughly to incorporate the ingredients without over mixing.
Cover bowl with plastic wrap and refrigerate for at least 15 minutes.
Preheat oven to 350° F. Line a large sheet pan with a sheet of parchment paper.
Scoop out equal amount of meatball mixture and roll into 1.5-inch balls.
I use a medium cookie scoop to keep them all the same size.
Place meatballs 1-inch apart on prepared baking sheet and bake for 20 to 25 minutes, or until they reach an internal temperature of 165° F.
Remove meatballs from oven and allow to rest for 5 to 10 minutes so they can set.
Dip each meatball in remaining teriyaki sauce. Garnish with sliced green onions and toasted sesame seeds and place on a serving platter.
Or you can place meatballs on a serving platter and drizzle with remaining teriyaki sauce.
If serving as a party appetizer, cut down a bamboo pick and place it in the center of each meatball.
Expert Tips
- Depending on the teriyaki sauce that you use, you probably do not need to add salt*. Do a taste test to see how salty it is first.
- If making homemade teriyaki sauce with coconut aminos, you will need to add salt to compensate for the sweetness.
- My homemade sugar-free teriyaki sauce can be made with granulated sugar in place of the Swerve sweetener.
FAQ’s
This meatball recipe as written contains gluten, but you can simply substitute gluten-free breadcrumbs or panko breadcrumbs.
Yes. Prepare the teriyaki chicken meatballs as per your recipe, including shaping them into meatballs. You can store them in the refrigerator until ready to cook, or cook them ahead of time and reheat right before serving.
Allow the cooked meatballs to cool to room temperature before refrigerating or freezing them. This helps prevent condensation, which can make the meatballs soggy.
Allow meatballs to cool to room temperature. If you plan to serve the meatballs within 4 days, store them in an airtight container in the refrigerator. Be sure to separate layers with parchment paper to prevent sticking.
If you’re making them well in advance, you can freeze the meatballs. Place them on a baking sheet in a single layer and freeze until solid, then transfer them to an airtight container or freezer bags. They can be stored in the freezer for up to 3 months.
Reheat refrigerated meatballs in the oven at 350° F. for about 10 minutes, in an air fryer, or in the microwave.
For frozen meatballs, place in the refrigerator overnight to defrost. Reheat in the oven, air fryer, or microwave until heated through.
Absolutely! Heat olive oil in a large skillet over medium heat. Add the meatballs in a single layer and cook until golden brown and thoroughly cooked through. (165° F. internal temperature)
What to serve with juicy chicken meatballs
Serve these delicious chicken meatballs with one, or a combination of side dishes as an easy dinner recipe.
- Steamed rice – A classic choice, white or brown steamed rice is an excellent base that soaks up the delicious teriyaki sauce.
- Noodles – Serve with cooked Asian noodles like udon, soba, or lo mein. Toss them in some teriyaki sauce for extra flavor.
- Fried Rice – Whip up a batch of homemade fried rice with vegetables, eggs, and soy sauce.
- Simple grilled vegetables – Prepare a colorful mix of stir-fried vegetables such as zucchini, carrots, mushrooms, and onions.
- Grilled pineapple – Grilled pineapple chunks or rings offer a sweet and juicy contrast to the savory meatballs. The caramelized flavor pairs well with teriyaki. (you can skip the ice cream and caramel sauce)
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Enjoy!!
Baked Teriyaki Chicken Meatballs
Ingredients
- 1 pound ground chicken
- 0.5 cup panko breadcrumbs regular or gluten-free
- 2 cloves fresh garlic minced
- 1 teaspoon onion powder
- 0.5 teaspoon kosher salt* optional
- 0.5 teaspoon ground black pepper
- 1 teaspoon dried parsley
- 1 large egg
- 0.5 cup teriyaki sauce divided – homemade or store-bought
- 2 scallions or green onions thinly sliced
- 1 teaspoon toasted sesame seeds
Instructions
- Combine ground chicken, garlic, onion powder, salt*, pepper, and parsley in a large bowl.
- Lightly whisk egg and one-quarter cup of teriyaki sauce in a small mixing bowl.
- Add to the chicken mixture and combine thoroughly to incorporate the ingredients without over mixing. Cover bowl with plastic wrap and refrigerate for at least 15 minutes.
- Preheat oven to 350° F. Line a large sheet pan with a sheet of parchment paper.
- Scoop out equal amount of meatball mixture and roll into 1.5-inch balls. Place meatballs 1-inch apart on prepared baking sheet and bake for 20 to 25 minutes, or until they reach an internal temperature of 165° F.
- Remove meatballs from oven and allow to rest for 5 to 10 minutes so they can rest.
- Dip each meatball in remaining teriyaki sauce. Garnish with sliced green onions and toasted sesame seeds and place on a serving platter.
- If serving as a party appetizer, cut down a bamboo pick and place it in the center of each meatball. As a meal, serve over white rice or cooked noodles, and stir-fried vegetables.
Notes
- You can place meatballs on a serving platter and drizzle with remaining teriyaki sauce if you prefer.
- I use a medium cookie scoop to keep them all the same size.
- Depending on the teriyaki sauce that you use, you probably do not need to add salt*. Do a taste test to see how salty it is first.
- To store meatballs: Allow meatballs to cool to room temperature. If you plan to serve the meatballs within 4 days, store them in an airtight container in the refrigerator. Be sure to separate layers with parchment paper to prevent sticking.
- To freeze: Place them on a baking sheet in a single layer and freeze until solid, then transfer them to an airtight container or freezer bags. They can be stored in the freezer for up to 3 months.
- Reheat refrigerated meatballs in the oven at 350° F. for about 10 minutes, in an air fryer, or in the microwave.
For frozen meatballs, place in the refrigerator overnight to defrost. Reheat in the oven, air fryer, or microwave until heated through.
