Some of the best food memories are built around simple yet flavorful dishes that bring people together. For me, teriyaki chicken meatballs hold a special place in my heart. They remind me of the first time I experimented in the kitchen with my mom, trying to recreate our favorite takeout meal at home.
We wanted something comforting yet healthier, packed with flavor but easy to make. After a few tweaks, we landed on the perfect combination—juicy chicken meatballs glazed in a sticky, homemade teriyaki sauce. The result? A dish that became an instant family favorite, requested at every gathering and devoured before the plate even hit the table.
Now, whenever I make these Sticky Teriyaki Chicken Meatballs, I remember those fun-filled kitchen moments. The sizzling of the pan, the rich aroma of garlic and ginger, and the final drizzle of glossy sauce all come together to create something truly special. If you love a meal that’s quick, flavorful, and endlessly versatile, this recipe is for you!
Why You’ll Love This Recipe
There are so many reasons to fall in love with these Sticky Teriyaki Chicken Meatballs:
- Incredible Flavor – A perfect balance of sweet, savory, and umami, thanks to the homemade teriyaki glaze.
- Healthier Alternative – Using ground chicken makes them leaner than traditional beef meatballs.
- Quick & Easy – Simple ingredients and minimal prep make this a fantastic weeknight meal.
- Versatile Serving Options – Serve them with rice, noodles, or even as a protein-packed appetizer.
- Kid-Approved – The sweet and sticky glaze makes them a hit with both kids and adults.
Ingredients:
- For the Meatballs:
- 1 lb ground chicken
- ½ cup breadcrumbs (regular or gluten-free)
- 1 large egg
- 2 green onions, finely chopped
- 2 cloves garlic, minced
- For the Teriyaki Sauce:
- ¼ cup low-sodium soy sauce
- ¼ cup chicken broth
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon fresh ginger, grated
- 1 tablespoon cornstarch (mixed with 2 tablespoons water for thickening)
Directions:
- Prepare the Meatballs:
- In a bowl, combine ground chicken, breadcrumbs, egg, green onions, and garlic. Mix gently until just combined.
- Shape into small, evenly-sized meatballs.
- Cook the Meatballs:
- Heat a pan over medium heat with a drizzle of oil.
- Cook the meatballs until golden brown on all sides and fully cooked through (about 8-10 minutes). Remove and set aside.
- Make the Teriyaki Sauce:
- In the same pan, combine soy sauce, chicken broth, honey, rice vinegar, sesame oil, and ginger.
- Bring to a simmer, then stir in the cornstarch slurry. Cook until the sauce thickens.
- Coat & Serve:
- Return the meatballs to the pan and toss in the sauce until fully coated.
- Garnish with sesame seeds and extra green onions if desired. Serve over rice or noodles.
Nutritional Breakdown (Per Serving – Approx. 4 Meatballs):
- Calories: 280 kcal
- Protein: 25g
- Carbohydrates: 15g
- Fat: 12g
- Saturated Fat: 3g
- Cholesterol: 90mg
- Sodium: 500mg
- Fiber: 1g
- Sugar: 7g
These Sticky Teriyaki Chicken Meatballs are juicy, flavorful, and perfect for a quick weeknight meal or meal prep!
Secrets to the Best Teriyaki Chicken Meatballs
Want to take your meatballs from good to restaurant-quality amazing? Follow these simple tips.
1. Use Fresh Ingredients for Maximum Flavor
The magic of these meatballs lies in their bold yet balanced flavors. Fresh garlic, ginger, and green onions add depth, while honey and rice vinegar bring a touch of sweetness and acidity. Using high-quality soy sauce and sesame oil makes a noticeable difference in taste.
2. Keep the Meatballs Moist & Tender
Ground chicken is lean, which means it can dry out if not handled properly. Adding breadcrumbs and egg helps retain moisture while keeping the meatballs light and tender. Be careful not to overmix the ingredients—gentle handling results in the best texture.
3. Sear for a Beautiful Crust
Browning the meatballs before adding them to the sauce locks in juices and enhances flavor. That golden crust adds a rich, slightly crispy texture that contrasts perfectly with the sticky glaze.
4. Simmer in Sauce for Ultimate Coating
Once your teriyaki sauce thickens to a glossy consistency, let the meatballs simmer in it for a couple of minutes. This allows them to soak up the delicious flavors and ensures every bite is packed with teriyaki goodness.
How to Serve These Flavor-Packed Meatballs
These Sticky Teriyaki Chicken Meatballs can be served in endless ways. Here are some delicious ideas:
1. Over Steamed Rice
A classic pairing! Spoon the glazed meatballs over fluffy white or brown rice for a satisfying and balanced meal. Add a sprinkle of sesame seeds and sliced green onions for extra flair.
2. With Noodles
Serve them over stir-fried noodles or ramen for an Asian-inspired feast. The rich sauce pairs beautifully with the chewy texture of noodles.
3. As an Appetizer
Looking for a party favorite? Skewer the meatballs with toothpicks and serve them as a finger-food appetizer at gatherings. A side of extra teriyaki sauce for dipping makes them even better!
4. In a Lettuce Wrap
For a low-carb option, tuck the meatballs into crisp lettuce leaves. Drizzle with extra sauce and top with shredded carrots for a fresh, crunchy bite.
5. Teriyaki Meatball Bowls
Pair them with roasted vegetables, quinoa, or cauliflower rice for a nutritious and colorful meal-prep option.
Storing & Reheating for Later
If you’re making a big batch, these meatballs store wonderfully and can be enjoyed later!
Refrigerating:
Store cooked meatballs in an airtight container for up to 4 days.
Freezing:
- Uncooked Meatballs: Freeze them on a baking sheet before transferring to a freezer bag. They’ll stay fresh for up to 3 months.
- Cooked Meatballs: Let them cool, then freeze in a sealed container. Thaw overnight in the fridge before reheating.
Reheating:
- Microwave: Heat in 30-second intervals, stirring to ensure even warming.
- Stovetop: Warm in a skillet over medium heat, adding a splash of water or extra sauce to keep them moist.
- Oven: Bake at 350°F (175°C) for about 10 minutes until heated through.
Frequently Asked Questions
1. Can I make these meatballs ahead of time?
Absolutely! You can mix and shape the meatballs in advance, then store them in the fridge for up to a day before cooking.
2. Can I use ground turkey instead of chicken?
Yes! Ground turkey works just as well and has a similar texture. Just make sure it’s not too lean (aim for at least 85% lean/15% fat for the best results).
3. What can I use instead of breadcrumbs?
For a gluten-free option, use almond flour or crushed gluten-free crackers. You can also try panko breadcrumbs for an extra-light texture.
4. How do I make the teriyaki sauce thicker?
If the sauce isn’t thick enough, add a little more cornstarch slurry (cornstarch mixed with water) and simmer for another minute.
5. Are these meatballs spicy?
No, they have a sweet and savory flavor profile. If you want some heat, add a dash of sriracha, red pepper flakes, or chili paste to the teriyaki sauce.
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6. Can I bake these meatballs instead of frying?
Yes! Bake at 375°F (190°C) for 20-25 minutes until golden brown and cooked through. Then toss them in the teriyaki sauce for the perfect finish.
Conclusion: A Must-Try Recipe for Every Occasion
These Sticky Teriyaki Chicken Meatballs are more than just a meal—they’re a celebration of bold flavors and easy home cooking. Whether you’re whipping them up for a quick family dinner, meal prepping for the week, or serving them as a party appetizer, they never fail to impress.
The juicy, tender meatballs combined with the rich, sticky teriyaki glaze create a dish that’s impossible to resist. With a perfect balance of sweet, savory, and umami, they’re guaranteed to be a crowd-pleaser.
So the next time you’re craving something comforting yet exciting, give these meatballs a try. You’ll love every bite, and they just might become your new go-to recipe
