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Bowl of teriyaki chicken meatballs over rice with broccoli on the side.
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Teriyaki Chicken Meatballs

Juicy chicken meatballs baked in a homemade teriyaki sauce.
Course Main Course
Cuisine American
Keyword teriyaki chicken meatballs
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings 4
Calories 486kcal
Author DessertForTwo.com

Ingredients

For the teriyaki sauce:

  • 1/2 cup soy sauce
  • 1/3 cup mirin
  • 1/4 cup brown sugar
  • 1 clove garlic grated on a microplane
  • 1- inch of fresh ginger grated on a microplane
  • 3/4 cup cold water
  • 1 tablespoon cornstarch

For the meatballs:

  • 1 pound ground chicken
  • 1 large egg
  • 1 cup panko breadcrumbs
  • 1/2 teaspoon salt
  • 1 tablespoon sesame oil

Instructions

  • First, make the teriyaki sauce: Combine all ingredients for the teriyaki sauce in a small saucepan, whisking very well to dissolve the cornstarch. Place over medium heat, and bring to a boil. Whisk frequently. It will thicken in a few minutes. Once thick, remove from heat and set aside until cool.
  • Next, make the meatballs: Preheat the oven to 400 degrees F, and line the bottom of a baking dish with parchment paper (or spray with cooking spray very well).
  • Combine the ground chicken, egg, panko, salt and 1/2 cup of the cooled teriyaki sauce in a large bowl. Mix well to combine.
  • Pour the remaining teriyaki sauce in the bottom of the baking dish.
  • Use a small cookie scoop to make 20-21 mini meatballs, spacing them evenly in the baking dish. Drizzle the sesame oil on top.
  • Bake for 20-25 minutes, until nicely golden brown and measuring 165-degrees F in the center when tested with a cooking thermometer.

Video

Nutrition

Serving: 5g | Calories: 486kcal | Carbohydrates: 44g | Protein: 34g | Fat: 5g | Monounsaturated Fat: 12g | Cholesterol: 168mg | Sodium: 2321mg | Fiber: 2g | Sugar: 22g