Teriyaki Chicken Meatballs

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Juicy, tender oven baked chicken meatballs tossed in a super easy, sweet and spicy homemade teriyaki sauce! The perfect easy dinner recipe, serve these teriyaki meatballs up with rice and vegetables or toss them in your slow cooker for the ultimate party appetizer.

Teriyaki chicken meatballs

Meatballs! There are a hundred different ways to make meatballs.. whether you bake them, fry them, sear them, serve them in a slow cooker or plop them into a big vat of homemade spaghetti sauce .. any way you make them, they are delightful.  

When done right, they are juicy, flavorful, portable little meatball bites of heaven which is what I absolutely love about this recipe.  

This chicken meatball recipe is really easy to make and has a lot of bold flavors going on in both the meatballs AND the homemade teriyaki sauce.

If you are nervous about trying chicken meatballs, I promise you wont even notice that the cow is gone.

The best part??  You are making these chicken meatballs in the oven and trust me when I say, oven baked meatballs are the BEST way to make homemade meatballs!!

No more burning your self with spitting skillet oil and having to turn each and every little misshapen meatball over and over again. Oven baked meatballs are the BOMB!

teriyaki chicken meatball bowl

WHY THESE TERIYAKI MEATBALLS ARE THE BEST

  • Chicken meatballs are a healthier choice than beef meatballs
  • Oven baked meatballs are the best because you aren’t having to babysit an oil spitting skillet
  • This homemade teriyaki sauce recipe is spicy, sweet and sticky! (all good things!)
  • Served up with rice and veggies, this teriyaki meatball recipe is perfect for meal prep bowls or a quick healthier dinner choice.
  • Super versatile, these meatballs are also perfect to throw in your slow cooker for the ultimate party meatball appetizer!!
  • If you want to cut down on carbs a bit, you can also use my Keto Chicken Meatballs in this recipe. Same meatball recipe without the carbs!

To make this Teriyaki Chicken Meatball bowl, you will need:

For the Meatballs:

  • Ground Chicken
  • Eggs
  • Panko Breadcrumbs
  • Parmesan Cheese
  • Fresh parsley
  • Olive Oil
  • Seasonings

For the Sauce:

  • Soy sauce
  • Brown sugar
  • Honey
  • Sriracha
  • Sesame Oil
  • Rice Wine Vinegar
  • Ginger and Garlic Powder
  • Cornstarch

Served with:

  • White Rice
  • Zucchini
  • Carrot straws
  • Purple Cabbage
  • Green onions
  • Sesame seeds

bowl of teriyaki chicken meatballs and rice with veggies

HOW TO MAKE TERIYAKI MEATBALL BOWLS

Start by preheating your oven to 400 degrees and spray a baking pan with non-stick spray. Once done, add all chicken meatball ingredients to a large mixing bowl. 

chicken meatball ingredients

Using your hands, combine well. Using a scoop, spoon or just eyeballing it, roll 25 – 30 small meatballs and place on your prepared baking sheet. Bake for 25 – 30 minutes. 

chicken meatballs on a baking pan

While your meatballs are cooking, start preparing your rice. When your rice is cooked, remove from heat but keep covered until the rest of the meal is prepared.

In a large skillet, add a drizzle of olive oil and heat over medium high heat. Add in sliced zucchini, carrot straws and sliced purple cabbage.

sliced veggies

Cook and stir until just tender, about 4-6 minutes. Remove veggies from skillet and transfer to a medium bowl.

Using the same skillet, combine your soy sauce, brown sugar, honey, vinegar, sesame oil, sriracha and seasonings over medium heat, stirring until the sugar has dissolved. 

In a small bowl, add 1-2 tablespoons of water and the cornstarch and whisk to dissolve.

teriyaki sauce for meatballs

Whisk the cornstarch mixture into your teriyaki sauce and increase the heat to medium high. Bring to a low boil and continue stirring as the sauce should now begin to thicken a bit. 

When you remove your chicken meatballs from the oven, add them into your skillet and toss to coat.

meatballs in a skillet with teriyaki sauce

Serve your teriyaki meatballs along with the rice and mixed veggies. Sprinkle with green onion and toasted sesame seeds.

teriyaki meatball bowl

PRO TIPS FOR PERFECT MEATBALLS

  • Ingredients are the key to awesome baked chicken meatballs.  I prefer panko over regular breadcrumbs and I use a mixture of dried and fresh ingredients. These chicken meatballs come out perfectly browned on the outside and tender on the inside and using quality ingredients ensures you have perfect meatballs every time.
  • Panko is a Japanese-style breadcrumb that is a bit more course than regular breadcrumbs and can be found in the breadcrumb section of most grocery stores.
  • If you don’t have any fresh parsley on hand for your meatballs, substituting with dried is perfectly fine.
  • Be sure to let your teriyaki sauce reduce so that it gets a bit sticky.  You want the sauce to stick to your chicken meatballs, not run off in a watery mess.
  • If you are concerned about the sodium, substituting the soy sauce with low-sodium soy sauce is ideal.
  • If rice isn’t your thing, serve these Teriyaki Meatballs over noodles, mashed potatoes or low carb zoodles.

FREEZING CHICKEN MEATBALLS

One way to cut down on cook time is to have a batch of frozen chicken meatballs in the freezer to add into your favorite recipes.

Simply let your baked meatballs cool from the oven, line them up on a clean cookie sheet and freeze them for about 30 minutes before moving them to a plastic zip top freezer bag.

Now you always have them on hand and all you need to do is move them to your refrigerator to defrost or just toss them in your recipe as is if it is a dish that needs to bake.

baked meatballs

PARTY MEATBALL APPETIZER??

To transform these teriyaki meatballs into party meatballs, follow the instructions and bake your meatballs. 

While those are baking, make your sauce and when your meatballs are done, transfer both to a large crockpot. Sprinkle with a garnish of green onion and sesame seeds and let simmer on Low for your party guests.

MORE EASY MEATBALL RECIPES  

Enjoy!

Teriyaki chicken meatballs

If you’ve tried these Teriyaki Chicken Meatballs or any other recipe on this website, please don’t forget to rate the recipe and let me know how you it came out in the comments below.

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Teriyaki Chicken Meatballs

Teriyaki chicken meatballs
Juicy, tender oven baked chicken meatballs tossed in a super easy, sweet and spicy homemade teriyaki sauce! The perfect easy dinner recipe, serve these teriyaki meatballs up with rice and vegetables or toss them in your slow cooker for the ultimate party appetizer.
Heather - A Wicked Whisk
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Serving Size 4

Ingredients

Chicken Meatballs

  • 1 pound ground chicken
  • 1 large egg
  • 1/2 cup panko breadcrumbs
  • 1/2 cup grated Parmesan
  • 2 tablespoons olive oil
  • 2 tablespoons fresh parsley
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Teriyaki Sauce

  • 1 cup soy sauce
  • 3/4 cup brown sugar
  • 1 tablespoon honey
  • 2-3 teaspoons sriracha sauce more or less depending on taste
  • 1 teaspoon sesame oil
  • 2 teaspoons rice wine vinegar
  • 1 tablespoon ground ginger
  • 2 teaspoons garlic powder
  • 1 tablespoon cornstarch
  • 2 tablespoons water

Veggies

  • 1 tablespoon olive oil
  • 1 zucchini halved and sliced
  • 1 cup carrot straws
  • 1/8 red cabbage thin sliced

Serve with ...

  • 2 cups instant white or brown rice
  • 2 cups chicken stock
  • 2 green onions sliced
  • 2 teaspoons sesame seeds toasted

Instructions

  • Start by preheating your oven to 400 degrees and spray a baking pan with non-stick spray. Once done, add all chicken meatball ingredients to a large mixing bowl.  Using your hands, combine well. Using a scoop, spoon or just eyeballing it, roll 25 - 30 small meatballs and place on your prepared baking sheet. Bake for 25 - 30 minutes. 
  • While your meatballs are cooking, start preparing your rice. Add chicken stock to a large pot and follow rice box instructions. When your rice is cooked, remove from heat but keep covered until the rest of the meal is prepared.
  • In a large skillet, add a tablespoon of olive oil and heat over medium high heat. Add in sliced zucchini, carrot straws and sliced purple cabbage. Cook and stir until just tender, about 4-6 minutes. Remove veggies from skillet and transfer to a medium bowl.
  • Using the same skillet, combine your soy sauce, brown sugar, honey, vinegar, sesame oil, sriracha and seasonings over medium heat, stirring until the sugar has dissolved. 
  • In a small bowl, add 1-2 tablespoons of water and the cornstarch and whisk to dissolve. Whisk the cornstarch mixture into your teriyaki sauce and increase the heat to medium high. Bring to a low boil and continue stirring as the sauce should now begin to thicken a bit. 
  • When you remove your chicken meatballs from the oven, add them into your skillet and toss to coat. Serve your teriyaki meatballs along with the rice and mixed veggies. Sprinkle with green onion and toasted sesame seeds.

Notes

PRO TIPS FOR PERFECT MEATBALLS

  • Ingredients are the key to awesome baked chicken meatballs.  I prefer panko over regular breadcrumbs and I use a mixture of dried and fresh ingredients. These chicken meatballs come out perfectly browned on the outside and tender on the inside and using quality ingredients ensures you have perfect meatballs every time.
  • Panko is a Japanese-style breadcrumb that is a bit more course than regular breadcrumbs and can be found in the breadcrumb section of most grocery stores.
  • If you don't have any fresh parsley on hand for your meatballs, substituting with dried is perfectly fine.
  • Be sure to let your teriyaki sauce reduce so that it gets a bit sticky.  You want the sauce to stick to your chicken meatballs, not run off in a watery mess.
  • If you are concerned about the sodium, substituting the soy sauce with low-sodium soy sauce is ideal.
  • If rice isn't your thing, serve these Teriyaki Meatballs over noodles, mashed potatoes or low carb zoodles.
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Nutrition

Serving: 4g | Calories: 741.4kcal | Carbohydrates: 95.6g | Protein: 38.7g | Fat: 29.8g | Saturated Fat: 7.8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9.6g | Cholesterol: 141.3mg | Sodium: 4572.1mg | Potassium: 646.4mg | Fiber: 5.5g | Sugar: 32.7g | Vitamin A: 98.2IU | Vitamin C: 31.1mg | Calcium: 26.2mg | Iron: 20.8mg

Update Notes: This post was originally published in January of 2015 but was republished with an updated recipe, new photos, step by step instructions and tips in February of 2020.

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