If you are on the hunt for a comforting and incredibly flavorful dish, this Teriyaki Chicken Meatballs Recipe is an absolute winner. Juicy, tender chicken meatballs coated in a glossy, sticky teriyaki sauce strike the perfect balance of sweet and savory with a hint of umami. Every bite bursts with warmth and satisfaction, making these meatballs not just a meal but a celebration on your plate. Whether you’re serving family dinner or impressing friends with something homemade yet exciting, this recipe brings that delightful taste of Japanese-inspired comfort food right to your kitchen.
Ingredients You’ll Need
Getting the ingredients right is the secret to nailing this Teriyaki Chicken Meatballs Recipe. Each component plays a crucial role, from adding moisture and binding the meatballs to creating the luscious, shiny sauce that coats every piece perfectly.
- Cornflour: Essential for thickening the teriyaki sauce, ensuring it clings beautifully to the meatballs.
- Soy sauce (all purpose): Provides that classic salty umami depth to the sauce.
- Cooking sake: Adds subtle acidity and complexity, enhancing the overall flavor profile; you can substitute with Chinese cooking wine or dry sherry.
- Mirin: Imparts a gentle sweetness and a touch of tang that brightens the sauce.
- White sugar: Sweetens the sauce naturally, balancing the saltiness of the soy sauce.
- Water: Used to balance sauce consistency and keep meatballs juicy.
- Chicken mince (ground chicken): The star protein, tender and lean, forms the base of the meatballs.
- Egg: Binds the meatball mixture so they hold together perfectly when cooking.
- Panko breadcrumbs: Add a light texture inside the meatballs, giving a slight crispness after cooking.
- Garlic clove (minced): Infuses the meatballs with aromatic warmth.
- Salt: Enhances all the flavors delicately.
- Oil: For pan-frying the meatballs to a golden brown exterior.
- Sliced green onions/scallions (optional): A fresh garnish that adds a crisp brightness.
- Sesame seeds (optional): Toasted seeds lend a nutty crunch that elevates every forkful.
How to Make Teriyaki Chicken Meatballs Recipe
Step 1: Preparing the Meatball Mixture
Start by placing the ground chicken, egg, panko breadcrumbs, minced garlic, salt, and 1 ½ teaspoons of cooking sake into a bowl. This combination ensures the meatballs are flavorful, moist, and hold their shape once cooked.
Step 2: Crafting the Teriyaki Sauce
In a separate bowl, combine cornflour with 1 tablespoon of water, mixing thoroughly until smooth with no lumps. Then stir in the soy sauce, cooking sake, mirin, and sugar. This homemade sauce will become the rich, sticky glaze that makes these meatballs unforgettable.
Step 3: Incorporating Sauce into the Meatball Mix
Pour 2 teaspoons of the prepared teriyaki sauce into the meatball mixture bowl. This extra flavor boost inside the meatballs marries the ingredients beautifully without overpowering them.
Step 4: Finalizing the Sauce
Add the remaining water to the teriyaki sauce mixture and give it a good stir, then set it aside. This will be added later to coat the cooked meatballs.
Step 5: Shaping the Meatballs
Using your hands, mix the meatball mixture well until everything is evenly blended. Then scoop out heaping tablespoons and roll them into neat balls. If the mixture feels sticky, a light dusting of breadcrumbs or wetting your hands with water helps make shaping easier.
Step 6: Cooking the Meatballs
Heat oil in a large skillet over medium-high heat and carefully add all the meatballs. Cook them, turning occasionally, until their surfaces are beautifully browned—around 5 minutes. Don’t worry if they still look a bit raw inside at this stage.
Step 7: Adding the Sauce
Turn the heat down to low. Give the reserved teriyaki sauce a quick mix, pour it over the meatballs in the pan, and bring everything to a gentle simmer. Cook for 2 to 3 minutes until the sauce thickens into a glossy coat that clings to each meatball, making every bite irresistibly saucy.
Step 8: Serve and Enjoy
Your Teriyaki Chicken Meatballs Recipe is ready to be enjoyed! Serve them hot over steamed rice for a classic pairing, or get creative with your sides and garnishes. They are sure to be a crowd-pleaser no matter how you present them.
How to Serve Teriyaki Chicken Meatballs Recipe
Garnishes
Adding sliced green onions and a sprinkle of toasted sesame seeds amps up both the flavor and visual appeal. The green onions add a fresh, slightly peppery note while sesame seeds bring a satisfying crunch and nutty aroma that complements the sweet soy glaze wonderfully.
Side Dishes
These meatballs pair beautifully with simple steamed white or jasmine rice, which soaks up the flavorful sauce perfectly. For a veggie-packed option, try stir-fried greens like bok choy or broccoli, which add color and a pleasant crunch to your meal.
Creative Ways to Present
Try threading the meatballs onto skewers for a fun appetizer twist, or pile them atop a bed of noodles tossed in a light sesame dressing for a fusion-inspired feast. You could also serve them in lettuce cups for a fresh handheld bite — the possibilities with the Teriyaki Chicken Meatballs Recipe are endless!
Make Ahead and Storage
Storing Leftovers
Once cooled, store any leftover teriyaki chicken meatballs in an airtight container in the refrigerator. They will stay fresh for up to 3 days, making them perfect for quick lunches or easy dinners during the week.
Freezing
This recipe freezes wonderfully. Arrange cooked, cooled meatballs in a single layer on a baking sheet, freeze until solid, then transfer to a freezer-safe bag or container. They can be kept for up to 2 months without losing their amazing flavor or texture.
Reheating
Reheat frozen or refrigerated meatballs gently in a pan over low heat with a splash of water or extra teriyaki sauce to prevent drying out. Alternatively, warm them in the microwave, covered, stirring the sauce occasionally to maintain that glossy, sticky finish.
FAQs
Can I substitute chicken with another meat?
Absolutely! While chicken is light and tender, turkey or pork can also make delicious meatballs, each bringing their own texture and richness to the dish. You might want to adjust seasoning slightly to match the meat’s flavor.
Is there a way to make this recipe gluten-free?
Yes! Use gluten-free soy sauce (tamari) and substitute panko breadcrumbs with gluten-free breadcrumbs to keep the recipe safe for gluten-sensitive diets without compromising taste or texture.
What if I don’t have mirin or cooking sake?
You can substitute mirin with a mixture of white wine and a little sugar, and cooking sake with Chinese cooking wine, dry sherry, or a mild white wine. These swaps provide the necessary acidity and sweetness for the sauce.
Can I bake the meatballs instead of frying?
Definitely. Baking at 190°C (375°F) for about 20 minutes is a great hands-off alternative. Just brown them in the sauce afterward or briefly under a broiler to get that lovely caramelized coating.
How do I prevent the meatballs from falling apart?
Be sure to mix the ingredients thoroughly and use the egg and breadcrumbs as binders. If the mixture feels too wet, add a bit more breadcrumbs. Also, avoid overcrowding the pan while cooking, so they brown evenly and hold together firmly.
Final Thoughts
I cannot recommend this Teriyaki Chicken Meatballs Recipe enough if you want a dish that feels both special and incredibly satisfying. The balance of flavors, the ease of the steps, and the versatility of the dish make it a staple you’ll return to time and time again. Give it a try and watch these succulent meatballs become one of your favorite go-to meals!
Print
Teriyaki Chicken Meatballs Recipe
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: Japanese
Description
These Teriyaki Chicken Meatballs are a delicious and easy-to-make dish featuring juicy ground chicken meatballs cooked in a homemade sweet and savory teriyaki sauce. Perfect served over rice and garnished with green onions and sesame seeds, this recipe combines simple ingredients to deliver authentic Japanese-inspired flavors in under 40 minutes.
Ingredients
Meatballs
- 500 g / 1 lb chicken mince (ground chicken) (or pork or turkey)
- 1 egg (preferably small 50g / 1.4 oz)
- 1 cup panko breadcrumbs (or ¾ cup normal breadcrumbs)
- 1 garlic clove, minced
- 1 ½ tsp cooking sake (or substitute with Chinese cooking wine or dry sherry)
- ½ tsp salt
Teriyaki Sauce
- 1 tbsp cornflour / cornstarch
- 1/4 cup / 65 ml soy sauce (all purpose / ordinary)
- 1/4 cup / 65 ml cooking sake (or substitute with Chinese cooking wine or dry sherry)
- 1/4 cup / 65 ml Mirin
- 1 tbsp white sugar (brown sugar also ok)
- ¾ cup / 180 ml water
Cooking
- 1 tbsp oil
Garnish (optional)
- Sliced green onions / scallions
- Sesame seeds
Instructions
- Prepare Meatball Ingredients: Place the ground chicken, egg, panko breadcrumbs, minced garlic, 1 ½ tsp cooking sake, and ½ tsp salt into a large mixing bowl.
- Make Teriyaki Sauce Base: In a separate small bowl, combine 1 tbsp cornflour with 1 tbsp of the water, whisking until smooth and lump-free. Then add the soy sauce, ¼ cup cooking sake, mirin, and sugar, mixing well to combine.
- Add Sauce to Meatballs: Take 2 tsp of the prepared teriyaki sauce and add it into the meatball mixture bowl. This helps flavor and bind the meatballs.
- Prepare Remaining Sauce: Pour the remaining water into the rest of the teriyaki sauce mixture and stir to combine. Set this sauce aside for later use.
- Form Meatballs: Using your hands, mix the meatball ingredients thoroughly until evenly combined. Scoop out about 1 heaped tablespoon of mixture and roll into a ball. If the mixture is too sticky, refer to Note 3 for tips on handling.
- Cook Meatballs: Heat 1 tbsp of oil in a large skillet over medium-high heat. Add all the meatballs and cook, rolling frequently so they brown evenly on all sides, about 5 minutes. The meatballs will still be slightly undercooked inside at this stage.
- Simmer in Teriyaki Sauce: Reduce the skillet heat to medium-low. Give the reserved teriyaki sauce a quick stir and pour it into the pan with the meatballs. Bring the sauce to a gentle simmer and cook for 2 to 3 minutes, or until the sauce thickens into a glossy coating that clings to the meatballs.
- Serve: Remove from heat and serve the teriyaki chicken meatballs hot over rice. Garnish with sliced green onions and sesame seeds if desired.
Notes
- Note 1: Use all-purpose soy sauce for a balanced flavor; low-sodium versions can be used if preferred.
- Note 2: Cooking sake can be substituted with Chinese cooking wine or dry sherry.
- Note 3: If the meatball mixture is too sticky to shape, refrigerate it for 10-15 minutes or lightly oil your hands before rolling.
