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Teriyaki Chicken Meatballs Recipe

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4.4 from 3 reviews

Delicious and easy-to-make Teriyaki Chicken Meatballs baked to perfection with a homemade savory-sweet teriyaki sauce, perfect as an appetizer or main dish. These tender meatballs combine ground chicken with flavorful ingredients and are baked until golden brown, then coated with a rich, silky teriyaki glaze.

Ingredients

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 piece fresh ginger, grated on a microplane
  • 3/4 cup cold water
  • 1 tablespoon cornstarch

Meatballs

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

Instructions

  1. Make the Teriyaki Sauce: In a small saucepan, combine soy sauce, mirin, brown sugar, grated garlic, grated ginger, cold water, and cornstarch. Whisk well to dissolve the cornstarch completely. Place the saucepan over medium heat and bring the mixture to a boil, whisking frequently. The sauce will thicken after a few minutes. Once thickened, remove from heat and set aside to cool.
  2. Prepare the Oven and Baking Dish: Preheat the oven to 400 degrees Fahrenheit. Line the bottom of a baking dish with parchment paper or coat it thoroughly with cooking spray to prevent sticking.
  3. Mix the Meatball Ingredients: In a large bowl, combine the ground chicken, egg, panko breadcrumbs, salt, and half (1/2 cup) of the cooled teriyaki sauce. Mix well until all ingredients are evenly incorporated.
  4. Prepare Baking Dish with Sauce: Pour the remaining teriyaki sauce (approximately 1/2 cup) into the bottom of the prepared baking dish, spreading it evenly.
  5. Form and Arrange Meatballs: Using a small cookie scoop, shape the mixture into 20 to 21 mini meatballs. Place them evenly spaced on top of the teriyaki sauce in the baking dish. Drizzle the sesame oil over the top of the arranged meatballs to add flavor and help them brown.
  6. Bake the Meatballs: Place the baking dish in the preheated oven and bake the meatballs for 20 to 25 minutes. Bake until the meatballs are nicely golden brown and an internal temperature of 165 degrees Fahrenheit is reached, using a cooking thermometer to check doneness.

Notes

  • Make sure the teriyaki sauce is fully cooled before mixing half of it into the meatball mixture to prevent cooking the egg prematurely.
  • Check the internal temperature of meatballs with a reliable food thermometer to ensure safety and proper cooking.
  • Use parchment paper or spray the baking dish generously to prevent sticking and ease cleanup.
  • For a gluten-free option, substitute panko breadcrumbs with gluten-free breadcrumbs and use tamari sauce instead of soy sauce.
  • Leftover meatballs can be stored in an airtight container in the refrigerator for up to 3 days or frozen for longer storage.

Find it online: https://lauracooks.com/teriyaki-chicken-meatballs-recipe/