More Easy Meatball Recipes To Try
The Best Teriyaki Meatballs Are Ready In 20
If you love our Teriyaki Chicken, you'll love these chicken teriyaki meatballs! Made with vibrant with ginger, garlic, honey and a splash of fresh lime. Our sweet-savory homemade Teriyaki Sauce makes this teriyaki meatball recipe truly the very best of the best. After a quick bake in the oven, the sky’s the limit in terms of how you serve these succulent teriyaki meatballs. While simple White Rice is always a classic pairing for teriyaki, you could get wild and serve them over Coconut Rice instead and no one would be mad about it. Steamed Broccoli rounds it all out. Be sure to check out the rest of our favorite Easy Dinners and Meatball Recipes!
Chicken Teriyaki Meatballs Ingredients
Ground chicken
Eggs
Panko breadcrumbs (you might be tempted to substitute regular breadcrumbs, if that’s all you’ve got on hand, but we really recommend using panko, or Japanese breadcrumbs, which are lighter and airier.)
Fresh ginger
Fresh garlic
Green onions
Kosher salt
Sesame oil
Low-sodium soy sauce or tamari
Brown sugar or honey
Lime
Chili paste or sriracha (this is optional, so if you don’t like heat or are serving this to kids, feel free to skip it)
Cornstarch or arrowroot starch
How To Make The Best Teriyaki Meatball Recipe, Ever
Make the teriyaki meatball mixture. To ensure that your meatballs are tender perfection, use your hands to gently mix the ground chicken, eggs, panko, ginger, garlic, green onions, salt, and sesame oil.
Roll the meatballs. You know that we’re huge fans of the wet hand trick for rolling meatballs. Keep a little bowl of water by your side as you roll the meatballs and wet your hands a bit as you roll. This will keep the meat mixture from sticking to your hands, and make quick work of the rolling.
Bake the meatballs! Bake for 20 minutes on a lined, rimmed baking sheet, until the internal temperature of the chicken meatballs reaches 165°F on an instant-read thermometer.
Make the teriyaki sauce. Stir the soy sauce, brown sugar, garlic, ginger, lime juice, sesame oil, and sriracha in a small saucepan. When it comes to a simmer, stir in a cornstarch slurry and simmer until the sauce is a little thick and looks like it would coat the meatballs nicely.
Finish and let’s eat! Coat the meatballs in the teriyaki sauce and dig in.
How To Store Leftover Teriyaki Chicken Meatballs + Tips
What not to do when making meatballs? Do not overmix! The secret to firm meatballs that are still nice and tender is to have light touch when mixing. Handle the meatball mixture only as much as you need to to form meatballs. Wetting your hands occasionally as you roll will help keep the meatball mixture from sticking to your hands.
What ingredient makes meatballs stick together? Our binding ingredient is eggs and our filler is the panko! Both help the meatballs not fall apart!
Leftover chicken teriyaki meatballs will keep for up to 3 days in the fridge in an airtight container, or in the freezer for up to a month.
Can’t get enough teriyaki? Try our Teriyaki Chicken Lettuce Wraps, too.
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You Got Your Teriyaki Fix, What Else Do You Need?
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