Name: Teriyaki Chicken Meatballs
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 1 pound ground chicken; ½ cup gluten-free breadcrumbs or regular; ⅓ cup diced green onion; 1 egg; 1 tsp minced garlic; 1 tsp salt; ¼ tsp black pepper; ⅓ cup low sodium tamari or soy sauce; ¼ cup low sodium chicken broth; ¼ cup honey; 1 tsp toasted sesame oil; 2 tsp fresh grated ginger; 2 tsp minced garlic; 2 tsp cornstarch; 2 Tbsp rice vinegar

These Teriyaki Chicken Meatballs are everything I want in a weeknight dinner: juicy, flavorful, and coated in a glossy homemade teriyaki sauce.

They’re naturally gluten-free, baked instead of fried, and pair perfectly with rice, noodles, or veggies.

Whether you’re meal prepping or feeding the whole family, this recipe is a keeper.

Why You’ll Love This Recipe

Healthier alternative – Baked, not fried, and made with lean ground chicken.

Homemade teriyaki sauce – No bottled sauces—just real flavor.

Meal prep friendly – Make ahead and reheat beautifully.

Gluten-free option – Easily customizable to fit dietary needs.

One-bowl meatballs – Minimal mess, maximum flavor.

Kid-approved – Sweet, savory, and not too spicy.

What You’ll Need (Ingredient Highlights)

Ground chicken – Lean and light, it’s the perfect base for soaking up bold teriyaki flavor.

Gluten-free breadcrumbs – Keep it GF, or use regular if preferred.

Green onions, garlic, and egg – Add moisture and aromatics to the meatballs.

Soy sauce (or tamari) – Creates that deep umami base for the teriyaki.

Honey – Adds natural sweetness to balance the saltiness.

Rice vinegar and sesame oil – Bring brightness and nutty flavor to the sauce.

Ginger and garlic – Fresh aromatics that really shine.

Pro Tips Before You Start

Use a cookie scoop for even meatball size and faster rolling.

Don’t overmix the meatball mixture—just until combined.

Line the baking sheet with parchment for easy cleanup.

Simmer the sauce gently to avoid burning the honey.

Double the sauce if serving over noodles or rice!

How to Make Teriyaki Chicken Meatballs

Step 1: Prep and Preheat

Preheat your oven to 400°F (200°C).

Line a baking sheet with parchment paper and set it aside.

Step 2: Mix and Form Meatballs

In a medium bowl, combine ground chicken, breadcrumbs, green onions, egg, garlic, salt, and pepper.

Mix until just combined.

Use a small cookie scoop or tablespoon to portion and roll into meatballs.

You should get around 25.

Step 3: Bake

Place meatballs evenly on the prepared baking sheet.

Bake for 25 minutes, or until fully cooked and golden on the outside.

Step 4: Make the Teriyaki Sauce

While the meatballs bake, whisk together all sauce ingredients: soy sauce, chicken broth, honey, sesame oil, ginger, garlic, rice vinegar, and cornstarch. Set aside.

Step 5: Coat the Meatballs

Once baked, transfer the meatballs to a large skillet over medium heat.

Pour the sauce into the skillet and stir to coat evenly.

Let it simmer for 2–3 minutes, stirring frequently, until the sauce thickens and clings to the meatballs.

What to Serve It With

Steamed rice or quinoa – Classic and simple.

Garlic noodles – A flavorful twist.

Stir-fried veggies – Broccoli, snap peas, or bell peppers are great.

Lettuce wraps – For a low-carb option.

Cucumber salad – Adds a cool, crisp side.

Variations / Substitutions

Make it spicy – Add red pepper flakes or a squirt of sriracha to the sauce.

Swap the meat – Try ground turkey or pork instead.

No breadcrumbs? – Use crushed rice crackers or oats.

Soy-free option – Use coconut aminos in place of soy sauce.

Extra saucy? – Double the sauce recipe for rice bowls or leftovers.

Storage & Leftovers

Fridge – Store in an airtight container for up to 4 days.

Freezer – Freeze meatballs (sauce and all) for up to 2 months.

Reheat – Warm in a skillet over low heat or microwave until hot.

Make ahead – Cook meatballs and refrigerate.

Make the sauce fresh when ready to serve.

FAQs

Can I make these meatballs ahead of time?
Yes! You can shape and refrigerate them raw, or bake them ahead and reheat with sauce later.

Is the sauce sweet or savory?
Both. It has a sweet-salty balance from honey and soy sauce, with a slight tang from rice vinegar.

Can I use ground turkey instead of chicken?
Absolutely. Ground turkey works just as well and is equally flavorful.

Are these meatballs freezer-friendly?
Yes! Cool them completely, freeze in a container or bag, and reheat with sauce when needed.

How do I thicken the sauce if it’s too thin?
Make a little extra cornstarch slurry (1 tsp cornstarch + 1 tsp water) and stir it into the simmering sauce.

Can I make them without breadcrumbs?
You can use crushed rice cakes, almond flour, or omit breadcrumbs for a slightly denser texture.

Is this recipe kid-friendly?
Yes! The mild sweetness and savory flavor are a hit with kids.

Final Thoughts

These Teriyaki Chicken Meatballs are sweet, sticky, and impossibly tender.

I love how the homemade sauce clings to every bite, and how easy they are to whip up on a busy weeknight.

Whether you serve them over fluffy rice or tucked into lettuce wraps, they deliver big flavor with minimal effort.

This one’s a crowd-pleaser—and a freezer staple in my kitchen.