Teriyaki Chicken Meatballs
These juicy baked chicken meatballs are tossed in a homemade teriyaki sauce that's sweet, savory, and packed with umami. A family-friendly weeknight dinner served over rice or with steamed veggies.
Ingredients
Meatballs
- 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
Teriyaki Sauce
- 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
Instructions
- Preheat oven to 400°F. Line a baking sheet with parchment.
- In a bowl, mix ground chicken, breadcrumbs, green onion, egg, garlic, salt, and pepper.
- Form into ~25 meatballs.
- Bake for 25 minutes or until fully cooked.
- While baking, whisk together all teriyaki sauce ingredients in a bowl.
- See full steps with tips & photos → https://wimpysdiner.net/teriyaki-chicken-meatballs/
Notes
- These meatballs freeze well—just cool completely and store in a freezer-safe container.
- Swap ground turkey for chicken if preferred.
- For extra veggies, add sautéed bell peppers or snap peas to the skillet before adding sauce.
- Leftovers make a great bento box lunch!