Name: Freezer Teriyaki Chicken Meatballs Recipe
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Cuisine: Asian
Ingredients: 2 lbs ground chicken; 4 eggs; 1 tbsp ginger, grated; 6 garlic cloves, minced; 1 cup panko breadcrumbs; 3 green onions, light and dark parts, chopped; 1 tsp salt; 1 lb broccoli, florets; ¾ cup low-sodium soy sauce or tamari; ⅓ cup honey; 2 garlic cloves, minced; 1 tbsp ginger, minced; 1 tbsp chili paste; 1 tbsp lime juice; 1 tbsp corn starch; ¼ cup water

Jump to Recipe· 4.9 from 144 reviews

If you’re looking for a game-changing meal prep idea that tastes like you spent hours in the kitchen but really didn’t, then you absolutely need to try my Freezer Teriyaki Chicken Meatballs Recipe. This recipe is my secret weapon for busy weeknights or whenever you want a fuss-free, flavorful dinner ready to pop into the oven. Juicy chicken meatballs, tender broccoli, and homemade teriyaki sauce all come together perfectly — plus, it freezes like a dream!

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Why You’ll Love This Recipe

Time-Saving: Prepping a big batch and freezing means you’ve got dinners sorted for weeks.
Flavor-Packed: The homemade teriyaki sauce is sweet, tangy, and just the right amount of spicy.
Family Favorite: My kids and husband go crazy for these meatballs – they’re tender and super juicy.
Versatile Meal: Great served over rice, noodles, or even tossed in a salad for a creative twist.

The image shows a baking tray filled with round, golden brown meatballs that have a slightly crispy texture on top. Around and between the meatballs are bright green broccoli florets that look cooked but still fresh and slightly firm. Some meatballs have a shiny glaze on top with sesame seeds and chopped herbs sprinkled over everything. In the bottom right corner of the tray, a silver spoon holds some red-orange sauce with visible small bits of garlic or chili. The tray rests on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7 - Freezer Teriyaki Chicken Meatballs, Teriyaki Chicken Meatballs, Make-Ahead Dinner, Healthy Meal Prep, Freezer-Friendly Meatball Recipe

Ingredients You’ll Need

Every ingredient here plays its part in making these meatballs flavorful and tender, while the broccoli adds a nice pop of color and health. I always recommend using fresh ginger and garlic since they really brighten the sauce.

Flat lay of ground chicken in a mound, four whole brown eggs with clean shells, a small white bowl of grated fresh ginger, a small white bowl of minced garlic cloves, a small white bowl of panko breadcrumbs, chopped green onions with white and green parts, a small white bowl of salt, fresh broccoli florets, a small white bowl of glossy homemade teriyaki sauce, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p awthu7i m7354615311229779997 - Freezer Teriyaki Chicken Meatballs, Teriyaki Chicken Meatballs, Make-Ahead Dinner, Healthy Meal Prep, Freezer-Friendly Meatball Recipe

Ground chicken: Lean and mild, it’s the perfect base for juicy meatballs that stay tender even after freezing.
Eggs: Helps bind everything together; don’t skip them or you’ll have crumbly meatballs.
Fresh ginger: Adds a zesty warmth; freshly grated makes all the difference here.
Garlic cloves: More garlic = more flavor; finely minced to blend seamlessly.
Panko bread crumbs: Keeps meatballs light and airy; regular breadcrumbs work but panko gives a better texture.
Green onions: Both white and green parts bring subtle onion flavor plus some freshness.
Salt: Essential for bringing out the flavors in your meat.
Broccoli florets: Blanched just right so they stay crisp-tender inside the freezer bag.
Low-sodium soy sauce or tamari: The salty backbone of the teriyaki sauce, tamari makes it gluten-free.
Honey: Balances the saltiness with gentle sweetness.
Chili paste: Adds a kick—you can adjust this to your spice tolerance.
Lime juice: Gives the sauce a subtle tang that brightens all the flavors.
Cornstarch: Thickens the teriyaki sauce to a perfect glaze.
Water: Used to mix with cornstarch for the sauce’s thickening step.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love how flexible the Freezer Teriyaki Chicken Meatballs Recipe can be — you can easily tweak the flavors or ingredients to suit your family or pantry. Don’t be afraid to experiment!

Make it Spicy: Sometimes I bump up the chili paste or add a dash of sriracha to the sauce for an extra punch. My family loves the kick, but you can always leave it milder.
Gluten-Free: Swap panko with gluten-free breadcrumbs and use tamari instead of soy sauce. The flavor stays just as amazing!
Swap the Broccoli: Tried this with steamed snap peas or shredded carrots for variety — both bring a nice crunch and color change.
Raw Freezing Option: If you want to prep in advance, freeze raw meatballs on a tray first, then bag them with the broccoli and sauce. It saves time on busy days.

How to Make Freezer Teriyaki Chicken Meatballs Recipe

Step 1: Mix It All Together Gently

Start by combining ground chicken, eggs, grated ginger, minced garlic, panko, chopped green onions, and salt in a bowl. I use my stand mixer on low, but you can mix by hand just fine. The key is to combine everything until just incorporated—overmixing can make the meatballs tough. Pro tip: wet your hands before rolling so the meat sticks less and you get smooth, compact balls.

Step 2: Shape and Bake Your Meatballs

Use a cookie scoop or heaping tablespoon to portion out about 35 meatballs. Place them spaced out on parchment-lined rimmed baking sheets so they cook evenly. Pop them into a 400°F oven and bake for 20 minutes, flipping trays halfway through for that perfect golden crust.

Step 3: Blanch the Broccoli

While the meatballs bake, boil a large pot of water and add the broccoli florets for exactly 2 minutes. Then quickly immerse in cold water to stop cooking — this keeps the broccoli vibrant green and crisp. Let them drain and dry well so they don’t freeze soggy.

Step 4: Make the Magic Teriyaki Sauce

In a small saucepan over medium-high heat, bring soy sauce, honey, garlic, ginger, chili paste, and lime juice to a boil. Then lower heat to simmer and cook for 5 minutes, stirring often. Stir cornstarch and water together, add to sauce, and simmer for 2 more minutes until thickened beautifully. Let cool before freezing.

Step 5: Assemble and Freeze

Once your meatballs cool, place them into a large freezer bag along with the blanched broccoli and a small baggie with the teriyaki sauce. Remove as much air as possible and lay the bag flat in your freezer. If freezing raw meatballs, freeze them separately first, then combine later with the broccoli and sauce. Freeze up to 3 months!

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Pro Tips for Making Freezer Teriyaki Chicken Meatballs Recipe

Perfect Meatball Texture: Keep your mix cold and avoid overmixing to keep the meatballs tender and juicy.
Avoid Soggy Broccoli: Make sure broccoli is dried thoroughly after blanching – excess water ruins the texture when frozen.
Sauce Thickness Matters: Don’t skip the cornstarch; it helps the teriyaki cling beautifully when reheating.
Even Cooking: Rotate baking sheets halfway for an even golden crust on all your meatballs.

How to Serve Freezer Teriyaki Chicken Meatballs Recipe

A white plate filled with three layers: the bottom layer is white fluffy rice, the middle layer is round meatballs coated in a shiny brown sauce, and the top layer is bright green broccoli florets with a slightly charred texture. The meatballs and broccoli are sprinkled with white sesame seeds and small pieces of chopped green herbs. The plate is on a white marbled surface with small bits of herbs scattered around. photo taken with an iphone --ar 2:3 --v 7 - Freezer Teriyaki Chicken Meatballs, Teriyaki Chicken Meatballs, Make-Ahead Dinner, Healthy Meal Prep, Freezer-Friendly Meatball Recipe

Garnishes

I love topping these meatballs with a sprinkle of toasted sesame seeds and some thinly sliced green onions. It adds a fresh crunch and makes the dish look restaurant-quality, even on a busy weeknight.

Side Dishes

Rice is my go-to, especially jasmine or sticky rice, but these meatballs are also fantastic over stir-fried noodles or even quinoa. For a lighter touch, steamed snap peas or a simple cucumber salad pairs wonderfully too.

Creative Ways to Present

For special occasions, I sometimes skewer the meatballs with some grilled pineapple chunks and red bell peppers for a fun teriyaki kebab twist. It’s always a hit at parties and makes serving super easy!

Make Ahead and Storage

Storing Leftovers

After serving, I keep leftover meatballs and broccoli in an airtight container in the fridge for up to 3 days. Reheat gently in a covered skillet or microwave to keep them moist — avoid overcooking or they’ll dry out.

Freezing

I swear by freezing cooked or raw meatballs separately first, then combining with broccoli and sauce in freezer bags. This keeps their texture spot on, and the sauce stays fresh tasting. It’s a total lifesaver for crazy weeks.

Reheating

When reheating, preheat your oven to 400°F, spread the frozen meatballs and broccoli on a sheet, and bake for 20 minutes. The teriyaki sauce can be reheated gently on the stovetop or drizzled warm over everything after baking to keep the flavors vibrant.

FAQs

Can I make these meatballs ahead of time and freeze them?

Yes! In fact, that’s the beauty of this Freezer Teriyaki Chicken Meatballs Recipe. You can freeze the meatballs raw or cooked, along with blanched broccoli and sauce. Just thaw slightly before baking for best texture.
How do I prevent the meatballs from drying out?

Keeping the mixture cold and not overmixing are key. Plus, baking at a high temperature for a short time seals in moisture. The teriyaki sauce also keeps them juicy when serving.
Is this recipe gluten-free?

You can make the recipe gluten-free by using gluten-free panko or breadcrumbs and tamari instead of soy sauce. The flavor is just as delicious!
Can I swap broccoli for other vegetables?

Absolutely! Green beans, snap peas, or even shredded carrots all work beautifully. Just blanch them briefly before freezing to keep their crunch.
How long do the meatballs last in the freezer?

Properly sealed, these meatballs will keep well in the freezer for up to 3 months without losing flavor or texture.

Final Thoughts

I absolutely love how this Freezer Teriyaki Chicken Meatballs Recipe simplifies weeknight dinners without sacrificing flavor or freshness. When I first tried freezing homemade meatballs with sauce and broccoli, I was honestly blown away by how well everything held up and how much time I saved later on. It’s such a warm, comforting meal that feels special but comes together so easily — I’m excited for you to give it a try and make it your own family favorite too!