If you’re craving a dish that’s bursting with flavor yet super simple to make, then you’re in for a treat with this Teriyaki Chicken Meatballs Recipe. I love this recipe because it’s quick enough for a weeknight dinner but impressive enough to serve guests. Sticky, sweet, and savory teriyaki sauce coats tender meatballs that just melt in your mouth—trust me, it’s a fan-freaking-tastic combo!
Why You’ll Love This Recipe
- Quick and Easy: From prep to plate in under 40 minutes—perfect for busy days.
- Authentic Flavor: Using sake and mirin gives the sauce that classic Japanese teriyaki taste.
- Juicy and Tender Meatballs: Chicken mince with panko keeps the texture just right.
- Versatile and Family-Approved: Everyone from kids to adults will go crazy for these meatballs.
Ingredients You’ll Need
These ingredients come together beautifully to build layers of flavor—the balance between sweet, salty, and umami is what makes the teriyaki sauce shine, while the chicken meatballs remain tender and juicy. Shopping tip: look for fresh chicken mince and authentic Japanese staples like mirin for the best results.
- Cornflour / Cornstarch: Helps thicken the teriyaki sauce into that glossy, irresistible finish.
- Soy Sauce (all purpose / ordinary): Adds savory depth; I prefer Kikkoman for its balanced flavor.
- Cooking Sake: Brings authentic flavor and aroma; if you’re out, dry sherry works as a substitute.
- Mirin: The essential sweet rice wine that gives genuine teriyaki its signature taste.
- White Sugar: Balances the saltiness with subtle sweetness; brown sugar works fine too.
- Water: Used in the sauce to adjust consistency perfectly.
- Chicken Mince: The star of the meatballs; fresh is best to avoid excess moisture.
- Egg: Binds the meatball mixture together gently.
- Panko Breadcrumbs: Keeps meatballs light and tender; you can swap with regular breadcrumbs if needed.
- Garlic Clove: Adds a subtle kick and aroma; fresh minced works best.
- Salt: Enhances all the flavors in the meatball.
- Oil (for cooking): Neutral oil like vegetable or canola works great to brown the meatballs.
- Green Onions / Scallions (optional): For garnish, adding freshness and color.
- Sesame Seeds (optional): Adds a lovely toasted crunch as a finishing touch.
Variations
One of my favorite things about this Teriyaki Chicken Meatballs Recipe is how easily you can tweak it to match your taste or ingredients on hand. I usually stick close to the classic, but sometimes I jazz it up with a little heat or switch proteins to keep it interesting.
- Spicy Kick: I sometimes add a teaspoon of chili flakes or a dash of sriracha to the sauce for a touch of heat that my family loves.
- Protein Swap: Use ground turkey or pork instead of chicken if that’s what you have; each changes the flavor subtly but deliciously.
- Gluten-Free: Swap panko for gluten-free breadcrumbs, and use tamari instead of soy sauce for a gluten-free version that’s just as tasty.
- Herb Boost: Adding chopped fresh ginger or finely chopped cilantro can brighten the meatballs and add complexity.
How to Make Teriyaki Chicken Meatballs Recipe
Step 1: Prep the Meatball Mixture
Combine the chicken mince, egg, panko breadcrumbs, minced garlic, cooking sake, and salt in a large bowl. I recommend mixing this by hand—it helps you get the perfect texture. If the mixture feels too sticky, chilling it for 30 minutes can firm it up, plus lightly oiling your hands will make rolling meatballs a breeze. This step sets the foundation for those juicy, tender meatballs you’ll love.
Step 2: Whip Up the Teriyaki Sauce
In a separate bowl, start by mixing cornflour with a little water until smooth—this prevents lumps later. Then, stir in soy sauce, sake, mirin, and sugar. A little trick I learned is to reserve a small amount of this sauce to mix into the meatball mixture—that’s the secret to flavor-packed meatballs! Finish off by adding water to the remaining sauce and set it aside while you cook.
Step 3: Shape and Cook the Meatballs
Measure out heaping tablespoons of the meatball mixture and roll them gently into balls. Heat oil over medium-high in a large skillet and add all the meatballs—don’t overcrowd the pan. Brown them evenly by rolling for about five minutes; they’ll still be a little pink inside, but that’s okay because the sauce will finish cooking them perfectly.
Step 4: Simmer in the Teriyaki Sauce
Lower the heat to medium-low, give your sauce a quick stir, then pour it over the browned meatballs. Let everything simmer gently for 2 to 3 minutes until the sauce thickens to a gorgeous glossy glaze coating every meatball. This is the moment when the magic happens—making those meatballs irresistible.
Step 5: Serve and Garnish
Lift those beautiful glazed meatballs onto a bed of steamed rice, and sprinkle with sliced green onions and toasted sesame seeds if you like. I love how these simple garnishes add fresh crunch and a little nutty flavor that makes every bite exciting.
Pro Tips for Making Teriyaki Chicken Meatballs Recipe
- Chill the Mixture: If your mixture feels sticky or wet, refrigeration helps it firm up so your meatballs hold their shape better.
- Oil Your Hands: Spritz or rub a little oil on your hands when rolling to prevent sticking—way better than using water!
- Don’t Rush Browning: Roll meatballs gently and evenly in the pan until golden; this adds flavor and texture before they cook through in the sauce.
- Watch the Sauce Thickness: Keep an eye as it simmers—over-thickening can make the sauce gloopy, while too thin won’t cling well to the meatballs.
How to Serve Teriyaki Chicken Meatballs Recipe
Garnishes
I always reach for sliced green onions and toasted sesame seeds as my go-to garnishes—they add a fresh sharpness and nutty crunch that complements the sweet-savory sauce beautifully. Plus, they make the dish look vibrant and inviting on the plate.
Side Dishes
I love serving these meatballs with steamed jasmine rice for soaking up every bit of that teriyaki goodness. Sometimes I add a simple side of stir-fried veggies like broccoli, snap peas, or bell peppers to keep the meal balanced and colorful.
Creative Ways to Present
For parties, I’ve served these on skewers as bite-sized appetizers, drizzled extra sauce on top with chopped scallions for a beautiful platter. Or try stuffing lightly steamed bao buns with the meatballs and a crisp slaw for a fun fusion twist—guaranteed crowd-pleaser!
Make Ahead and Storage
Storing Leftovers
I usually transfer leftover meatballs and sauce into an airtight container and store them in the fridge for up to 3 days. They stay moist and flavorful, making for a delicious next-day lunch or snack.
Freezing
One thing I discovered is that these meatballs freeze really well! I flash-freeze them on a tray first so they don’t stick together, then pop them in a freezer bag for up to 2 months. It’s a lifesaver when you want a quick meal with minimal effort later on.
Reheating
To reheat, I gently warm the frozen or refrigerated meatballs in a skillet over low heat with a splash of water or extra teriyaki sauce to keep them from drying out. You can also microwave them covered for about 1-2 minutes, but stovetop reheating keeps the texture best.
FAQs
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Can I make these Teriyaki Chicken Meatballs gluten-free?
Absolutely! Just swap the panko breadcrumbs for gluten-free breadcrumbs and use tamari or a gluten-free soy sauce alternative. Make sure your other ingredients, like mirin and sake, don’t contain gluten (most don’t, but always check labels).
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What’s the best way to prevent meatballs from falling apart?
Using an egg and breadcrumbs as binders is key. Also, mixing gently but thoroughly and chilling the mixture before shaping helps. Cooking them over medium-high heat initially will seal the outside, keeping them intact during simmering.
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Can I use ground pork or turkey instead of chicken?
Yes! Ground pork or turkey works well, though pork tends to be fattier and juicier. Turkey is leaner like chicken but slightly drier, so be sure not to overcook. You might want to add a bit more breadcrumbs or a splash of oil if the mixture feels too wet.
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Can I prepare the meatballs and sauce ahead of time?
You sure can! Make and shape the meatballs a day ahead and keep them refrigerated. Mix the sauce and keep it separately. When ready to eat, brown the meatballs and simmer them in the sauce as per the recipe. This cuts down your active cooking time significantly.
Final Thoughts
This Teriyaki Chicken Meatballs Recipe holds a special place in my kitchen because it’s reliable, delicious, and approachable—perfect for when I want comfort food that’s anything but boring. I genuinely love sharing it because it brings my family together around the table, and I know you’ll enjoy making (and eating!) it just as much. Give it a go, and don’t be surprised if it becomes an instant favorite in your home too!
Print
Teriyaki Chicken Meatballs Recipe
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Frying
- Cuisine: Japanese
Description
This Teriyaki Chicken Meatballs recipe features tender, flavorful chicken meatballs coated in a glossy, homemade teriyaki sauce made with soy sauce, sake, mirin, and sugar. Quick to prepare and cook in a skillet, these meatballs make a perfect savory dish served over rice and garnished with green onions and sesame seeds. The recipe uses accessible ingredients and simple techniques for an authentic Japanese-inspired meal.
Ingredients
Teriyaki Sauce
- 1 tbsp cornflour / cornstarch
- 1/4 cup / 65ml soy sauce (all purpose / ordinary)
- 1/4 cup / 65ml cooking sake (or Chinese cooking wine or dry sherry)
- 1/4 cup / 65ml Mirin
- 1 tbsp white sugar (brown sugar also ok)
- ¾ cup / 180 ml water
Meatballs
- 500 g / 1 lb chicken mince (ground chicken, or substitute with pork or turkey)
- 1 egg (preferably small, approx. 50g / 1.4 oz)
- 1 cup panko breadcrumbs (or ¾ cup normal breadcrumbs)
- 1 garlic clove, minced
- 1 ½ tsp cooking sake (or Chinese cooking wine or dry sherry)
- ½ tsp salt
Cooking
- 1 tbsp oil (for frying)
- Sliced green onions / scallions, for garnish (optional)
- Sesame seeds, for garnish (optional)
Instructions
- Combine Meatball Ingredients: Place the chicken mince, egg, panko breadcrumbs, minced garlic, cooking sake, and salt into a mixing bowl.
- Prepare Teriyaki Sauce Mixture: In a separate bowl, mix the cornflour with 1 tablespoon of water until smooth and lump-free. Then add the soy sauce, sake, mirin, and sugar to this mixture and stir well.
- Add Teriyaki Sauce to Meatball Mix: Pour 2 teaspoons of the prepared teriyaki sauce into the meatball mixture to infuse flavor.
- Finish Sauce Base: Add the remaining water into the teriyaki sauce bowl and mix thoroughly, then set the sauce aside.
- Form Meatballs: Mix the meatball ingredients thoroughly with your hands until well combined. Using a heaped tablespoon measure, scoop and roll the mixture into balls. If the mixture is too sticky, refrigerate to firm up or lightly oil your hands to make rolling easier.
- Cook Meatballs: Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add all the meatballs and cook, turning frequently to brown evenly, for approximately 5 minutes. The meatballs will still be slightly undercooked inside at this stage.
- Add and Thicken Sauce: Reduce heat to low. Stir the teriyaki sauce again, pour it into the skillet with the meatballs, and bring the sauce to a gentle simmer. Cook for 2 to 3 minutes until the sauce thickens to a glossy coating on the meatballs.
- Serve: Serve the meatballs hot over cooked rice. Garnish with sliced green onions and sesame seeds if desired.
Notes
- The recommended soy sauce brand is Kikkoman, which balances flavor between dark and light soy sauce. A substitute can be an equal mix of light and dark soy sauces, but avoid using only dark soy sauce due to its intense flavor.
- Cooking sake and mirin are essential for authentic teriyaki flavor; mirin does not have a good substitute, but sake can be replaced with dry sherry or Chinese cooking wine. The alcohol content cooks off during preparation.
- If the chicken mince is too wet for forming meatballs, refrigerate the mixture for 30 minutes, lightly oil your hands before rolling, or add more breadcrumbs in emergencies.
- Nutrition values are calculated per serving assuming four servings.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 320 kcal
- Sugar: 5 g
- Sodium: 700 mg
- Fat: 14 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 29 g
- Cholesterol: 90 mg
