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–+ servings

Teriyaki Chicken Meatballs

Teriyaki chicken meatballs
Juicy, tender oven baked chicken meatballs tossed in a super easy, sweet and spicy homemade teriyaki sauce! The perfect easy dinner recipe, serve these teriyaki meatballs up with rice and vegetables or toss them in your slow cooker for the ultimate party appetizer.
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Serving Size 4

Ingredients

Chicken Meatballs

  • 1 pound ground chicken
  • 1 large egg
  • 1/2 cup panko breadcrumbs
  • 1/2 cup grated Parmesan
  • 2 tablespoons olive oil
  • 2 tablespoons fresh parsley
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Teriyaki Sauce

  • 1 cup soy sauce
  • 3/4 cup brown sugar
  • 1 tablespoon honey
  • 2-3 teaspoons sriracha sauce more or less depending on taste
  • 1 teaspoon sesame oil
  • 2 teaspoons rice wine vinegar
  • 1 tablespoon ground ginger
  • 2 teaspoons garlic powder
  • 1 tablespoon cornstarch
  • 2 tablespoons water

Veggies

  • 1 tablespoon olive oil
  • 1 zucchini halved and sliced
  • 1 cup carrot straws
  • 1/8 red cabbage thin sliced

Serve with ...

  • 2 cups instant white or brown rice
  • 2 cups chicken stock
  • 2 green onions sliced
  • 2 teaspoons sesame seeds toasted

Instructions

  • Start by preheating your oven to 400 degrees and spray a baking pan with non-stick spray. Once done, add all chicken meatball ingredients to a large mixing bowl.  Using your hands, combine well. Using a scoop, spoon or just eyeballing it, roll 25 - 30 small meatballs and place on your prepared baking sheet. Bake for 25 - 30 minutes. 
  • While your meatballs are cooking, start preparing your rice. Add chicken stock to a large pot and follow rice box instructions. When your rice is cooked, remove from heat but keep covered until the rest of the meal is prepared.
  • In a large skillet, add a tablespoon of olive oil and heat over medium high heat. Add in sliced zucchini, carrot straws and sliced purple cabbage. Cook and stir until just tender, about 4-6 minutes. Remove veggies from skillet and transfer to a medium bowl.
  • Using the same skillet, combine your soy sauce, brown sugar, honey, vinegar, sesame oil, sriracha and seasonings over medium heat, stirring until the sugar has dissolved. 
  • In a small bowl, add 1-2 tablespoons of water and the cornstarch and whisk to dissolve. Whisk the cornstarch mixture into your teriyaki sauce and increase the heat to medium high. Bring to a low boil and continue stirring as the sauce should now begin to thicken a bit. 
  • When you remove your chicken meatballs from the oven, add them into your skillet and toss to coat. Serve your teriyaki meatballs along with the rice and mixed veggies. Sprinkle with green onion and toasted sesame seeds.

Notes

PRO TIPS FOR PERFECT MEATBALLS

  • Ingredients are the key to awesome baked chicken meatballs.  I prefer panko over regular breadcrumbs and I use a mixture of dried and fresh ingredients. These chicken meatballs come out perfectly browned on the outside and tender on the inside and using quality ingredients ensures you have perfect meatballs every time.
  • Panko is a Japanese-style breadcrumb that is a bit more course than regular breadcrumbs and can be found in the breadcrumb section of most grocery stores.
  • If you don't have any fresh parsley on hand for your meatballs, substituting with dried is perfectly fine.
  • Be sure to let your teriyaki sauce reduce so that it gets a bit sticky.  You want the sauce to stick to your chicken meatballs, not run off in a watery mess.
  • If you are concerned about the sodium, substituting the soy sauce with low-sodium soy sauce is ideal.
  • If rice isn't your thing, serve these Teriyaki Meatballs over noodles, mashed potatoes or low carb zoodles.
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