Sticky, glossy teriyaki chicken meatballs with 32 grams of protein per serving and a sauce that clings to every bite. ♡
These teriyaki chicken meatballs are the weeknight dinner that earns a permanent spot in the rotation. Tender ground chicken meatballs, deeply caramelized on the outside, bathed in a glossy homemade teriyaki sauce that packs 32 grams of protein per serving. For more ideas, see our Honey Garlic Chicken Thighs.
They come together in one pan in 30 minutes, freeze beautifully, and taste like takeout. Pile them over rice with steamed broccoli and you are done. Let’s make it together.
Ingredients
Teriyaki Chicken Meatballs
- 1 lb ground chicken
- 1/3 cup panko breadcrumbs
- 3 tbsp milk
- 1 egg
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 2 green onions, chopped
- 1 tsp sesame oil
- 1/2 tsp salt
- 1 tbsp neutral oil, for searing
- 1/2 cup soy sauce, low sodium
- 1/3 cup mirin
- 1/3 cup brown sugar
- 1 tbsp rice vinegar
- 1 tbsp cornstarch
- 1 tbsp toasted sesame seeds
How to Make Teriyaki Chicken Meatballs
- **Soak.** Combine panko and milk in a large bowl. Let sit for 3 minutes until the bread absorbs the milk.
- **Mix.** Add ground chicken, egg, garlic, ginger, green onions, sesame oil, and salt. Mix gently until just combined.
- **Roll.** Form into 18 meatballs using a heaping tablespoon for each one.
- **Sear.** Heat oil in a large skillet over medium-high. Add meatballs and sear 2 minutes per side until deeply golden.
- **Simmer.** Whisk soy sauce, mirin, brown sugar, rice vinegar, and cornstarch with 1/4 cup water. Pour over meatballs. Simmer 5 minutes until sauce thickens and coats the meatballs in a glossy glaze.
- **Serve.** Top with sesame seeds and extra green onions. Serve over rice with steamed broccoli.
Why This Recipe Works
Ground chicken is notoriously dry, but panko soaked in milk (a classic panade) fixes that instantly. The bread absorbs moisture and holds onto it through cooking, so the meatballs stay juicy even with lean ground chicken. That is how this high protein meatballs recipe avoids the sawdust texture most chicken meatballs fall into.
The homemade teriyaki glaze is non-negotiable. Bottled teriyaki is loaded with shortcuts and tastes thin. A real glaze comes together with soy sauce, mirin, brown sugar, ginger, and garlic in the same pan where the meatballs cooked, using those fond drippings for maximum flavor.
Simmering the meatballs in the sauce for the last 5 minutes glazes them with a lacquered shine. The sauce thickens, sugars caramelize, and the meatballs drink up flavor. That final simmer is what separates sticky chicken meatballs from a bland stir fry. For more ideas, see our Thai Basil Ground Chicken.
Tips
- Store in an airtight container in the fridge for up to 4 days. The meatballs actually improve overnight.
- Reheat in a skillet over medium heat with a splash of water to loosen the glaze.
- Use ground chicken thigh if you can find it. It is juicier than ground breast.
- Wet your hands before rolling to keep the meatballs from sticking.
- Make extra sauce. You will want to drizzle it over rice and vegetables.
- For the best caramelization, do not crowd the pan. Sear in two batches if needed.
Variations
- Swap ground turkey, pork, or even beef for the chicken.
- Add grated zucchini to the meatball mix for extra moisture and hidden veggies.
- Serve over rice noodles instead of jasmine rice for a noodle bowl.
- Skewer and grill instead of pan-frying for a teriyaki meatball kebab.
- Stuff into lettuce wraps with shredded carrots for low carb.
- Add chopped pineapple to the sauce for teriyaki pineapple meatballs.
Looking for more ideas? Try our Korean Ground Beef Bowls or Beef Broccoli Stir Fry next.
Common Mistakes to Avoid
- Skipping the panade: The milk-soaked panko is what keeps ground chicken juicy. Without it the meatballs turn dry and crumbly.
- Overworking the meatball mixture: Mix only until combined. Over-mixing develops protein strands and makes rubbery meatballs.
- Cooking at too high heat: Medium-high heat gets you the sear without burning the sugar in the glaze. Too hot and the sauce turns bitter.
- Not thickening the sauce properly: A small cornstarch slurry added at the end is what gives you that glossy, clingy texture. Do not skip.
Teriyaki Chicken Meatballs
Ingredients
Method
- **Soak.** Combine panko and milk in a large bowl. Let sit for 3 minutes until the bread absorbs the milk.
- **Mix.** Add ground chicken, egg, garlic, ginger, green onions, sesame oil, and salt. Mix gently until just combined.
- **Roll.** Form into 18 meatballs using a heaping tablespoon for each one.
- **Sear.** Heat oil in a large skillet over medium-high. Add meatballs and sear 2 minutes per side until deeply golden.
- **Simmer.** Whisk soy sauce, mirin, brown sugar, rice vinegar, and cornstarch with 1/4 cup water. Pour over meatballs. Simmer 5 minutes until sauce thickens and coats the meatballs in a glossy glaze.
- **Serve.** Top with sesame seeds and extra green onions. Serve over rice with steamed broccoli.
Notes
Source: USDA FoodData Central for nutrition estimates.
