There is something irresistibly comforting about the perfect balance of sweet, savory, and tender in a dish, and that is exactly what you get with this Teriyaki Chicken Meatballs Recipe. These little bites pack a punch with juicy, flavorful chicken meatballs glazed in a luscious teriyaki sauce that clings to every curve. Whether you’re cooking for family, impressing guests, or simply craving a satisfying meal, this recipe effortlessly delivers charm and fantastic taste on one plate. Get ready for a delightful experience that feels both homey and a little bit special.
Ingredients You’ll Need
The ingredients in this Teriyaki Chicken Meatballs Recipe are simple but mighty, each playing its own part in creating the final magic of flavor, texture, and appearance. From the tender ground chicken to the umami-rich soy sauce and the light sweetness of mirin, everything comes together in perfect harmony.
- Cornflour: Helps thicken the teriyaki sauce, giving it that beautiful glossy finish.
- Soy Sauce: The salty, savory backbone that brings deep umami to the dish.
- Cooking Sake: Adds subtle sweetness and helps tenderize the meatballs; use Chinese cooking wine or dry sherry as a great substitute.
- Mirin: Sweet Japanese rice wine that balances salt with gentle sweetness.
- White Sugar: Enhances the teriyaki glaze with just the right touch of sweetness.
- Water: Incorporated to adjust sauce consistency and keep the meatballs moist.
- Chicken Mince (Ground Chicken): The star protein—juicy and tender for perfect meatballs.
- Egg: Binds the mixture together to keep your meatballs intact.
- Panko Breadcrumbs: Light breadcrumbs that add softness without weighing the meatballs down.
- Garlic Clove: Minced fresh garlic infuses the mixture with aromatic depth.
- Salt: Enhances the natural flavors and balances the dish.
- Oil: For browning the meatballs beautifully in the pan.
- Sliced Green Onions: Adds color and a fresh bite as garnish (optional but highly recommended).
- Sesame Seeds: Provides nutty crunch and visual appeal as a finishing touch (optional).
How to Make Teriyaki Chicken Meatballs Recipe
Step 1: Combine the Meatball Ingredients
Start by placing all of your main meatball ingredients in a large bowl—ground chicken, egg, panko breadcrumbs, minced garlic, cooking sake, and salt. This is where the flavor foundation begins, so mixing everything well is key to a tender, well-seasoned meatball.
Step 2: Prepare the Teriyaki Sauce
Mix the cornflour with a tablespoon of water in a small bowl until smooth and lump-free. Then add the soy sauce, cooking sake, mirin, and white sugar, mixing until fully combined. This sauce will be the glossy, sweet-savory glaze that elevates the dish to next-level delicious.
Step 3: Add Sauce to Meat Mixture
Pour about two teaspoons of the prepared teriyaki sauce into the meatball mixture. This binds the flavors right into the meat while the rest of the sauce will be used for glazing once the meatballs are cooked.
Step 4: Add Water to Remaining Sauce and Set Aside
Add the remaining water to the rest of the sauce mixture, giving it a good stir. This dilutes the sauce slightly so it’s perfect for simmering and thickening over the cooked meatballs.
Step 5: Form Your Meatballs
With clean hands, mix the meat mixture thoroughly to evenly distribute the seasonings. Then scoop out a heaping tablespoon per meatball and roll them into smooth balls. If the mixture feels sticky, a small trick is to rinse your hands in cold water before shaping each meatball for easier rolling.
Step 6: Brown the Meatballs
Heat the oil in a large skillet over medium-high heat, then add your meatballs. Cook them while gently rolling to brown on all sides, roughly 5 minutes total. Don’t worry if they are a little underdone inside at this point—that’s what the next step is for.
Step 7: Simmer with Teriyaki Sauce
Turn the heat down to medium-low and pour the teriyaki sauce into the pan. Stir quickly to combine and then let everything simmer for 2 to 3 minutes. Watch as the sauce thickens into a shiny glaze that clings beautifully to each meatball.
Step 8: Serve and Enjoy
Serve these delectable teriyaki chicken meatballs hot over a bed of fluffy rice. Garnish with sliced green onions and a sprinkle of sesame seeds if you like that extra pop of color and flavor.
How to Serve Teriyaki Chicken Meatballs Recipe
Garnishes
Adding sliced green onions and toasted sesame seeds not only boosts the visual appeal of the dish but also brings fresh, crisp, and nutty notes that contrast perfectly with the sweet glaze. Feel free to toss in some thinly sliced chili for a bit of heat or a handful of fresh cilantro for added brightness.
Side Dishes
These teriyaki chicken meatballs pair wonderfully with steamed white rice or fragrant jasmine rice. For a healthier twist, serve them alongside stir-fried vegetables or crisp green salads. A side of pickled cucumber or edamame beans can also balance the richness of the meatballs.
Creative Ways to Present
If you want to get creative, try threading the cooked meatballs onto skewers for an irresistible appetizer or party finger food. Alternatively, turn the dish into a hearty sandwich using soft buns and crisp lettuce for a Japanese-inspired slider that everyone will rave about.
Make Ahead and Storage
Storing Leftovers
Let leftover meatballs cool completely before transferring them to an airtight container. Stored in the refrigerator, they stay fresh for up to 3 days, making them a perfect option for lunch or a quick dinner the following day.
Freezing
To freeze, spread the cooked and cooled meatballs on a parchment-lined tray until firm, then transfer them to a freezer-safe bag or container. This helps keep them from sticking together. They’ll keep well for up to 3 months, ready to be reheated whenever you need a convenient meal.
Reheating
Reheat frozen or refrigerated meatballs gently in a skillet over medium-low heat with a splash of water or leftover sauce to keep them moist. You can also reheat them in the microwave covered with a damp paper towel, but stovetop reheating preserves their texture best.
FAQs
Can I use ground turkey or pork instead of chicken?
Absolutely! Ground turkey or pork will work wonderfully in this Teriyaki Chicken Meatballs Recipe. Each brings a slightly different flavor and texture but will still absorb the teriyaki sauce beautifully.
Is it necessary to use mirin in the sauce?
Mirin adds a signature sweet note and slight acidity to the teriyaki sauce, but if you don’t have it, you can substitute with a mixture of sugar and a splash of white wine or honey. The flavor profile will be slightly different but still delicious.
How do I prevent the meatballs from falling apart while cooking?
Make sure to mix the meatball ingredients thoroughly to allow the egg and breadcrumbs to bind well. Also, avoid overcrowding the pan when browning them, and handle the meatballs gently when turning to keep their shape intact.
Can I make the teriyaki sauce ahead of time?
Yes, making the teriyaki sauce ahead of time is a great time saver! Store it in an airtight container in the refrigerator for up to a week and use it when you’re ready to cook the meatballs. Just give it a good stir before using.
What can I serve with Teriyaki Chicken Meatballs to make it a full meal?
For a complete, balanced meal, serve the meatballs with steamed rice and plenty of fresh or stir-fried vegetables such as bok choy, bell peppers, or snap peas. Adding a miso soup or a light salad on the side rounds out the experience perfectly.
Final Thoughts
Trying out this Teriyaki Chicken Meatballs Recipe is like inviting a little bit of joy to your table with every bite. The process is straightforward, the ingredients are accessible, and the flavor is pure satisfaction. So go ahead, make these meatballs your new favorite weeknight hit—you’ll wonder how you ever lived without them!
Print
Teriyaki Chicken Meatballs Recipe
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: Japanese
Description
These Teriyaki Chicken Meatballs are a flavorful and easy-to-make dish featuring tender ground chicken mixed with a sweet and savory homemade teriyaki sauce. Perfectly pan-fried until golden and then simmered in a glossy sauce, these meatballs make a delightful main course served over rice and garnished with green onions and sesame seeds.
Ingredients
Meatballs
- 500 g / 1 lb chicken mince (ground chicken) (or pork or turkey)
- 1 egg (preferably small 50g / 1.4 oz)
- 1 cup panko breadcrumbs (or ¾ cup normal breadcrumbs)
- 1 garlic clove, minced
- 1 ½ tsp cooking sake (or substitute with Chinese cooking wine or dry sherry)
- ½ tsp salt
Teriyaki Sauce
- 1 tbsp cornflour / cornstarch
- 1/4 cup / 65ml soy sauce (all purpose / ordinary)
- 1/4 cup / 65ml cooking sake (or substitute with Chinese cooking wine or dry sherry)
- 1/4 cup / 65ml Mirin
- 1 tbsp white sugar (brown sugar also ok)
- ¾ cup / 180 ml water
For Cooking and Garnish
- 1 tbsp oil
- Sliced green onions / scallions (for garnish, optional)
- Sesame seeds (for garnish, optional)
Instructions
- Prepare Meatball Mixture: In a large bowl, combine the chicken mince, egg, panko breadcrumbs, minced garlic, 1 ½ teaspoons cooking sake, and ½ teaspoon salt. Mix with your hands until evenly combined to form the meatball mixture.
- Make Teriyaki Sauce Base: In a separate small bowl, mix the cornflour with 1 tablespoon of the water until smooth and lump-free. Add the soy sauce, ¼ cup cooking sake, mirin, and white sugar to this mixture and stir thoroughly to combine.
- Add Sauce to Meatball Mixture: Pour 2 teaspoons of the teriyaki sauce into the meatball mixture bowl and mix well, incorporating the flavors into the meat mixture.
- Prepare Remaining Sauce: Add the remaining water (about 175 ml) to the teriyaki sauce and mix. Set this sauce aside for later use.
- Shape Meatballs: Using your hands, roll the meat mixture into balls the size of a heaped tablespoon each. If the mixture feels too sticky, see the notes for tips on managing texture.
- Cook Meatballs: Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add all the meatballs and cook them for about 5 minutes, turning regularly to brown all sides evenly. They will be slightly undercooked inside at this stage.
- Add Sauce and Simmer: Reduce the heat to medium-low. Give the prepared teriyaki sauce a quick stir and pour it over the meatballs in the skillet. Bring the sauce to a simmer and cook for an additional 2 to 3 minutes until the sauce thickens into a glossy glaze that coats the meatballs nicely.
- Serve: Serve the teriyaki chicken meatballs hot over steamed rice. Garnish with sliced green onions and sesame seeds if desired for an extra pop of flavor and texture.
Notes
- You can substitute chicken with pork or turkey mince if preferred.
- For Asian pantry staples, cooking sake can be replaced with Chinese cooking wine or dry sherry.
- If the meatball mixture is too sticky to handle, wet your hands slightly or chill the mixture briefly to make shaping easier.
- Using panko breadcrumbs provides a lighter texture, but regular breadcrumbs work fine as well.
- To prevent meatballs from sticking while cooking, make sure the skillet and oil are hot before adding the meatballs.
