Chicken Teriyaki Meatballs
Some recipes come together because two good recipes are even better when they're combined. These chicken meatballs are seasoned with garlic, herbs, onion, and smoked paprika before being coated in a homemade teriyaki sauce that transforms them into something entirely different.
The sauce is what brings everything together. As it simmers, the soy sauce, brown sugar, garlic, and ginger develop into a glossy glaze that coats each meatball without being overly heavy. Every bite has a balance of savory, sweet, and aromatic flavors.
The meatballs stay tender thanks to ground chicken, olive oil, and panko breadcrumbs, while the thickened teriyaki sauce creates a beautiful finish that clings instead of running off. A spoonful over fluffy white rice with steamed broccoli makes each component feel right at home on the plate.
INGREDIENT DETAILS
For the Chicken Meatballs
Ground Chicken – Creates tender, light meatballs that absorb the teriyaki glaze beautifully.
Panko Breadcrumbs – Keep the meatballs soft while helping bind the mixture.
Olive Oil – Adds moisture and richness to lean ground chicken.
Onion – Adds sweetness and keeps the meatballs juicy.
Garlic – Brings savory depth to the seasoning.
Smoked Paprika – Adds a mild smoky note and enhances browning.
Parsley – Provides a fresh herbal balance.
Dried Basil – Adds subtle sweetness and complements the garlic.
Salt – Seasons the meatballs throughout.
Black Pepper – Adds gentle warmth.
Onion Powder – Reinforces the onion flavor.
Garlic Powder – Adds another layer of savory garlic flavor.
Chili Flakes – Contribute a mild background heat.
For the Homemade Teriyaki Sauce
Light Soy Sauce – Provides the rich umami base of the sauce.
Mirin – Adds sweetness and a delicate tang. A mixture of white vinegar and sugar works well as a substitute.
Sesame Oil – Adds a toasted, nutty aroma.
Brown Sugar – Creates sweetness while giving the sauce its glossy finish.
Garlic – Deepens the savory flavor.
Fresh Ginger – Adds brightness and warmth.
Cornstarch – Thickens the sauce into a glaze.
Water – Creates a smooth slurry for thickening.
INGREDIENT ALTERNATIVES
Ground Chicken: Substitute ground turkey.
Panko Breadcrumbs: Regular breadcrumbs can be used.
Mirin: Replace with 2 tbsp white vinegar mixed with 1 tbsp white sugar.
Smoked Paprika: Sweet paprika is a suitable substitute.
Fresh Ginger: Use ½ tsp ground ginger if needed.
No substitute needed for the remaining ingredients.
If you enjoyed this recipe then you may also enjoy my recipe for TERIYAKI BEEF RICE BOWL
These chicken teriyaki meatballs combine tender, herb-seasoned chicken with a rich homemade teriyaki sauce for a dish that's both satisfying and full of balanced flavor. Served with steamed broccoli and white rice, they make a complete meal with minimal fuss.
- 1 lb ground chicken
- 1/2 cup panko breadcrumbs
- 1/4 cup olive oil
- 1 medium onion, finely diced
- 4 cloves garlic, minced
- 1 tsp smoked paprika
- 1 tsp parsley (fresh or dried)
- 1 tsp dried basil
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp onion powder
- 1 tsp garlic powder
- 1/4 tsp chili flakes
- 1 cup light soy sauce
- 2 tbsp mirin (or 2 tbsp white vinegar mixed with 1 tbsp white sugar)
- 4 tsp sesame oil
- 2/3 cup brown sugar
- 4 cloves garlic, minced
- 2 tsp fresh ginger, finely minced
- 2 tsp cornstarch
- 2 tbsp water
- Steamed white rice
- Steamed broccoli
- Sesame seeds (optional)
- Sliced green onions (optional)
- 1 In a large mixing bowl, combine the ground chicken, panko breadcrumbs, olive oil, onion, garlic, smoked paprika, parsley, basil, salt, black pepper, onion powder, garlic powder, and chili flakes. Mix gently until everything is evenly combined without overworking the mixture.
- 2
Using about 2 tablespoons of the mixture for each meatball, roll into evenly sized balls and arrange them on a parchment-lined tray. Cover and refrigerate for 20–30 minutes to help them firm up.- 3
Meanwhile, prepare the teriyaki sauce. Combine the soy sauce, brown sugar, sesame oil, mirin, garlic, and ginger in a medium saucepan over medium heat. Stir occasionally until the sugar dissolves completely and the mixture reaches a gentle simmer, about 6–8 minutes.- 4
Whisk together the cornstarch and water in a small bowl until smooth. Slowly whisk the slurry into the simmering sauce and continue cooking over low heat for 3–5 minutes, stirring constantly until the sauce thickens into a glossy glaze that lightly coats the back of a spoon. Remove from the heat and set aside.- 5
Cook the meatballs using your preferred method. To pan-fry, heat a thin layer of oil in a large skillet over medium heat and cook for 10–12 minutes, turning frequently until browned on all sides and cooked through. To bake, preheat the oven to 375°F (190°C) and bake for 25–30 minutes, turning halfway through, until lightly browned and the internal temperature reaches 165°F (74°C).- 6
Transfer the cooked meatballs to a large skillet or saucepan. Pour the warm teriyaki sauce over them and gently toss over low heat for 2–3 minutes, allowing the glaze to coat each meatball evenly.- 7
Serve immediately over steamed white rice with steamed broccoli. Garnish with sesame seeds and sliced green onions, if desired.NoteChill the meatballs before cooking to help them hold their shape.
If the teriyaki sauce thickens too much, stir in a tablespoon of water until it reaches your preferred consistency.
Leftover sauce can be refrigerated separately for up to 2 weeks.
Cooked meatballs can be refrigerated for up to 4 days or frozen for up to 2 months.
For the best texture, reheat the meatballs gently in the teriyaki sauce rather than in the microwave.
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