This post may contain affiliate links. Please read our disclosure policy.
Super juicy baked chicken meatballs stuffed with ginger, garlic, carrots, and green onions and tossed in a sticky-sweet homemade teriyaki sauce! A comforting twist on a classic that’s easy enough for weeknights. Ready in 45 minutes!
This recipe is the perfect combination of two of the best culinary creations — tender, juicy meatballs + sticky-sweet teriyaki sauce.
Unlike classic Italian Meatballs, this recipe uses Japanese-inspired, aromatic flavors to season the ground meat. You’ll use plenty of garlic, ginger, and green onions, plus some tamari and fish sauce. The extra ounce of savory aromatics makes every bite seriously flavorful.
While the meatballs bake, you can then make a quick homemade teriyaki sauce. The savory-sweet sauce adds that extra layer of richness to make the dish come together. I love how its sticky, glossy texture beautifully coats the baked chicken meatballs.
And it’s all SO easy to make! Let the oven do most of the work and dinner is ready in 45 minutes or less.
Why This Teriyaki Chicken Meatball Recipe Works
Email this Recipe!
Email this recipe to yourself to save for later.
By submitting this form, you agree to receive emails from Girl with the Iron Cast.
You’re going to love this recipe because it is…
- Always juicy. Gently cooking chicken meatballs in the oven helps them stay nice and tender, never dry!
- Savory, sticky, and sweet. The aromatic teriyaki chicken meatballs are flavorful enough on their own. Toss them in a sticky-sweet teriyaki sauce and things get that much better.
- Mostly hands-off cooking. Let the oven take over cooking, then all you have to do is whip up a quick teriyaki sauce on the stovetop (or open your favorite bottled version).
Key Ingredients
There are two components to this teriyaki chicken meatballs recipe – the tender chicken meatballs and the savory, sticky sauce. Here’s what you’ll need for each.
For the chicken meatballs you’ll need:
- Ground chicken (look for at least 93% lean)
- Aromatics like garlic and ginger for tons of flavor (be sure to grate the ginger and mince the garlic to avoid any big chunks in your meatballs!)
- Sliced green onion and grated carrots for a pop of color and freshness
- Tamari (or soy sauce!) + fish sauce for lots of savory richness. If choosing soy sauce, I recommend using a low-sodium option.
- Egg and panko breadcrumbs to help bind the teriyaki chicken meatballs together
For the homemade teriyaki sauce you’ll need:
- Soy sauce for a savory punch
- Brown sugar to get that classic sticky teriyaki sweetness
- Mirin and sake (two subtly sweet Japanese drinks) add an extra depth of flavor to the sauce. The alcohol will burn off as it simmers!
- More grated garlic and ginger. (Tip: Prep some extra from the chicken meatballs to use in the sauce!)
- Cornstarch slurry (a simple combination of cornstarch and water) helps thicken up the sauce.
How to Make Teriyaki Chicken Meatballs in the Oven
Once you season the ground chicken it’s as simple as shaping your meatballs and baking them in the oven!
Step 1: Form the meatballs
Add all the meatball ingredients in a bowl and use your hands to combine the ground chicken with the seasonings. The mixture will be pretty soft and sticky but no worries, it will firm up in the oven. Use a spoon or cookie scoop to shape 15 meatballs then place them onto a greased baking sheet.
Step 2: Bake!
Cook the teriyaki chicken meatballs in a 400-degree F oven for 25-30 minutes, flipping halfway through. They should turn golden brown as they bake. You’ll know they’re done once the internal temperature reaches 165 degrees.
The Easiest Homemade Teriyaki Sauce
While the chicken meatballs are baking, use the time to make a simple homemade teriyaki sauce! From scratch is always best and it truly couldn’t be easier.
Step 1: Heat the sauce on the stovetop
Combine all the savory-sweet teriyaki sauce ingredients (minus the cornstarch slurry) in a pan on the stovetop. Bring it to a simmer and let it bubble away for about 3 minutes. This allows the alcohol in the mirin and sake to cook off, while all the flavors meld together.
Step 2: Thicken with a cornstarch slurry
Combine 1 Tbsp of cornstarch with 1 Tbsp of water and whisk together, then slowly pour this mixture into the warm saucepan. Whisk continuously for about 30 seconds until the teriyaki sauce turns glossy and sticky.
Time-Saving Tip! If you prefer to use a store-bought teriyaki sauce instead, that’s totally ok! Just be sure to also warm up your sauce on the stovetop before tossing it with your meatballs.
Serving Suggestions
Dinner isn’t complete until you toss the chicken teriyaki meatballs in sauce! I do this in a pan or bowl and then garnish with green onions for serving. The warm, tender meatballs should be beautifully coated in sticky-sweet richness.
I love serving chicken teriyaki meatballs with a bed of warm white or brown rice. The grains soak up all the sticky sauce and make for the ultimate comforting dinner. You can also add a side of veggies like broccoli, snow peas, or bok choy for a well-balanced meal.
If you love this Baked Chicken Teriyaki Meatballs recipe, be sure to also check out my other cozy meatballs. My classic Homemade Meatballs are a reader-favorite and you can also use them to make a cheesy Meatball Pasta Bake.
Did you make this? If you snap a photo, please be sure tag me on Instagram at @girlwiththeironcast or hashtag #girlwiththeironcast so I can see your creations!
Baked Teriyaki Chicken Meatballs
Ingredients
Chicken Meatballs
- 1 lb Ground chicken
- 1 large egg
- 1 tsp grated ginger
- 1 large carrot grated (about 1/3 cup)
- 1 bunch Green onion/scallion (1 tbsp minced white stem, 2 tbsp chopped green stem + more for garnish)
- 2 tsp minced garlic
- 1 tbsp tamari or soy sauce (low sodium)
- 1/4 cup panko breadcrumbs
- 2 tsp fish sauce
- ¼ tsp kosher Salt
- ¼ tsp ground black Pepper
Teriyaki sauce
- 1/4 cup tamari or soy sauce (low sodium)
- 1/4 cup brown sugar
- 1/4 cup mirin
- 1/4 cup sake
- 1 tsp minced garlic
- 1 tsp grated ginger
- 1 tbsp cornstarch
- 1 tbsp water
Email this Recipe!
Email this recipe to yourself to save for later.
By submitting this form, you agree to receive emails from Girl with the Iron Cast.
Equipment
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
Making chicken meatballs
- Preheat oven to 400°F
- In a large bowl combine all of the meatball ingredients: 1 lb Ground chicken, 1 egg, 1 tsp grated ginger, ⅓ cup grated carrot, 1 tbsp minced white green onion, 2 tbsp chopped tops of green onion, 2 tsp minced garlic, 1 tbsp tamari, 1/4 cup panko breadcrumbs, 2 tsp fish sauce, ¼ tsp kosher Salt, and ¼ tsp ground black Pepper. Using your hands, mix all of the ingredients together until evenly dispersed throughout the chicken.
- Grease a half sheet pan with cooking spray. Using a spoon or cookie scoop, scoop into your hand, roll into a 1 inch ball, then place onto a sheet pan. Repeat with remaining meatball mixture, ensuring there is space in between each meatball on the pan.
- Roast meatballs for 25-30 minutes, flipping halfway through, until the internal temperature is 165°F. While the meatballs are baking, make the teriyaki sauce below.
- Once the meatballs are done, add them to a pan or a bowl and pour the teriyaki sauce over the top and toss them in the sauce until fully coated.
- Garnish with additional green onion and serve as is or over rice. Enjoy!
Making homemade teriyaki sauce
- In a saucepan over medium heat, add in: ¼ cup brown sugar, ¼ cup soy sauce, ¼ cup mirin, ¼ cup sake, 1 tsp ginger, and 1 tsp garlic. Mix and bring to a light simmer. Allow to simmer for 3 minutes.
- In a small bowl add 1 tbsp cornstarch and 1 tbsp water, whisk together to make a slurry.
- Reduce heat to low and whisk in the slurry. Whisk for 30 seconds until thickened. Remove from heat.
Notes
- If the meatballs are not holding their shape, you can add another tablespoon of panko bread crumbs. The meatball mixture will be softer and more sticky than a traditional beef meatball when rolling, they will firm when cooking.
- If you do not have cooking spray you can rub olive oil onto the pan or use parchment paper below the meatballs.
- Homemade teriyaki sauce is easy to make, but if you’re in a pinch you can use store bought.
- When prepping the ingredients, grate the ginger and mince the garlic for both the meatballs and teriyaki sauce at the same time.
Hi Stephanie. I tried this recipe tonight. It was absolutely delicious. Your teriyaki sauce recipe is the best. I cannot wait to try another one of your recipes.
I LOVE LOVE the chicken teriyaki meatballs! Absolutely flavorful and juicy and my husband and kids loved them too. You are so creative with your recipes, truly a gift!!