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Teriyaki Chicken Meatballs

Juicy, flavorful chicken meatballs glazed in a sweet and savory teriyaki sauce—perfect for a quick weeknight dinner or party appetizer.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4
Course: Poultry
Ingredients Method Notes

Ingredients
  

Main
  • 1 lb ground chicken
  • 1/4 cup breadcrumbs
  • 1/4 cup grated Parmesan cheese
  • 1 egg
  • 2 tbsp soy sauce
  • 2 tbsp mirin
  • 1 tbsp honey
  • 1 tbsp rice vinegar
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp ground ginger
  • 1/4 tsp black pepper
  • 1 tbsp olive oil for cooking
  • 1/4 cup teriyaki sauce store‑bought or homemade
  • 1 tbsp sesame seeds optional garnish
  • 2 green onions sliced, optional garnish

Method
 

Steps
  1. In a large bowl, combine the ground chicken, breadcrumbs, Parmesan, egg, soy sauce, mirin, honey, rice vinegar, garlic powder, onion powder, ground ginger, and black pepper. Mix until just combined.
  2. Shape the mixture into 1‑inch balls, about 12–15 total, and set them on a parchment‑lined tray.
  3. Heat the olive oil in a large skillet over medium heat. Add the meatballs and cook, turning occasionally, until browned on all sides, about 8 minutes.
  4. Add the teriyaki sauce to the skillet, reduce heat to low, and simmer, covering, until the meatballs reach an internal temperature of 165°F (74°C), about 6–7 minutes.
  5. Transfer the meatballs to a serving platter, garnish with sesame seeds and green onions, and serve immediately over rice or your favorite side.

Notes

Store in an airtight container in the refrigerator for up to 2 days. Reheat in a skillet or oven until warmed through. Serve with extra teriyaki sauce on the side.