Tender chicken meatballs glazed in a glossy homemade teriyaki sauce, garnished with sesame seeds and chopped scallions. These bite-sized delights are perfect for party appetizers, game day snacks, or as a flavorful addition to an Asian-inspired dinner. Easy to prepare and irresistibly savory, they bring the perfect blend of sweet and umami flavors in every bite.
Why You’ll Love This Recipe
Sticky Teriyaki Chicken Meatballs offer a delicious fusion of flavor and convenience. Whether you’re looking to impress guests with a stylish appetizer or need a quick and tasty weeknight dinner, this recipe delivers. The meatballs are juicy, the teriyaki glaze is rich and sticky, and the dish comes together with minimal effort. It’s also easy to customize to your dietary preferences and reheats beautifully.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the meatballs:
- 1 lb ground chicken
- 1/4 cup panko breadcrumbs
- 1 egg
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 green onions, finely chopped
- 1 tablespoon soy sauce
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the teriyaki glaze:
- 1/4 cup soy sauce
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 1 tablespoon brown sugar
- 1 teaspoon sesame oil
- 1 tablespoon cornstarch mixed with 2 tablespoons water
For garnish:
- 1 tablespoon sesame seeds
- 2 tablespoons chopped green onions
Directions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, mix ground chicken, breadcrumbs, egg, garlic, ginger, green onions, soy sauce, salt, and pepper.
- Shape the mixture into 1-inch meatballs and arrange them on the prepared baking sheet.
- Bake the meatballs for 15–18 minutes or until cooked through and lightly golden.
- While meatballs bake, prepare the teriyaki glaze. In a small saucepan, combine soy sauce, honey, rice vinegar, brown sugar, and sesame oil. Simmer over medium heat.
- Stir in the cornstarch slurry and cook until the sauce thickens, about 2–3 minutes.
- Toss baked meatballs in the warm teriyaki sauce until well coated.
- Serve warm, garnished with sesame seeds and green onions. Optional: insert toothpicks for serving.
Servings and timing
This recipe yields approximately 4 servings.
Preparation time: 15 minutes
Cooking time: 18 minutes
Total time: 33 minutes
Variations
- Spicy Kick: Add a teaspoon of sriracha or chili flakes to the teriyaki glaze for heat.
- Low-Carb Option: Replace breadcrumbs with almond flour or crushed pork rinds.
- Beef or Turkey: Substitute ground chicken with ground beef or turkey as desired.
- Pineapple Twist: Stir in a tablespoon of crushed pineapple to the sauce for a tropical touch.
- Gluten-Free: Use gluten-free soy sauce (tamari) and breadcrumbs.
storage/reheating
Store any leftover meatballs in an airtight container in the refrigerator for up to 4 days.
To reheat, place them in a skillet over medium heat with a splash of water to prevent drying out. Alternatively, microwave on medium power in 30-second intervals until warmed through.
For longer storage, freeze meatballs (with or without sauce) for up to 3 months. Thaw in the refrigerator overnight before reheating.
FAQs
How can I keep chicken meatballs moist?
Using egg and breadcrumbs helps retain moisture, and baking rather than overcooking ensures they remain juicy.
Can I make these meatballs ahead of time?
Yes, you can form the meatballs in advance and refrigerate them for up to 24 hours before baking. The sauce can also be made ahead and reheated.
What can I serve with teriyaki chicken meatballs?
They pair well with rice, steamed vegetables, noodles, or even as a topping for Asian-style salads.
Can I air-fry these meatballs?
Yes, air fry at 375°F for about 10–12 minutes, shaking halfway through, until golden and cooked through.
Can I use store-bought teriyaki sauce?
Yes, though homemade offers more control over sweetness and saltiness. Store-bought can be a time-saving substitute.
Are these meatballs suitable for kids?
Absolutely. Omit any added spice if serving to younger children and consider making smaller meatballs for bite-size portions.
How do I prevent the meatballs from falling apart?
Ensure the meat mixture is well combined and not too wet. Chilling the formed meatballs for a few minutes before baking also helps.
Can I double this recipe?
Yes, simply double the ingredients. Use two baking sheets and rotate halfway through baking if needed.
Are these meatballs good for meal prep?
Definitely. Make a large batch and divide into meal-sized portions to refrigerate or freeze.
How can I make the sauce thicker?
Adjust the amount of cornstarch in the slurry or simmer the sauce a bit longer until it reaches your desired consistency.
Conclusion
Sticky Teriyaki Chicken Meatballs are a flavorful, versatile dish that brings together the comfort of homemade cooking and the bold taste of Asian cuisine. Perfect for a variety of occasions—from quick dinners to festive gatherings—they’re simple to prepare, easy to customize, and always satisfying. Whether served over rice or as an appetizer, these meatballs are sure to become a repeat favorite in your kitchen.
Print
Sticky Teriyaki Chicken Meatballs
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 20–24 meatballs
- Category: Appetizer
- Method: Baking
- Cuisine: Asian
- Diet: Halal
Description
Boulettes de poulet tendres glacées dans une sauce teriyaki maison brillante, parfaites comme apéritifs, collations ou dans le cadre d’un repas d’inspiration asiatique.
Ingredients
- 1 lb de poulet haché
- 1/4 tasse de chapelure panko
- 1 œuf
- 2 gousses d’ail hachées
- 1 cuillère à soupe de gingembre frais, râpé
- 2 oignons verts, finement hachés
- 1 cuillère à soupe de sauce soja
- 1/2 cuillère à café de sel
- 1/4 cuillère à café de poivre noir
- 1/4 tasse de sauce soja (pour le glaçage)
- 2 cuillères à soupe de miel
- 1 cuillère à soupe de vinaigre de riz
- 1 cuillère à soupe de sucre brun
- 1 cuillère à café d’huile de sésame
- 1 cuillère à soupe de fécule de maïs mélangée à 2 cuillères à soupe d’eau
- 1 cuillère à soupe de graines de sésame (pour la garniture)
- 2 cuillères à soupe d’oignons verts hachés (pour la garniture)
Instructions
- Préchauffer le four à 200 °C. Recouvrir une plaque à pâtisserie de papier sulfurisé.
- Dans un grand bol, mélanger le poulet haché, la chapelure, l’œuf, l’ail, le gingembre, les oignons verts, la sauce soja, le sel et le poivre. Bien mélanger et façonner des boulettes de 2,5 cm.
- Placez les boulettes de viande sur la plaque de cuisson et faites-les cuire pendant 15 à 18 minutes jusqu’à ce qu’elles soient bien cuites et légèrement dorées.
- Pendant ce temps, dans une petite casserole, mélanger la sauce soja, le miel, le vinaigre, la cassonade et l’huile de sésame. Porter à frémissement à feu moyen.
- Incorporer la fécule de maïs et cuire jusqu’à épaississement, environ 2 à 3 minutes.
- Mélangez les boulettes de viande cuites au four dans la sauce teriyaki chaude jusqu’à ce qu’elles soient uniformément enrobées.
- Servir chaud, garni de graines de sésame et d’oignons verts. Insérer des cure-dents pour faciliter le service si désiré.
Notes
- Utilisez de la dinde hachée comme substitut du poulet si vous le souhaitez.
- Doublez la sauce si vous servez sur du riz ou des nouilles.
- Peut être préparé à l’avance et réchauffé au four ou sur la cuisinière.
Nutrition
- Serving Size: 4 meatballs
- Calories: 220
- Sugar: 6g
- Sodium: 620mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0g
- Protein: 17g
- Cholesterol: 80mg
Your email address will not be published. Required fields are marked *