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Teriyaki Meatballs

Juicy and tender teriyaki meatballs are easy to make then coated in a sweet and sticky homemade teriyaki sauce that is melt-in-your mouth flavorful! Perfect for a weeknight dinner or game day appetizer.

Bowl of teriyaki meatballs over rice.
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Easy Teriyaki Chicken Meatballs

Last night I decided to whip up a batch of my homemade teriyaki sauce. Instead of making my usual slow cooker teriyaki chicken or teriyaki chicken bowls, I made chicken meatballs tossed in the sauce.

These teriyaki meatballs are loaded with flavor and perfectly moist and tender. We love to serve them in a bowl with rice and steamed vegetables.

Similar to baked teriyaki chicken wings, they also make a great make-ahead appetizer Bake them in the oven, then transfer to a slow cooker and mix with the sauce. Keep on the warm setting until serving. Guests always love them!

Why You’ll Love This Recipe

  • Family friendly: A dinner everyone will love from the chicken meatballs to the sauce!
  • Easy: These homemade meatballs come together in just over 30 minutes and baking them in the oven makes super easy prep and clean up with no hot skillet to deal with.
  • Make ahead: Whether you need to keep them warm in the crockpot for a party or freeze them for later, it’s an excellent way to make them in advance.
  • Versatile: One of the best things about making teriyaki meatballs at home is that you can make them how you like! Use turkey or lean beef for the meatballs or adjust the sauce to be sweeter or spicier!

Recipe Ingredients

Juicy plus so easy to make! Once you make homemade meatballs, you will never go back to frozen!

Close up of teriyaki meatballs with spoon.

Find the full printable recipe with specific measurements below.

  • Ground chicken: I like to use a lean ground chicken for these meatballs, because the meat absorbs the sauce really well.
  • Egg: A well-beaten egg and the addition of olive oil help keep the meatballs moist and hold their structure.
  • Panko crumbs: I prefer panko to regular breadcrumbs because they tend to hold the meatballs together well, but you can use your favorite breadcrumbs, if you prefer.
  • Parmesan cheese: This cheese adds a nice saltiness and a little bit of creaminess to the meatballs.
  • Green onion: The freshness of finely chopped green onions elevates the flavors and play really well with the sauce.
  • Garlic: Minced garlic helps balance the sweetness of the sauce.
  • Seasonings: A simple mixture of onion powder, Kosher salt, and black pepper is all that is needed to give the meatballs a nice boost of flavor.
  • Teriyaki sauce: I love to make my own sauce for these meatballs, but you can always use store-bought if you are short on time.


  • Meat. This recipe also tastes delicious with turkey meatballs or beef meatballs.
  • Seasonings: You can use 1/2 teaspoon garlic powder if you do not have fresh garlic. 
  • Pineapple. For a Hawaiian twist, feel free to mix in some diced and drained pineapple when tossing in the sauce or just make this Hawaiian meatball recipe!
  • Spicier: Add some red pepper chili flakes or ground chili paste to your teriyaki sauce or meatball mixture.
  • Sauce. I made homemade teriyaki sauce, but you can definitely use a store-bought version too.

How to Make Teriyaki Meatballs

Just a few simple steps and these chicken meatballs bake in the oven then are covered in the most delicious sweet and tangy sauce!

Teriyaki meatballs in bowl with rice.
  1. Mix. Stir all of the ingredients (except the teriyaki sauce) together until just combined. Make sure not to over mix or else your meatballs could be dry. Then scoop the mixture with a spoon, roll into 1 1/2-inch balls and place on a lined baking sheet.
  2. Bake. Bake in the oven at 400°F for about 16 to 20 minutes, or until the meatballs are cooked through. I like to flip them halfway through baking so that the bottom don’t get too brown.
  3. Toss. Transfer the meatballs into a skillet and pour the teriyaki sauce on top. Toss until well coated. Alternatively, you can place them in a slow cooker, stir in the sauce and keep on the warm setting until serving.

Expert Tips

  • Meat. This recipe also tastes delicious with turkey meatballs or beef meatballs.
  • Don’t overmix. Overmixing causes dry meatballs. The trick to keeping them juicy is to stir the meat mixture just until combined.
  • Turn halfway. Flip your teriyaki meatballs halfway through baking so both sides cook evenly and the bottoms don’t brown.
Close up of bowl of teriyaki meatballs.

Recipe FAQs

What can I use instead of panko breadcrumbs?

I like to use panko in this baked teriyaki chicken meatball recipe because they absorb the natural juices and help the meatballs to keep their shape.

If you don’t have panko in your pantry you can use crushed crackers. You can also make homemade breadcrumbs by toasting a few slices of bread. Then place in a food processor and pulse into crumbs.

Can I make these on the stovetop?

Yes, you can also fry the teriyaki meatballs in a skillet. Simply cook them in a pan with 2 Tablespoons oil over medium-high heat until cooked through (usually about 7 to 10 minutes).

Can I make these teriyaki meatballs in advance?

Yes, you can make them in advance. To cook completely in advance, simply let them cool and then place in an airtight container for up to 3 days. Rewarm in the oven or stove for a few minutes, tossing occasionally until heated through.

You can also bake them fresh. Form the meatballs and store in the refrigerator in an airtight container lined with parchment paper up to 2 days. When ready to make your baked chicken meatballs, proceed with instructions.

Serving Suggestions

These teriyaki chicken meatballs taste great with coconut rice and roasted broccoli, but here are some other ideas!

How to Store and Freeze

Store leftovers in the refrigerator in an airtight container up to 3 days. Reheat in the skillet, add water to the sauce as need to thin it out.

You can also freezer the teriyaki chicken meatballs up to 3 months. Cool completely and plan in a freezer bag or container. Thaw and then reheat on the stovetop over medium-low heat or in the microwave until warm. 

More Meatball Recipes

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Teriyaki Meatballs

5 from 8 votes
↑ Click stars to rate now!
Author: Jamielyn Nye
Juicy and tender teriyaki meatballs are easy to make at home! Baked chicken meatballs are tossed in a sticky, sweet and tangy teriyaki sauce and are a delicious appetizer or serve as a main dish over rice. 
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 6



  • 1 pound 80% lean ground chicken
  • 1 large egg , beaten
  • 1 Tablespoon olive oil
  • ¼ cup panko crumbs
  • ¼ cup grated parmesan cheese
  • 2 Tablespoons finely chopped green onion
  • 2 teaspoons minced garlic
  • ½ teaspoon onion powder
  • ½ teaspoon Kosher salt
  • ¼ teaspoon ground black pepper
  • 1 cup teriyaki sauce

For serving: Rice, Green onions, Sesame seeds (optional)


    • Preheat the oven to 400°F. Line a baking sheet with foil and spray with nonstick cooking spray. 
    • In a large bowl, mix the chicken, egg, oil, panko, parmesan, green onion, garlic, onion powder, salt. and black pepper using your hands or a wooden spoon just until combined, being careful not to overmix.
    • Use a medium cookie scoop or spoon to portion the meat mixture. Form into 1 1/2-inch balls and place on the baking sheet. 
    • Bake uncovered 16 to20 minutes, or until no longer pink in the middle. Turn halfway through, if needed, so the bottoms don't brown. 
    • Place meatballs in a skillet or slow cooker over low heat. Pour teriyaki sauce over the top and stir until coated and warmed through. Keep warm until ready to serve.
    • Serve over rice. Top with green onions and sesame seeds, if desired.


    Fry meatballs: You can also cook in a pan with 2 Tablespoons oil over medium-high heat for 7-10 minutes, or until cooked through. 
    Substitutes: You can use 1/2 teaspoon garlic powder if you do not have fresh garlic. 
    Freezer: Store in a freezer container up to 3 months. Place in the fridge overnight to thaw and then reheat on the stovetop over medium-low heat or in the microwave until warm. 
    Storage: Store in an airtight container in the refrigerator up to 3 days. 


    Serving: 5meatballs | Calories: 214kcal | Carbohydrates: 11g | Protein: 19g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 100mg | Sodium: 2181mg | Potassium: 539mg | Fiber: 0.3g | Sugar: 7g | Vitamin A: 102IU | Vitamin C: 1mg | Calcium: 67mg | Iron: 2mg

    Nutrition provided is an estimate. It will vary based on specific ingredients used.

    Course: Appetizer, Main Dish
    Cuisine: Asian

    Did you make this recipe? Don’t forget to give it a star rating below!

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