Juicy and tender chicken meatballs tossed in a sweet and tangy teriyaki sauce. These teriyaki meatballs make an easy appetizer or delicious main dish served over rice.
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. This may be my new favorite way to eat meatballs! It was so delicious.
These teriyaki chicken meatballs are now one of my husband’s favorite dishes that I make. They’re loaded with flavor and are perfectly moist and tender. We love to serve them in a bowl with rice and steamed vegetables.
They also make a great appetizer idea served with toothpicks. They’re easy to make ahead of time before your guests arrive. Just bake them in the oven, then transfer to a slow cooker and mix with the sauce. Then keep on the warm setting until serving. Guests always love them!
How to make teriyaki meatballs
- 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″ balls and place on a lined baking sheet.
- 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.
- 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.
Stovetop version. You can also fry the meatballs on 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).
Cooking tip + modifications
- 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 the meatballs halfway through baking so both sides cook evenly and the bottoms don’t brown.
- Pineapple. For a Hawaiian twist, feel free to mix in some diced pineapple when tossing in the sauce. Just make sure to drain the pineapple before mixing it in.
- Sauce. I made homemade teriyaki sauce, but you can definitely use a store bought version too.
- Serving. These taste amazing served over rice with chopped green onions and sesame seeds. You could also serve them over quinoa or cauliflower rice.
More meatball recipes:
- Slow cooker Hawaiian meatballs
- Buffalo chicken meatballs
- Mozzarella stuffed meatballs
- Porcupine meatballs
- Swedish meatballs
- 1 pound 80% lean ground chicken
- 1 large egg (beaten)
- 1 Tablespoon olive oil
- 1/4 cup panko crumbs
- 1/4 cup grated parmesan cheese
- 2 Tablespoons finely chopped green onion
- 2 teaspoons minced garlic
- 1/2 teaspoon onion powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon 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 non-stick spray.
- Combine the meat, egg, olive oil, breadcrumbs, cheese, garlic, onion powder, salt and black pepper in a bowl. Stir just until combined, do not over mix.
- Use a medium cookie scoop or spoon to scoop the meat. Then form into 1 1/2" balls and place on the pan.
- Bake uncovered for 16-20 minutes, or until no longer pink in the middle. Turn halfway through if desired, so the bottoms don't brown.
- Place meatballs in a skillet or slow cooker. Add teriyaki sauce over top and stir until coated. Keep on warm in the slow cooker until ready to serve.
- Serve over rice. Top with green onions and sesame seeds if desired.