Juicy and tender teriyaki chicken 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 high-protein weeknight dinner or game day appetizer.

Teriyaki chicken meatballs in a white bowl with rice and garnished with sesame seeds.

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Baked Teriyaki Chicken Meatballs

Last night I whipped up a batch of my homemade teriyaki sauce and instead of my usual chicken teriyaki casserole or teriyaki chicken bowls, I tossed a batch of chicken meatballs in it.

These teriyaki chicken meatballs came out so moist and tender that they went straight into our dinner rotation. We love them in a bowl with rice and steamed vegetables, or set out as an appetizer like our baked teriyaki chicken wings.

Best part is they’re baked, not fried, so they come together in just over 30 minutes with no hot skillet to babysit. Each serving packs 19 grams of protein, so they actually fill everyone up, and they’re easy to make ahead: keep them warm in the crockpot for a party or freeze a batch for later.

XO - Jamielyn

Recipe Ingredients

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

Spoon lifting a glazed teriyaki chicken meatball from the skillet.

Find the full printable recipe with specific measurements below.

  • Ground chicken: I like to use 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 better. If you don’t have panko in your pantry you can use crushed crackers or homemade breadcrumbs.
  • 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 recipe: I love to make my own sauce for these meatballs, but you can always use store-bought if you are short on time.

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!

Baked teriyaki chicken meatballs served over rice for dinner.
  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.

Recipe Tips

  • 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.
  • Fry them instead. Skip the oven and cook the meatballs in a skillet with 2 tablespoons oil over medium-high heat until cooked through, about 7 to 10 minutes.
  • Slow cooker 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!

Variations

  • Meat. This recipe also tastes delicious with easy 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.

Serving Suggestions

Serve these over coconut rice with roasted Parmesan broccoli on the side. They’re also great over quinoa or chow mein noodles, or alongside slow cooker carrots, green beans, or an Asian chicken salad.

Sticky teriyaki chicken meatballs in a white bowl with sesame seeds.

More meatballs to try include: sweet and sour meatballs, slow cooker honey garlic meatballs and Asian meatballs, too!

More Meatball Recipes

Teriyaki chicken meatballs in a white bowl with rice and garnished with sesame seeds.

Teriyaki Chicken Meatballs

5 from 9 votes
Recipe by: Jamielyn Nye
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 6
Juicy and tender teriyaki chicken meatballs are easy to make then coated in a sweet and sticky homemade teriyaki sauce that is melt-in-your mouth flavorful!
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Ingredients 

  • 1 pound ground chicken , I used 80% lean
  • 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)

Instructions

  • 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.

Last step: Please leave a comment and rating after you make the recipe.

Notes

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. 
Make ahead: Cook fully in advance, cool, and refrigerate in an airtight container up to 3 days. Rewarm on the stove or in the oven, tossing until heated through. Or prep ahead and bake fresh: form the meatballs and refrigerate in a parchment-lined airtight container up to 2 days, then bake as directed.
Freezer: Cool completely then place 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. 
 

Nutrition

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.