Easy Homemade Chicken Teriyaki Meatballs

Recipe By: @my.little.food.critic 

These meatballs are instantly deliciously, so tender, juicy, and loaded with flavor. They are a great way to introduce your little ones to a variety of spices and flavors!

  • Prep: 10 mins
  • Cook: 20 mins
  • Serves: Family


For the Teriyaki Sauce:

  • 2 tbsp brown rice vinegar
  • 1/2 cup low sodium soy sauce or tamari
  • 1/2 tsp minced ginger
  • 1 tsp minced garlic
  • 4 tbsp honey
  • 1 tbsp corn starch

For the meatballs:

  • 1 pound minced chicken (460g)
  • 1 tbsp lemon juice
  • 1/3 cup breadcrumbs
  • A pinch of black pepper
  • 1/2 tsp minced ginger
  • 1/2 tsp minced garlic
  • 1/4 white onion, finely diced
  • 2 tbsp teriyaki sauce

Optional toppings:

  • 1 tbsp sesame seeds
  • 2 tbsp finely chopped scallions


  1. Combine all the teriyaki sauce ingredients in a saucepan over a low medium stir. Stir until combined and the sauce has thickened for about 4-5 minutes. Set aside.
  2. Preheat the oven to 350F (180c) and line a baking tray with parchment paper.
  3. In a large bowl, combine the minced chicken, lemon juice, breadcrumbs, black pepper, ginger, garlic, and diced onion. Add in tbsp of the teriyaki sauce and stir to combine.
  4. Scoop out a tbsp of the mixture and form a ball. If the mixture is a little sticky, grease your hands with some oil or use water, and then roll it into balls. Repeat until you have used all the mixture.
  5. Bake the meatballs for 15 -18 minutes, until golden and cooked through.

Serve alongside rice, broccoli, and some more teriyaki sauce.

Garnish with sesame seeds and chopped scallions.

The meatballs can be stored in an airtight container in the fridge for up to 3 days. Or you can freeze them for up to 2 months. Then, defrost in the oven or overnight in the fridge.

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