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Teriyaki Chicken Meatballs - juicy and moist chicken meatballs with sweet and savory teriyaki sauce. These meatballs are so good you'll want them every day!
We all love chicken teriyaki and we sure love meatballs; now imagine round, juicy, moist chicken meatballs with our favorite teriyaki sauce! Yes, these Teriyaki Chicken Meatballs are the best meatballs ever and you will be instantly hooked and want them every day!
This recipe is adapted from my Chicken Meatballs recipe. While I love plain meatballs, some days I like them a bit saucy, so I can serve them with steamed rice as a hearty dinner. Plus, this recipe is picky eater friendly so little G would have no problem devouring them.
The cooking process is rather easy. First you make the chicken meatballs and shallow fry them.
Then you cook them with the soy sauce, mirin (Japanese sweet wine) and sugar. Simmer on low heat until the teriyaki sauce thickens and you will have the most delicious dish ever!
As they are extremely addictive, I would strongly advice you to make extra. They are great as leftovers and you can pack them for lunch the next day. Bon appetit!
Frequently Asked Questions
This recipe is only 188 calories per serving.
What To Serve With Teriyaki Chicken Meatballs
For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
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Teriyaki Chicken Meatballs
Ingredients
- 1 lb (500g) boneless, skineless chicken thighs
- 1/4 small onion, diced
- 3 cloves garlic, peeled
- 1 egg white
- 1 1/2 tablespoons lemon juice
- 1 teaspoon salt
- 3 dashes black pepper
- oil, for shallow frying
- 1/3 cup Japanese mirin, sweet rice wine
- 2 tablespoons soy sauce
- 1 tablespoon sugar
- white sesame, optional
- scallion , or cilantro, chopped, optional
Instructions
- Blend the chicken, onion, garlic, egg white, lemon juice, salt, and pepper in a food processor until well combined. Wet your hands with water, shape the ground chicken into meatballs, and place them on a plate lined with parchment paper.
- Heat a pan or skillet with some oil and shallow-fry the meatballs until they are lightly browned and cooked through.
- Remove the excess oil from the pan or skillet. Lower the heat to medium-low and add the Japanese mirin, soy sauce, and sugar. Stir well with the chicken meatballs. Simmer and cook until the sauce slightly thickens, about 5 minutes.
- Top with sesame seeds and chopped scallions or cilantro, if desired. Dish out and serve immediately.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
These chicken balls are absolutely delicious–not terribly sweet, a factor I appreciate. I chop cilantro stems and add to the meatball mixture then use the leaves for garnish. I usually make a double batch, bake on a sheet pan in the oven (about 20-25 minutes at 350F), then add half to the sauce in a smaller pan, while the extra balls go to the freezer for a fast meal later. I buy a 1 lb package of ground chicken instead of processing the whole chicken. If I did, I’d certainly save the bones and scraps in the freezer until I had enough for broth.
can you use ground turkey for this recipe?
Yes, you can use ground turkey.
These teriyaki chicken meatballs are now a family favorite. I pair it with rice and the Asian ready made salad from the supermarket. It is easy to make and delicious
Hi Lisa, so happy that you love my teriyaki chicken meatballs recipe.
No
could you suggest another ingredient for the substitute of Japanese mirin? no alcohol one.
Sugar. More sugar.
The sauce iis awesome, could be use in many Ways!
I love flavor of meatball. Looks so delecious. Let me try in this weekend
Hope you like these teriyaki chicken meatballs.
I maid the Teriyaki Chicken Meatballs. I used ground chicken and they were so good! I will be making them again.
Awesome, I am so glad that you like these teriyaki chicken meatballs.
This was delicious. I used minced chicken and it was fantastic!
We love meatballs too! And you can never go wrong with teriyaki chicken. Good combo!
This looks delicious! I was wondering if this can be made with chicken breast instead of the thighs?