Why It Works

Chicken Teriyaki Meatballs are a fun, bite-sized twist on a classic savory-sweet favorite. Tender ground chicken is combined with flavorful teriyaki sauce and baked until juicy and caramelized. They’re perfect for weeknight dinners, meal prep, or lunchboxes — and especially popular when served on toothpicks.

Recipe

Ingredients

• 1 pound ground chicken
• ⅓ cup teriyaki sauce (plus more for brushing or dipping)
• 1 clove garlic, minced (optional)
• 1 teaspoon freshly grated ginger (optional)
• 2 tablespoons sliced green onions (optional)
• ½ cup panko breadcrumbs (optional, for added texture)
• 1 egg (optional, for binding if mixture feels loose)

Instructions

1. Preheat the Oven:
   Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. Mix the Meatballs:
   In a large bowl, combine ground chicken, teriyaki sauce, garlic, ginger, green onions, and breadcrumbs (if using). Mix gently until just combined. If the mixture feels too soft, add the egg to help bind.
3. Shape:
   Form into 1-inch meatballs and place evenly spaced on the prepared baking sheet.
4. Bake:
   Bake for 15–18 minutes, or until cooked through and internal temperature reaches 165°F.
5. Glaze (Optional):
   Brush with additional teriyaki sauce during the last 2–3 minutes of baking for extra shine and flavor.
6. Serve:
   Serve warm with toothpicks, over rice, or alongside steamed vegetables.

Getting Kids Involved

• Kids can help mix the ingredients gently in the bowl.
• Let them roll the meatballs (with clean hands) and place them on the baking sheet.
• Adding toothpicks before serving makes dinner feel interactive and fun.

Pro Tips, Meal Prep, and Time Savers

• Make Ahead: Meatballs can be mixed and shaped earlier in the day, then baked at dinnertime.
• Freezer Friendly: Freeze cooked meatballs for up to 2 months; reheat and brush with fresh sauce before serving.
• Healthier Sauce: Look for teriyaki sauce without corn syrup, or make a simple homemade version using soy sauce, honey, garlic, and ginger.
• Serve Multiple Ways: Try them in rice bowls, tucked into lettuce wraps, or packed into lunchboxes with extra sauce for dipping.

These Chicken Teriyaki Meatballs are flavorful, flexible, and guaranteed to disappear quickly — a sweet-and-savory dinner that’s as practical as it is delicious.

Chicken Teriyaki Meatballs

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Print Recipe

Chicken Teriyaki Meatballs are a majorly kid-friendly and fun twist on a classic sticky Asian-inspired favorite. Tender ground chicken is mixed with a sweet and savory pineapple teriyaki sauce, baked into bite-sized meatballs, and served with extra sauce for dipping.

They’re perfect for dinner, lunchboxes, or even party appetizers — and yes, toothpicks make them even more fun.

Ingredients

Scale 1x2x3x

For the Teriyaki Sauce

• 1 (8-ounce) can crushed pineapple in juice

• ½ cup low sodium soy sauce

• 3 tablespoons honey

• 1 teaspoon freshly grated ginger

• 1 garlic clove, minced

• 1 teaspoon cornstarch

For the Meatballs

• 1 pound ground chicken

• ¼ cup breadcrumbs

• 1 teaspoon kosher salt

• ¼ cup prepared teriyaki sauce (from above)

Cook Mode Prevent your screen from going dark

Instructions

Step 1: Preheat

Preheat your oven to 350°F and line a baking sheet with parchment paper.

Step 2: Make the Teriyaki Sauce

In a small saucepan over medium heat, whisk together the crushed pineapple (with juice), soy sauce, honey, ginger, and garlic.

Whisk in the cornstarch and cook, stirring constantly, until the sauce thickens, about 2 minutes. Remove from heat and allow the mixture to cool.

Step 3: Prepare the Meatballs

In a large bowl, combine the ground chicken, breadcrumbs, salt, and ¼ cup of the prepared teriyaki sauce. Mix until just combined.

Using a tablespoon measure or small cookie scoop, shape the mixture into evenly sized balls.

Step 4: Bake

Place the meatballs on the prepared baking sheet and bake for 12–14 minutes, or until cooked through and the internal temperature reaches 165°F.

Step 5: Serve

Serve warm with the remaining teriyaki sauce on the side for dipping.

Notes

• To Freeze (Uncooked): Place shaped meatballs on a baking sheet and freeze for 30 minutes. Transfer to a labeled freezer bag. Defrost overnight in the refrigerator before baking as directed.

• Bake From Frozen: Add about 5 extra minutes to the baking time.

• Make It a Meal: Serve over steamed rice with sautéed vegetables or tuck into lettuce wraps.

• Flavor Boost: Add sliced green onions or sesame seeds on top before serving.

• Author: Miks