From the moment the aroma of ginger, garlic, and soy sauce started wafting from my kitchen, I knew this Teriyaki Chicken Meatballs recipe was going to be a winner. My family, always eager taste testers, hovered around, their anticipation building with each sizzle and stir. And let me tell you, they were not disappointed! These weren’t just any meatballs; they were melt-in-your-mouth juicy chicken meatballs, perfectly seasoned and enveloped in a luscious, homemade teriyaki glaze that struck the perfect balance between sweet and savory. Even my picky eater, who usually shies away from anything beyond plain chicken, devoured them! This recipe has become a new family favorite, easily making its way into our regular weeknight rotation. It’s surprisingly simple to make, incredibly flavorful, and versatile enough to pair with so many sides. If you’re looking for a crowd-pleasing dish that’s both comforting and exciting, look no further than these Teriyaki Chicken Meatballs. Trust me, your taste buds (and your family!) will thank you.

Ingredients

For the Chicken Meatballs:

• 1 pound ground chicken (preferably thigh meat for juiciness)
• ½ cup panko breadcrumbs (or regular breadcrumbs, finely ground)
• ¼ cup finely diced yellow onion
• 2 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• 1 large egg, lightly beaten
• 2 tablespoons soy sauce (low sodium preferred)
• 1 tablespoon sesame oil
• 1 teaspoon cornstarch
• ½ teaspoon salt
• ¼ teaspoon black pepper

For the Homemade Teriyaki Glaze:

• ½ cup soy sauce (low sodium preferred)
• ½ cup water
• ½ cup brown sugar, packed
• ¼ cup mirin (sweet rice wine) – See notes for substitution
• 2 tablespoons rice vinegar
• 1 tablespoon grated fresh ginger
• 2 cloves garlic, minced
• 1 tablespoon cornstarch
• 1 tablespoon sesame oil
• 1 teaspoon honey (optional, for extra shine and sweetness)
• Sesame seeds, for garnish (optional)
• Chopped green onions, for garnish (optional)

Detailed Ingredient Breakdown and Why They Matter:

• Ground Chicken: The star of the show! Using ground chicken thigh meat is highly recommended for juicier meatballs. Chicken breast can be used, but they might be slightly drier. If using breast, consider adding a tablespoon of olive oil to the meatball mixture for added moisture.
• Panko Breadcrumbs: Panko breadcrumbs are Japanese-style breadcrumbs that are lighter and flakier than regular breadcrumbs. They help bind the meatballs while keeping them tender and preventing them from becoming dense. If you only have regular breadcrumbs, finely grind them before using.
• Yellow Onion: Adds subtle sweetness and savory depth to the meatballs. Finely dicing ensures even distribution and prevents large chunks in the meatballs.
• Garlic and Ginger: The dynamic duo of Asian cuisine! Fresh garlic and ginger provide a pungent, aromatic base that perfectly complements the teriyaki flavors. Use fresh for the best flavor, but in a pinch, you can substitute with garlic powder and ground ginger (though fresh is highly recommended).
• Egg: Acts as a binder, holding the meatballs together and adding moisture. Lightly beating the egg ensures it mixes evenly into the meatball mixture.
• Soy Sauce: Contributes the essential umami and salty flavor to both the meatballs and the glaze. Low sodium soy sauce is preferred to control the saltiness.
• Sesame Oil: Imparts a nutty, aromatic flavor that is characteristic of Asian cuisine. A little goes a long way, so don’t skip it!
• Cornstarch (in Meatballs): Helps to tenderize the meatballs and prevent them from becoming tough.
• Salt and Pepper: Essential seasonings to enhance the overall flavor profile of the meatballs.

For the Teriyaki Glaze Ingredients:

• Soy Sauce (again!): The foundation of teriyaki flavor. Low sodium is recommended to balance the sweetness.
• Water: Helps to thin out the glaze and create the right consistency.
• Brown Sugar: Provides the sweetness and caramel notes that are crucial for a good teriyaki glaze. Packed brown sugar ensures accurate measurement.
• Mirin: A sweet rice wine that adds depth and complexity to the glaze. It has a subtle tang and sweetness that is hard to replicate. Substitution: If you don’t have mirin, you can substitute with dry sherry or rice wine vinegar with a teaspoon of sugar added.
• Rice Vinegar: Adds a touch of acidity to balance the sweetness of the brown sugar and mirin, creating a well-rounded flavor.
• Ginger and Garlic (again!): Reinforce the aromatic base of the glaze, tying it in with the meatball flavors.
• Cornstarch (in Glaze): The thickening agent! Cornstarch slurry (cornstarch mixed with a little cold water) is used to create a glossy, thickened glaze that coats the meatballs beautifully.
• Sesame Oil (again!): Enhances the nutty aroma and flavor of the glaze.
• Honey (Optional): Adds extra shine and a touch more sweetness to the glaze. It also helps to create a slightly stickier texture.
• Sesame Seeds and Green Onions (Garnish): These are optional but highly recommended for visual appeal and added flavor and texture. Sesame seeds provide a nutty crunch, while green onions add a fresh, mild oniony bite.

Instructions

Step-by-Step Guide to Teriyaki Chicken Meatball Perfection:

Part 1: Making the Chicken Meatballs:

1. Prepare the Meatball Mixture: In a large bowl, gently combine the ground chicken, panko breadcrumbs, diced onion, minced garlic, grated ginger, beaten egg, soy sauce, sesame oil, cornstarch, salt, and pepper.
   • Tip: Use your hands to gently mix the ingredients. Avoid overmixing, as this can result in tough meatballs. Mix just until everything is evenly combined.
2. Form the Meatballs: Using your hands or a tablespoon, roll the chicken mixture into 1-inch meatballs. You should get approximately 20-24 meatballs.
   • Tip: To prevent the meat from sticking to your hands, lightly dampen them with water or a little bit of oil.
   • Tip: For even cooking, try to make the meatballs as uniform in size as possible.
3. Cook the Meatballs (Choose your preferred method):
   • Pan-Frying (Recommended for best flavor and browning): Heat 1-2 tablespoons of vegetable oil or sesame oil in a large skillet or non-stick pan over medium-high heat. Once the oil is hot, carefully add the meatballs to the pan, working in batches if necessary to avoid overcrowding. Cook the meatballs, turning them occasionally, until they are browned on all sides and cooked through, about 8-10 minutes. The internal temperature should reach 165°F (74°C).
     • Tip: Don’t overcrowd the pan. Overcrowding will lower the temperature of the pan and cause the meatballs to steam instead of brown. Cook in batches for best results.
   • Baking (Healthier option, good for hands-off cooking): Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. Place the meatballs on the baking sheet, leaving some space between them. Bake for 15-20 minutes, or until cooked through and lightly browned. The internal temperature should reach 165°F (74°C).
     • Tip: Baking is a healthier option as it requires less oil. However, pan-frying tends to result in more flavorful and browned meatballs.
   • Air Frying (Quick and crispy): Preheat your air fryer to 375°F (190°C). Place the meatballs in the air fryer basket in a single layer (you may need to work in batches). Air fry for 10-12 minutes, or until cooked through and golden brown, shaking the basket halfway through. The internal temperature should reach 165°F (74°C).
     • Tip: Air frying gives a nice crispy exterior to the meatballs while keeping them juicy inside.

Part 2: Making the Homemade Teriyaki Glaze:

1. Combine Glaze Ingredients (Except Cornstarch Slurry): In a medium saucepan, whisk together the soy sauce, water, brown sugar, mirin (or substitute), rice vinegar, grated ginger, minced garlic, and sesame oil.
   • Tip: Using a whisk ensures the brown sugar dissolves evenly into the liquid.
2. Bring to a Simmer: Place the saucepan over medium heat and bring the mixture to a gentle simmer, stirring occasionally.
3. Prepare Cornstarch Slurry: In a small bowl, whisk together the cornstarch and 2 tablespoons of cold water until smooth. This is your cornstarch slurry.
4. Thicken the Glaze: Slowly pour the cornstarch slurry into the simmering teriyaki sauce while whisking continuously. Continue to whisk and simmer for 1-2 minutes, or until the glaze thickens to your desired consistency. It should be thick enough to coat the back of a spoon.
   • Tip: Add the cornstarch slurry gradually and whisk constantly to prevent lumps from forming.
   • Tip: If you want a thicker glaze, simmer for a bit longer. If it becomes too thick, you can thin it out with a tablespoon of water.
5. Add Honey (Optional): If using honey, stir it into the glaze in the last minute of simmering.

Part 3: Glazing and Serving the Meatballs:

1. Add Meatballs to Glaze: Once the meatballs are cooked and the glaze is ready, add the cooked meatballs to the saucepan with the teriyaki glaze.
2. Coat the Meatballs: Gently toss the meatballs in the glaze to ensure they are evenly coated. Simmer for another 1-2 minutes, allowing the glaze to further adhere to the meatballs and heat them through.
3. Garnish and Serve: Remove from heat and garnish with sesame seeds and chopped green onions, if desired. Serve immediately and enjoy!

Nutrition Facts

(Please note: Nutritional information is an estimate and can vary based on specific ingredients and portion sizes used.)

Serving Size: Approximately 3-4 meatballs per serving

Servings Per Recipe: Approximately 6-8 servings (depending on meatball size and serving size)

Estimated Nutrition Facts Per Serving (approximately, based on 6 servings):

• Calories: 350-400 calories
• Protein: 25-30g
• Fat: 15-20g

Important Notes on Nutrition:

• These are estimates and can vary. Using leaner ground chicken will reduce fat content. Adjusting sugar in the glaze will impact carbohydrate and sugar content.
• Consider serving with brown rice or quinoa instead of white rice to increase fiber and nutritional value of the overall meal.
• Adding vegetables to your serving plate will also enhance the nutritional profile and make it a more balanced meal.

Preparation Time

• Prep Time: 20-25 minutes (includes chopping vegetables, mixing meatballs, making glaze)
• Cook Time: 15-20 minutes (for pan-frying or baking meatballs) + 5-7 minutes (for glaze and glazing meatballs)
• Total Time: 40-50 minutes

This recipe is perfect for a weeknight meal as it comes together relatively quickly!

How to Serve Teriyaki Chicken Meatballs

These versatile Teriyaki Chicken Meatballs can be served in a variety of delicious ways. Here are some ideas:

• Classic Rice Bowls:
  • Serve over steamed white rice, brown rice, or quinoa.
  • Garnish with sesame seeds and chopped green onions.
  • Add steamed or roasted vegetables like broccoli, carrots, snap peas, or bok choy for a complete meal.
• Noodle Bowls:
  • Toss with cooked noodles such as ramen, udon, or soba noodles.
  • Add stir-fried vegetables like bell peppers, mushrooms, and onions.
  • Drizzle with extra teriyaki glaze and sprinkle with sesame seeds.
• Lettuce Wraps:
  • Serve the meatballs in crisp lettuce cups (like butter lettuce or romaine).
  • Add shredded carrots, cucumbers, and a drizzle of sriracha mayo for a lighter, refreshing meal.
• Appetizer or Party Food:
  • Serve on skewers as mini teriyaki meatball skewers.
  • Arrange on a platter with toothpicks for easy grabbing.
  • Serve with dipping sauces like sriracha mayo, yum yum sauce, or extra teriyaki glaze.
• Teriyaki Chicken Meatball Subs or Sliders:
  • Pile glazed meatballs onto toasted slider buns or mini baguette pieces.
  • Top with coleslaw, pickled onions, or a drizzle of sriracha mayo for a fun twist.
• Salads:
  • Add sliced teriyaki meatballs to a bed of mixed greens.
  • Combine with Asian-inspired salad ingredients like edamame, mandarin oranges, and crispy wonton strips.
  • Use a sesame ginger dressing or a light vinaigrette.

Additional Tips for Perfect Teriyaki Chicken Meatballs

1. Don’t Overmix the Meatball Mixture: Overmixing can lead to tough meatballs. Mix the ingredients just until they are combined. Gentle hands are key!
2. Chill the Meatball Mixture (Optional but Recommended): Chilling the meatball mixture for 15-20 minutes before rolling can make them easier to handle and help them hold their shape better during cooking.
3. Taste and Adjust the Glaze: Before adding the meatballs, taste the teriyaki glaze and adjust seasonings to your preference. Need it sweeter? Add a bit more brown sugar or honey. Want more tang? Add a splash more rice vinegar. More savory? A dash more soy sauce.
4. Control the Heat When Making Glaze: Keep the heat at a gentle simmer when thickening the glaze with cornstarch slurry. High heat can cause the glaze to thicken too quickly and become lumpy or scorch.
5. Make Ahead and Freeze: Teriyaki Chicken Meatballs are great for meal prep! You can make the meatballs and glaze ahead of time.
   • Meatballs: Cook the meatballs completely, let them cool, and then freeze them in a single layer on a baking sheet. Once frozen solid, transfer them to a freezer-safe bag or container.
   • Glaze: The glaze can also be made ahead and stored in the refrigerator for up to a week.
   • To Reheat: Thaw frozen meatballs overnight in the refrigerator. Reheat the glaze in a saucepan, add the meatballs, and simmer until heated through and glazed.

Frequently Asked Questions (FAQ)

Q1: Can I use ground turkey instead of ground chicken?
A: Yes, you can substitute ground turkey for ground chicken. Ground turkey breast might be leaner and drier than ground chicken thigh, so consider adding a tablespoon of olive oil to the meatball mixture for added moisture if using turkey breast. Ground turkey thigh would be a closer substitute in terms of fat content and juiciness.

Q2: I don’t have mirin. What else can I use in the teriyaki glaze?
A: If you don’t have mirin, you can substitute with dry sherry or rice wine vinegar. If using rice wine vinegar, add an extra teaspoon of sugar to compensate for the sweetness of mirin. White wine can also work in a pinch.

Q3: Can I make these meatballs spicier?
A: Absolutely! To add some heat, you can:
* Add a pinch of red pepper flakes to the meatball mixture.
* Add a teaspoon of sriracha or chili garlic sauce to the teriyaki glaze.
* Garnish with a drizzle of sriracha mayo or chili oil when serving.

Q4: How long do leftover teriyaki chicken meatballs last in the refrigerator?
A: Leftover teriyaki chicken meatballs can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat them gently in a skillet, microwave, or oven until heated through.

Q5: Can I double this recipe?
A: Yes, this recipe is easily doubled or even tripled to feed a larger crowd. Simply double or triple all the ingredient quantities. You may need to cook the meatballs and glaze in batches depending on the size of your skillet and saucepan.

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