These Sticky & Juicy Teriyaki Chicken Meatballs are a weeknight winner: sweet, glossy glaze, tender interior, and quick to make. I tested this version dozens of times to balance the soy-sweet glaze and a moist chicken meatball, and I think you’ll notice the difference—if you like tender meatballs, you’ll love these as much as my juicy chicken ricotta meatballs.
Why Make This Recipe
- Big flavor in small bites: the teriyaki glaze caramelizes for a glossy, savory-sweet finish.
- Healthier protein option: lean ground chicken keeps calories and saturated fat lower than beef while staying filling.
- Fast and versatile: ready in about 45 minutes and works for weeknight dinners, lunches, or party platters.
- Meal-prep friendly: freezes well and reheats without losing texture.
- Personal insight: I love this recipe because chilling the formed meatballs 20 minutes before cooking creates a firmer exterior without drying the center.
Recipe Overview
- Prep time: 20 minutes (plus 20 minutes chilling)
- Cook time: 20–25 minutes (sear then finish in oven or cook entirely on stovetop)
- Total time: ~60 minutes including chilling and glazing steps
- Servings: 4 (about 4–5 meatballs per person as a main with sides)
- Difficulty: Easy
- Method: Mix, form, chill, sear to build color, finish in a 400°F oven for even cooking, then simmer in a reduced teriyaki glaze.
For glazing technique and sweet-salty balance inspiration I often refer back to my ultimate guide to making perfect char siu chicken.
My Experience Making This Recipe
I tested different binders and ratios—egg plus 1/4 cup panko per pound of meat gives the best tenderness without a gummy texture. Chilling the meatballs before cooking dramatically reduced breakage while searing produced a better glaze adhesion.
How to Make Sticky & Juicy Teriyaki Chicken Meatballs: The Perfect Healthy Teriyaki Dinner
Start by mixing 1 lb ground chicken with 1 large egg, 1/4 cup panko breadcrumbs, 2 tbsp finely chopped scallions, 1 tsp kosher salt, 1/2 tsp black pepper, and 1 tsp grated fresh ginger. Form 18–20 small meatballs, chill 20 minutes, then sear in a tablespoon of neutral oil over medium-high heat until browned on all sides (about 6 minutes). Transfer to a 400°F oven for 8–10 minutes until the internal temperature reads 165°F. Meanwhile make the glaze by simmering 1/2 cup low-sodium soy sauce, 1/3 cup mirin or honey, 2 tbsp rice vinegar, 1 tbsp brown sugar, and 1 tsp cornstarch slurry until thickened. Toss meatballs in the glaze briefly on the stovetop to coat and serve.
Expert Tips for Success
- Chill the formed meatballs for 15–30 minutes so they hold together during searing; this reduces crumbling.
- Use an instant-read thermometer to confirm 165°F internal temperature—prevents overcooking and dryness.
- Brown first, then finish in a 400°F oven for even cooking and consistent texture; an air fryer at 375°F for 8–10 minutes works great too.
- Choose a balance of sweet and salty in the glaze—start with less sugar, then adjust after reduction. For batch-cooking, my creamy smothered chicken and rice dinner solution has good advice on holding sauced proteins without drying them out.
- If using lean chicken, add a tablespoon of olive oil or a tablespoon of grated onion to the mix to keep meatballs juicy.
How to Serve Sticky & Juicy Teriyaki Chicken Meatballs: The Perfect Healthy Teriyaki Dinner
- Classic bowl: steamed rice, quick-pickled cucumbers, shredded carrots, and sesame seeds. For easy weeknight plating tips, check my quick dinner solution for side ideas that pair well with teriyaki.
- Party appetizer: toothpicks and a drizzle of extra glaze with scallions and toasted sesame.
- Low-carb option: serve over cauliflower rice and blanched bok choy.
- Meal-prep: pack 4–5 meatballs with rice and vegetables in airtight containers for grab-and-go lunches.
Storage and Reheating Guide
- Refrigerate: cool to room temperature, then store in an airtight container for up to 3 days.
- Freeze: arrange glazed or unglazed meatballs on a tray to flash-freeze, then transfer to a freezer-safe bag for up to 3 months. Thaw in the fridge overnight before reheating.
- Reheat (oven): place meatballs in a single layer, cover loosely with foil, and reheat at 350°F for 10–12 minutes until warmed through.
- Reheat (stovetop): simmer meatballs in a small amount of sauce over medium-low for 5–8 minutes, covered, to keep them moist. Microwaving works for quick reheats—cover and heat in 30–45 second intervals.
Recipe Variations
- Gluten-free: substitute gluten-free panko and use tamari instead of soy sauce; thicken glaze with a cornstarch slurry.
- Dairy-free: naturally dairy-free—avoid adding cheese or butter in the mix.
- Spicy teriyaki: add 1 tsp gochujang or 1–2 tsp Sriracha to the glaze for heat.
- Vegetarian alternative: swap ground chicken for firm mashed tofu with 2 tbsp chickpea flour and extra binder, then follow same cooking and glazing method.
Nutritional Highlights
- Lean protein: ground chicken provides high-quality protein with lower saturated fat than many red meats.
- Controlled sugars: making your own glaze lets you reduce sugar compared with store-bought teriyaki sauces.
- Allergens: contains soy (soy sauce), egg (binder), and gluten unless you swap to tamari and gluten-free breadcrumbs.
- Portion guidance: plan 4–5 meatballs per adult as a main; 2–3 as an appetizer.
Troubleshooting Common Issues
- Meatballs are dry: reduce oven time slightly and ensure you use an egg plus a small binder like panko or grated onion for moisture. Also remove from heat once the internal temp hits 165°F.
- Meatballs fall apart: add more binder (up to 1/3 cup panko per pound) and chill the formed balls before cooking. A light sear before stirring prevents breaking.
- Glaze is too thin: simmer uncovered to reduce for 2–4 minutes, or whisk in a teaspoon of cornstarch slurry (1 tsp cornstarch + 1 tbsp cold water) and bring to a simmer to thicken quickly.
Frequently Asked Questions
Q: Can I make the meatballs ahead and freeze them?
A: Yes. Flash-freeze cooled meatballs on a baking tray until firm, then transfer to a freezer bag for up to 3 months. Reheat from frozen in a covered baking dish at 350°F for 15–20 minutes, then simmer briefly in sauce to refresh the glaze.
Q: How do I keep the glaze from becoming grainy when reheating?
A: Reheat gently over low heat and add a splash of water or broth if the glaze seems too thick. Avoid boiling the glaze aggressively—high heat can change the sugar texture. If it’s grainy from over-reduction, whisk in 1 tsp of warm water and a bit of soy sauce to smooth it.
Q: Can I use dark meat or mixed meats for richer flavor?
A: Yes—ground dark meat chicken or a mix of chicken and pork will add fat and flavor. Reduce added oil in the mix and watch final cooking time so the exterior doesn’t overbake while the center reaches 165°F.
Q: Are these meatballs safe for kids?
A: Absolutely—use low-sodium soy sauce or tamari and reduce sugar for a milder glaze. Serve with rice and steamed veggies; cut meatballs in half for small children to prevent choking.
Sticky & Juicy Teriyaki Chicken Meatballs
- Total Time: 60 minutes
- Yield: 4 servings 1x
- Diet: Gluten-Free, Dairy-Free
Description
These sticky and juicy teriyaki chicken meatballs feature a sweet, glossy glaze and a tender interior, making them a perfect weeknight meal.
Ingredients
- 1 lb ground chicken
- 1 large egg
- 1/4 cup panko breadcrumbs
- 2 tbsp finely chopped scallions
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1 tsp grated fresh ginger
- 1 tbsp neutral oil
- 1/2 cup low-sodium soy sauce
- 1/3 cup mirin or honey
- 2 tbsp rice vinegar
- 1 tbsp brown sugar
- 1 tsp cornstarch slurry
Instructions
- Mix ground chicken with egg, panko, scallions, salt, pepper, and ginger.
- Form 18–20 small meatballs and chill for 20 minutes.
- Sear meatballs in neutral oil over medium-high heat until browned (about 6 minutes).
- Transfer to a 400°F oven for 8–10 minutes until the internal temperature reaches 165°F.
- Meanwhile, make the glaze by simmering soy sauce, mirin or honey, rice vinegar, brown sugar, and cornstarch until thickened.
- Toss meatballs in the glaze briefly on the stovetop to coat and serve.
Notes
Chill formed meatballs for better texture during cooking. Use an instant-read thermometer to ensure correct internal temperature.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Mixing, Chilling, Searing, Baking
- Cuisine: Asian
Nutrition
- Serving Size: 5 meatballs
- Calories: 320
- Sugar: 6g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 80mg