I’m so excited to share this Teriyaki Chicken Meatballs Recipe with you—it’s become one of my go-to dishes for when I want something quick, comforting, and packed with flavor. These meatballs are tender, juicy, and coated in a luscious homemade teriyaki sauce that’s just sweet and savory in all the right ways. Whether you’re cooking for your family on a busy weeknight or looking for a crowd-pleasing appetizer, this recipe totally delivers.

What makes this Teriyaki Chicken Meatballs Recipe special for me is how easy it is to whip up but still feels gourmet enough to impress. I’ve found that the homemade teriyaki sauce really sets it apart from the store-bought stuff, bringing a fresh, balanced sweetness with a subtle depth from the sake and mirin. Plus, chicken minces wonderfully absorb the flavors, making every bite a pure delight. I can’t wait for you to give it a try and see why it’s become such a favorite in my kitchen!

Ingredients You’ll Need

Here’s what you’ll gather to make these irresistible meatballs and that rich teriyaki sauce. The mix of simple pantry staples and fresh ingredients work beautifully, and I’ve sprinkled in a few buying tips to help you shop smarter.

Chicken mince (ground chicken): Using chicken keeps the meatballs light and tender; you can also use pork or turkey if you prefer.
Egg: Acts as a binder to keep the meatballs juicy and together—small size is best for balance.
Panko breadcrumbs: Adds a nice texture and helps the meatballs hold shape without getting dense.
Garlic clove: Fresh minced garlic gives that gentle punch of flavor and aroma.
Cooking sake (or Chinese cooking wine/dry sherry): Adds a subtle depth and umami to both meatballs and sauce.
Salt: Enhances all flavors—don’t skip it!
Oil for frying: I like neutral oils like vegetable or canola, but you can use sesame oil too for extra aroma.
Cornflour (cornstarch): Thickens the teriyaki sauce perfectly to a glossy finish.
Soy sauce (all-purpose): The salty backbone of the teriyaki sauce; opt for a good quality one.
Mirin: Sweet rice wine that gives a lovely mellow sweetness and shine to the sauce.
White sugar (or brown sugar): Balances the saltiness with just the right sweetness.
Water: To help the sauce simmer and come together smoothly.
Green onions/scallions: For garnish; they add a fresh, crisp contrast.
Sesame seeds: Optional but recommended for that nutty crunch and beautiful look.

Variations

I love making this Teriyaki Chicken Meatballs Recipe my own by tweaking ingredients depending on mood or what’s in my fridge. Feel free to personalize, because honestly, that’s when the recipe really shines for you!

Spicy Kick: Once, I added a teaspoon of chili flakes into the meatball mix—they came out fantastic with a gentle heat that paired perfectly with the sweet sauce.
Gluten-Free: Swap panko breadcrumbs for gluten-free ones or crushed rice crackers; just make sure they’re finely ground to hold the meatballs well.
Vegetable Boost: Shred some carrot or finely chop mushrooms into the mix—I do this often when I want a sneaky veggie boost without changing the flavor too dramatically.
Make It Bigger: You can easily double the batch to feed a larger crowd or keep extra meatballs for lunch the next day.

How to Make Teriyaki Chicken Meatballs Recipe

Step 1: Mix the Meatball Ingredients Just Right

Start by combining your chicken mince, egg, breadcrumbs, minced garlic, cooking sake, and salt in a large bowl. Use your hands to gently mix everything together—don’t overdo it or the meatballs can turn tough. I like to stop mixing as soon as everything is just combined; that way, the texture stays tender and light.

Step 2: Form and Fry the Meatballs

Shape the mixture into bite-sized meatballs—about the size of a walnut works perfectly for me. Heat your oil in a large skillet over medium heat, then fry the meatballs in batches until golden brown on all sides and cooked through, roughly 4-5 minutes per batch. Keep the pan at a moderate heat to avoid burning and ensure even cooking. Pro tip: don’t overcrowd the pan or you’ll steam the meatballs instead of getting that nice crust.

Step 3: Whip Up the Teriyaki Sauce

While the meatballs cook, combine cornflour, soy sauce, cooking sake, mirin, sugar, and water in a small saucepan. Bring to a gentle boil and stir continuously until the sauce thickens and turns glossy—this usually takes about 3-5 minutes. I love swirling the pan and watching the sauce transform into that perfect clingy glaze.

Step 4: Coat Meatballs in Sauce and Serve

Once meatballs are cooked, toss them gently in the warm teriyaki sauce until all are nicely coated. You can let them simmer in the sauce for a minute or two so every bite is bursting with flavor. Then, transfer to a serving plate, sprinkle with sliced green onions and sesame seeds if you like, and you’re ready to dig in!

How to Serve Teriyaki Chicken Meatballs Recipe

The image shows a top view of a white marbled surface with neatly arranged cooking ingredients. In the center is a rough mound of light pink ground meat. To the left of the meat are three fresh green onions with white roots and green stalks. Above the green onions is a single light brown egg. Above the egg is a clear glass bowl filled with white powder, probably flour. To the right of the flour bowl is a small white bowl filled with dark soy sauce. To the right of the meat is a small white bowl filled with white granular salt. Below the salt bowl are two garlic cloves with white peel, placed side by side. Below the garlic cloves is a small white bowl containing a yellow liquid, possibly oil. Directly below the meat is another small white bowl filled with beige sesame seeds. The ingredients are spaced evenly and clearly visible. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I’m a big fan of topping these meatballs with fresh green onions and toasted sesame seeds—both add that pop of color and a burst of fresh, nutty crunch that I find just elevates the whole dish. Sometimes I even add a sprinkle of chili flakes if I’m feeling adventurous!

Side Dishes

For sides, I love serving these meatballs over steamed jasmine rice or alongside stir-fried veggies like snap peas and bell peppers. Sometimes, I’ll add a simple cabbage slaw or even roasted sweet potatoes for a cozy twist. They’re so versatile—they pair wonderfully with anything that can soak up the delicious sauce.

Creative Ways to Present

For a special occasion, I’ve arranged these meatballs on a platter with bamboo skewers, turning them into fancy finger food perfect for parties. Another fun twist is serving them atop a bed of rice noodles with fresh herbs and lime wedges for a light, fresh dinner vibe. Trust me, these small touches make the dish feel extra special.

Make Ahead and Storage

Storing Leftovers

After enjoying your meal, store any leftovers in an airtight container in the fridge—I usually keep mine for up to 3 days. Separate the meatballs and sauce if possible to avoid sogginess, especially if you plan to reheat just the meatballs faster. That way, the textures are preserved and everything tastes fresh.

Freezing

These meatballs freeze beautifully! I recommend freezing the plain cooked meatballs on a baking sheet first, then transferring them into freezer bags. This stops them from sticking together, making it easy to pull out just what you need. Freeze for up to 3 months, and when you’re ready, just reheat and toss in fresh teriyaki sauce.

Reheating

I usually reheat my leftovers gently in a skillet over medium heat with a splash of water or extra sauce, covering the pan to steam the meatballs and keep them moist. Alternatively, the microwave works in a pinch—just cover the dish to avoid drying out. Either way, I find the key is reheating slowly to keep the texture tender and sauce glossy.

FAQs

Can I make Teriyaki Chicken Meatballs Recipe gluten-free?

Absolutely! Just swap out regular panko breadcrumbs for gluten-free breadcrumbs or crushed gluten-free crackers. Also, check that your soy sauce is gluten-free—tamari is a great alternative. This way, you keep the flavors intact while making it suitable for gluten-sensitive diets.
What’s the best way to ensure meatballs stay tender and don’t dry out?

The trick is to not overmix your meatball mixture and to avoid high direct heat when cooking. Using chicken mince mixed with a little egg and panko helps maintain moisture. Cooking them gently in batches and coating with teriyaki sauce also locks in juiciness.
Can I bake these meatballs instead of frying?

Yes! Baking is a healthier alternative. Preheat your oven to 200°C (400°F) and bake on a lined sheet for about 15-18 minutes or until cooked through, turning once halfway. They won’t have quite the crispy crust of frying but still taste delicious.
How long does the teriyaki sauce last if stored separately?

When stored in an airtight container in the fridge, the teriyaki sauce should last about a week. Give it a good stir before using again, and if it thickens too much, just thin it out with a little water and reheat gently.
Can I prepare Teriyaki Chicken Meatballs Recipe ahead of time?

Definitely! You can mix and shape the meatballs a day ahead and keep them covered in the fridge. Just cook and sauce them when you’re ready to eat for the freshest taste and texture.

Final Thoughts

Sharing this Teriyaki Chicken Meatballs Recipe with you feels like inviting you over to my kitchen—it’s one of those dishes that brings comfort and joy every time I make it. I hope you enjoy the mix of tender meatballs and that glossy, homemade sauce as much as I do. Trust me, once you try this recipe, it’ll become a regular in your rotation too. Happy cooking, and don’t forget to savor every bite!