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Teriyaki Chicken Meatballs Recipe

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★★★★★

4.6 from 54 reviews

These Teriyaki Chicken Meatballs are a delicious and easy-to-make dish featuring tender chicken meatballs coated in a rich, homemade teriyaki sauce. Perfect as a main course or appetizer, the meatballs combine savory chicken, fragrant garlic, and flavorful seasonings, all pan-fried to a golden brown and simmered in a glossy, slightly sweet teriyaki glaze. Garnished with green onions and sesame seeds, this recipe delivers authentic Japanese-inspired flavors in a convenient and satisfying meal.

Ingredients

Scale

Teriyaki Sauce

  • 1 tbsp cornflour / cornstarch
  • 1/4 cup / 65ml soy sauce (all purpose / ordinary)
  • 1/4 cup / 65ml cooking sake (or Chinese cooking wine or dry sherry)
  • 1/4 cup / 65ml Mirin
  • 1 tbsp white sugar (brown sugar also ok)
  • ¾ cup / 180 ml water

Meatballs

  • 500 g / 1 lb chicken mince (ground chicken, or substitute with pork or turkey)
  • 1 egg (preferably small, approx. 50g / 1.4 oz)
  • 1 cup panko breadcrumbs (or ¾ cup normal breadcrumbs)
  • 1 garlic clove, minced
  • 1 ½ tsp cooking sake (or Chinese cooking wine or dry sherry)
  • ½ tsp salt

Cooking

  • 1 tbsp oil (for frying)
  • Sliced green onions / scallions, for garnish (optional)
  • Sesame seeds, for garnish (optional)

Instructions

  1. Prepare the Teriyaki Sauce: In a bowl, mix the cornflour with a small amount of the water to create a smooth slurry. In a saucepan, combine soy sauce, cooking sake, mirin, white sugar, and the remaining water. Bring to a gentle boil over medium heat, then stir in the cornflour slurry. Cook until the sauce thickens and becomes glossy. Set aside.
  2. Make the Meatball Mixture: In a large bowl, combine the chicken mince, egg, breadcrumbs, minced garlic, cooking sake, and salt. Mix thoroughly until all ingredients are well integrated and the mixture is sticky enough to form into balls.
  3. Form the Meatballs: Using your hands or a scoop, shape the mixture into small, even-sized balls, approximately 1 to 1.5 inches in diameter, to ensure even cooking.
  4. Fry the Meatballs: Heat the oil in a large skillet or frying pan over medium heat. Add the meatballs in batches, being careful not to overcrowd the pan. Fry them for about 5-7 minutes, turning occasionally, until they are golden brown on all sides and cooked through.
  5. Simmer Meatballs in Teriyaki Sauce: Once all meatballs are fried, pour the prepared teriyaki sauce into the pan with the meatballs. Reduce heat to low and simmer for 3-5 minutes, gently stirring to coat the meatballs evenly and allow flavors to meld.
  6. Garnish and Serve: Transfer the teriyaki chicken meatballs to a serving dish. Garnish with sliced green onions and sesame seeds if desired. Serve hot with steamed rice or your favorite side dish.

Notes

  • Substitute ground pork or turkey for chicken mince if preferred.
  • Panko breadcrumbs provide a lighter texture, but regular breadcrumbs work well too.
  • Adjust sugar quantity in the sauce to your taste preference for sweetness.
  • Make sure not to overcrowd the pan when frying to ensure even browning.
  • The meatballs can be kept warm in the sauce on low heat but avoid overcooking to maintain moisture.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Keywords: teriyaki chicken meatballs, Japanese meatballs, chicken mince recipe, homemade teriyaki sauce, pan-fried meatballs

Find it online: https://busyrecipe.com/teriyaki-chicken-meatballs-recipe/