If you’re on the hunt for a meal that’s fast, flavorful, and downright comforting, these Chicken Meatballs in a rich teriyaki glaze might be your new go-to. Juicy, tender, and infused with savory-sweet goodness, this recipe hits all the right notes for both weeknight dinners and casual get-togethers. It’s got everything you love: easy prep, bold umami flavor, and a glossy sauce that clings to every bite. Best of all? You don’t need fancy ingredients or hours in the kitchen.
Table of Contents
Table of Contents
Why You’ll Love This Chicken Meatballs Recipe
- Quick & Easy: Ready in just about 30 minutes from start to finish.
- Simple Pantry Ingredients: No hard-to-find items – everything’s likely in your kitchen already.
- Versatile Crowd-Pleaser: Serve over rice, noodles, or in a lettuce wrap – it works for dinner or meal prep.
- Tender and Juicy Every Time: Panko breadcrumbs and a dash of sake keep the meatballs moist.
- Rich Teriyaki Glaze: Sweet, salty, and thick enough to coat each meatball in silky, umami-packed sauce.
Unlike basic meatball recipes, this version folds the sauce right into the mix for flavor throughout, not just on top. It’s one of those dishes that feels like takeout but tastes like you made it from scratch (because you did).
Ingredients Needed
Let’s break it down to make prepping even easier:
For the Teriyaki Sauce:
- 1 tbsp cornflour (cornstarch): Helps thicken the sauce for that perfect glossy finish.
- ¼ cup (65ml) soy sauce: Go for low-sodium if preferred; brings depth and saltiness.
- ¼ cup (65ml) cooking sake: Adds mild complexity; dry sherry or Chinese cooking wine also works.
- ¼ cup (65ml) mirin: Sweet rice wine – balances the savory flavors.
- 1 tbsp white sugar: Brown sugar can also work for deeper caramel notes.
- ¾ cup (180ml) water: Forms the base of the sauce.
For the Chicken Meatballs:
- 500g (1 lb) ground chicken: You can also use ground pork or turkey.
- 1 small egg (approx. 50g): Binds the mixture without making it too dense.
- 1 cup panko breadcrumbs: These Japanese-style crumbs keep the texture light.
- 1 garlic clove, finely minced: Adds punch and aromatic base.
- 1½ tsp cooking sake: Substitutes as above – helps keep meatballs juicy.
- ½ tsp salt: Enhances natural flavors without overpowering.
For Cooking and Garnish:
- 1 tbsp neutral oil (like canola or vegetable oil): For pan-searing the meatballs.
- Green onions, thinly sliced: Optional, but adds freshness and color.
- Sesame seeds: Optional garnish for a toasty finish.
How to Make Chicken Meatballs with Teriyaki Glaze
Here’s how to bring this meal together – step-by-step, no guesswork needed.
1. Prep the Teriyaki Sauce Base
- In a small bowl, whisk the cornflour with 1 tbsp of water until no lumps remain. This is crucial to prevent gritty sauce.
- Stir in the soy sauce, cooking sake, mirin, and sugar. Set aside 2 tsp of this mixture to mix into the meatballs for flavor from the inside out.
- Add the remaining ¾ cup of water to the sauce mixture and set aside.
2. Make the Meatball Mixture
- In a large bowl, combine ground chicken, egg, panko, minced garlic, salt, sake, and the reserved 2 tsp of teriyaki sauce.
- Use your hands (clean or gloved) to mix until well combined. This ensures even texture and flavor.
- Scoop out heaping tablespoons and roll into balls. If the mixture is sticky, dampen your hands with water to make shaping easier.
3. Sear the Meatballs
- Heat 1 tbsp of oil in a wide skillet over medium-high heat.
- Place the meatballs in a single layer, turning occasionally to brown all sides. This step locks in the juices.
- Cook for about 5 minutes – don’t worry if they’re not fully cooked through yet.
4. Simmer in Teriyaki Sauce
- Reduce the heat to medium-low.
- Give the sauce a quick stir (the cornflour may settle), then pour into the skillet with the meatballs.
- Simmer for 2–3 minutes, occasionally spooning sauce over the meatballs, until the glaze thickens and clings nicely.
5. Garnish and Serve
- Remove from heat and sprinkle with sesame seeds and chopped green onions if desired.
- Serve hot over steamed rice or noodles for a complete meal.
Serving and Storage Tips
How to Serve:
- Spoon over warm jasmine or short-grain rice for a classic feel.
- Pair with sautéed greens or pickled vegetables for contrast.
- Tuck into lettuce wraps for a lighter, low-carb twist.
- Slide onto skewers and serve as party bites with extra sauce on the side.
Storage and Reheating:
- Store in an airtight container in the fridge for up to 4 days.
- Reheat gently in a pan over low heat, adding a splash of water if the sauce thickens too much.
- These meatballs also freeze well – cool completely and freeze in a single layer before transferring to a zip-top bag. Thaw overnight before reheating.
Helpful Notes
- Sticky Hands Trick: Dampen your palms before rolling to prevent the mixture from sticking.
- Make Ahead: You can form the meatballs up to a day in advance – just cover and refrigerate.
- Flavor Variations: Add a pinch of ginger to the mix, or use honey instead of sugar for a floral twist.
- Extra Glaze: Double the sauce and set some aside to drizzle over rice or roasted veggies.
- Gluten-Free Tip: Use tamari instead of soy sauce and gluten-free breadcrumbs to keep this recipe GF-friendly.
Chicken Meatballs with Teriyaki Glaze
Ingredients
Method
- In a small bowl, whisk cornflour with 1 tbsp of water until smooth. Stir in soy sauce, sake, mirin, and sugar. Reserve 2 tsp of this mix for the meatballs. Add remaining water to the sauce and set aside.
- In a large bowl, mix ground chicken, egg, panko, garlic, salt, cooking sake, and the reserved sauce. Form into balls using damp hands if needed.
- Heat oil in a skillet over medium-high. Add meatballs and brown on all sides, about 5 minutes. They don’t need to be fully cooked yet.
- Reduce heat to medium-low. Stir the teriyaki sauce and pour into the skillet. Simmer for 2–3 minutes, spooning sauce over meatballs until thick and glossy.
- Remove from heat. Garnish with sesame seeds and green onions if desired. Serve hot over rice or noodles.
Notes
Conclusion
These Chicken Meatballs with Teriyaki Sauce are everything you want in a home-cooked meal: fast, flavorful, and comforting without being heavy. The sweet-savory glaze, tender texture, and no-fuss ingredients make this a repeat-worthy dish in any kitchen. Whether you’re cooking for your family or prepping lunches for the week, this recipe delivers big on taste and ease.
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Frequently Asked Questions (FAQ)
Can I use turkey instead of chicken?
Yes! Ground turkey works just as well – opt for a mix of dark and white meat to maintain juiciness.
How can I make this gluten-free?
Use gluten-free tamari or coconut aminos in place of soy sauce, and swap in gluten-free breadcrumbs.
Why did my meatballs fall apart?
Chances are the mixture was too loose or not mixed enough. Try chilling it briefly or adding more panko.
Is this recipe freezer-friendly?
Absolutely. Freeze the cooked meatballs in sauce or separately. Reheat from frozen in a covered pan with a splash of water.
How thick should the teriyaki sauce be?
It should be thick enough to coat the back of a spoon but still pourable – about the consistency of maple syrup.