Name: Teriyaki Chicken Meatballs
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Asian
Ingredients: 500g / 1 lb ground chicken; 1/2 cup panko breadcrumbs; 1 egg; 2 garlic cloves, minced; 2 green onions, finely chopped; 1 tbsp soy sauce; 1 tbsp mirin; 1/2 tsp salt; 1/2 tsp black pepper; 1 tbsp oil, for cooking; 1/4 cup soy sauce (for sauce); 2 tbsp mirin (for sauce); 2 tbsp sake (for sauce); 1 1/2 tbsp sugar (for sauce); 1/2 tsp cornstarch mixed with 1 tsp water (for thickening sauce); Optional: sesame seeds and chopped green onions for garnish

Why You’ll Love Teriyaki Chicken Meatballs Recipe

The meatballs stay tender and moist thanks to finishing in the sauce rather than overcooking.
The teriyaki sauce is authentic‑style, based on traditional Japanese flavours (soy, mirin, sake) but adapted for ease.
Very versatile: serve as a main with rice or noodles, or as party appetizers with toothpicks.
Quick prep and cook time—ideal for a weeknight dinner.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Teriyaki Sauce:

1 tbsp cornflour / cornstarch
¼ cup (65 ml) soy sauce (all‑purpose)
¼ cup (65 ml) cooking sake (or substitute Chinese cooking wine / dry sherry)
¼ cup (65 ml) mirin
1 tbsp white sugar (or brown sugar)
¾ cup (180 ml) water

Meatballs:

500 g (≈1 lb) chicken mince (ground chicken) — or pork or turkey if you prefer
1 egg (preferably small, ~50 g /1.4 oz)
1 cup panko breadcrumbs (or ¾ cup regular breadcrumbs)
1 garlic clove, minced
1 ½ tsp cooking sake (or substitute Chinese cooking wine / dry sherry)
½ tsp salt

Cooking / Garnish:

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

Directions

In a small bowl, mix the cornflour with 1 tbsp of the water until lump‑free. Add the soy sauce, sake, mirin, and sugar; then add the remaining water and set aside as the sauce mixture.
In a large bowl, combine the chicken mince, egg, breadcrumbs, minced garlic, 1½ tsp sake, and salt. Add about 2 tsp of the teriyaki sauce mixture into the meatball mixture for flavour.
Use your hands to mix thoroughly. Portion the mixture: measure using a heaped tablespoon and roll into balls. If the mixture is very sticky, refrigerate for 30 minutes or spray your hands with a little oil to help.
Heat the oil in a large skillet over medium‑high heat. Add all the meatballs and cook for about 5 minutes, rolling so that they brown all over but are still slightly under‑cooked inside.
Reduce the heat. Give the sauce another stir and pour it into the pan with the meatballs. Bring to a simmer, then cook for another 2‑3 minutes or until the sauce has thickened into a glossy coating and the meatballs are cooked through.
Remove from heat. Serve the meatballs over rice or noodles, and garnish with sliced green onions and sesame seeds if desired.

Servings and timing

Serves: 4 people.
Prep time: ≈ 20 minutes.
Cook time: ≈ 15 minutes.
Total time: ≈ 35 minutes.

Variations

Use pork or turkey mince instead of chicken for a different flavour profile.
Add finely grated ginger or a pinch of chili flakes into the meatball mix or sauce for extra spice.
Bake the meatballs instead of stovetop: roll the balls, refrigerate for 30 minutes, then bake on a greased rack in the oven at 180 °C (350 °F) for 18‑20 minutes. Reduce the sauce water by ¼ cup and simmer separately until thick. Toss baked meatballs in sauce.
Serve over quinoa or cauliflower rice for a lower‑carb option.
Double the sauce quantity if you like extra glaze to drizzle over rice.

Storage/Reheating

To store: Place leftover cooked meatballs in an airtight container and refrigerate for up to 3 days.
To freeze: Cool meatballs completely, then freeze in a single layer on a tray. Once frozen, transfer to a freezer bag for up to 2‑3 months.
To reheat: Thaw in the fridge overnight if frozen. Reheat gently in a skillet over low‑medium heat, adding a splash of water if the sauce has thickened too much. Microwave in a microwave‑safe dish for 1‑2 minutes (stir halfway) also works for convenience.

FAQs

How can I make the meatballs more moist?

Using chicken mince tends to be leaner, so to keep them moist, brown them quickly on the outside then finish cooking by simmering in the sauce rather than over‑frying. Also refrigerating the meatball mix for 30 minutes can help firm it and reduce dryness.

Can I make the sauce ahead?

Yes — you can prepare the teriyaki sauce mixture ahead of time and refrigerate it. When you’re ready to cook, simply bring it to a simmer with the meatballs to finish.

What if I don’t have mirin or sake?

Mirin and sake give the authentic Japanese flavour. Sake can be substituted with dry sherry or Chinese cooking wine. Mirin is harder to replicate — if unavailable, you could use a sweet rice wine or a combination of rice vinegar plus a bit more sugar, though the flavour will vary.

Can I bake the meatballs instead of frying?

Yes — you can bake them at about 180 °C (350 °F) for 18‑20 minutes (assuming tablespoon‑sized balls), then reduce the sauce water by ¼ cup and simmer separately until thick, then toss with the baked meatballs.

How long will leftovers keep?

In the refrigerator, leftovers will keep for up to 3 days. For longer storage, freeze them for up to 2‑3 months.

Can I use regular breadcrumbs instead of panko?

Yes — you can substitute regular breadcrumbs (¾ cup instead of 1 cup panko). Panko gives a lighter texture, but regular breadcrumbs still work.

What side dishes go well with these meatballs?

These meatballs go great with steamed white or brown rice, noodles, or a fresh leafy salad tossed with an Asian‑style dressing. Garnish with green onions and sesame seeds for extra flavor and texture.

Can I make this gluten‑free?

Yes — to make gluten‑free: use a gluten‑free soy sauce (tamari), ensure the mirin and sake you use are gluten‑free, and substitute the breadcrumbs with gluten‑free breadcrumbs or crushed gluten‑free crackers.

How big should the meatballs be?

The recipe uses about a heaped tablespoon of mixture per ball. You can make them smaller or larger depending on preference, but cooking times may vary if significantly changing size.

Why is the sauce thickening when cooked with meatballs?

Because the recipe adds cornflour (cornstarch) to the sauce, it thickens when simmered. The meatballs help release some juices, and the simmering allows the sauce to coat the meatballs with a glossy finish.

Conclusion

If you’re looking for a quick, satisfying dish that delivers big on flavour with minimal fuss, these teriyaki chicken meatballs are a winner. With juicy meatballs infused with garlic and sake, and a well‑balanced sauce that brings sweet, salty and umami together, you’ll likely find this going into your regular rotation. A great match for rice, noodles or even as party food — and easily adaptable to fit your taste or dietary needs.