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96% would make again

Chicken Teriyaki Meatballs


for 3 servings


  • 1 lb ground chicken (455 g)
  • 1 egg
  • 1 cup panko breadcrumbs (50 g)
  • 1 teaspoon garlic, minced
  • 2 teaspoons fresh ginger, shredded
  • 1 tablespoon soy sauce
  • 2 tablespoons scallion, chopped
  • ½ teaspoon salt
  • ¼ teaspoon pepper


  • ½ cup soy sauce (120 mL)
  • ½ tablespoon sesame oil
  • 1 tablespoon rice vinegar
  • 2 tablespoons honey
  • ½ tablespoon sriracha
  • ½ cup brown sugar (110 g)
  • 2 teaspoons garlic, minced
  • 2 teaspoons fresh ginger, shredded

Cornstarch Slurry

  • ½ tablespoon cornstarch
  • ½ tablespoon water


  • sesame seed, optional
  • scallion, optional

Nutrition Info

    Calories 638
    Fat 21g
    Carbs 70g
    Fiber 1g
    Sugar 42g
    Protein 45g

Estimated values based on one serving size.


  1. Preheat the oven to 400ºF (200ºC). Line a baking sheet with parchment paper and set aside.
  2. Combine all ingredients for the meatballs in a bowl.
  3. Mix until all ingredients are well-blended.
  4. Use an ice cream scoop or a spoon and form into meatballs. Place on the baking sheet.
  5. Bake for 20-25 minutes (until lightly browned and the chicken is cooked through).
  6. In the meantime, prepare the glaze! Pour soy sauce, rice vinegar, sesame oil, honey, sriracha, garlic, ginger, and brown sugar into a sauce pan.
  7. Turn on medium heat, and stir until the sugar has dissolved.
  8. Then, pour in the cornstarch slurry and whisk until the sauce has thickened (about 5 minutes).
  9. Add the meatballs to the sauce pan and evenly coat them with the teriyaki glaze.
  10. Serve over rice or serve on their own! Garnish with Scallions and Sesame Seeds.
  11. Enjoy!

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