If you’re on the hunt for a dish that’s both comforting and packed with flavor, this Teriyaki Chicken Meatballs Recipe is a winner every time. The tender chicken meatballs soaked in a luscious homemade teriyaki sauce just hit the right balance between sweet, salty, and savory — perfect for dinner any night of the week. I love how versatile these meatballs are; they work brilliantly as a main course over rice, a fun appetizer, or even tossed in a salad for lunch.

What makes this Teriyaki Chicken Meatballs Recipe stand out for me is how approachable it is, even on busy days. The ingredients are simple, yet the flavor is anything but basic. Plus, it’s a great way to impress friends or family without needing to spend hours in the kitchen. I’ve found that once you make these, you’ll keep coming back to this recipe because it’s just downright delicious and so satisfying!

Ingredients You’ll Need

The magic of this recipe lies in the perfect harmony between the juicy chicken meatballs and that sticky, flavorful teriyaki glaze. I always recommend using fresh, quality ingredients — it really pays off in the final dish.

Chicken mince: I prefer lean ground chicken for tender meatballs, but you can swap it for pork or turkey depending on what you have or prefer.
Egg: Acts as a binder to keep your meatballs together; small eggs work perfectly here.
Panko breadcrumbs: These give a light, airy texture. If you only have regular breadcrumbs, those work fine, just a bit less fluffy.
Garlic clove: Minced fresh garlic really wakes up the flavor in the meatballs.
Cooking sake (or Chinese cooking wine/dry sherry): This adds a subtle depth and a little sweetness to both the meatballs and the sauce.
Salt: For seasoning the meatballs just right.
Oil: For frying the meatballs to a golden brown—any neutral oil with a high smoke point works well.
Cornflour (cornstarch): Essential for thickening the teriyaki sauce to that perfect glossy finish.
Soy sauce: Stick with regular soy sauce for a balanced saltiness; I usually keep Kikkoman on hand.
Mirin: This sweet rice wine is key for authentic teriyaki flavor, but if you don’t have it, a bit more sugar and a splash of extra sake help mimic it.
White sugar: Balances the saltiness and adds that classic signature sweetness to the sauce.
Water: Helps loosen the sauce so it simmers perfectly without burning.
Green onions/scallions: For garnish—I love the fresh bite they add at the end.
Sesame seeds: Optional but highly recommended for that extra nutty crunch and visual appeal.

Variations

One of the best parts about this Teriyaki Chicken Meatballs Recipe is how fun it is to make it your own. I often tweak the sauce or swap proteins based on what’s in my fridge or my mood. You can totally experiment without losing the heart of the dish.

Spicy Twist: I’ve added a teaspoon of chili flakes or a dash of sriracha to the sauce for a little kick — it’s amazing if you like it spicy.
Gluten-Free: Swap out regular soy sauce for tamari and use gluten-free breadcrumbs to keep this recipe safe for gluten-free diets.
Vegan Version: While I haven’t tried this exact recipe veganized, using firm tofu or finely chopped mushrooms instead of meat and a vegan teriyaki sauce is a great way to adapt the flavors.
Seasonal Veggie Addition: I sometimes mix in finely chopped carrots or zucchini into the meatball mix to sneak in some veggies — my kids never even notice!

How to Make Teriyaki Chicken Meatballs Recipe

Step 1: Prepare the Meatball Mixture

Start by combining the ground chicken with the egg, panko breadcrumbs, minced garlic, cooking sake, and salt in a large bowl. Use your hands to mix everything gently but thoroughly—overmixing can make the meatballs tough, so stop as soon as the ingredients are well combined. This part is fun because you get to feel the texture, making sure it’s sticky enough to hold together but not dry.

Step 2: Shape and Fry the Meatballs

Form the mixture into small, even-sized balls—about one to one and a half inches in diameter works well for even cooking. Heat the oil in a large pan over medium heat, then carefully add the meatballs, making sure not to crowd the pan. Fry them in batches if needed, turning occasionally so they brown evenly on all sides. You’re aiming for a golden crust and cooked-through centers, usually around 8-10 minutes total. If you’re unsure, cut one in half to check — it should be opaque with no pink inside.

Step 3: Make the Teriyaki Sauce

While the meatballs cook, mix the cornflour, soy sauce, cooking sake, mirin, sugar, and water in a small saucepan. Give it a good stir to dissolve the sugar and cornstarch. Place over medium heat and cook, stirring constantly, until the sauce thickens and turns glossy — this usually takes about 3-5 minutes. Keep an eye on it because it thickens quickly and you don’t want it to burn.

Step 4: Combine Meatballs and Sauce

Once the meatballs are cooked, transfer them to the pan with the teriyaki sauce, gently tossing to coat each meatball in that beautiful glaze. Let them simmer together for a couple of minutes so the flavors marry perfectly. At this point, your kitchen will smell incredible — a telltale sign you’re about to enjoy something really tasty!

How to Serve Teriyaki Chicken Meatballs Recipe

The image shows several ingredients placed neatly on a white marbled surface. In the center, there is a large pile of pale pink minced meat with a soft, textured look. Above the meat, there is a small white bowl filled with white powder, and next to it a white bowl with dark brown liquid. To the right of the meat, smaller white bowls hold light sesame seeds, golden oil, and white salt. There are two cloves of garlic near the bowls, white and slightly shiny. On the left side, there is a single brown egg and a bunch of fresh green onions with white bases and bright green tops, laid flat. All the items are spaced evenly, showing clear details and colors. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I always sprinkle sliced green onions and toasted sesame seeds over the meatballs before serving — it adds a fresh crunch and a lovely nutty aroma. If I’m feeling fancy, a little grated ginger or a drizzle of extra teriyaki sauce never hurts either.

Side Dishes

These Teriyaki Chicken Meatballs team up beautifully with steamed white rice or fluffy jasmine rice to soak up all the sauce. I’ve also paired them with stir-fried veggies or a simple side of sautéed bok choy for a well-rounded meal that’s quick to put together.

Creative Ways to Present

For dinner parties, I like to serve these on bamboo skewers with a sprinkle of chopped cilantro and a side of pickled cucumber salad. They also work perfectly as sliders with a little slaw and soft buns — it turns this homestyle recipe into a fun finger food that everyone loves.

Make Ahead and Storage

Storing Leftovers

Once cooled, I store any leftover Teriyaki Chicken Meatballs in an airtight container in the fridge. They keep well for up to 3 days, and the sauce stays nice and sticky, locking in flavor. I always recommend storing meatballs and sauce together to avoid drying out.

Freezing

If I want to prep in advance, I freeze the cooked meatballs separately on a baking sheet to avoid sticking, then transfer them to a freezer-safe bag. The sauce freezes well too in a separate container. This way, you can thaw and reheat only what you need when you want it.

Reheating

To reheat, I gently warm the meatballs and sauce together in a pan over low heat, stirring occasionally until heated through. This keeps the meatballs moist and the sauce glossy — avoid microwaving too long as it can dry them out.

FAQs

Can I use turkey or pork instead of chicken for this Teriyaki Chicken Meatballs Recipe?

Absolutely! Turkey or pork makes a great substitute in this recipe. Just be mindful that cooking times might slightly differ depending on the meat’s fat content. Lean pork or turkey will still create juicy meatballs when mixed with breadcrumbs and egg.
How do I get the teriyaki sauce thick and glossy?

Using cornstarch (cornflour) as a thickener is key to achieving that shiny, thick sauce. Make sure to dissolve it fully in water before adding to the saucepan and stir constantly while cooking until it thickens. Cooking over medium heat prevents burning and helps the sauce become beautifully glossy.
Can I bake the meatballs instead of frying them?

Yes! Baking is a healthier alternative you can try. Place the meatballs on a greased baking sheet and bake at 400°F (200°C) for about 15-20 minutes, turning halfway through for even browning. Although they won’t have as crispy a crust as frying, they’ll still be delicious.
How long do these meatballs keep in the fridge?

The cooked Teriyaki Chicken Meatballs stay fresh in the refrigerator for around 3 days when stored in an airtight container. I’ve found that keeping sauce and meatballs together in the container helps maintain their moisture and flavor.
Can I prepare the meatballs ahead of time and freeze them?

Definitely. Cooking and freezing meatballs separately before saucing is the best way. Freeze on a baking sheet first to prevent sticking, then transfer to a freezer bag. Sauce can be frozen on its own. Thaw before reheating gently to preserve texture and flavor.

Final Thoughts

This Teriyaki Chicken Meatballs Recipe has quickly become one of my go-to dishes because it’s simple, satisfying, and endlessly adaptable. Whether you’re cooking for family, meal prepping, or craving something to impress friends, these meatballs deliver big flavor with minimal fuss. Give it a try—you might find yourself making it again and again like I do!

Teriyaki Chicken Meatballs Recipe