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Every time I crave something warm but not too filling these Teriyaki Chicken Meatballs are my fix. They stay super juicy and the homemade glaze packs them with punchy flavor. Can't remember the last time I had leftovers—everyone finishes these. They're my pick for chill weeknight dinners because that sticky sweet glaze wins every time.
I made a big batch for Sunday meal prep and by Tuesday all but two were gone. The kick of ginger and umami flavor just makes you want more.
Tasty Ingredients
- Ground chicken: Lean and juicy in every bite Gently mixing keeps it nice and moist Go for organic if you can
- Breadcrumbs: Helps the meatballs hold together Soft texture comes from fresh crumbs Any kind will do even gluten free
- Green onions: Pops of color and freshness Snag ones with crisp tips and bold color
- Egg: Holds the meatballs so they don’t fall apart Best if it’s a large egg
- Minced garlic: Loads of savory punch Always mince fresh for maximum flavor
- Salt: Boosts all the other tastes Fine sea salt mixes in best
- Black pepper: Gives a mild spicy edge Go for freshly cracked if you like
- Tamari or soy sauce: Main punch of salty depth to the glaze Lower sodium keeps flavors balanced
- Chicken broth: Deepens the sauce flavor Choose unsalted so it’s not too salty
- Honey: Sticky sweet goodness Raw honey is best
- Toasted sesame oil: Nutty smell makes the glaze extra tasty You can make your own by toasting seeds and pressing them
- Fresh ginger: Zings up the sauce with a soft heat Grate it fresh for the best taste and aroma
- Minced garlic: Layers on more savory flavor Fresh is always the way to go
- Cornstarch: Makes the sauce thick and glossy Sift it for lump free mixing
- Rice vinegar: Adds a splash of bright tang Use the unseasoned kind for flexibility
Simple Instructions
- Finish and Serve:
- Scoop the sticky meatballs onto a heap of rice or fluffy jasmine rice. Pop some crisp steamed veggies like snap peas or broccoli on the side. Top everything with extra green onion a sprinkle of sesame seeds or even some red pepper flakes for a final touch.
- Glaze the Meatballs:
- Drop the baked meatballs straight into a hot skillet over medium heat. Drizzle in the teriyaki sauce and stir so every piece gets a nice coat. Let it bubble and thicken for around four to five minutes being careful to stir so it doesn’t stick on the bottom.
- Make the Teriyaki Sauce:
- As the meatballs cook blend together tamari or soy sauce chicken broth honey toasted sesame oil finely grated ginger minced garlic a bit of cornstarch and rice vinegar in a little bowl. Whisk until totally smooth so it cooks up nice and silky.
- Bake Until Golden:
- Slide the tray onto the center rack of a 400°F oven. Cook for about twenty five minutes till they're perfectly cooked and just a little brown on the outside. This locks in all that yummy juice.
- Shape the Meatballs:
- Roll spoonfuls of the mix (use oiled hands for less mess) into balls about the size of a tablespoon. Lay them out evenly on a baking sheet lined with parchment. You'll end up with twenty to twenty five nice round meatballs.
- Mix the Meatball Base:
- Chuck ground chicken, breadcrumbs, chopped green onions, egg, garlic, salt, and pepper into a bowl. Work it together with your hands or a spatula just till blended. Don’t go overboard or the meatballs get too tough.
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Watching the sauce bubble up around the meatballs fills the kitchen with that awesome garlic and ginger scent. When I served these at a friend's birthday the room got so quiet—everyone just focused on eating. Can't beat that sticky sweet hit.
Storage Advice
Toss the meatballs in a sealed container in the fridge and they'll last three days unsauced. Want to keep them around longer? Freeze them on a tray first then stash in a zip bag for up to three months. Defrost in the fridge overnight and reheat gently with fresh glaze for tasty leftovers.
Smart Ingredient Swaps
No ground chicken? You can use ground turkey—it’s really close. Going veggie? Plant-based meat works just fine, add your usual seasonings and binders. No honey? Swap for maple syrup. Toast your own sesame seeds if you want an extra crispy crunch.
How to Enjoy
Honestly they’re best served hot over steamy rice with lots of teriyaki sauce. Try adding sautéed greens like bok choy. For parties just put out toothpicks and extra sauce. Leftovers make a perfect rice bowl for lunch tomorrow.
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Backstory
Teriyaki is all about that glossy sweet-savory glaze you find in Japanese cooking—usually a mix of soy sauce, mirin, and sugar. This easy version uses stuff you probably have already, like tamari and honey, but still nails that perfect sweet-salty combo that’s classic in Japanese homes everywhere.
Recipe FAQs
- → Can I use ground turkey instead of chicken?
You bet. Ground turkey swaps right in and stays just as soft. That teriyaki glaze tastes delicious on both.
- → Is it possible to make this gluten-free?
For sure. Just go for gluten-free breadcrumbs, and swap your soy sauce for tamari so everything stays gluten-free.
- → How do I prevent dry meatballs?
Go easy when mixing the meat—don’t overdo it. And bake the meatballs until they’re just done and turning golden. That helps them stay juicy.
- → Can the meatballs be made ahead of time?
Totally! Make the meatballs and stash them in the fridge (good for 3 days). Add your sauce and heat them up when you’re ready to eat for the best taste.
- → What vegetables pair well with this dish?
Broccoli, carrots, snap peas, or even bok choy go great. Sauté or steam them and your plate will look awesome and balanced.
- → How can I make the sauce thicker?
Let everything simmer together so the sauce reduces and thickens. Cornstarch does its magic here—just keep stirring and you’ll get a shiny finish.