🍗 Teriyaki Chicken Meatballs
Juicy chicken meatballs coated in a glossy, sweet-savory teriyaki glaze—great with rice, noodles, or as appetizers.
🧆 Ingredients
For meatballs:
- 500g ground chicken
- 1 egg
- 3 tbsp breadcrumbs
- 2 cloves garlic (minced)
- 1 tsp ginger (grated)
- 2 tbsp soy sauce
- 1 tbsp green onions (optional)
- Black pepper to taste
For teriyaki sauce:
- ½ cup soy sauce
- ÂĽ cup honey or brown sugar
- 2 tbsp rice vinegar (or white vinegar)
- 1 tbsp sesame oil (optional)
- 1 tbsp cornstarch + 3 tbsp water (slurry to thicken)
- 1 tsp ginger + 1 tsp garlic (optional but recommended)
🔥 Instructions
1. Make the meatballs
- Mix all meatball ingredients in a bowl
- Shape into small balls (bite-sized works best)
- Bake at 200°C (400°F) for 15–18 minutes or pan-fry until golden and cooked through
2. Make the teriyaki sauce
- In a pan, combine soy sauce, honey, vinegar, garlic, ginger, and sesame oil
- Bring to a simmer over medium heat
- Stir in cornstarch slurry and cook until sauce thickens and becomes glossy
3. Combine
- Add cooked meatballs into the sauce
- Toss gently until fully coated and sticky
🍽️ Serve with
- Steamed rice
- Noodles
- Sesame seeds + sliced green onions on top
🔑 Tips
- Don’t overmix the meat—keeps them soft and juicy
- For extra flavor, sear meatballs before baking
- Sauce thickens fast, so keep an eye on it
If you want, I can turn this into a meal-prep version, air fryer method, or a spicy Korean-style variation.
