Toss these juicy, flavorful Teriyaki Chicken Meatballs in sauce and serve them on a bed of brown rice and edamame for an easy, pick-eater approved dinner.
Teriyaki Chicken Meatballs
Ok, so my kids have been acting like SUUUUUPER picky-diva nightmare food critics at dinnertime for the last couple months and I’m so over it. After a few weeks of banging my head against the kitchen counter I threw in the towel on boundry-pushing meals. Instead I’ve been remixing some of their favorite flavors into new creations — like these super easy Teriyaki Chicken Meatballs.
I’ve been on a bit of a meatball kick lately and we have a bunch of teriyaki-based recipes in our dinner rotation anyway, so this seemed like a natural combination.
Meatball and Teriyaki Recipes
If you’re into meatballs or teriyaki, here are a few other recipes you can check out:
- Greek Chicken Meatball Gyros
- Grilled Salmon Teriyaki
- Korean Beef Lettuce Wraps
- Italian Wedding Soup
- Teriyaki Salmon Sliders
Mix, Bake, Sauce, Serve
These little Teriyaki Chicken Meatballs come together pretty quickly. I used ground chicken for this recipe, but you could easily sub in ground beef, ground pork or any combination of the three. To give the meatballs wonderful flavor I mixed them with a combination of soy sauce, toasted sesame oil, ginger, garlic and green onions. Help the meatballs come together and keep them tender I added an egg and some panko crumbs.
From there, shape them in to balls, plop them on a baking sheet and stick them in the oven to bake for about 25 minutes.
While they’re in the oven you can make a homemade teriyaki sauce fairly easily (I have a great recipe here) or you can use your favorite bottled sauce. I used to make my own until I discovered Soy Vey Veri Veri Teriyaki Sauce. They use almost exactly the same ingredients that I do and the sauce tastes close to my version so its become one of my favorite timesavers.
I like to serve these on a bed of brown rice with a side of edamame and a sprinkle of green onions. They’d also be delicious wrapped up in a lettuce wrap or served stand-alone as an appetizer.
No matter how you serve them, your picky eaters are sure to approve!
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Picky-Eater Approved Teriyaki Chicken Meatballs
- Prep Time: 15
- Cook Time: 25
- Total Time: 40 minutes
- Yield: 30 meatballs
- Category: Main Dish
- Method: Baking
- Cuisine: Asian
Description
Toss these juicy, flavorful Teriyaki Chicken Meatballs in sauce and serve them on a bed of brown rice and edamame for an easy, pick-eater approved dinner.
Ingredients
2 pounds ground chicken (you can substitute ground beef or pork or any combination of the three)
1/2 cup Panko
1 large egg
2 green onions, thinly sliced
2 cloves garlic, minced
1 tablespoon freshly grated ginger
1 teaspoon soy sauce
1/2 teaspoon toasted sesame oil
2 cups bottled Veri Veri Teriyaki Sauce or homemade teriyaki sauce
Optional garnishes: Sliced green onions, toasted sesame seeds
Instructions
- Preheat oven to 400 degrees F. Coat a cooling rack with nonstick spray and place on baking sheet; set aside.
- In a large bowl, combine ground chicken, Panko, egg, green onions, garlic, ginger, soy sauce and toasted sesame oil. Using a wooden spoon or clean hands, stir until well combined. Roll the mixture into 2-inch (golfball sized) meatballs, forming about 30 meatballs.
- Place meatballs onto prepared baking sheet and bake until golden brown and cooked through, about 20-25 minutes.
- Serve meatballs immediately with teriyaki sauce, garnished with green onion and sesame seeds, if desired.
Keywords: Meatballs, Teriyaki, Teriyaki Chicken Meatballs
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