Japanese Chicken Meatballs Teriyaki (Printable View)

Tender chicken meatballs in a glossy sweet teriyaki glaze, ready in 45 minutes.

# What You’ll Need:

→ For the Chicken Meatballs

01 - 1.1 pounds ground chicken
02 - 1 large egg
03 - 2 tablespoons panko breadcrumbs
04 - 2 tablespoons finely chopped green onions
05 - 1 tablespoon soy sauce
06 - 1 tablespoon mirin
07 - 1 teaspoon grated ginger
08 - 1 garlic clove, minced
09 - 1/2 teaspoon salt
10 - 1/4 teaspoon ground black pepper
11 - 1 tablespoon vegetable oil for frying

→ For the Teriyaki Sauce

12 - 3 tablespoons soy sauce
13 - 2 tablespoons mirin
14 - 2 tablespoons sake or dry sherry
15 - 1 1/2 tablespoons sugar
16 - 1 teaspoon cornstarch
17 - 1 tablespoon water

→ For Serving Optional

18 - Steamed white rice
19 - Sliced green onions
20 - Toasted sesame seeds

# Cooking Steps:

01 - In a large bowl, combine ground chicken, egg, panko, green onions, soy sauce, mirin, grated ginger, garlic, salt, and black pepper. Mix until just combined—do not overwork the mixture.
02 - Lightly wet your hands and form the mixture into 16 evenly sized meatballs, rolling gently to maintain a tender texture.
03 - Heat vegetable oil in a large nonstick skillet over medium heat. Add meatballs and cook for 8–10 minutes, turning occasionally, until browned on all sides and cooked through to an internal temperature of 165°F. Remove and set aside on a plate.
04 - Wipe the skillet clean. In a small bowl, whisk together soy sauce, mirin, sake, sugar, cornstarch, and water until cornstarch is fully dissolved.
05 - Pour the sauce mixture into the skillet and bring to a simmer over medium heat, stirring constantly until thickened and glossy, about 2 minutes.
06 - Return the cooked meatballs to the skillet and gently toss to coat them evenly in the sauce. Simmer for 2–3 minutes, allowing the glaze to adhere and the flavors to meld.
07 - Serve hot, garnished with sliced green onions and toasted sesame seeds. Arrange over steamed white rice if serving as a main dish, or present as appetizers with toothpicks.

# Expert Tips:

01 -
  • The homemade teriyaki sauce takes three minutes and transforms anything it touches into restaurant-quality food
  • These meatballs freeze beautifully raw or cooked, making them perfect for meal prep
  • The combination of juicy chicken and sticky, sweet-savory glaze is universally appealing
02 -
  • Overmixing the meat mixture makes tough, rubbery meatballs
  • The sauce thickens rapidly once it reaches temperature, so do not walk away
  • Cornstarch must be dissolved in cold liquid before adding to prevent lumps
03 -
  • Use a cookie scoop for perfectly uniform meatballs that cook evenly
  • Let the meatballs rest in the pan off-heat for 5 minutes before serving to keep them juicy

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