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Weeknight • Chicken

Oven-Baked Teriyaki Chicken Meatballs

Tender chicken meatballs coated in a sweet and savory teriyaki glaze, baked to perfection for an easy weeknight meal.

Prep
15 min
Cook
20 min
Servings
4
Level
Weeknight
Oven-Baked Teriyaki Chicken Meatballs

These Oven-Baked Teriyaki Chicken Meatballs are here to rescue your weeknight dinner plans! They're incredibly simple to make, packed with flavor, and oh-so-satisfying. Plus, baking them means less mess and more time for you to relax. Get ready for a delicious, family-friendly meal that tastes like it took all day to make, but only took minutes!

Ingredients

Yield: 4 servings

For the Meatballs

  • 1 lb ground chicken
  • 1/4 cup panko breadcrumbs
  • 1 large egg, lightly beaten
  • 2 cloves garlic, minced
  • 1 tbsp grated fresh ginger (or 1 tsp ground ginger)
  • 1 tbsp soy sauce
  • 1/2 tsp salt
  • 1/4 tsp black pepper

For the Teriyaki Glaze

  • 1/2 cup soy sauce (low sodium preferred)
  • 1/4 cup brown sugar
  • 2 tbsp rice vinegar
  • 1 tbsp sesame oil
  • 1 clove garlic, minced
  • 1 tsp grated fresh ginger
  • 1 tbsp cornstarch mixed with 2 tbsp cold water (slurry)
  • Sesame seeds and sliced green onions, for garnish (optional)

Preparation

  1. Step 1

    Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.

  2. Step 2

    In a large bowl, combine all meatball ingredients (ground chicken, panko, egg, garlic, ginger, soy sauce, salt, pepper). Mix gently with your hands until just combined – don't overmix! Form into 1-inch meatballs and place them in a single layer on the prepared baking sheet.

  3. Step 3

    Bake for 15-20 minutes, or until cooked through and lightly browned. Internal temperature should reach 165°F (74°C).

  4. Step 4

    While meatballs bake, prepare the glaze: In a small saucepan, combine soy sauce, brown sugar, rice vinegar, sesame oil, minced garlic, and grated ginger. Bring to a simmer over medium heat, stirring until sugar dissolves.

  5. Step 5

    Stir in the cornstarch slurry. Continue to simmer, stirring constantly, for 1-2 minutes until the sauce thickens to your desired consistency. Remove from heat.

  6. Step 6

    Once meatballs are cooked, you can either toss them directly in the glaze in the saucepan, or brush the glaze over them on the baking sheet and bake for another 2-3 minutes to caramelize slightly. Serve immediately, garnished with sesame seeds and green onions if desired.

Tips

  • To avoid sticky hands when forming meatballs, lightly dampen your palms with water.
  • Serve these meatballs over rice with some steamed broccoli or snap peas for a complete meal.
  • The glaze can be made ahead of time and stored in the fridge for up to 3 days. Reheat gently before tossing with meatballs.

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