Looking for a flavorful and easy-to-make dinner or appetizer? Baked Teriyaki Chicken Meatballs are the answer. These tender, juicy meatballs are packed with flavor from a homemade teriyaki glaze that’s both sweet and savory, making them the perfect balance of taste. Whether served as an appetizer, over rice, or alongside veggies, they’re a versatile and delicious choice for any meal.
The magic of these meatballs lies in the combination of simple ingredients. Ground chicken is seasoned with garlic, ginger, and green onions, creating a savory base that pairs perfectly with the sweet teriyaki glaze. The meatballs are baked in the oven, keeping them juicy while allowing the outside to develop a light crispness. The teriyaki sauce is easy to make from scratch, with soy sauce, honey, and a splash of rice vinegar for acidity. It’s the perfect topping for these little bites of flavor, making every bite an irresistible blend of sweetness and umami.
These Baked Teriyaki Chicken Meatballs are incredibly versatile. Serve them over steamed rice for a hearty meal or on their own as a snack or appetizer for your next gathering. They’re also great for meal prep, simply make a batch at the beginning of the week and enjoy them in lunches, on salads, or with vegetables.
What makes this dish even better is how simple it is to prepare. In just under 30 minutes, you can have a batch of these flavorful meatballs ready to enjoy. Plus, because they’re baked rather than fried, they’re a healthier alternative to traditional meatballs, without sacrificing any of the flavor.
Whether you’re hosting a party, looking for a quick weeknight meal, or just craving something with a little extra kick, Baked Teriyaki Chicken Meatballs are sure to become a new favorite in your recipe collection
Ingredients
- 1 pound ground chicken
- 1/2 cup breadcrumbs
- 1/4 cup Green onions finely chopped
- 2 cloves garlic minced
- 1/4 cup soy sauce
- 2 tbsp hoisin sauce
- 2 tbsp rice vinegar
- 1 tbsp honey
- 1 tsp sesame oil
- 1/4 tsp red pepper flakes
- 1/4 tsp ground black pepper
- 1/4 cup water
- 2 tsp cornstarch
- sesame seeds toasted, for garnish
- Green onions chopped, for garnish
Instructions
- Preheat the oven to 400°F (200°C).
- In a large bowl, combine the ground chicken, breadcrumbs, green onions, garlic, soy sauce, hoisin sauce, rice vinegar, honey, sesame oil, red pepper flakes, and black pepper. Mix well.
- Shape the mixture into tablespoon-sized meatballs and place on a baking sheet lined with parchment paper.
- Bake in the preheated oven for 15-20 minutes, or until cooked through.
- While the meatballs are baking, make the teriyaki sauce. In a small saucepan, whisk together the water and cornstarch until dissolved. Add the soy sauce, hoisin sauce, rice vinegar, honey, sesame oil, red pepper flakes, and black pepper. Cook over medium heat until the sauce thickens, stirring constantly.
- Once the meatballs are cooked, remove them from the oven and brush with the teriyaki sauce. Return to the oven and bake for an additional 5 minutes.
- Garnish with toasted sesame seeds and chopped green onions before serving.
- Enjoy!
Nutrition
Made these last night—so juicy and the sauce is super flavorful. I used a little extra garlic because why not. 400°F worked perfectly for me.
I didn’t have honey, so I used maple syrup. Still turned out good!
I think maple syrup might change the flavor too much! But glad it worked for ya. I love this recipe!
Maple syrup? That’s interesting! But I dunno if it taste the same. I’d stick with honey next time.
I love how fast this is. It tastes like takeout but without the price. I served it with rice and broccoli and it was a full meal.
I’m not a chef, so maybe I’m missing something, but these meatballs just didn’t taste like I wanted. Too sweet or something.
My kids loved them! They even asked for seconds. It’s a winner in my house. 5 stars!
Tried these on a whim. They turned out great, but I forgot the sesame oil. Still yummy! 4 stars.
Good recipe, but I substituted beef for chicken. Still came out tasty!
Wow these are good! I messed up and used soy sauce AND teriyaki sauce (oops) but it still worked. Probably not “authentic,” but delicious.
Not sure about the sweet part. Honey + hoisin + soy was kinda too much for my taste, and the red pepper flakes feel optional. Would make again but reduce honey.
Totally get it—honey + hoisin + soy can be *very* sweet. Reducing the honey is a great call. I might try 1/2 tbsp next time.
Yum! I added some crushed pineapple to the meat mix and it turned out delicious. Great recipe!