Sticky Teriyaki Chicken Meatballs
Juicy teriyaki chicken meatballs cooked in sticky sauce will become a family favorite in no time. Perfect served with rice and greens for easy dinners.
Table of Contents
Ingredients
Full recipe and amounts can be found in the recipe card below.
- Ground chicken / Chicken mince.
- Fresh breadcrumbs.
- Egg.
- Salt.
- Garlic powder.
- Sesame oil.
- Soy sauce.
- Mirin.
- Rice vinegar.
- Brown sugar.
- Garlic.
- Ginger.
- Corn flour / cornstarch.
- Sesame seeds.
- Spring onion / Green onion.
How to make Teriyaki chicken meatballs
- Make the meatballs: Combine the chicken, breadcrumbs, beaten egg, salt, garlic powder and sesame oil in a mixing bowl. Mix until well-combined then form golf-ball sized meatballs. Forming the meatballs with wet hands will prevent the mixture from sticking to your hands. Place the meatballs on a plate or chopping board and refrigerate for 10 minutes.
- Cook the meatballs: In a large pan, add a splash of oil then add the meatballs. Cook for 7-10 minutes, turning regularly, until the meatballs are golden brown all over and cooked through. Remove from the pan and set aside.
- Make the teriyaki sauce: In the same pan you cooked the meatballs, add the remaining sesame oil, ginger and garlic. Cook until fragrant then pour in the soy sauce, Mirin, Rice vinegar, brown sugar and cornstarch mixed with 2 tablespoons of water. Bring to a simmer and cook for 2 minutes then add the meatballs back into the pan. Stir to coat the meatballs in the sauce and cook for another 2-3 minutes.
- Serve: Scatter over the sesame seeds and spring onion then serve over rice/noodles with greens.
Can I make this recipe ahead?
The meatballs can be formed and covered then refrigerated for up to 2 days or frozen for up to 3 months. The meatballs can be cooked and combined with the sauce then refrigerated for up to 2 days. Reheat with a splash of water in a large pan until hot throughout.
Chicken meatball recipes
- Lemon Chicken piccata meatballs
- Cheese-stuffed chicken meatballs
- Easy spaghetti with chicken meatballs
Sticky Teriyaki Chicken Meatballs
Juicy teriyaki chicken meatballs cooked in sticky sauce will become a family favorite in no time. Perfect served with rice and greens for easy dinners.
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Calories: 394kcal
Servings: 4
Ingredients
- 500 g (1lb) chicken mince / ground chicken
- 1 cup fresh breadcrumbs
- 1 egg beaten
- 1 tsp salt
- ½ tsp garlic powder
- 1 tsp sesame oil
For the teriyaki sauce
- 1 tsp sesame oil
- 1 garlic clove crushed
- 1 tsp crushed ginger
- ½ cup soy sauce
- ¼ cup Mirin
- 3 tbsp rice vinegar
- 2 tbsp cornstarch / corn flour mixed with 2 tbsp water
- 4 tbsp brown sugar
- 2 tsp sesame seeds
- ½ cup spring onion finely chopped
Instructions
- Combine the chicken, breadcrumbs, beaten egg, salt, garlic powder and sesame oil in a mixing bowl.
- Mix until well-combined then form golf-ball sized meatballs.
- Forming the meatballs with wet hands will prevent the mixture from sticking to your hands.
- Place the meatballs on a plate or chopping board and refrigerate for 10 minutes.
- In a large pan, add a splash of oil then add the meatballs.
- Cook for 7-10 minutes, turning regularly, until the meatballs are golden brown all over and cooked through. Remove from the pan and set aside.
- In the same pan you cooked the meatballs, add the remaining sesame oil, ginger and garlic. Cook until fragrant then pour in the soy sauce, Mirin, Rice vinegar, brown sugar and cornstarch mixed with 2 tablespoons of water.
- Bring to a simmer and cook for 2 minutes then add the meatballs back into the pan. Stir to coat the meatballs in the sauce and cook for another 2-3 minutes.
- Scatter over the sesame seeds and spring onion then serve over rice/noodles with greens.
Nutrition
Calories: 394kcal | Carbohydrates: 38g | Protein: 29g | Fat: 14g | Saturated Fat: 4g | Cholesterol: 148mg | Sodium: 2411mg | Potassium: 780mg | Fiber: 1g | Sugar: 16g | Vitamin A: 184IU | Vitamin C: 3mg | Calcium: 48mg | Iron: 2mg
