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Teriyaki Chicken Meatballs
4.9 from 97 votes

Teriyaki Chicken Meatballs

Teriyaki Chicken Meatballs combine ground chicken with garlic, panko, and seasonings formed into small balls, pan-seared to develop color, then simmered in a glossy teriyaki sauce made from soy sauce, sake, mirin, sugar, and cornstarch. The meatballs are tender and flavorful, coated in a sweet-savory glaze with optional garnish of green onions and sesame seeds.

Prep Time
20 mins
Cook Time
15 mins
Total Time
35 mins
Servings: 4
Calories: 463 kcal
Course: Main Course
Cuisine: Asian, Japanese, American

Ingredients

Teriyaki Sauce:
  • 1 tbsp cornstarch or cornflour
  • 1/4 cup / 65ml soy sauce , all purpose / ordinary (Note 1)
  • 1/4 cup / 65ml cooking sake , or sub with Chinese cooking wine or dry sherry (Note 2)
  • 1/4 cup / 65ml mirin (Note 2)
  • 1 tbsp white sugar (brown also ok)
  • ¾ cup / 180 ml water
Meatballs:
  • 500 g / 1 lb ground chicken or pork or turkey
  • 1 egg (preferably small 50g / 1.4 oz)
  • 1 cup panko breadcrumbs (or ¾ cup normal breadcrumbs)
  • 1 garlic minced, clove
  • 1 ½ tsp cooking sake , or sub with Chinese cooking wine or dry sherry (Note 2)
  • ½ tsp salt
Cooking:
  • 1 tbsp neutral cooking oil generic cooking oil
  • green onion for garnish (optional, sliced, aka scallions
  • sesame seeds , for garnish (optional)

Instructions

    Cup of Yum
  1. Place Meatball ingredients in a bowl.
  2. Place cornflour in a bowl with 1 tbsp of the water, then mix until lump free. Then add the soy sauce, sake, mirin and sugar, mix.
  3. Add 2 tsp of Teriyaki Sauce into the Meatball bowl.
  4. Add remaining water into the Sauce and mix. Set aside.
  5. Mix Meatball mixture with your hands. Measure out 1 heaped tablespoon and roll into balls. See Note 3 for tips if mixture is too sticky.
  6. Heat oil in a large skillet over medium high heat. Add all the meatballs and cook, rolling to brown all over, for 5 minutes. They will still be a bit raw inside.
  7. Turn heat down. Give the Sauce a quick mix then add it into the pan. Bring to a simmer then cook for 2 - 3 minutes or until it thickens into a glossy sauce that coats the meatballs.
  8. Serve over rice, garnished with green onions and sesame seeds if desired.

Notes

  • Kikkoman soy sauce is used for balanced flavor; a mix of light and dark soy sauce can substitute if unavailable.
  • Cooking sake and mirin are rice wines essential for authentic teriyaki flavor; mirin lacks good substitutes, and alcohol evaporates when cooked.
  • If chicken mince is wet, refrigerate the mixture for 30 minutes, lightly oil hands before shaping, or add breadcrumbs sparingly to manage stickiness.
  • Baking meatballs at 180C for 18-20 minutes is possible but may reduce browning; sauce thickness can be adjusted by simmering separately before tossing with cooked meatballs.
  • Recipe yields four servings; nutrition estimates per serving are available.

Nutrition Information

Serving 251g Calories 463cal (23%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 463

% Daily Value*

Serving 251g
Calories 463cal 23%

* Percent Daily Values are based on a 2,000 calorie diet.