Japanese Chicken Meatballs Teriyaki (Printable Format)
Tender chicken meatballs in a sweet, glossy teriyaki glaze—perfect over rice or as appetizers.
# What You Need:
→ For the Chicken Meatballs
01 - 1.1 lbs 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 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
18 - Steamed white rice
19 - Sliced green onions
20 - Toasted sesame seeds
# How-To Steps:
01 - Combine ground chicken, egg, panko, green onions, soy sauce, mirin, grated ginger, garlic, salt, and black pepper in a large bowl. Mix until just combined, being careful not to overwork the mixture.
02 - Moisten hands with water and form the mixture into 16 evenly sized meatballs, rolling gently to maintain 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. Transfer to a plate and set aside.
04 - Wipe the skillet clean. In a small bowl, whisk together soy sauce, mirin, sake, sugar, cornstarch, and water until smooth and the cornstarch is fully dissolved.
05 - Pour the sauce mixture into the skillet and bring to a simmer over medium heat. Stir constantly until the sauce thickens and coats the back of a spoon, about 2 minutes.
06 - Return the cooked meatballs to the skillet and gently toss to coat evenly in the teriyaki sauce. Simmer for 2–3 minutes, allowing the glaze to adhere and the flavors to meld.
07 - Plate the glazed meatballs over steamed rice if desired. Garnish generously with sliced green onions and toasted sesame seeds. Serve immediately while hot.
# Expert Suggestions:
01 -
- The homemade teriyaki glaze is infinitely better than anything from a bottle, and you probably have everything in your pantry already
- These meatballs freeze beautifully before the glaze step, making them excellent for meal prep
- They disappear faster than you can say 'dinner is ready' whether you serve them as appetizers or over rice
02 -
- Don't skip the cornstarch slurry—it's what transforms thin sauce into that glossy restaurant-style coating that actually sticks to the meatballs
- The meatballs are fully cooked when they reach an internal temperature of 165°F, or when you cut one open and see no pink in the center
- Teriyaki sauce thickens dramatically as it cools, so don't worry if it looks a bit thin while simmering—it will coat perfectly once it's off the heat for a minute
03 -
- Line your baking sheet with parchment when shaping meatballs—the parchment prevents sticking and makes transfer to the skillet effortless
- Keep a small bowl of water beside you when shaping meatballs, dipping your hands every few meatballs to keep the mixture from sticking to your palms