Teriyaki Chicken Meatballs Recipe
Introduction
These Teriyaki Chicken Meatballs are tender, flavorful, and coated in a glossy homemade sauce. Perfect for a quick weeknight dinner, they pair beautifully with steamed rice and fresh garnishes.
Ingredients
- 1 tbsp cornflour / cornstarch
- 1/4 cup / 65ml soy sauce (all purpose / ordinary)
- 1/4 cup / 65ml cooking sake (or substitute with Chinese cooking wine or dry sherry)
- 1/4 cup / 65ml Mirin
- 1 tbsp white sugar (brown sugar also okay)
- ¾ cup / 180 ml water
- 500 g / 1 lb chicken mince (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 clove, minced
- 1 ½ tsp cooking sake (or substitute with Chinese cooking wine or dry sherry)
- ½ tsp salt
- 1 tbsp oil
- Sliced green onions / scallions for garnish (optional)
- Sesame seeds for garnish (optional)
Instructions
- Step 1: In a bowl, combine the chicken mince, egg, panko breadcrumbs, minced garlic, 1 ½ tsp cooking sake, salt, and 2 tsp of the prepared Teriyaki Sauce. Mix well using your hands until thoroughly combined.
- Step 2: To make the Teriyaki Sauce, place the cornflour in a small bowl with 1 tbsp of water and stir until smooth. In a separate bowl, mix soy sauce, 1/4 cup cooking sake, mirin, sugar, and the cornflour mixture until well combined. Then add the remaining water and stir again. Set this sauce aside.
- Step 3: Shape the meat mixture into meatballs about 1 heaped tablespoon each. If the mixture is too sticky, try wetting your hands slightly or adding a bit more breadcrumbs.
- Step 4: Heat oil in a large skillet over medium-high heat. Add the meatballs and cook, turning occasionally, for about 5 minutes until browned on all sides but still slightly pink inside.
- Step 5: Reduce heat to medium-low. Stir the Teriyaki Sauce once more and pour it over the meatballs in the pan. Bring to a gentle simmer and cook for 2 to 3 minutes until the sauce thickens and coats the meatballs with a glossy finish.
- Step 6: Serve the meatballs hot over rice. Garnish with sliced green onions and sesame seeds if desired.
Tips & Variations
- Substitute chicken mince with pork or turkey for a different flavor.
- Use brown sugar in the sauce for a deeper sweetness.
- If the meatball mixture is too sticky, wet your hands with cold water before shaping or add a little extra breadcrumbs.
- For extra flavor, add finely chopped ginger or a splash of soy sauce into the meat mixture.
Storage
Store leftover meatballs in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat with a splash of water or in the microwave until warmed through, adding some extra sauce if needed to keep them moist.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make these meatballs ahead of time?
Yes, you can prepare the meatballs and sauce separately, then cook and combine them just before serving. Uncooked meatballs can be refrigerated for up to 24 hours before cooking.
Can I freeze Teriyaki Chicken Meatballs?
Absolutely. After cooking and cooling, place meatballs and sauce in a freezer-safe container. Freeze for up to 2 months. Thaw overnight in the fridge and reheat on the stove.
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Teriyaki Chicken Meatballs Recipe
- Total Time: 25 minutes
- Yield: 4 servings (about 16 meatballs) 1x
Description
This Teriyaki Chicken Meatballs recipe offers a deliciously easy way to enjoy tender, flavorful meatballs coated in a glossy, homemade teriyaki sauce. Using ground chicken and a simple mix of soy sauce, mirin, sake, and sugar, these meatballs are pan-fried to golden perfection, then simmered briefly in the sauce for a sticky, savory finish. Perfect served over rice and garnished with green onions and sesame seeds for a satisfying meal.
Ingredients
Meatballs
- 500 g / 1 lb chicken mince (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 clove, minced
- 1 ½ tsp cooking sake (or substitute with Chinese cooking wine or dry sherry)
- ½ tsp salt
Teriyaki Sauce
- 1 tbsp cornflour / cornstarch
- 1/4 cup / 65 ml soy sauce (all purpose / ordinary)
- 1/4 cup / 65 ml cooking sake (or substitute with Chinese cooking wine or dry sherry)
- 1/4 cup / 65 ml Mirin
- 1 tbsp white sugar (brown sugar also ok)
- ¾ cup / 180 ml water
For Cooking and Garnish
- 1 tbsp oil
- Sliced green onions / scallions (for garnish, optional)
- Sesame seeds (for garnish, optional)
Instructions
- Prepare Meatball Mixture: Place the chicken mince, egg, panko breadcrumbs, minced garlic, 1 ½ tsp cooking sake, and ½ tsp salt in a bowl. Mix together with your hands until well combined.
- Make the Teriyaki Sauce: In a separate bowl, combine 1 tbsp cornflour with 1 tbsp of the water and mix until smooth and lump-free. Add 1/4 cup soy sauce, 1/4 cup cooking sake, 1/4 cup mirin, and 1 tbsp sugar. Stir well until sugar dissolves.
- Incorporate Sauce into Meatballs: Add 2 tsp of this teriyaki sauce mixture into the meatball mixture for flavor, then mix thoroughly by hand.
- Prepare Remaining Sauce: To the remaining sauce, add the remaining ¾ cup minus 1 tbsp water and mix well. Set this aside for later use.
- Form Meatballs: Take a heaping tablespoon of the meatball mixture and roll it into balls using your hands. If the mixture is too sticky, lightly wet your hands or add a bit more breadcrumbs.
- Cook Meatballs: Heat 1 tbsp oil in a large skillet over medium-high heat. Add all the meatballs and cook, turning frequently to brown evenly on all sides, for about 5 minutes. The meatballs will still be slightly undercooked inside at this stage.
- Simmer in Teriyaki Sauce: Reduce heat to low. Give the reserved teriyaki sauce a quick stir, then pour it into the skillet with the meatballs. Bring to a gentle simmer and cook for 2 to 3 minutes, or until the sauce thickens to a glossy consistency that coats the meatballs well.
- Serve: Serve the teriyaki chicken meatballs hot over cooked rice. Garnish with sliced green onions and sesame seeds if desired for added flavor and presentation.
Notes
- Note 1: Use regular all-purpose soy sauce to maintain the traditional flavor balance.
- Note 2: Cooking sake can be substituted with Chinese cooking wine or dry sherry if unavailable.
- Note 3: If the meatball mixture is too sticky to handle, wet your hands with water or add a small amount of extra breadcrumbs to make rolling easier.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Japanese
Keywords: Teriyaki, Chicken Meatballs, Japanese, Easy Dinner, Skillet Meatballs, Ground Chicken
