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Baked Teriyaki Chicken Meatballs with Homemade Glaze

A close-up stack of moist Teriyaki Chicken Meatballs generously coated in a thick, glossy teriyaki glaze.
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Make moist, flavorful chicken meatballs baked until tender and coated in a simple, sticky homemade teriyaki glaze. This recipe is good for a weeknight dinner or as an appetizer.

Ingredients

Scale
  • 1.5 lbs ground chicken
  • 1/2 cup panko breadcrumbs
  • 1/4 cup milk
  • 1 large egg, lightly beaten
  • 2 cloves garlic, minced
  • 1 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon olive oil
  • 1/2 cup low-sodium soy sauce
  • 1/4 cup water
  • 1/4 cup packed brown sugar
  • 2 tablespoons rice vinegar
  • 1 tablespoon honey
  • 1 teaspoon sesame oil
  • 1 teaspoon cornstarch mixed with 1 tablespoon cold water (slurry)

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. In a large bowl, combine the ground chicken, panko breadcrumbs, milk, egg, minced garlic, ground ginger, salt, and pepper. Mix gently with your hands until just combined; do not overmix.
  3. Roll the mixture into uniform 1.5-inch meatballs and place them on the prepared baking sheet.
  4. Bake the meatballs for 18 to 20 minutes, or until they reach an internal temperature of 165°F (74°C).
  5. While the meatballs bake, prepare the glaze: In a small saucepan, combine the soy sauce, water, brown sugar, rice vinegar, honey, and sesame oil. Bring the mixture to a simmer over medium heat, stirring until the sugar dissolves.
  6. Whisk the cornstarch slurry into the simmering sauce. Continue to cook and stir for 1 to 2 minutes until the sauce thickens enough to coat the back of a spoon. Remove from heat.
  7. Once the meatballs are cooked, transfer them to a large bowl. Pour about two-thirds of the teriyaki glaze over the meatballs and gently toss to coat them completely.
  8. Serve the meatballs warm, drizzled with the remaining glaze. These are excellent served over rice.

Notes

  • For extra moisture, you can substitute 1/4 cup of finely grated onion for 1/4 cup of the milk.
  • These meatballs freeze well. Cool them completely, then store in an airtight container for up to three months. Thaw overnight before reheating.
  • If you prefer a stickier coating, reserve the glaze and brush it onto the meatballs during the last 5 minutes of baking, then toss with the remaining sauce after removal from the oven.

Nutrition

Find it online: https://recipesfleet.com/teriyaki-chicken-meatballs-recipe/