Japanese Chicken Meatballs with Teriyaki (Printable)
Tender chicken meatballs coated in sticky teriyaki glaze, ideal over rice or as party 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 frying
→ 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
# Directions:
01 - In a large bowl, combine ground chicken, egg, panko breadcrumbs, chopped green onions, soy sauce, mirin, grated ginger, minced garlic, salt, and black pepper. Mix until just combined—do not overwork the mixture to maintain tenderness.
02 - Wet your hands with water to prevent sticking. Form the chicken mixture into 16 evenly sized meatballs, approximately 1.5 inches in diameter.
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 to an internal temperature of 165°F. Remove from skillet and set aside.
04 - Wipe the skillet clean. In a small bowl, whisk together soy sauce, mirin, sake, sugar, cornstarch, and water until 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. Gently toss to coat evenly in the teriyaki sauce. Simmer for 2–3 minutes to allow the glaze to adhere properly.
07 - Serve hot over steamed white rice. Garnish with sliced green onions and toasted sesame seeds. Alternatively, serve as appetizers with toothpicks.
# Expert Suggestions:
01 -
- The glaze transforms simple ground chicken into something restaurant worthy with barely any effort
- These freeze beautifully and reheat without losing that sticky glossy coating
02 -
- The sauce continues thickening off heat, so remove it slightly earlier than you think is necessary
- Room temperature meatballs cook more evenly than cold ones straight from the refrigerator
03 -
- Use a cookie scoop for identical meatballs that cook at the same rate
- Toast the sesame seeds in a dry pan for deeper nutty flavor