Teriyaki Chicken Meatballs

With hints of garlic and ginger, these Teriyaki Chicken Meatballs are flavorful and a perfect protein to serve with rice or noodles and broccoli or green beans as an easy family meal.

Teriyaki Chicken Meatballs

We love my classic Baked Chicken Meatballs and my Pesto Meatballs, so it seemed like a great time to try them with a slightly different flavor profile: teriyaki! I love this easy recipe to pair with rice or noodles and broccoli or green beans, and as a way to include a delicious flavor combo in the mix.

This recipe comes together quickly since it starts with ground chicken and has the option to add a veggie right into the batter.

The finished meatballs also store really nicely in the fridge or freezer, so you can use this recipe for meal prep—or just know that the leftovers store nicely.

Ingredients You Need

Below is a list of the ingredients you need to have on hand to get started with this recipe so you know what to get from the store or gather from the fridge and pantry.

• Ground chicken: Starting with ground chicken makes mixing up these meatballs easy and affordable. Look for it near ground turkey and pork in your store.
• Plain bread crumbs: These add flavor and help ensure the meatballs hold together nicely. (You can also use plain bread crumbs and add a little Italian seasoning.)
• Shredded carrots (optional): I like to add a veggie to meatballs to ensure they are super tender and easy for kids to chew, and it’s also a nice way to stretch the recipe.
• Egg: I use egg to help bind the meatball batter together. (See the Notes at the end of the recipe if you have an egg-free household.)
• Ground ginger, garlic powder, reduced-sodium soy sauce: A combo of these add flavor to the meatballs.
• Teriyaki sauce: Serving the finished meatballs in teriyaki sauce adds flavor and moisture, and is delicious over rice and veggies. You can use a homemade sauce or a bottle from the store.

Step-by-Step Instructions

Below is a look at how to make this recipe so you know what to expect from the process. Scroll down to the end of the post for the full recipe, including the amounts and the timing.

1. Add all ingredients to a medium bowl.
2. Mix the ingredients together with clean hands.
3. Roll into balls.
4. Bake or Air Fry until golden brown and cooked through. Toss with teriyaki sauce. Serve warm or set aside to cool and freeze.

How to Store

Let the cooked meatballs cool fully and store in an airtight container in the fridge for up to 5 days. Or freeze in a freezer bag for up to 6 months. Thaw overnight in the fridge, simmer in teriyaki sauce to warm, or warm in 15- to 30-second increments in the microwave.

You can store them with or without the sauce added.

Best Tips for Success

• Use store-bought ground chicken to make this easy.
• Dice for older babies or younger toddlers as needed.
• Gluten-free: Use gluten-free bread crumbs if needed.
• Egg-free: Omit the egg and add 1 tablespoon milk.
• Use jarred teriyaki sauce for serving or try a homemade option. I mix together 1 grated garlic clove (I use a microplane), 1/2 teaspoon ground ginger, 1/4 cup honey or maple syrup, and 1/4 cup reduced-sodium soy sauce.

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• Preheat the oven to 400 degrees F and line a rimmed baking sheet with foil. Coat with nonstick spray.
• In a medium bowl, mix the ingredients together with clean hands. Use a tablespoon measuring spoon to measure out 2-tablespoon-size meatballs. Roll into balls and place on the prepared baking sheet.

• Bake for 22-24 minutes or until golden brown and cooked through.

• (You can also make them smaller as 1-tablespoon balls and bake for 20-22 minutes or Air Fry at 375 degrees F for 12-14 minutes.)

• Serve warm or set aside to cool and freeze.

• Let them cool fully and store in an airtight container in the fridge for up to 5 days. Or freeze in a freezer bag for up to 6 months. Thaw overnight in the fridge, simmer in teriyaki sauce to warm, or warm in 15- to 30-second increments in the microwave.
• Use jarred teriyaki sauce for serving or try a homemade option. I mix together 1 grated garlic clove (I use a microplane), 1/2 teaspoon ground ginger, 1/4 cup honey or maple syrup, and ¼ cup reduced-sodium soy sauce.
• Dice for older babies or younger toddlers as needed.
• Gluten-free: Use gluten-free bread crumbs if needed.
• Dairy-free: Use vegan Parmesan cheese.
• Egg-free: Omit the egg and add 1 tablespoon milk.

Serving: 2meatballs, Calories: 137kcal, Carbohydrates: 9g, Protein: 13g, Fat: 6g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 0.04g, Cholesterol: 69mg, Sodium: 858mg, Potassium: 394mg, Fiber: 1g, Sugar: 3g, Vitamin A: 1366IU, Vitamin C: 0.5mg, Calcium: 27mg, Iron: 1mg