Mouthwatering Teriyaki Chicken Meatballs Glaze

These Teriyaki Chicken Meatballs always hit the spot when you need something comforting but not overly heavy. The meatballs come out incredibly juicy every time and the homemade glaze adds so much flavor that there is never a bite left over. This recipe has become my go to for easy weeknight dinners and everybody at the table agrees nothing beats that sticky sweet sauce.

I first made a double batch of these for a Sunday meal prep and by Tuesday there were only two left in the fridge. The umami and ginger notes just keep you coming back for more.

Ingredients

• Ground chicken: Packs lean protein into every bite and stays moist when mixed gently Choose high quality or organic for best flavor
• Breadcrumbs: Binds meatballs and keeps them soft Gluten free or regular are both great just pick a fresh bag
• Green onions: Add freshness and color Look for bright green tops and crisp bulbs
• Egg: Acts as a natural binder holding meatballs together Use large eggs for best results
• Minced garlic: Delivers robust savory notes Fresh garlic cloves bring the most punch
• Salt: Brings out all the flavors Go for fine sea salt so it blends evenly
• Black pepper: Gives just a hint of heat and depth Use freshly cracked if possible
• Tamari or soy sauce: Forms the salty savory base of the glaze Lower sodium is best for balance
• Chicken broth: Adds richness to the sauce Opt for no salt added to avoid over salting
• Honey: Creates that signature sticky sweetness Pure raw honey works great here
• Toasted sesame oil: Adds nutty aroma to the glaze Toast your own seeds then press if you want the ultimate flavor
• Fresh ginger: Brightens the sauce with gentle spice Choose firm smooth knobs and finely grate right before using
• Minced garlic: Infuses more pungency into the sauce Always go fresh when you can
• Cornstarch: Thickens the sauce to glossy perfection Sift before measuring for smooth blending
• Rice vinegar: Provides lift and acidic tang Unseasoned varieties are the most versatile

Step-by-Step Instructions

Mix the Meatball Base:

In a medium bowl add the ground chicken breadcrumbs green onions egg minced garlic salt and black pepper. Gently work together by hand or use a spatula folding and stirring until just combined. Be careful not to overmix as this can make the meatballs tough and dense.

Shape the Meatballs:

Scoop tablespoon sized amounts or use a small cookie scoop and roll into smooth balls with lightly oiled hands. Place each one onto a parchment lined baking sheet giving them space so they can brown all over. You should have around twenty to twenty five evenly sized meatballs.

Bake Until Golden:

Place tray in the center rack of a preheated oven at four hundred degrees Fahrenheit. Bake for twenty five minutes or until meatballs are cooked through and just beginning to brown on the outside. This step locks in the juiciness.

Make the Teriyaki Sauce:

While meatballs bake whisk together tamari or soy sauce chicken broth honey sesame oil freshly grated ginger minced garlic cornstarch and rice vinegar in a small mixing bowl. Make sure there are no lumps so the sauce cooks up silky smooth.

Glaze the Meatballs:

Transfer hot baked meatballs to a skillet or sauté pan over medium heat. Pour in the teriyaki sauce and stir gently so every meatball gets evenly coated. Keep cooking letting the sauce bubble until it turns thick and shiny about four to five minutes. Stir often so nothing sticks.

Finish and Serve:

Spoon the glossy meatballs over fluffy steamed rice or jasmine rice. Add steamed or roasted veggies like broccoli or snap peas on the side. Garnish with sesame seeds extra green onions or a pinch of red pepper flakes for a fresh pop.

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My favorite part is always watching the glaze bubble up around the meatballs filling the kitchen with the smell of garlic and ginger. The first time I served these at a birthday dinner the biggest compliment was the total silence as everyone went back for seconds. Those sticky sweet notes never let you down.

Storage Tips

Meatballs can be stored in an airtight container in the fridge for up to three days before saucing or glazing. For longer storage freeze meatballs on a baking sheet then transfer to a zip top bag for up to three months. Thaw in the fridge overnight then reheat gently on the stove with fresh sauce for best results.

Ingredient Substitutions

If you do not have ground chicken try ground turkey for a similar flavor and texture. For a vegetarian version use plant based ground followed by the same binding ingredients and seasonings. Swap out honey for maple syrup if desired or toast your own sesame seeds for an extra layer of crunch.

Serving Suggestions

These meatballs are best served hot over fresh steamed rice. Add a splash of extra teriyaki sauce and a toss of sauteed greens like bok choy or snap peas. For a party platter stick toothpicks in each and serve with extra sauce on the side. Leftovers work beautifully in a rice bowl the next day.

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Cultural Context

Teriyaki refers to a Japanese technique combining soy sauce mirin and sugar to produce that classic shiny sweet glaze. While this version uses pantry friendly tamari and honey it still honors the balance of sweet and salty which is at the heart of teriyaki dishes enjoyed across Japanese kitchens worldwide.

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Frequently Asked Questions About Recipes

→ Can I use ground turkey instead of chicken?

Totally! Ground turkey swaps right in and keeps the meatballs just as juicy. The teriyaki sauce matches up with either one.

→ Is it possible to make this gluten-free?

For sure—grab some gluten-free breadcrumbs, and use tamari in place of soy sauce. Everything stays safe and tasty that way.

→ How do I prevent dry meatballs?

Just mix the meat until it barely comes together. If you handle it too much, they'll get tough. Only bake them until they turn golden and are cooked—this keeps them juicy.

→ Can the meatballs be made ahead of time?

Definitely! You can bake the meatballs and chill them for up to three days. When you're ready, just add the sauce and rewarm—it tastes awesome.

→ What vegetables pair well with this dish?

Broccoli, carrots, snap peas, even bok choy work great if you steam or sauté them. Grab any mix you love for more color and crunch.

→ How can I make the sauce thicker?

Keep simmering the sauce with the meatballs and let the cornstarch do its thing. If you stir as it bubbles down, you'll get that shiny, thick coating.