Japanese Chicken Meatballs Teriyaki (Printable Version)
Tender chicken meatballs coated in a glossy teriyaki glaze, ready in 45 minutes.
# Ingredient List:
→ 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
# How to Make:
01 - In a large bowl, combine ground chicken, egg, panko, green onions, soy sauce, mirin, grated ginger, garlic, salt, and black pepper. Mix until just combined—do not overwork the mixture to maintain tender texture.
02 - Wet your hands with water to prevent sticking and form the 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 and set aside on a plate.
04 - Wipe the skillet clean. In a small bowl, whisk together soy sauce, mirin, sake, sugar, cornstarch, and water until the cornstarch is completely dissolved.
05 - Pour the sauce mixture into the skillet and bring to a simmer over medium heat, stirring constantly until thickened and glossy, about 2 minutes.
06 - Return the cooked meatballs to the skillet and gently toss to coat them evenly in the sauce. Simmer for 2–3 minutes, allowing the glaze to adhere and the flavors to meld.
07 - Serve hot over steamed rice if desired. Garnish with freshly sliced green onions and toasted sesame seeds for added texture and visual appeal.
# Expert Tips:
01 -
- The homemade teriyaki sauce comes together in minutes and tastes infinitely better than anything from a bottle.
- These meatballs stay incredibly juicy thanks to the panko and gentle handling—no dry hockey pucks here.
- Perfect for meal prep, they reheat beautifully and actually taste better the next day as the flavors deepen.
02 -
- Do not skip the cornstarch slurry—without it, your sauce will never achieve that restaurant quality glossiness we all want.
- Meatballs will continue cooking slightly after being removed from the pan, so pull them when they are just barely cooked through.
03 -
- Chill the meat mixture for 15 minutes before shaping if it feels too sticky to handle.
- Use a cookie scoop for perfectly uniform meatballs that cook at the same rate.