Name: Sticky Teriyaki Meatballs
Prep time: 15 min
Cook time: 25 min
Total time: 45 min
Ingredients: 1 lb ground chicken; 0.5 cup breadcrumbs; 0.25 cup green onions, finely chopped; 1 clove garlic, minced; 1 tsp fresh ginger, grated; 1 large egg; 0.25 cup low-sodium soy sauce; 2 tbsp honey; 2 tbsp rice vinegar; 1 tbsp sesame oil; 1 tbsp cornstarch mixed with 2 tbsp water; 1 tbsp sesame seeds for garnish

Are you ready to spice up your dinner routine? This Sticky Teriyaki Meatballs recipe is packed with flavor and super easy to make. You’ll learn how to mix juicy meatballs, whip up a rich sauce, and customize with simple ingredients. Whether you're cooking for family or friends, these meatballs will impress! Join me, as we dive into this tasty journey that will satisfy your cravings in no time!

$To make sticky teriyaki meatballs, you will need the following main ingredients: - 1 lb ground chicken - ½ cup breadcrumbs - ¼ cup green onions, finely chopped - 1 clove garlic, minced - 1 teaspoon fresh ginger, grated - 1 large egg - ¼ cup low-sodium soy sauce - 2 tablespoon honey - 2 tablespoon rice vinegar - 1 tablespoon sesame oil - 1 tablespoon cornstarch mixed with 2 tablespoon water These ingredients come together for a tasty and sticky treat. The ground chicken keeps the meatballs moist, while the breadcrumbs help bind them. The fresh ginger and garlic add a nice kick. For extra flavor and a pretty touch, you can add these garnishes: - Additional chopped green onions - Sesame seeds These garnishes make your dish look vibrant. They also add a bit of crunch. You can sprinkle them just before serving for the best effect. Choosing the right soy sauce is key for flavor. I recommend using low-sodium soy sauce. It gives you the umami taste without too much salt. Other good options include: - Tamari sauce for a gluten-free choice - Shoyu for a sweeter flavor These sauces can enhance your teriyaki meatballs. They create a rich and savory sauce that blends perfectly with the meatballs. {{ingredient_image_2}} First, preheat your oven to 400°F (200°C). This step gets the oven ready for your meatballs. Line a baking sheet with parchment paper. This makes cleanup easy and helps the meatballs brown nicely. In a large bowl, combine the ground chicken, breadcrumbs, and finely chopped green onions. Add the minced garlic and grated ginger next. Crack in the egg and pour in 1 tablespoon of soy sauce. Mix all these ingredients well. Use your hands or a spoon to blend everything until it is fully combined. Now, take small portions of the mixture and roll them into 1-inch balls. Place each ball on the prepared baking sheet. Make sure to space them evenly. Bake the meatballs for 20 to 25 minutes. Flip them halfway through to brown all sides. They should turn a nice golden color when done. While the meatballs bake, you can make the teriyaki sauce. Grab a saucepan and add the remaining soy sauce, honey, rice vinegar, and sesame oil. Heat this mixture over medium heat. Stir gently until the honey dissolves and the sauce becomes warm and fragrant. Once the meatballs finish baking, transfer them to a large mixing bowl. Pour the warm teriyaki sauce over them. Gently toss the meatballs to coat them in the sticky sauce. Make sure each meatball gets a good amount of sauce for great flavor. To make meatballs tender, use a mix of ground chicken and breadcrumbs. The breadcrumbs add moisture as they cook. You can also add a bit of milk or broth to the mix for extra softness. Don’t overmix your meatball mix. Mixing too much makes them tough. Just blend until combined, and then stop. The sauce should be thick but pourable. Start with low heat to combine the soy sauce, honey, and other ingredients. Gradually add the cornstarch-water mix. Keep stirring while it thickens. If it gets too thick, add a splash of water. If it’s too thin, let it simmer longer. This will help enhance the flavor, too! I prefer baking meatballs for several reasons. Baking is healthier and less messy. It allows for even cooking and browning. Frying can add extra oil, which isn’t needed here. Bake the meatballs until golden for the best flavor and texture. It’s also easier to manage, especially for a busy home cook. Pro Tips Use Fresh Ingredients: Fresh garlic and ginger will enhance the flavor of your meatballs significantly, giving them a vibrant taste. Don’t Overmix the Meatball Mixture: Overmixing can lead to tough meatballs. Mix just until combined for a tender texture. Experiment with Meat Variations: While ground chicken is great, you can also try ground turkey or pork for different flavors and textures. Adjust Sauce Thickness: If you prefer a thinner sauce, add less cornstarch or a splash of water to achieve your desired consistency. {{image_4}} You can swap ground chicken for other meats. Try ground turkey, beef, or pork. Each meat brings its own taste and texture. Ground turkey is leaner, while beef gives a richer flavor. For a fun twist, mix meats for a unique bite. Just keep the cooking time similar for best results. If you need gluten-free meatballs, use gluten-free breadcrumbs. You can also use oats instead of breadcrumbs. Be sure to choose a gluten-free soy sauce, like tamari. This keeps the taste while making it safe for those with gluten issues. Enjoy a tasty meal without worry! Adding veggies boosts flavor and nutrition. Finely chop carrots or bell peppers and mix them in. Zucchini can add moisture too. Aim for about ½ cup of veggies for each batch. This makes the meatballs more colorful and healthy. Kids may not even notice the extra veggies! To store leftover meatballs, let them cool first. Place them in an airtight container. You can keep them in the fridge for up to three days. If you want to save them for longer, freezing is a great option. For reheating, you have a couple of choices. You can use the oven or the microwave. If using the oven, preheat it to 350°F (175°C). Place the meatballs on a baking sheet and heat for about 10-15 minutes. If using the microwave, place them on a microwave-safe plate. Heat for 1-2 minutes, checking often to avoid overcooking. If you want to freeze the meatballs, do this before adding the sauce. Place the cooled meatballs on a baking sheet and freeze until firm. Then, transfer them to a freezer bag. They can last up to three months. For the sauce, store it in a separate container. When ready to use, thaw both the meatballs and sauce in the fridge overnight before reheating them together. Yes, you can use pre-made meatballs. They save time and work well with teriyaki sauce. Just bake them as directed on the package. Then, coat them in the homemade teriyaki sauce. This adds a fresh flavor that pairs nicely with the meatballs. If you need a soy sauce substitute, you have options. You can use tamari for a gluten-free option. Coconut aminos is another great choice if you want a sweeter taste. Both options give a similar umami flavor. Leftover sticky teriyaki meatballs last about three to four days when stored properly. Keep them in an airtight container. Make sure they cool down before sealing. This helps maintain their taste and texture. Absolutely! You can prepare the meatballs ahead of time. Shape them and store them in the fridge, covered, for up to 24 hours. You can also freeze them for longer storage. Just cook them from frozen when you're ready to enjoy. You’ve learned how to craft tasty sticky teriyaki meatballs. We covered key ingredients, from the best soy sauce to garnishes. You now know the simple steps to make them and tips for extra flavor. Customizing with different meats or veggies offers fun twists. Storing and reheating leftovers is also easy. Cook these meatballs, share with friends, and enjoy. Happy cooking!$

Why I Love This Recipe

Healthy and Flavorful: These meatballs are made with lean ground chicken, offering a tasty yet nutritious meal option for any day of the week.
Quick and Easy: With a total preparation time of just 45 minutes, you can whip up these sticky teriyaki meatballs in no time.
Customizable Ingredients: Feel free to add your favorite vegetables or spices to the meatball mixture for a personal twist on this recipe.
Perfect for Meal Prep: These meatballs store well and can be enjoyed throughout the week, making them an excellent choice for meal prepping.

Ingredients

Main Ingredients for Sticky Teriyaki Meatballs

To make sticky teriyaki meatballs, you will need the following main ingredients:

1 lb ground chicken
½ cup breadcrumbs
¼ cup green onions, finely chopped
1 clove garlic, minced
1 teaspoon fresh ginger, grated
1 large egg
¼ cup low-sodium soy sauce
2 tablespoon honey
2 tablespoon rice vinegar
1 tablespoon sesame oil
1 tablespoon cornstarch mixed with 2 tablespoon water

These ingredients come together for a tasty and sticky treat. The ground chicken keeps the meatballs moist, while the breadcrumbs help bind them. The fresh ginger and garlic add a nice kick.

Optional Garnishes

For extra flavor and a pretty touch, you can add these garnishes:

Additional chopped green onions
Sesame seeds

These garnishes make your dish look vibrant. They also add a bit of crunch. You can sprinkle them just before serving for the best effect.

Best Soy Sauce Choices

Choosing the right soy sauce is key for flavor. I recommend using low-sodium soy sauce. It gives you the umami taste without too much salt. Other good options include:

Tamari sauce for a gluten-free choice
Shoyu for a sweeter flavor

These sauces can enhance your teriyaki meatballs. They create a rich and savory sauce that blends perfectly with the meatballs.

Step-by-Step Instructions

Preheating the Oven

First, preheat your oven to 400°F (200°C). This step gets the oven ready for your meatballs. Line a baking sheet with parchment paper. This makes cleanup easy and helps the meatballs brown nicely.

Mixing the Meatball Ingredients

In a large bowl, combine the ground chicken, breadcrumbs, and finely chopped green onions. Add the minced garlic and grated ginger next. Crack in the egg and pour in 1 tablespoon of soy sauce. Mix all these ingredients well. Use your hands or a spoon to blend everything until it is fully combined.

Shaping and Baking the Meatballs

Now, take small portions of the mixture and roll them into 1-inch balls. Place each ball on the prepared baking sheet. Make sure to space them evenly. Bake the meatballs for 20 to 25 minutes. Flip them halfway through to brown all sides. They should turn a nice golden color when done.

Making the Teriyaki Sauce

While the meatballs bake, you can make the teriyaki sauce. Grab a saucepan and add the remaining soy sauce, honey, rice vinegar, and sesame oil. Heat this mixture over medium heat. Stir gently until the honey dissolves and the sauce becomes warm and fragrant.

Coating the Meatballs

Once the meatballs finish baking, transfer them to a large mixing bowl. Pour the warm teriyaki sauce over them. Gently toss the meatballs to coat them in the sticky sauce. Make sure each meatball gets a good amount of sauce for great flavor.

Tips & Tricks

How to Make Meatballs More Tender

To make meatballs tender, use a mix of ground chicken and breadcrumbs. The breadcrumbs add moisture as they cook. You can also add a bit of milk or broth to the mix for extra softness. Don’t overmix your meatball mix. Mixing too much makes them tough. Just blend until combined, and then stop.

Achieving the Perfect Sauce Consistency

The sauce should be thick but pourable. Start with low heat to combine the soy sauce, honey, and other ingredients. Gradually add the cornstarch-water mix. Keep stirring while it thickens. If it gets too thick, add a splash of water. If it’s too thin, let it simmer longer. This will help enhance the flavor, too!

Baking vs. Frying: Which is Better?

I prefer baking meatballs for several reasons. Baking is healthier and less messy. It allows for even cooking and browning. Frying can add extra oil, which isn’t needed here. Bake the meatballs until golden for the best flavor and texture. It’s also easier to manage, especially for a busy home cook.

Pro Tips

Use Fresh Ingredients: Fresh garlic and ginger will enhance the flavor of your meatballs significantly, giving them a vibrant taste.
Don’t Overmix the Meatball Mixture: Overmixing can lead to tough meatballs. Mix just until combined for a tender texture.
Experiment with Meat Variations: While ground chicken is great, you can also try ground turkey or pork for different flavors and textures.
Adjust Sauce Thickness: If you prefer a thinner sauce, add less cornstarch or a splash of water to achieve your desired consistency.

Variations

Using Different Meats

You can swap ground chicken for other meats. Try ground turkey, beef, or pork. Each meat brings its own taste and texture. Ground turkey is leaner, while beef gives a richer flavor. For a fun twist, mix meats for a unique bite. Just keep the cooking time similar for best results.

Gluten-Free Options

If you need gluten-free meatballs, use gluten-free breadcrumbs. You can also use oats instead of breadcrumbs. Be sure to choose a gluten-free soy sauce, like tamari. This keeps the taste while making it safe for those with gluten issues. Enjoy a tasty meal without worry!

Adding Vegetables to the Meatball Mixture

Adding veggies boosts flavor and nutrition. Finely chop carrots or bell peppers and mix them in. Zucchini can add moisture too. Aim for about ½ cup of veggies for each batch. This makes the meatballs more colorful and healthy. Kids may not even notice the extra veggies!

Storage Info

How to Store Leftover Meatballs

To store leftover meatballs, let them cool first. Place them in an airtight container. You can keep them in the fridge for up to three days. If you want to save them for longer, freezing is a great option.

Reheating Instructions

For reheating, you have a couple of choices. You can use the oven or the microwave. If using the oven, preheat it to 350°F (175°C). Place the meatballs on a baking sheet and heat for about 10-15 minutes. If using the microwave, place them on a microwave-safe plate. Heat for 1-2 minutes, checking often to avoid overcooking.

Freezing Tips for Meatballs and Sauce

If you want to freeze the meatballs, do this before adding the sauce. Place the cooled meatballs on a baking sheet and freeze until firm. Then, transfer them to a freezer bag. They can last up to three months. For the sauce, store it in a separate container. When ready to use, thaw both the meatballs and sauce in the fridge overnight before reheating them together.

FAQs

Can I use pre-made meatballs for this recipe?

Yes, you can use pre-made meatballs. They save time and work well with teriyaki sauce. Just bake them as directed on the package. Then, coat them in the homemade teriyaki sauce. This adds a fresh flavor that pairs nicely with the meatballs.

What can I substitute for soy sauce?

If you need a soy sauce substitute, you have options. You can use tamari for a gluten-free option. Coconut aminos is another great choice if you want a sweeter taste. Both options give a similar umami flavor.

How long do leftovers last in the fridge?

Leftover sticky teriyaki meatballs last about three to four days when stored properly. Keep them in an airtight container. Make sure they cool down before sealing. This helps maintain their taste and texture.

Can I make sticky teriyaki meatballs in advance?

Absolutely! You can prepare the meatballs ahead of time. Shape them and store them in the fridge, covered, for up to 24 hours. You can also freeze them for longer storage. Just cook them from frozen when you're ready to enjoy.

You’ve learned how to craft tasty sticky teriyaki meatballs. We covered key ingredients, from the best soy sauce to garnishes. You now know the simple steps to make them and tips for extra flavor. Customizing with different meats or veggies offers fun twists. Storing and reheating leftovers is also easy. Cook these meatballs, share with friends, and enjoy. Happy cookin