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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!

Sticky Teriyaki Meatballs

Delicious meatballs coated in a sticky teriyaki sauce, perfect for a savory meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Main Course
Cuisine Asian
Servings 4
Calories 250 kcal

Ingredients
  

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

Instructions
 

  • Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  • In a large mixing bowl, combine the ground chicken, breadcrumbs, finely chopped green onions, minced garlic, grated ginger, egg, and 1 tablespoon of soy sauce. Mix thoroughly.
  • Roll the mixture into 1-inch meatballs and arrange them on the prepared baking sheet.
  • Bake the meatballs for 20-25 minutes, flipping halfway through for even browning.
  • In a saucepan, combine the remaining soy sauce, honey, rice vinegar, and sesame oil. Heat over medium, stirring until honey dissolves.
  • Pour the cornstarch-water mixture into the sauce while whisking continuously until thickened. Remove from heat.
  • Transfer the cooked meatballs to a bowl and pour the teriyaki sauce over them. Toss gently to coat.
  • Serve the meatballs on a platter, garnished with sesame seeds and additional chopped green onions.

Notes

For extra flavor, let the meatballs marinate in the teriyaki sauce for a few minutes before serving.
Keyword chicken, meatballs, teriyaki