Japanese Chicken Meatballs Teriyaki (Printable version)

Juicy chicken meatballs glazed with sweet, savory homemade teriyaki sauce—perfect appetizer or over steamed rice.

# What You’ll Need:

→ 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 (optional)

18 - Steamed white rice
19 - Sliced green onions
20 - Toasted sesame seeds

# How to Make It:

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 meat mixture.
02 - Wet your hands with water to prevent sticking and form the mixture into 16 evenly sized meatballs, rolling gently to maintain a loose texture.
03 - Heat vegetable oil in a large nonstick skillet over medium heat. Add meatballs and cook for 8 to 10 minutes, turning occasionally, until browned on all sides and cooked through to an internal temperature of 165°F. Remove from skillet and set aside.
04 - Wipe the skillet clean. In a small bowl, whisk together soy sauce, mirin, sake, sugar, cornstarch, and water until cornstarch is fully 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 evenly in the sauce. Simmer for 2 to 3 minutes so the glaze adheres properly. Serve hot over steamed rice, garnished with sliced green onions and toasted sesame seeds.

# Expert tips:

01 -
  • The homemade teriyaki glaze is infinitely better than anything from a bottle, with a glossy finish that makes these meatballs look like they came from a restaurant
  • They reheat beautifully for lunch the next day, and the sauce actually gets better as it sits
  • You can shape and refrigerate the meatballs hours ahead, making dinner prep feel effortless
02 -
  • Dry your meatballs on paper towels after frying before adding them to the sauce, or excess oil will make your glaze separate and look oily
  • The sauce thickens fast once it hits the right temperature, so have your meatballs ready and do not walk away from the stove
  • Let the meatballs rest on the pan for a minute after tossing, this helps the glaze set rather than running right off
03 -
  • Use a cookie scoop to shape the meatballs for uniform sizing, which means they all cook at the same rate
  • Double the sauce recipe and freeze half in a small container for future quick meals

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