The perfect balance of sweet and savory flavors, these Sticky Teriyaki Chicken Meatballs are coated in a rich, homemade teriyaki glaze that clings to every bite. Paired with fragrant jasmine rice, this dish is a comforting yet exciting meal that’s quick to make and packed with umami.
Ideal for busy weeknights or meal prep, these teriyaki meatballs offer a healthier alternative to takeout while keeping all the delicious flavors intact. Whether you serve them over rice or with a side of veggies, this dish is sure to satisfy every craving for a flavorful and hearty meal.
Full Recipe:
Ingredients:
For the Meatballs:
- 1 lb (450g) ground chicken
- 1/2 cup breadcrumbs
- 1 egg
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1/4 teaspoon black pepper
For the Teriyaki Sauce:
- 1/2 cup soy sauce
- 1/4 cup honey
- 2 tablespoons rice vinegar
- 1 tablespoon cornstarch (mixed with 2 tablespoons water)
- 1 teaspoon sesame oil
- 1 teaspoon ginger, grated
- 1 clove garlic, minced
For Serving:
- 2 cups cooked jasmine rice
- 2 tablespoons sesame seeds
- 2 green onions, sliced
Directions:
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a bowl, mix ground chicken, breadcrumbs, egg, garlic, ginger, soy sauce, sesame oil, and black pepper until well combined.
- Roll the mixture into 1-inch meatballs and place them on the prepared baking sheet.
- Bake for 18-20 minutes or until fully cooked.
- While the meatballs bake, prepare the teriyaki sauce. In a saucepan over medium heat, combine soy sauce, honey, rice vinegar, sesame oil, ginger, and garlic.
- Bring to a simmer, then add the cornstarch slurry. Stir until the sauce thickens.
- Once the meatballs are done, toss them in the teriyaki sauce until evenly coated.
- Serve over cooked jasmine rice and garnish with sesame seeds and sliced green onions.
Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes
Kcal: 450 kcal | Servings: 4 servings
History & Origin of Teriyaki
Teriyaki is a Japanese cooking technique where food is grilled or broiled with a glaze made of soy sauce, mirin (or a similar sweetener), and sake. The word “teriyaki” comes from teri, which means “shine” or “gloss” (referring to the glaze), and yaki, meaning “grilled” or “broiled.” This method has been used in Japan for centuries, primarily for cooking fish like salmon and mackerel.
When Japanese immigrants moved to Hawaii in the early 20th century, they adapted their traditional teriyaki recipe by incorporating local ingredients like pineapple juice and brown sugar, creating the sweeter version popular in Western countries today. Teriyaki sauce became a global sensation, used for marinating meats, stir-frying vegetables, and as a dipping sauce.
What Makes This Recipe Special?
- Juicy and Flavorful – These meatballs are infused with garlic, ginger, and soy sauce, ensuring they’re packed with flavor even before they’re coated in the sticky glaze.
- Healthier Than Takeout – Since these meatballs are baked instead of fried, they’re a healthier alternative to deep-fried versions while still being delicious.
- Easy to Make – The meatballs require minimal prep, and the sauce comes together in minutes with common pantry ingredients.
- Perfect for Meal Prep – These teriyaki meatballs store well in the fridge and can be reheated easily, making them great for busy weeknights.
Cooking Tips & Substitutions
- Ground Chicken Alternatives – If you don’t have ground chicken, you can substitute it with ground turkey for a similar texture. Ground beef or pork can also work, but they will have a different flavor.
- Homemade Teriyaki Sauce – While store-bought teriyaki sauce can be used in a pinch, making it from scratch ensures better flavor control and avoids preservatives. If you like a more savory sauce, reduce the honey or brown sugar slightly.
- Serving Suggestions – These teriyaki meatballs pair well with:
- Steamed jasmine or basmati rice
- Stir-fried vegetables like broccoli, bell peppers, or snap peas
- A side of miso soup or a fresh cucumber salad for a light, balanced meal
- Gluten-Free Option – Use gluten-free soy sauce (such as tamari) and gluten-free breadcrumbs to make this dish celiac-friendly.
- Spicy Variation – Add a teaspoon of sriracha or red pepper flakes to the teriyaki sauce for a bit of heat.
How to Store & Reheat
- Refrigeration – Store leftover meatballs and sauce in an airtight container in the fridge for up to 4 days.
- Freezing – You can freeze cooked meatballs (without the sauce) in a sealed bag for up to 3 months. When ready to eat, thaw them overnight in the fridge and reheat them in a pan with the teriyaki sauce.
- Reheating – Warm leftovers in the microwave for 1-2 minutes or heat them in a skillet over medium heat until warmed through.
What is Teriyaki?
Teriyaki is a classic Japanese cooking technique that involves glazing grilled or broiled food with a glossy, flavorful sauce made from soy sauce, mirin (or a sweetener), and sake. The term “teriyaki” comes from the Japanese words teri (meaning “shine” or “luster”) and yaki (meaning “grilled” or “broiled”). Originally used for fish, teriyaki has evolved to include chicken, beef, pork, and even tofu.
The modern version of teriyaki sauce, commonly found outside of Japan, often includes brown sugar or honey to create a richer, caramelized flavor. This Western adaptation became popular in the mid-20th century, particularly in the United States, where it was embraced in Japanese-American cuisine.
Why You’ll Love This Recipe
✔ Sweet, Savory, and Sticky – The homemade teriyaki sauce perfectly coats the tender meatballs, delivering an irresistible umami flavor.
✔ Baked, Not Fried – This recipe keeps the meatballs juicy without extra oil, making it a healthier option.
✔ Quick and Easy – The entire dish comes together in about 35 minutes, making it perfect for weeknights.
✔ Great for Meal Prep – Store leftovers in the fridge for an easy lunch or dinner throughout the week.
✔ Versatile Serving Options – Serve over rice, noodles, or steamed veggies for a satisfying meal.
Ingredient Breakdown
- Ground Chicken: Lean and mild, it absorbs the flavors of the teriyaki sauce beautifully. You can substitute with ground turkey for a similar texture.
- Breadcrumbs: Helps bind the meatballs together while keeping them tender. For a gluten-free option, use crushed rice crackers or gluten-free breadcrumbs.
- Soy Sauce: Provides a rich umami base for the sauce. Low-sodium soy sauce is a good option if you want to reduce salt intake.
- Honey: Adds a natural sweetness and helps create the sticky glaze. Maple syrup or brown sugar can be used as alternatives.
- Ginger & Garlic: These aromatic ingredients add depth and warmth to both the meatballs and the sauce.
- Rice Vinegar: Balances out the sweetness with a slight tang, enhancing the overall flavor.
- Cornstarch Slurry: Thickens the sauce, creating the perfect glossy finish that clings to the meatballs.
Cooking Tips & Tricks
- Keep the Meatballs Tender – Avoid over-mixing the ground chicken mixture, as this can make the meatballs dense.
- Use a Cookie Scoop – For evenly sized meatballs, use a small ice cream or cookie scoop to portion the mixture.
- Don’t Skip the Cornstarch Slurry – This helps thicken the sauce, making it stick to the meatballs perfectly.
- Let the Meatballs Rest – Allow them to sit for 2-3 minutes after baking to retain their juices before tossing them in the sauce.
Serving Suggestions
- Traditional Pairing: Serve over steamed jasmine rice with sesame seeds and sliced green onions.
- Low-Carb Option: Swap rice for cauliflower rice or serve with stir-fried zucchini noodles.
- Protein Boost: Add edamame or a fried egg on top for extra protein.
- Vegetable Side Dish: Serve with steamed broccoli, sautéed bell peppers, or a fresh cucumber salad for a balanced meal.
Storage & Meal Prep
- Refrigeration: Store cooked meatballs in an airtight container in the fridge for up to 4 days. Keep the sauce separate to maintain the best texture.
- Freezing: Freeze uncooked meatballs for up to 3 months. Thaw overnight in the fridge before baking. Cooked meatballs can also be frozen, but the sauce should be made fresh for the best consistency.
- Reheating: Warm in the microwave for 1-2 minutes or heat in a pan over medium heat until warmed through.
Nutritional Information (Per Serving)
- Calories: ~450 kcal
- Protein: 35g
- Carbohydrates: 50g
- Fats: 12g
- Fiber: 2g
- Sugar: 15g
Fun Fact
Did you know that teriyaki became widely popular in the U.S. due to Japanese immigrants in Hawaii? They modified the traditional recipe by incorporating local ingredients like pineapple juice and brown sugar, creating a sweeter version of the sauce we know today. This fusion of flavors led to the rise of teriyaki-style dishes across America, making it a staple in many households.
Conclusion
Sticky Teriyaki Chicken Meatballs and Rice is a delicious, easy-to-make dish that brings together sweet, savory, and umami flavors in every bite. With tender baked meatballs coated in a rich, homemade teriyaki glaze, this meal is perfect for weeknights, meal prep, or family dinners. Serve it over rice with your favorite veggies for a complete and satisfying dish. Enjoy a homemade take on this Japanese-inspired classic!