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September 16, 2025
Teriyaki Chicken Meatballs Recipe
Plump juicy chicken meatballs smothered in a terrific home made Teriyaki sauce, based mostly on my mom’s genuine Teriyaki Chicken recipe. Would you serve these Teriyaki Chicken Meatballs as a meal or cross them round at a celebration?
Teriyaki Chicken Meatballs
These Teriyaki Meatballs are a complete crowd pleaser. The sauce for this recipe is based mostly on my mom’s real-deal Teriyaki Chicken recipe (you may be stunned how straightforward it’s – lower than quarter-hour begin to end, NO marinating!).
All I did was add cornflour / cornstarch as thickener and water to skinny it out to make it extra saucy.
My mom is a little bit of a meals snob in the case of western twists on Japanese classics. As soon as she watched a celeb chef butchering a basic Japanese tempura recipe and she was so indignant that she wrote into the cooking present to tell them how unsuitable it was. BA HA HA!
Chicken Meatballs
I really like chicken meatballs as a leaner various to beef meatballs. However as a result of chicken is leaner, you might want to make sure the meatballs are cooked effectively so they don’t develop into dry and hard.
The trick to essentially juicy chicken meatballs is to cook dinner the chicken meatballs till they’re simply cooked inside. This recipe makes it straightforward as a result of these meatballs are cooked till golden on the skin however nonetheless uncooked on the within, then simmered within the Teriyaki Sauce to complete cooking by. By simmering within the sauce, this helps holding the chicken meatballs good and juicy!
Serve these plump juicy chicken meatballs over rice or noodles – something to profit from all that scrumptious Teriyaki Sauce!
I’ve additionally served these as a starter – piled them onto a platter with toothpicks, then handed them round.
If serving this as a meal, do this with a contemporary leafy salad on the facet tossed with Asian Sesame Dressing. – Johnsat xx
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Teriyaki Chicken Meatballs
WATCH HOW TO MAKE IT
Ingredients
- 1 tbsp cornflour / cornstarch
- 1/4 cup / 65ml soy sauce , all purpose / ordinary (Note 1)
- 1/4 cup / 65ml cooking sake , or sub with Chinese cooking wine or dry sherry (Note 2)
- 1/4 cup / 65ml Mirin (Note 2)
- 1 tbsp white sugar (brown also ok)
- ¾ cup / 180 ml water
- 500 g / 1 lb chicken mince (ground chicken) (or pork or turkey)
- 1 egg (preferably small 50g / 1.4 oz)
- 1 cup panko breadcrumbs (or ¾ cup normal breadcrumbs)
- 1 garlic clove , minced
- 1 ½ tsp cooking sake , or sub with Chinese cooking wine or dry sherry (Note 2)
- ½ tsp salt
- 1 tbsp oil
- Sliced green onions / scallions , for garnish (optional)
- Sesame seeds , for garnish (optional)
Instructions
- Place Meatball ingredients in a bowl.
- Place cornflour in a bowl with 1 tbsp of the water, then mix until lump free. Then add the soy sauce, sake, mirin and sugar, mix.
- Add 2 tsp of Teriyaki Sauce into the Meatball bowl.
- Add remaining water into the Sauce and mix. Set aside.
- Mix Meatball mixture with your hands. Measure out 1 heaped tablespoon and roll into balls. See Note 3 for tips if mixture is too sticky.
- Heat oil in a large skillet over medium high heat. Add all the meatballs and cook, rolling to brown all over, for 5 minutes. They will still be a bit raw inside.
- Turn heat down. Give the Sauce a quick mix then add it into the pan. Bring to a simmer then cook for 2 – 3 minutes or until it thickens into a glossy sauce that coats the meatballs.
- Serve over rice, garnished with green onions and sesame seeds if desired.
Notes
1. I use Kikkoman which is a Japanese brand sold at major supermarkets here in Australia, and also at Asian stores. It is different to soy sauce labelled dark, light or sweet. It’s in between dark and light soy sauce.
Best sub would be equal parts mix of light and dark soy sauce. Otherwise just light soy sauce will be fine. I do not recommend using just dark soy sauce – flavour is too intense.
2. Cooking sake and Mirin are two types of rice wines that are essential to Japanese cooking. Nowadays, both are readily available at major supermarkets here in Australia and of course at Asian stores (better value!). To achieve a truly great Teriyaki flavour, I can’t offer a decent substitute for Mirin. However, the sake can be substituted with dry sherry or Chinese cooking wine.
Unfortunately, I can’t suggest alcohol free substitutes for Teriyaki sauce. The rice wines are too essential for the flavour. NOTE: The alcohol evaporates when cooked.
3. Chicken mince can sometimes be very wet. Depends which part of the chicken is used, quality of chicken (older mince can get watery, fresh mince is not as wet, meat from the butcher is typically less wet than from supermarkets). Three tips to help make your mixture manageable to easily roll into balls: a) refrigerate for 30 minutes to firm up;b) spray / rub hands lightly with oil (works better than water) before rolling balls; andc) in emergencies only, add more breadcrumbs!
4. BAKING: My default method of cooking chicken meatballs is on the stove because I like the caramelisation (beef and lamb have more fat so they get a nicer browning when baked). To bake, for best results, spray a rack with oil, roll the balls and place on the rack and refrigerate for 30 minutes. (These 2 tips help keep them round when baked) Bake in the top 1/3 of the oven at 180C/350F for 18 – 20 minutes (assuming you make them 1 rounded packed tablespoon per recipe) – any longer than they will start to dry out. Reduce the water in the Sauce by 1/4 cup and simmer in a saucepan for 5 minutes or so until it thickens. Once the meatballs are baked, toss them in the sauce or just pour it over when serving.
5. Nutrition per serving, assuming 4 servings.
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