Baked Teriyaki Chicken Meatballs

Baked teriyaki chicken meatballs are a high-protein meal with vegetables packed in discretely (for unsuspecting toddlers, children, and adults). Make these healthy chicken meatballs with ground chicken breast, carrots, onion, green onion, soy sauce, honey, garlic, and fresh ginger.

These baked chicken meatballs are packed with flavor and personality.

Another profoundly satisfying meatball recipe is this Italian spaghetti and meatball recipe. Another excellent chicken recipe is these ground chicken kafta patties.

What You'll Love

These baked chicken meatballs are quick and easy to make, making them a perfect weeknight meal. They also reheat well, so they make great leftovers.

Baked chicken teriyaki meatballs are a great lean protein option for tracking macros. Serve these chicken teriyaki meatballs with steamed rice, vermicelli rice, or blanched asparagus.

Ingredient Notes

• Ground chicken breast: These baked chicken teriyaki meatballs are moist, flavorful, and delicious, with lean ground meat like ground chicken breast. Alternatively, use lean ground turkey or lean ground beef. For this recipe, I went with lean ground chicken breast.

• Fresh ginger and garlic: I highly recommend using fresh ginger and fresh garlic for this recipe. Dried ginger can not be substituted.
• Carrots: I recommend large carrots so they are easier to grate.
• Green onions and onion: Both types of onions add a different flavor. The regular onion keeps the chicken meatballs moist (along with the carrots) as they are baking. The green onion compliments the teriyaki seasoning.
• Honey: Honey is imperative to these meatballs having a teriyaki flavor.
• Sesame oil, soy sauce, and oyster sauce: The exact brands I use are below. You can find these at a local supermarket, Asian supermarket, or on Amazon.

See the recipe card at the bottom of the post for quantities.

How To Make Baked Chicken Teriyaki Meatballs

Peel the carrots, ginger, and garlic. Using a handheld zester, zest the carrots, ginger, and garlic.

Hint: You may need to scrape the back of the zester after zesting the ginger and garlic because they stick to the zester.

Pro Tip: Cheese graters sometimes come with a zesting plane. The garlic, ginger, and carrots should be zested, not grated.

Wash and chop the green onion and onion. Measure the honey, soy sauce, oyster sauce, sesame oil, breadcrumbs, salt, and black pepper into the bowl with the ground chicken breast. Add the chopped green onion, onion, grated carrots, ginger, and garlic.

Mix everything really well.

Using a large cookie scoop, scoop the chicken teriyaki mixture onto a parchment paper-lined baking sheet. I usually make from 20 to 24 large meatballs.

Pop the chicken teriyaki meatballs into the oven at 425 ℉ (218 ℃) for 20 to 25 minutes.

Serve with a side of steamed rice, grilled veggies, or mashed potatoes.

Tips and Tricks

• Zest the ginger, garlic, and carrots. Don't use a grater, use a zester or a grater with a zesting microplane.
• Use a cookie scoop: The ground chicken mixture is sticky, so it's hard to roll in between your hands. A cookie scoop evenly measures out the meatballs.
• Don't overbake to keep the meatballs moist. Chicken should be cooked to a minimum temperature of 165 ℉ (74 ℃).

Variations and Substitutions

• Use a small cookie scoop in lieu of a large cookie scoop. If all you have on hand is a small cookie scoop, that will work. The cooking time will reduce by about 5 minutes.
• Substitute ground turkey for ground chicken.
• Substitute agave nectar for honey.
• Use a garlic press or mortar and pestle for the garlic instead of zesting the garlic with a zester.

Equipment

• Zester to zest the garlic, ginger, and carrots.
• Peeler to peel the carrots
• Chef's knife and cutting board to chop the green onion and onion
• Parchment paper
• Baking sheet
• Mixing bowls
• Measuring cups

Storage

Store the baked chicken teriyaki meatballs in an airtight container in the fridge for up to 4 days. Alternatively, freeze the chicken meatballs in a freezer-friendly container. To reheat, thaw in the fridge and reheat in the microwave.

FAQs

Mediterranean Minced Meat Recipes

Delicious Chicken Recipes

Join The Tribe

Subscribe to The Matbakh Facebook, Instagram, YouTube, or Pinterest pages. We also have a saucy newsletter.

📋 Recipe

Baked Teriyaki Chicken Meatballs

Author: Lily

Course: Main Dish

Cuisine: Fusion

Prep: 15 minutes mins

Cook: 20 minutes mins

Total: 35 minutes mins

5 from 1 vote

Print Pin Rate Email

Servings 24

These baked teriyaki chicken meatballs are packed full of flavor with carrots, green onion, ginger, garlic, soy sauce, and honey.

Ingredients

 

US Customary - Metric

• 2 lbs ground chicken breast
• 2 large carrots or 3 medium carrots
• 7 to 9 garlic cloves
• 2 tablespoon fresh ginger grated
• ½ large onion
• ¼ cup plain breadcrumbs
• 3 green onion sprigs
• 3 tablespoons oyster sauce
• 2 tablespoons soy sauce
• 2 tablespoons honey
• 1 tablespoon sesame oil
• ½ teaspoon ground black pepper
• salt to taste about 1 teaspoon sea salt

Instructions

• Heat the oven to 425 ℉ (218 ℃).
• Peel the ginger, garlic, and carrots. Using a zester (different from a cheese grater), zest the carrots, ginger, and garlic into the same bowl. 
• Peel and finely chop the onion. Wash and chop the green onion. Set aside.
• In a large bowl, add the ground chicken, breadcrumbs, soy sauce, oyster sauce, honey, sesame oil, black pepper, and salt. Mix well together. Then add the carrots, ginger, garlic, onion, and green onion. Mix well again until all of the ingredients are fully combined.
• Using a large cookie scoop, scoop out the chicken teriyaki mixture onto a parchment paper-lined baking sheet leaving a minimum of a 1.5" gap in between each meatball. If using a large cookie scoop, this recipe makes about 20 to 24 meatballs.
• Place the chicken teriyaki meatballs in the heated oven for 20 to 25 minutes or until the chicken is cooked through to a minimum temperature of 165 ℉ (74 ℃).
• Serve with a side of steamed rice.

Notes

1. Store in an airtight container in the fridge for up to 4 days, or a freezer-friendly container in the freezer for up to 3 months.
2. Substitute agave nectar for honey.
3. Use a garlic press instead of zesting the garlic.

Nutrition

Serving: 4meatballs | Calories: 275kcal | Carbohydrates: 19g | Protein: 33g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 6g | Trans Fat: 0g | Cholesterol: 93mg | Sodium: 715mg | Fiber: 2g | Sugar: 12g