Baked teriyaki chicken meatballs are a high-protein meal with vegetables packed in discretely (for unsuspecting toddlers, children, adults). Made 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.
What I Love About This Recipe
These chicken teriyaki meatballs taste amazing and they make me feel amazing after I eat them. These baked chicken meatballs are quick and easy to make which makes them a perfect weeknight meal. They also reheat well, so they make great leftovers. I like to serve these chicken teriyaki meatballs with some steamed rice and blanched asparagus.
- Ground chicken breast: These baked chicken teriyaki meatballs are moist, flavorful, and delicious with a 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 to make sure they mix into the ground chicken evenly.
Wash and chop the green onion. Peel and chop half of a large onion. Set the green onion and onion aside in a bowl. Add the ground chicken breast to a large bowl. 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 and onion to the ground chicken.
Add the 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.
- 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
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.
Steamed rice, roasted vegetables, mashed potatoes, or a vegetable lo mein noodle dish.
Teriyaki sauce is traditionally made with soy sauce, mirin, and sugar. Some teriyaki sauce recipes include fresh garlic and ginger.
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- 2 lbs 1 kg ground chicken breast
- 2 large carrots or 3 medium carrots
- 7 to 9 garlic cloves
- 2 " stalk of fresh ginger about 2 tablespoon of grated ginger
- 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
- 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.
- 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.
- Substitute agave nectar for honey.
- Use a garlic press instead of zesting the garlic.