Baked Teriyaki Chicken Meatballs

Name: Baked Teriyaki Chicken Meatballs
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 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 tbsp of grated ginger); 1/2 large onion; 1/4 cup plain breadcrumbs; 3 green onion sprigs; 3 tablespoons oyster sauce; 2 tablespoons soy sauce; 2 tablespoons honey; 1 tablespoon sesame oil; 1/2 tsp ground black pepper; salt to taste (about 1 tsp sea salt)

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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.

chicken teriyaki meatballs with Calrose rice

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.

Ingredient Notes

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.

ingredients needed to make baked chicken teriyaki meatballs

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.

sesame oil, soy sauce, and oyster sauce in bottles on a counter

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.

finely chopped onions and green onions in a white bowl

Add the grated carrots, ginger, and garlic. Mix everything really well.

mix the ground chicken with the spices and vegetables

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.

scooping the chicken teriyaki mixture onto a parchment paper lined baking sheet

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

chicken teriyaki meatballs just before they are going into the oven

baked chicken teriyaki meatballs just as they are coming out of the oven

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

baked teriyaki meatballs on a bed of sushi rice

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

What is a good side for chicken teriyaki meatballs?

Steamed rice, roasted vegetables, mashed potatoes, or a vegetable lo mein noodle dish.

What is teriyaki made of?

Teriyaki sauce is traditionally made with soy sauce, mirin, and sugar. Some teriyaki sauce recipes include fresh garlic and ginger.

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Delicious Chicken Recipes

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