Baked Chicken Teriyaki Meatballs

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

These baked chicken meatballs are the juiciest meatballs, packed with flavor and personality. Another profoundly satisfying meatball recipe is this Italian spaghetti and meatball recipe. Or, if you are looking for another great minced chicken recipe, check out these ground chicken kafta patties.

Ingredient Notes

Ground chicken breast (not shown): Use ground chicken, ground pork, or ground turkey. I prefer using ground chicken breast.

How To Make Baked Chicken Teriyaki Meatballs

Peel and zest the carrots, ginger, and garlic.

Wash and chop the green onion and onion. Add all of the ingredients into a large bowl with the ground chicken breast.

Mix everything really well.

Using a large cookie scoop, scoop the chicken teriyaki mixture onto a parchment paper-lined baking sheet. For six servings, count on about 20 to 24 large meatballs (that's four meatballs per serving).

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

Serve these chicken teriyaki meatballs with steamed white rice, fried rice, vermicelli rice, or blanched asparagus.

Recipe Tips

• Zest the ginger, garlic, and carrots. Don't use a grater. Use a zester or a grater with a zesting microplane to finely zest these meatball ingredients.
• 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 internal temperature of 165 ℉ (74 ℃).

Skillet Instructions

Make these in a large skillet. Add some cookie spray or a little olive oil. Cook on medium-high heat for about 3-4 minutes on each side. Cover while cooking on the stovetop.

📋 Recipe

Baked Chicken Teriyaki Meatballs

Author: Lily Guidry

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 6

These easy baked chicken teriyaki 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.

Equipment

Parchment Paper

microplane (zester)

Baking Sheet

Peeler

Mixing bowl

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.
4. Store the leftover 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.

Nutrition

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