Baked Chicken Teriyaki Meatballs

5 from 3 votes

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

Servings:

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.
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.