Japanese Chicken Meatballs with Teriyaki Sauce (Printable)
Tender ground chicken meatballs coated in a glossy homemade teriyaki glaze, ideal over rice or as party appetizers.
# What You’ll Need:
→ For the Chicken Meatballs
01 - 1.1 lbs ground chicken
02 - 1 large egg
03 - 2 tablespoons panko breadcrumbs
04 - 2 tablespoons finely chopped green onions
05 - 1 tablespoon soy sauce
06 - 1 tablespoon mirin
07 - 1 teaspoon grated ginger
08 - 1 garlic clove, minced
09 - 1/2 teaspoon salt
10 - 1/4 teaspoon ground black pepper
11 - 1 tablespoon vegetable oil for frying
→ For the Teriyaki Sauce
12 - 3 tablespoons soy sauce
13 - 2 tablespoons mirin
14 - 2 tablespoons sake or dry sherry
15 - 1 1/2 tablespoons sugar
16 - 1 teaspoon cornstarch
17 - 1 tablespoon water
→ For Serving
18 - Steamed white rice
19 - Sliced green onions
20 - Toasted sesame seeds
# How To Make It:
01 - In a large bowl, combine ground chicken, egg, panko, green onions, soy sauce, mirin, grated ginger, garlic, salt, and black pepper. Mix until just combined—do not overwork the mixture to keep meatballs tender.
02 - Wet your hands with water to prevent sticking and form the mixture into 16 evenly sized meatballs, about 1.5 inches in diameter.
03 - Heat vegetable oil in a large nonstick skillet over medium heat. Add meatballs and cook for 8 to 10 minutes, turning occasionally, until browned on all sides and cooked through to an internal temperature of 165°F. Remove and set aside on a plate.
04 - Wipe the skillet clean. In a small bowl, whisk together soy sauce, mirin, sake, sugar, cornstarch, and water until the cornstarch is fully dissolved.
05 - Pour the sauce mixture into the skillet and bring to a simmer over medium heat, stirring constantly until thickened and glossy, about 2 minutes.
06 - Return the cooked meatballs to the skillet and gently toss to coat them evenly in the sauce. Simmer for 2 to 3 minutes so the glaze adheres properly to the meatballs.
07 - Serve hot, garnished with sliced green onions and toasted sesame seeds, over steamed rice if desired.
# Expert Advice:
01 -
- The homemade teriyaki sauce comes together in minutes but tastes like it simmered for hours
- These meatballs stay impossibly juicy thanks to the panko and careful mixing technique
- Perfect for dinner tonight, then leftovers pack beautifully for lunch tomorrow
02 -
- Overmixing the meat mixture is the number one mistake people make, mix just until combined
- The sauce thickens fast once it hits the heat, so do not walk away from the stove
- Cornstarch must be completely dissolved before adding to the pan or you will get lumps
03 -
- Chill the meat mixture for 15 minutes before shaping if it feels too sticky to handle
- Double the sauce recipe and serve extra on the side, everyone wants more