Oh my goodness, let me tell you about teriyaki chicken meatballs! They’ve become a beloved staple in my family, and I can hardly remember a dinner gathering without them. The first time I made these little gems, I was experimenting with a new recipe and wow, they were a hit! The sweet, sticky teriyaki sauce paired with the tender chicken is just heavenly. Every time I serve them, my kids can’t get enough, and my husband always asks for seconds. Plus, they’re super easy to whip up, making them perfect for busy weeknights or casual get-togethers. Trust me, once you try these teriyaki chicken meatballs, you’ll understand why they’ve won a permanent place at our table!
Ingredients List
- 1 lb ground chicken
- 1/4 cup breadcrumbs
- 1/4 cup green onions, chopped
- 1 egg
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1/4 cup teriyaki sauce
- 1 tablespoon ginger, minced
- 1 garlic clove, minced
- Salt and pepper to taste
How to Prepare Teriyaki Chicken Meatballs
Getting these teriyaki chicken meatballs ready is a breeze! Just follow these steps, and you’ll have a delicious dish in no time. I promise, once you get the hang of it, you’ll be making them on repeat!
Step-by-Step Instructions
- First things first, preheat your oven to 400°F (200°C). Trust me, you want to get that oven nice and hot so your meatballs cook evenly and get a little bit of that golden color.
- In a large bowl, combine 1 pound of ground chicken with 1/4 cup of breadcrumbs, 1/4 cup of chopped green onions, 1 egg, 2 tablespoons of soy sauce, and 1 tablespoon of sesame oil. Add in 1 tablespoon of minced ginger and 1 minced garlic clove. Sprinkle in some salt and pepper to taste. Don’t be shy with the seasoning!
- Now comes the fun part! Mix everything together using your hands or a spatula until it’s well combined. Just make sure not to overmix; you want the meatballs to stay tender.
- Once mixed, form the mixture into meatballs, about 1 inch in size. I like to keep a little bowl of water nearby to wet my hands, which helps prevent the mixture from sticking to me.
- Place your meatballs on a baking sheet lined with parchment paper. This makes cleanup a breeze and keeps those meatballs from sticking!
- Now, it’s time to bake! Pop them in the oven for about 20-25 minutes, or until they’re cooked through. You’ll know they’re ready when they’re no longer pink in the middle.
- During the last 5 minutes of baking, brush those delicious meatballs with some teriyaki sauce. This gives them that lovely, sticky glaze that’s just irresistible!
- Finally, take them out of the oven, let them cool for a minute, and then serve warm. Enjoy every bite!
Nutritional Information
Now, if you’re like me, you probably want to know what you’re putting into your body while enjoying these tasty teriyaki chicken meatballs. Here’s a quick look at the estimated nutritional values for a serving, which is about 4 meatballs. Keep in mind, these are just estimates, so your numbers might vary a bit based on specific ingredients and portion sizes.
- Calories: 250
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Cholesterol: 80mg
- Sodium: 600mg
- Carbohydrates: 18g
- Fiber: 1g
- Sugar: 4g
- Protein: 20g
With this delicious balance of flavors and nutrients, you can feel good about serving these meatballs to your family. Plus, they’re low in fat, so you can indulge without too much guilt!
Why You’ll Love This Recipe
- Quick and easy to prepare – you can whip these up in just about 40 minutes!
- Flavor-packed teriyaki sauce brings a sweet and savory taste that’s hard to resist.
- Perfectly tender meatballs that are juicy and satisfying with every bite.
- Versatile dish – serve them as a main course, appetizer, or even in a fun meatball sub!
- Kid-friendly and sure to please adults too; they’re a hit at family gatherings.
- Great for meal prep or leftovers; they taste just as good reheated!
- Low in fat, making them a healthier option without sacrificing flavor.
Tips for Success
Alright, let’s make sure your teriyaki chicken meatballs turn out absolutely perfect every time! Here are my top tips to help you nail this recipe:
- Don’t overmix: When you’re combining the ingredients, be gentle. Overmixing can make the meatballs tough, and we want them to be tender and juicy!
- Use a cookie scoop: If you want uniform meatballs, grab a cookie scoop! It makes forming those little bites so much easier and ensures they cook evenly.
- Check for doneness: Make sure to use a meat thermometer if you have one. The internal temperature should reach 165°F (74°C) to be safe and delicious!
- Experiment with flavors: Feel free to tweak the seasonings! Adding a dash of sriracha or some chopped cilantro can really elevate the flavor profile.
- Let them rest: Once they come out of the oven, let the meatballs sit for a few minutes before serving. This helps them retain their juices and stay moist!
- Make-ahead magic: If you’re prepping for a party or busy week, you can make the meatballs in advance. Just freeze them before baking, then pop them in the oven when you’re ready!
- Keep an eye on the sauce: Brush on that teriyaki sauce during the last few minutes of baking to avoid burning. You want that sticky glaze, not a charred mess!
With these tips in your back pocket, I’m sure you’ll create a batch of teriyaki chicken meatballs that’ll wow your family and friends. Happy cooking!
Variations
If you’re feeling adventurous or just want to mix things up a bit, there are so many fun ways to customize your teriyaki chicken meatballs! Here are some of my favorite variations that keep this dish exciting and delicious:
- Try Different Proteins: Swap out the ground chicken for ground turkey or even ground beef if you prefer. Each meat brings its own flavor, and they all work wonderfully with the teriyaki sauce!
- Add Veggies: Sneak in some finely chopped bell peppers, carrots, or even zucchini into the meatball mixture for extra nutrition and a pop of color. Just make sure to chop them really small so they blend in nicely!
- Spicy Kick: If you like a little heat, mix in some chopped jalapeños or a splash of sriracha to the meatball mixture. It adds an exciting twist that’ll wake up your taste buds!
- Herb it Up: Try adding fresh herbs like cilantro or basil for an aromatic touch. They’ll give your meatballs a fresh, vibrant flavor that complements the teriyaki beautifully.
- Asian-Inspired Additions: Incorporate ingredients like water chestnuts for crunch, or a splash of rice vinegar for a little tang. These tweaks can really amp up the flavor profile!
- Meatball Skewers: Shape your meatballs a bit larger, thread them onto skewers, and grill them for a nice char. Serve with extra teriyaki sauce for dipping – a fun twist for summer barbecues!
- Cauliflower Option: For a low-carb version, try using ground cauliflower or a cauliflower rice mixture instead of chicken. It’s a great way to enjoy the flavors while keeping it light!
With these variations, you can keep your teriyaki chicken meatballs fresh and exciting every time you make them! So go ahead, get creative, and enjoy experimenting with flavors and textures. I can’t wait to hear which one becomes your new favorite!
Storage & Reheating Instructions
Storing your leftover teriyaki chicken meatballs is super simple, and I’ve got some great tips to help keep them just as delicious for your next meal! First off, let them cool to room temperature before you store them. This helps avoid that dreaded condensation that can make them soggy.
Once cooled, pop them into an airtight container and store them in the refrigerator. They’ll be good for about 3-4 days, but trust me, they won’t last that long because they’re just too tasty!
If you want to keep them longer, you can freeze the meatballs. Just make sure to place them in a freezer-safe container or a zip-top bag. I recommend layering parchment paper between them if you stack them, so they don’t stick together. You can freeze them for up to 3 months—perfect for those busy days when you need a quick meal!
When it comes to reheating, there are a couple of options to keep them juicy and flavorful. If you’re using the microwave, place the meatballs on a microwave-safe plate and cover them with a damp paper towel. Heat them in short intervals, about 30 seconds at a time, until they’re heated through. Just be careful not to overdo it, or they can dry out!
Alternatively, if you have a bit more time, you can reheat them in the oven. Preheat your oven to 350°F (175°C) and place the meatballs on a baking sheet. Brush them lightly with some extra teriyaki sauce for that sticky goodness and heat for about 10-15 minutes, or until warmed through. This method not only warms them up but also helps to revive that lovely texture!
With these storage and reheating tips, you can enjoy your teriyaki chicken meatballs any day of the week! Happy feasting!
FAQ Section
Can I use a different type of meat?
Absolutely! While I love using ground chicken for these teriyaki chicken meatballs, you can easily swap it out for ground turkey, beef, or even pork. Each type of meat brings its own unique flavor, so feel free to experiment!
How do I know when the meatballs are fully cooked?
Great question! The best way to ensure your meatballs are fully cooked is to use a meat thermometer. They should reach an internal temperature of 165°F (74°C). If you don’t have a thermometer, just make sure there’s no pink inside and the juices run clear!
Can I prepare these meatballs in advance?
Yes, you can! If you want to save time, feel free to mix the meatball ingredients and shape them a day ahead. Just cover and refrigerate until you’re ready to bake. You can also freeze them before baking, and then just pop them in the oven when you’re ready for a delicious meal!
What should I serve with teriyaki chicken meatballs?
These meatballs are super versatile! I love serving them over steamed rice or alongside stir-fried vegetables. You can also toss them into a salad or serve them as a fun appetizer with toothpicks. The options are endless!
Can I make these meatballs gluten-free?
Definitely! To make gluten-free teriyaki chicken meatballs, just use gluten-free breadcrumbs and check that your soy sauce and teriyaki sauce are gluten-free as well. There are some fantastic alternatives out there that work beautifully!
Teriyaki Chicken Meatballs: 7 Irresistible Reasons to Try
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Japanese
- Diet: Low Fat
Description
Delicious teriyaki chicken meatballs, perfect as a main dish or appetizer.
Ingredients
- 1 lb ground chicken
- 1/4 cup breadcrumbs
- 1/4 cup green onions, chopped
- 1 egg
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1/4 cup teriyaki sauce
- 1 tablespoon ginger, minced
- 1 garlic clove, minced
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C).
- In a bowl, combine ground chicken, breadcrumbs, green onions, egg, soy sauce, sesame oil, ginger, garlic, salt, and pepper.
- Mix until well combined.
- Form the mixture into meatballs, about 1 inch in size.
- Place meatballs on a baking sheet lined with parchment paper.
- Bake for 20-25 minutes or until cooked through.
- Brush meatballs with teriyaki sauce during the last 5 minutes of baking.
- Serve warm and enjoy.
Notes
- Store leftovers in an airtight container in the refrigerator.
- Meatballs can be frozen for up to 3 months.
- Serve with steamed rice or vegetables for a complete meal.
Nutrition
- Serving Size: 4 meatballs
- Calories: 250
- Sugar: 4g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 80mg
Keywords: Teriyaki Chicken Meatballs, chicken meatballs, teriyaki sauce