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These Teriyaki Chicken Meatballs have saved me on busy weeknights and become a favorite for gatherings. Each bite is perfectly juicy with a sticky glaze that leaves no leftovers, and they can shine as both the star of dinner or the hit of an appetizer table.
I still remember the delight on my family’s faces the first time I served these at a backyard party hot from the skillet and dripping with sauce they disappeared in minutes.
What You'll Need
- Chicken mince: look for fresh ground chicken with a bit of thigh for the juiciest result
- Panko breadcrumbs: these create meatballs that are light and airy not dense watch for crisp white panko in the baking aisle
- Cooking sake: gives the meatballs an authentic depth use sake labeled for cooking in the Asian section
- Mirin: a must for that signature teriyaki sweetness and shine opt for real mirin if available or a lower sugar variety if you prefer
- Cornstarch: helps thicken the sauce to that irresistible sticky consistency sift your cornstarch to prevent lumps
- Soy sauce: basic pantry staple but choose a naturally brewed variety for the best flavor
- Egg: brings the meatball mixture together and keeps them moist
- Fresh garlic: choose a firm clove for the brightest flavor
- White sugar: just a touch to balance umami with sweetness
- Sesame seeds and green onions: not just for garnish these add crunch and a burst of color if using green onions make sure they are fresh and crisp
How to Make It
- Make the Teriyaki Sauce:
- Combine the cornstarch with soy sauce in a small saucepan whisking to dissolve any dry spots. Add the cooking sake mirin white sugar and water. Cook over medium heat stirring constantly for three to five minutes. As it heats the sauce will begin to thicken to a glossy consistency that coats a spoon.
- Mix and Shape the Meatballs:
- In a large mixing bowl add the chicken mince egg panko breadcrumbs minced garlic cooking sake and salt. With clean hands or a sturdy wooden spoon combine until just blended for light meatballs avoid overmixing. Using damp palms shape into walnut sized balls pressing gently for even shapes.
- Brown and Cook the Meatballs:
- Heat the oil in a large skillet over medium heat until shimmering but not smoking. Add the meatballs in a single layer leaving a bit of space between each to ensure proper browning. Cook for about three to four minutes on each side carefully turning so all sides are golden brown and cooked through to an internal temperature of seventy four degrees Celsius or one hundred sixty five degrees Fahrenheit.
- Coat with Teriyaki Sauce:
- Once the meatballs are cooked pour the prepared teriyaki sauce over the skillet making sure each meatball is well coated. Lower the heat and let them simmer for two to three minutes gently spooning the sauce over the tops. The sauce will reduce further and become glossy clinging to the meatballs.
- Garnish and Serve:
- Transfer the meatballs to a serving platter and sprinkle generously with sliced green onions and sesame seeds. Serve immediately for the best texture and flavor.
My personal touch is to double up on green onions at the end they add such a fresh crunch and really wake up the whole dish. The first time my kids helped roll the meatballs the kitchen was filled with laughter and floury fingerprints a memory we revisit every time we make this together.
Storage Tips
Once cooled these meatballs store well in an airtight container in the fridge for up to four days. For longer storage place cooled meatballs in a freezer safe zip bag and freeze up to three months. Reheat gently in a skillet with a little water or extra sauce to keep them tender.
Ingredient Substitutions
If you cannot find mirin a mix of dry sherry with a little extra sugar makes a reliable substitute. Panko breadcrumbs give you a lighter texture but regular breadcrumbs can be used in a pinch. For soy sauce tamari works if you need gluten free and ground turkey or lean pork both make excellent swaps for ground chicken.
Best Ways to Serve
Pile these juicy meatballs over a steaming bowl of freshly cooked rice to soak up every bit of the sticky sauce. For a crowd friendly party platter skewer with toothpicks and set out with extra teriyaki glaze for dipping. We love to tuck leftovers into soft slider rolls with pickled vegetables for next day lunch.
Cultural Roots and Origins
Teriyaki as a style of cooking dates back to seventeenth century Japan blending the words teri meaning luster and yaki meaning grill or broil. Although these meatballs are a modern interpretation the same sweet savory base that makes traditional teriyaki beloved is present in every bite.
Adapting for the Seasons
Add chopped spring scallions or fresh grated ginger to the meatball mix in the spring for a brighter flavor. In fall and winter serve alongside sautéed greens or roasted broccoli. For summer gatherings offer these on skewers with grilled pineapple chunks for a tropical twist. Let the meatball mixture rest for ten minutes before rolling for the juiciest result. Make the sauce ahead to have a speedy weeknight dish. Use an ice cream scoop for evenly sized portions.
Success Stories
My friend brought these to a potluck last winter and they were the first dish to vanish people were still talking about them a week later. More than once I have had kids ask for seconds which never happens with chicken recipes in my house.
Freezer Meal Conversion
To freeze make and cook the meatballs as per instructions then cool completely. Place the meatballs and sauce in a resealable freezer bag pressing out as much air as possible. Defrost overnight in the fridge and gently reheat on the stove adding a spoonful of water if the sauce is too thick.
Once you try these easy Teriyaki Chicken Meatballs you will keep them in your rotation for any party or quick meal. Their finger licking glaze and juicy texture are always a hit at our table.
Recipe FAQs
- → Can I substitute the chicken mince?
Yes, ground pork or turkey can be used instead of chicken. Both will provide a slightly different flavor but work well with teriyaki sauce.
- → How do I prevent the meatballs from falling apart?
Ensuring you use enough breadcrumbs and an egg helps bind the mixture. Shape them firmly, and avoid over-mixing to keep them tender.
- → Is it possible to bake instead of fry the meatballs?
Yes, you can bake them on a lined tray at 400°F (200°C) for about 18-20 minutes, flipping halfway for even browning.
- → How do I make the teriyaki sauce thicker?
Simmer the sauce a bit longer or add a bit more cornflour mixed with water, stirring until it thickens to your liking.
- → What sides go well with these meatballs?
Steamed rice, stir-fried vegetables, or noodles are excellent choices to complement these flavorful meatballs.