Japanese Chicken Meatballs with Teriyaki Sauce (Printable)
Juicy chicken meatballs glazed with a sweet, savory homemade teriyaki sauce
# 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 (optional)
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.
02 - Wet your hands with water and form the mixture into 16 evenly sized meatballs, rolling gently to maintain a tender texture.
03 - Heat vegetable oil in a large nonstick skillet over medium heat. Add meatballs and cook for 8–10 minutes, turning occasionally, until browned on all sides and cooked through. Remove from skillet and set aside.
04 - Wipe the skillet clean. In a small bowl, whisk together soy sauce, mirin, sake, sugar, cornstarch, and water until 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 2–3 minutes so the glaze adheres properly to the meatballs.
07 - Serve hot over steamed rice if desired, garnished with sliced green onions and toasted sesame seeds.
# Expert Advice:
01 -
- The homemade teriyaki sauce puts bottled versions to shame with its perfect balance of sweet and savory
- These meatballs freeze beautifully, making them excellent for meal prep or unexpected guests
02 -
- The sauce thickens quickly once it hits the heat, so have your whisk ready and do not walk away from the stove
- Meatballs continue cooking slightly in the hot sauce, so remove them from the pan when they are just cooked through
03 -
- Room temperature meat mixes more evenly and holds its shape better than cold meat straight from the refrigerator
- Toast your sesame seeds in a dry pan for 2 minutes before sprinkling, the nutty flavor amplifies everything else on the plate