Miley Teriyaki Chicken Meatballs walked into my kitchen on one of those nights where I wanted comfort with a bit of fun. Shiny sauce. Juicy chicken. Nothing fussy. As they cooked, soy and garlic filled the air and dinner suddenly felt sorted. The outside turns sticky and glossy while the inside stays soft and tender, which always feels like a small win.
I planned to keep dinner simple.
Just something quick.
Nothing fancy at all.
But once that sauce started bubbling, I knew this was not a boring meal. The flavor hits that sweet and savory balance you usually crave from takeout. Every bite feels rich, cozy, and satisfying, yet still easy enough to make at home without thinking twice.
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Why You’ll Love This Recipe
Some meals feel fun to cook and even better to eat, and this one fits that mood perfectly.
Weeknight friendly: Simple steps and fast cooking time.
Juicy texture: Ground chicken stays soft and tender.
Big flavor: Teriyaki sauce coats every bite.
Family favorite: Sweet and savory flavors feel familiar.
Versatile dish: Works with rice, noodles, or veggies.
Meal prep ready: Reheats well for later meals.
Ingredients
For the Meatballs:
- 1 pound ground chicken
- 1 cup breadcrumbs
- 1 large egg
- 1 tablespoon soy sauce
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 4 green onions chopped
For the Sauce and Finish:
- ¾ cup teriyaki sauce
- 2 green onions chopped for topping
Step by Step Instructions
1. Preheat the Oven
Start by heating the oven to 400°F. This temperature helps the meatballs cook through while staying juicy.
2. Mix the Meatball Base
In a large bowl add ground chicken, breadcrumbs, egg, soy sauce, garlic powder, onion powder, and chopped green onions. Mix gently with your hands until everything comes together. Avoid pressing too hard so the meatballs stay tender.
3. Shape the Meatballs
Scoop small portions of the mixture and roll into balls about the size of a golf ball. Place them on a lined baking sheet with a little space between each one.
4. Bake Until Cooked
Slide the tray into the oven and bake for fifteen to eighteen minutes. The meatballs should look lightly golden and feel firm to the touch.
5. Warm the Sauce
While the meatballs bake, pour the teriyaki sauce into a small pan. Heat over low until warm and slightly thickened, stirring gently.
6. Coat the Meatballs
Remove the meatballs from the oven and transfer them into the pan with the sauce. Gently toss until every piece looks shiny and coated.
7. Finish and Garnish
Sprinkle chopped green onions over the top before serving for fresh flavor and color.
Tips & Variations
- Double the teriyaki for serving over rice.
- Broil meatballs for two minutes before saucing.
- Add red pepper flakes to the sauce.
- Sear meatballs in a skillet instead of baking.
- Use panko for a lighter texture.
Serving Suggestions
Teriyaki Chicken Meatballs pair perfectly with fluffy white rice that catches all the extra sauce. Steamed broccoli or snap peas add a fresh crunch that balances the sweetness.
For a fun twist, serve them over noodles or tuck them into lettuce cups. When friends come over, I like setting them out as an appetizer with toothpicks since they disappear fast.
Frequently Asked Questions
Can I use store bought teriyaki sauce?
Yes it works perfectly and saves time.
Do these meatballs freeze well?
Yes freeze after baking before adding sauce.
Can I cook them in a pan?
Yes cook over medium heat until browned and cooked through.
How long do leftovers last?
Store in the fridge up to three days.
Can turkey replace chicken?
Yes ground turkey works the same way.
Do they taste very sweet?
The flavor stays balanced with savory notes.
Final Thoughts
Teriyaki Chicken Meatballs bring comfort, flavor, and ease together in one simple dish. The chicken stays juicy, the sauce shines, and the whole meal feels satisfying without stress.
This recipe fits nights when you want something dependable but still exciting. Once you make them, they tend to earn a regular place in the dinner lineup.
Teriyaki Chicken Meatballs
Ingredients
For the Meatballs:
- 1 pound ground chicken
- 1 cup breadcrumbs
- 1 large egg
- 1 tablespoon soy sauce
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 4 green onions chopped
For the Sauce and Finish:
- ¾ cup teriyaki sauce
- 2 green onions chopped for topping
Instructions
- Preheat the Oven: Start by heating the oven to 400°F. This temperature helps the meatballs cook through while staying juicy.
- Mix the Meatball Base: In a large bowl add ground chicken, breadcrumbs, egg, soy sauce, garlic powder, onion powder, and chopped green onions. Mix gently with your hands until everything comes together. Avoid pressing too hard so the meatballs stay tender.
- Shape the Meatballs: Scoop small portions of the mixture and roll into balls about the size of a golf ball. Place them on a lined baking sheet with a little space between each one.
- Bake Until Cooked: Slide the tray into the oven and bake for fifteen to eighteen minutes. The meatballs should look lightly golden and feel firm to the touch.
- Warm the Sauce: While the meatballs bake, pour the teriyaki sauce into a small pan. Heat over low until warm and slightly thickened, stirring gently.
- Coat the Meatballs: Remove the meatballs from the oven and transfer them into the pan with the sauce. Gently toss until every piece looks shiny and coated.
- Finish and Garnish: Sprinkle chopped green onions over the top before serving for fresh flavor and color.
