Teriyaki Chicken Meatballs

Although Munchkin declared that she didn’t like meatballs anymore a few weeks ago, she loved these chicken meatballs. I’m sure the sweet teriyaki sauce wins big points for my kids, but you can skip the sauce if you’d like, as the meatballs already pack a lot of flavors.

I like to drizzle some chili oil on mine.

Meatballs freeze wonderfully, so I always make a large batch whenever I cook meatballs.

Also check out Beef Meatballs With Korean Flavors.

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Teriyaki Chicken Meatballs

Sweet, savory, and juicy chicken meatballs

Course Main Course

Cuisine Fusion

Prep Time 25 minutes

Cook Time 20 minutes

Servings 60 meatballs

Author whiteblankspace

Ingredients

meatballs

• 1 1/2 cups panko breadcrumbs
• 1/3 cup soy sauce
• 1/3 cup toasted sesame oil
• 1/3 cup honey or maple syrup
• 2 eggs
• 12 oz frozen riced cauliflower defrosted
• 1 cup grated parmesan
• 4 tsp minced garlic or 2 tsp garlic powder
• 2 tsp minced ginger or 1 tsp ground ginger
• 2 lb ground chicken

teriyaki sauce

• 1/2 cup soy sauce
• 1 tbsp rice vinegar
• 1 tbsp toasted sesame oil
• 2 tbsp honey
• 1/2 cup brown sugar
• 2 tsp minced garlic or 1 tsp garlic powder
• 1 tsp minced ginger or 1/2 tsp ground ginger
• 1 tbsp (optional) mirin
• 1 tbsp cornstarch

Instructions

1. Line baking sheet pans with parchment paper. You can either use 1 full sheet pan or 2 half sheet pans. If using a full sheet pan, position the oven rack in the middle. If using half sheet pans, position racks in the upper third and lower third of the oven. Preheat to 400 F.
2. In a bowl, add panko, soy sauce, toasted sesame oil, and honey. Mix and set aside to let panko soak up the sauce.
3. In a separate large bowl, beat the eggs. Add cauliflower, parmesan, garlic, ginger, and ground chicken. Add panko mixture to the bowl. Mix until everything is combined using your fingers.
4. Form the meat mixture into balls a little smaller than the size of a golf ball. Place meatballs on the sheet pan with some space between them.
5. Bake for about 20 minutes or until cooked through.
6. Meanwhile, make the sauce. In a saucepan, add soy sauce, rice vinegar, toasted sesame oil, honey, brown sugar, garlic, ginger, and mirin. Bring to a simmer. Make cornstarch slurry by mixing 1 tbsp cornstarch and 1 tbsp water. Add to the pan and cook for a couple of minutes while whisking until the sauce thickens.
7. Pour the sauce over the meatballs when serving. Alternatively, you can add the meatballs to the saucepan and coat.
8. For leftover meatballs, you can freeze them for up to 3 months.