Best 6 Teriyaki Chicken Meatballs Recipes

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**Unveil the Delectable Flavors of Teriyaki Chicken Meatballs: A Culinary Journey into Sweet, Savory, and Succulent Goodness**

Prepare to tantalize your taste buds with the irresistible aroma and delectable flavors of teriyaki chicken meatballs. This culinary masterpiece combines the harmonious blend of sweet, savory, and umami flavors, creating a symphony of taste that will leave you craving more. Embark on a culinary adventure as we explore the depths of this exquisite dish, revealing the secrets behind its irresistible charm. Discover a collection of diverse recipes that cater to various dietary preferences, ensuring that everyone can savor the joys of teriyaki chicken meatballs. From classic interpretations to innovative twists, these recipes offer a range of culinary experiences that will satisfy even the most discerning palate. Get ready to embark on a taste-bud tantalizing journey as we delve into the world of teriyaki chicken meatballs.

Check out the recipes below so you can choose the best recipe for yourself!

CHICKEN TERIYAKI MEATBALLS



Chicken Teriyaki Meatballs image

We've given meatballs and Asian-inspired twist. Glazed with an easy homemade teriyaki sauce and served alongside tender veggies and garlic fried rice, this meal is sure to grab a repeat spot in your dinner repertoire. The recipe cooks quickly once you make the meatballs, so be sure to have all the ingredients ready to go!

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 23

1 1/2 pounds ground chicken
1 cup panko breadcrumbs
3 scallions, sliced (about 1/2 cup)
1 large egg, lightly beaten
Kosher salt
Sesame seeds, for serving
1/2 cup low-sodium soy sauce
1/2 cup mirin
1 tablespoon rice vinegar
1 tablespoon light brown sugar
1 tablespoon cornstarch
2 cloves garlic, grated
3 tablespoons vegetable oil
4 scallions, sliced
6 cloves garlic, sliced
1/2 teaspoon minced peeled fresh ginger
Pinch red pepper flakes
3 cups cooked white rice
1 tablespoon vegetable oil
1 medium red onion, large dice
1 medium red bell pepper, large dice
1 stalk broccoli, cut into florets (about 2 1/2 cups)
Freshly ground black pepper

Steps:

  • Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper.
  • For the meatballs: Combine the chicken, panko, scallions, egg and 1/2 teaspoon salt in a large bowl. Use a 1-ounce scoop to portion the chicken mixture into mounds (about 30 meatballs total), roll each into a ball and place on the prepared baking sheet.
  • Bake until just cooked through, about 10 minutes. Set aside.
  • For the teriyaki sauce: Whisk together the soy sauce, mirin, rice vinegar, brown sugar, cornstarch, garlic and 1 cup water in a medium saucepan. Bring to a boil over high heat and cook until slightly thickened and reduced by half, about 8 minutes. Transfer to a bowl and set aside (you should have about 1 cup).
  • For the garlic fried rice: Heat the vegetable oil in a large nonstick skillet over high heat. Add the scallions and stir-fry 1 minute. Add the garlic, ginger and red pepper flakes and stir-fry until fragrant, 1 minute. Add the rice and 1 tablespoon of the teriyaki sauce and stir-fry until combined and heated through, about 3 minutes. Season with salt. Transfer to a serving platter and keep warm.
  • For the stir-fried vegetables: Heat the oil in the skillet over high heat. Add the onion and bell pepper and stir-fry 1 minute. Add the broccoli and 2 tablespoons water. Season with salt and pepper.
  • Stir-fry until the broccoli is bright green and still crisp, 2 to 3 minutes. Add 1/3 cup of the teriyaki sauce and cook until heated through. (Add more water if necessary, to thin the sauce.) Transfer to the serving platter and keep warm.
  • Finish the meatballs: Add the remaining teriyaki sauce to the skillet and bring to a boil over high heat. Add the meatballs and toss until glazed and heated through, 2 to 3 minutes. Spoon the meatballs over the rice and sprinkle with sesame seeds.

CHICKEN TERIYAKI MEATBALLS RECIPE BY TASTY



Chicken Teriyaki Meatballs Recipe by Tasty image

Here's what you need: ground chicken, egg, panko breadcrumbs, garlic, fresh ginger, soy sauce, scallion, salt, pepper, soy sauce, sesame oil, rice vinegar, honey, sriracha, brown sugar, garlic, fresh ginger, cornstarch, water, sesame seed, scallion

Provided by Tasty

Categories     Appetizers

Yield 3 servings

Number Of Ingredients 21

1 lb ground chicken
1 egg
1 cup panko breadcrumbs
1 teaspoon garlic, minced
2 teaspoons fresh ginger, shredded
1 tablespoon soy sauce
2 tablespoons scallion, chopped
½ teaspoon salt
¼ teaspoon pepper
½ cup soy sauce
½ tablespoon sesame oil
1 tablespoon rice vinegar
2 tablespoons honey
½ tablespoon sriracha
½ cup brown sugar
2 teaspoons garlic, minced
2 teaspoons fresh ginger, shredded
½ tablespoon cornstarch
½ tablespoon water
sesame seed, optional
scallion, optional

Steps:

  • Preheat the oven to 400ºF (200ºC). Line a baking sheet with parchment paper and set aside.
  • Combine all ingredients for the meatballs in a bowl.
  • Mix until all ingredients are well-blended.
  • Use an ice cream scoop or a spoon and form into meatballs. Place on the baking sheet.
  • Bake for 20-25 minutes (until lightly browned and the chicken is cooked through).
  • In the meantime, prepare the glaze! Pour soy sauce, rice vinegar, sesame oil, honey, sriracha, garlic, ginger, and brown sugar into a sauce pan.
  • Turn on medium heat, and stir until the sugar has dissolved.
  • Then, pour in the cornstarch slurry and whisk until the sauce has thickened (about 5 minutes).
  • Add the meatballs to the sauce pan and evenly coat them with the teriyaki glaze.
  • Serve over rice or serve on their own! Garnish with Scallions and Sesame Seeds.
  • Enjoy!

Nutrition Facts : Calories 638 calories, Carbohydrate 70 grams, Fat 21 grams, Fiber 1 gram, Protein 45 grams, Sugar 42 grams

TERIYAKI CHICKEN MEATBALLS



Teriyaki Chicken Meatballs image

Teriyaki sauce is made with sake or mirin, soy sauce, and sugar. It's mixed with fresh ginger and minced chicken to make these sweet and delicious chicken meatballs - a perfect combo with freshly steamed white rice and broccoli.

Provided by ZAYO

Categories     World Cuisine Recipes     Asian

Time 34m

Yield 4

Number Of Ingredients 15

5 ounces ground chicken
2 spring onions, chopped
1 tablespoon sake (Japanese rice wine)
1 tablespoon water
1 tablespoon cornstarch
1 ½ teaspoons grated fresh ginger
1 teaspoon soy sauce
2 tablespoons vegetable oil, or more as needed
4 shiitake mushrooms, cut in half
1 ¾ ounces daikon (Japanese radish), sliced
1 cup water
2 tablespoons sake (Japanese rice wine)
2 tablespoons mirin (Japanese sweet rice wine)
2 tablespoons soy sauce
1 tablespoon white sugar

Steps:

  • Combine ground chicken, spring onions, 1 tablespoon sake, 1 tablespoon water, cornstarch, ginger, and 1 teaspoon soy sauce in a bowl; mix by hand until sticky and smooth. Shape into round balls.
  • Heat oil in a wok or deep skillet over medium-high heat. Add meatballs; cook until browned, about 3 minutes. Add shiitake mushrooms and daikon; cook and stir until coated with oil, about 1 minute.
  • Pour 1 cup water, 2 tablespoons sake, mirin, 2 tablespoons soy sauce, and sugar into the wok. Cover and simmer until flavors combine, about 10 minutes.

Nutrition Facts : Calories 166.9 calories, Carbohydrate 10.7 g, Cholesterol 20.3 mg, Fat 7.3 g, Fiber 0.7 g, Protein 9.4 g, SaturatedFat 1.2 g, Sodium 558.1 mg, Sugar 6.9 g

CHICKEN TERIYAKI MEATBALLS WITH EDAMAME AND SNOW PEAS



CHICKEN TERIYAKI MEATBALLS WITH EDAMAME AND SNOW PEAS image

Categories     Chicken     Dinner

Number Of Ingredients 9

1 1/2 cups long-grain rice
1 1/4 pounds ground chicken
2 scallions, chopped
2 tablespoons grated fresh ginger
2 tablespoons canola oil
1/2 pound snow peas, halved crosswise (3 cups)
1 cup frozen shelled edamame, thawed
1/2 cup low-sodium soy sauce
2 tablespoons brown sugar

Steps:

  • 1. Cook the rice according to the package directions. 2. Meanwhile, in a large bowl, combine the chicken, scallions, and ginger. Shape into 16 meatballs. 3. Heat 1 tablespoon of the oil in a skillet over medium-high heat. Cook the meatballs, turning, until cooked through, 10 to 12 minutes. Transfer to a plate. 4. Wipe out the skillet. Heat the remaining oil over medium-high heat. Add the peas and edamame. Cook, tossing, for 2 minutes. Return the meatballs to skillet. 5. In a small bowl, combine the soy sauce and sugar. Add to the skillet and simmer until slightly thickened, 2 to 3 minutes. Serve over the rice.

TERIYAKI CHICKEN MEATBALLS



Teriyaki Chicken Meatballs image

Put an Asian twist on a classic recipe with these chicken meatballs.

Provided by By Molly Yeh

Categories     Snack

Time 45m

Yield 4

Number Of Ingredients 22

1 lb ground chicken
1/4 cup Progresso™ panko crispy bread crumbs
1 large egg yolk
2 stalks green onions, finely chopped, plus more for garnish
1 teaspoon sugar
2 teaspoons rice vinegar
2 teaspoons soy sauce
2 cloves garlic, finely chopped
1 teaspoon finely chopped gingerroot
Black pepper, to taste
Crushed red pepper, to taste
1 cup water
1/4 cup soy sauce
3 tablespoons packed brown sugar
2 tablespoons honey
2 teaspoons sesame oil
2 teaspoons rice vinegar
2 cloves garlic, finely chopped
1 teaspoon finely chopped gingerroot
2 teaspoons cornstarch
Toasted sesame seed, if desired
Soba noodles, rice noodles, cucumber noodles, or rice

Steps:

  • Heat oven to 400°F. Line rimmed cookie sheet or casserole dish with cooking parchment paper.
  • In large bowl, mix Meatball ingredients. Scoop out 2-tablespoon-size balls of the mixture, and place on cookie sheet 1 to 2 inches apart.
  • Bake 20 to 25 minutes or until cooked through and slightly browned on top.
  • In 4-quart saucepan, beat all of the Sauce ingredients except for 1/4 cup of the water and the cornstarch, using whisk. Heat to a simmer over medium heat. In small bowl, beat together remaining 1/4 cup water and the cornstarch with whisk. When sauce reaches a simmer, drizzle in the cornstarch mixture while beating. Beat until the sauce thickens.
  • If you plan to eat them right away, place cooked meatballs in sauce, and turn them to coat. Sprinkle with green onions and toasted sesame seed, and serve with noodles or rice. If you're wanting to freeze and enjoy later, store meatballs and sauce in separate containers in freezer up to three months. Thaw in refrigerator the night before, and reheat everything on the stove before serving.

Nutrition Facts : ServingSize 1 Serving

CHICKEN TERIYAKI MEATBALLS



Chicken Teriyaki Meatballs image

Make and share this Chicken Teriyaki Meatballs recipe from Food.com.

Provided by ratherbeswimmin

Categories     Chicken

Time 51m

Yield 4 serving(s)

Number Of Ingredients 15

1 lb ground chicken
1/2 cup panko breadcrumbs
1 large egg, beaten
1 scallion, minced, plus more for garnish
1 tablespoon cornstarch
1 tablespoon peeled shredded fresh ginger (use the large holes of a box grater)
1 tablespoon japanese-style soy sauce
1/2 teaspoon kosher salt
1/4 teaspoon fresh ground black pepper
8 slices peeled fresh ginger, crushed under the flat side of a large knife, for the cooking liquid
2/3 cup japanese-style soy sauce
2/3 cup mirin
1/3 cup sugar
1 tablespoon rice vinegar
hot cooked rice

Steps:

  • To make the meatballs-combine the chicken, panko, egg, scallion, cornstarch, shredded ginger, soy sauce, salt, and pepper in a large bowl and mix well.
  • Cover and refrigerate for at least 15 minutes or up to 4 hours.
  • Bring 2 quarts water and the sliced ginger to a boil in a pot over high heat.
  • Decrease the heat to med-low to keep at a simmer.
  • Using your wet hands rinsed under cold water, shape the chicken mixture into 20 equal meatballs.
  • Transfer to a baking sheet.
  • Carefully add the balls to the pot.
  • Simmer until cooked through, about 6 minutes.
  • While the balls are cooking, make the teriyaki sauce-bring the soy sauce, mirin, sugar, and rice vinegar to a boil in a medium saucepan over high heat.
  • Boil until thickened and reduced to about 2/3 cup, about 5 minutes.
  • Pour into a small bowl.
  • Using a wire spider or sieve, remove the meatballs from the cooking liquid.
  • Drain briefly on paper towels.
  • Spoon the rice into serving bowls.
  • Top with the meatballs and drizzle with the sauce.
  • Sprinkle with minced scallion and serve hot.

Tips:

  • Use ground chicken: This recipe calls for ground chicken, which is easily available and cooks quickly. You can also use ground turkey or beef if you prefer.
  • Make sure the chicken meatballs are cooked through: To ensure that the chicken meatballs are cooked through, use a meat thermometer to check that they have reached an internal temperature of 165°F (74°C).
  • Use a good quality teriyaki sauce: The teriyaki sauce is the key ingredient in this recipe, so make sure you use a good quality sauce that you enjoy the taste of.
  • Serve with your favorite sides: These teriyaki chicken meatballs are great served with rice, noodles, or vegetables. You can also serve them as an appetizer or snack.

Conclusion:

This teriyaki chicken meatballs recipe is a quick and easy weeknight meal that is sure to please the whole family. The meatballs are moist and flavorful, and the teriyaki sauce is sweet and savory. Serve them with your favorite sides for a complete meal. These teriyaki chicken meatballs are also a great option for meal prep. Simply cook the meatballs ahead of time and store them in the refrigerator or freezer. When you're ready to eat, reheat the meatballs in the microwave or oven and serve with your favorite sides.

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