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Teriyaki Chicken Meatballs

High Protein
Dairy-Free
blog main image
Meal Slot:
Dinner
Prep Time:
15
minutes
Cook Time:
18
minutes
Calories:
360
Kcal
Protein:
30
g
Carbs:
20
g
Fat:
17
g
Cuisine:
Asian
Allergens:
soy; eggs; gluten (panko)
Serves:
4
Description

Oven-baked chicken meatballs glazed in a glossy homemade teriyaki — meal-prep friendly with a sweet-salty finish.

Ingredients
  • 1 lb ground chicken
  • 1/2 cup panko breadcrumbs
  • 1 large egg
  • 2 green onions, finely sliced
  • 1 tsp grated ginger
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 tbsp low-sodium soy sauce (divided)
  • 2 tbsp mirin
  • 1 tbsp brown sugar
  • 1 tbsp rice vinegar
  • 1 tsp cornstarch
  • 1/2 cup water
  • Sesame seeds, for garnish (optional)
Directions
  1. Preheat oven to 400°F (205°C). Line a sheet pan with parchment.
  2. Mix ground chicken, panko, egg, green onions, ginger, garlic powder, salt, pepper, and 1 tbsp soy sauce. Form 16 meatballs and place on pan.
  3. Bake 16–18 minutes until cooked through.
  4. Meanwhile, whisk 1 tbsp soy sauce with mirin, brown sugar, rice vinegar, cornstarch, and water in a small saucepan. Simmer 2–3 minutes until glossy.
  5. Toss meatballs in teriyaki glaze and garnish with sesame seeds if using.

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