There’s a certain joy that fills the kitchen when the tantalizing aroma of sweet and savory teriyaki wafts through the air. This recipe for Teriyaki Chicken Meatballs and Rice Bowls has quickly become a weeknight superstar in my home, transforming dinner time into a delightful experience. With tender ground chicken rolled into juicy meatballs, tossed in a luscious homemade teriyaki sauce, this meal is proof that you don’t need to spend hours in the kitchen to whip up something spectacular.
When I first tried my hand at making these meatballs, I was surprised at how effortlessly they came together. In just 30 minutes, I went from raw ingredients to a table overflowing with vibrant colors and delectable flavors. Whether you’re entertaining guests or simply looking for a loveable dish to satisfy your family, these meatballs deliver every time. Plus, the versatility of serving them over rice or zoodles means they can cater to various cravings and dietary preferences.
Join me on this culinary journey, and let’s create a meal that’s not only quick but also packed with bold, comforting flavor!
Why are Teriyaki Chicken Meatballs a Favorite?
Simplicity: This recipe comes together in just 30 minutes, making weeknight dinners a breeze.
Bold Flavor: The homemade teriyaki sauce pairs perfectly with juicy chicken, creating a mouthwatering taste experience.
Versatility: Whether served over rice or zoodles, this dish caters to all cravings and dietary needs.
Crowd-Pleaser: These meatballs make for a fantastic appetizer, ensuring your guests keep coming back for more.
Meal Prep Friendly: Make a double batch and freeze for quick meals later, so you’re always ready for hungry bellies.
Elevate your dinner game with this easy and flavorful dish!
Teriyaki Chicken Meatballs Ingredients
Transform your dinner with these tasty Teriyaki Chicken Meatballs!
For the Meatballs
- Ground Chicken – This main protein source keeps your meatballs juicy; consider lean ground turkey for a lighter option.
- Large Egg – Binds the meatballs together nicely; a flax egg can work for a vegan option.
- Panko Breadcrumbs – Provides a delightful texture; if needed, you can use regular breadcrumbs instead.
- Grated Parmesan – Adds a burst of flavor; swap with nutritional yeast for a dairy-free alternative.
- Olive Oil – Helps to keep the meatballs moist; you can substitute with vegetable oil for a different taste.
- Fresh Parsley – Brightens the meatballs with freshness; dried parsley can be used if fresh isn’t available.
- Garlic Powder – Infuses rich flavor; fresh minced garlic is a fantastic alternative for a bolder taste.
- Onion Powder – Contributes depth to the dish; finely diced fresh onions can be replaced.
- Smoked Paprika – Offers smokiness; use regular paprika or omit if you prefer no smoky notes.
- Salt and Black Pepper – Essential seasonings to enhance overall flavor.
For the Teriyaki Sauce
- Soy Sauce – The base for the sauce; opting for low-sodium soy sauce will be healthier.
- Brown Sugar – Balances the sauce’s flavors with sweetness; honey or maple syrup can be substituted.
- Honey – An optional extra touch of sweetness; agave syrup makes for a good alternative.
- Sriracha Sauce – Introduces heat; adjust the amount based on your spice preference, or use red pepper flakes.
- Sesame Oil – Adds a distinctive flavor; can be omitted or swapped with another oil.
- Rice Wine Vinegar – Brings acidity; white vinegar is a suitable alternative.
- Ground Ginger – Provides warmth and spice; fresh ginger offers a more intense flavor.
- Cornstarch & Water – Thicken the sauce beautifully; arrowroot powder is a great substitute.
For Serving
- Zucchini, Carrot Straws, Red Cabbage – Mixed veggies that pair perfectly; feel free to swap with any quick-cooking vegetables you have on hand.
Get ready to savor a delightful meal that’s as easy to make as it is enjoyable to eat!
How to Make Teriyaki Chicken Meatballs
Preheat your oven to 400°F (200°C) and prepare a baking pan with non-stick spray. This ensures your meatballs don’t stick and come out easily after baking.
Combine all the meatball ingredients in a large bowl: ground chicken, egg, panko, Parmesan, olive oil, parsley, garlic powder, onion powder, smoked paprika, salt, and pepper. Mix well by hand until fully incorporated and blended.
Roll the mixture into 25-30 small meatballs and place them evenly on the baking sheet. Bake for 25-30 minutes until they are golden brown and cooked through, and your kitchen smells divine!
Cook your rice according to the package instructions, but for an extra flavor boost, use chicken stock instead of water.
Sauté zucchini, carrot straws, and red cabbage in olive oil over medium-high heat for 4-6 minutes. Cook them just until they’re tender, and then remove from the skillet to keep their vibrant colors.
Create the teriyaki sauce by combining soy sauce, brown sugar, honey, rice wine vinegar, sesame oil, sriracha, ginger, and garlic powder in the same skillet. Stir until the sugar dissolves and the mixture is well combined.
Thicken the sauce by mixing cornstarch and water in a small bowl, then whisk this into the sauce, increasing the heat until it thickens to the desired consistency.
Toss the baked meatballs in your homemade teriyaki sauce, ensuring they are evenly coated and full of flavor.
Serve your delightful meatballs over the rice, topped with sautéed vegetables. For a lovely finish, garnish with sliced green onions and toasted sesame seeds for added crunch.
Optional: Add a drizzle of extra teriyaki sauce for even more flavor!
Exact quantities are listed in the recipe card below.
Expert Tips for Teriyaki Chicken Meatballs
Use Panko Breadcrumbs: Panko provides a lighter, crispier texture in meatballs. Avoid regular breadcrumbs to achieve that perfect bite.
Thick Sauce is Key: Ensure your teriyaki sauce thickens nicely to cling to the meatballs. If it’s too thin, it won’t coat them effectively.
Opt for Low-Sodium Soy Sauce: This helps maintain flavor without overwhelming your dish with salt. It balances beautifully with the sweetness of brown sugar.
Prep in Batches: If you’re meal prepping, make a double batch of meatballs and freeze them after baking. They’ll be ready for quick meals later!
Customize Your Veggies: Feel free to substitute the zucchini, carrot straws, and red cabbage with any quick-cooking vegetables you have; this keeps the dish vibrant and fresh.
What to Serve with Teriyaki Chicken Meatballs?
Creating a complete meal around the delectably sticky teriyaki chicken meatballs will elevate your dining experience to new heights.
Steamed Broccoli: The bright green florets add a fresh crunch that pairs perfectly with the sweet teriyaki glaze. You can drizzle a bit of sesame oil over the broccoli to tie the flavors together.
Fluffy Jasmine Rice: The classic choice to serve alongside; it absorbs the teriyaki sauce beautifully while providing a soft texture. Each bite of meatball served over rice is pure delight!
Crispy Asian Slaw: A mix of shredded cabbage and carrots tossed in a light vinaigrette brings a tangy contrast to the rich meatballs. This colorful side adds both texture and a refreshing kick.
Quick Pickled Carrots: These tangy bites add brightness to your plate, balancing the sweetness of the teriyaki sauce. Just a few slices will elevate the meal experience!
Sesame Noodles: Serve the meatballs over a bed of sesame-infused noodles for a delightful twist. The noodles soak up the sauce and contribute an extra layer of flavor.
Coconut Mango Smoothie: To drink, try a refreshing coconut mango smoothie! Its tropical sweetness contrasts beautifully with the savory meatballs, making for a delightful meal.
Chocolate Mochi Ice Cream: For dessert, consider a chewy chocolate mochi ice cream for a sweet finish. The subtle sweetness complements the meal while offering a fun and tasty way to end the night!
Teriyaki Chicken Meatballs Variations
There’s a whole world of flavors waiting for you to explore in this delightful recipe!
- Ground Turkey: Swap ground chicken for lean ground turkey for a slightly different flavor, yet equally juicy, meatball.
- Sweet Chili Sauce: Use sweet chili sauce instead of teriyaki for a sweet and spicy twist that your taste buds will adore.
- Zoodles: Serve over spiralized zucchini (zoodles) instead of rice for a low-carb, veggie-packed option that’s just as delicious.
- Vegan Variation: Replace ground chicken with a plant-based meat alternative and use a flax egg to create a fully vegan dish that packs flavor.
- Brown Sugar Alternatives: Honey adds a lovely sweetness, but maple syrup can also bring an interesting flavor profile to the teriyaki sauce.
- Vegetable Medley: Feel free to swap in any quick-cooking vegetables, like bell peppers or snow peas, to keep things fresh and vibrant.
- Spice Level: Add a bit more Sriracha for a spicy kick or switch to chili oil for a flavorful substitute. Adjust according to your heat preference!
- Smoky Twist: Replace smoked paprika with chipotle powder to introduce a deeper smoky flavor that pairs marvelously with the sweetness.
Embrace the creativity in your kitchen and try these variations that take your teriyaki chicken meatballs to a whole new level!
How to Store and Freeze Teriyaki Chicken Meatballs
Room Temperature: Keep meatballs at room temperature for no more than 2 hours to ensure safety and flavor.
Fridge: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stove until warmed through.
Freezer: Freeze meatballs in a single layer on a baking sheet, then transfer to a freezer-safe container for up to 3 months. Thaw in the fridge overnight before reheating.
Reheating: For best results, reheat frozen teriyaki chicken meatballs in a skillet over medium heat with a splash of water to prevent drying out, or microwave until heated through.
Make Ahead Options
Preparing Teriyaki Chicken Meatballs ahead of time is a fantastic way to simplify your meal planning! You can mix the meatball ingredients and form the meatballs up to 24 hours in advance, storing them in an airtight container in the refrigerator. For a longer option, they can be baked and then frozen, providing convenient meals for up to 3 months. Just be sure to allow them to cool completely before freezing to maintain their texture. When it’s time to enjoy, simply reheat the meatballs in the oven and coat them with fresh sauce prepared while the meatballs warm up. This way, you’ll have delicious, homemade Teriyaki Chicken Meatballs ready for busy weeknights, saving you valuable time without compromising on flavor!
Teriyaki Chicken Meatballs Recipe FAQs
How do I select ripe ingredients for my Teriyaki Chicken Meatballs?
Absolutely! For the best flavor, look for ground chicken that is bright pink without any dark spots. Fresh parsley should be vibrant green. When picking vegetables like zucchini and carrots, choose ones that are firm and free of blemishes for the best texture and taste in your dish.
How can I store leftover Teriyaki Chicken Meatballs?
Very easily! Allow your meatballs to cool completely, then store them in an airtight container in the refrigerator for up to 3 days. If you’d like to keep them longer, simply freeze them for up to 3 months in a freezer-safe container. Just remember to separate layers with parchment paper to avoid sticking!
What’s the best way to freeze Teriyaki Chicken Meatballs?
The more the merrier! To freeze your meatballs, first bake and cool them completely. Then, spread them out in a single layer on a baking sheet and freeze until firm (about 1-2 hours). Once frozen, transfer them to a freezer-safe bag or container. This method keeps them from sticking together so you can take out just what you need later.
What should I do if my teriyaki sauce is too thin?
No worries! If you encounter a thin sauce, simply mix equal parts cornstarch and water in a small bowl (1 tablespoon each works well) and whisk this slurry into your sauce over medium heat. Stir constantly until the sauce thickens to a desirable consistency. This process typically takes about 2-3 minutes.
Can I make this recipe allergy-friendly?
Of course! If you need to avoid gluten, opt for gluten-free breadcrumbs and tamari in place of soy sauce. For those avoiding sugar, you can replace brown sugar with a sugar-free sweetener suitable for cooking. Always read labels and modify based on your specific dietary needs, and feel free to reach out if you have more questions!
What’s the ideal way to reheat frozen Teriyaki Chicken Meatballs?
Reheating is simple! For best results, place the frozen meatballs in a skillet over medium heat with a splash of water or broth to keep them moist. Cover the skillet and heat for about 5-7 minutes or until they are warmed through. Alternatively, you can microwave them on medium power, flipping halfway through, until hot. Enjoy your delicious meal again!
Savory Teriyaki Chicken Meatballs and Rice Bowls
Ingredients
Equipment
Method
- Preheat your oven to 400°F (200°C) and prepare a baking pan with non-stick spray.
- Combine all the meatball ingredients in a large bowl and mix well by hand.
- Roll the mixture into 25-30 small meatballs and place them evenly on the baking sheet.
- Bake for 25-30 minutes until they are golden brown and cooked through.
- Cook your rice according to the package instructions, preferably using chicken stock.
- Sauté zucchini, carrot straws, and red cabbage in olive oil over medium-high heat for 4-6 minutes.
- Create the teriyaki sauce by combining soy sauce, brown sugar, honey, rice wine vinegar, sesame oil, sriracha, ginger, and garlic powder.
- Thicken the sauce by mixing cornstarch and water, then whisk into the sauce until it thickens.
- Toss the baked meatballs in your homemade teriyaki sauce.
- Serve the meatballs over the rice with sautéed vegetables, garnished with green onions and sesame seeds.