Japanese Chicken Meatballs Teriyaki (Printable version)

Tender chicken meatballs coated in glossy sweet-savory teriyaki glaze

# What you need:

→ For the Chicken Meatballs

01 - 1.1 lbs ground chicken
02 - 1 large egg
03 - 2 tablespoons panko breadcrumbs
04 - 2 tablespoons finely chopped green onions
05 - 1 tablespoon soy sauce
06 - 1 tablespoon mirin
07 - 1 teaspoon grated ginger
08 - 1 garlic clove, minced
09 - 1/2 teaspoon salt
10 - 1/4 teaspoon ground black pepper
11 - 1 tablespoon vegetable oil for frying

→ For the Teriyaki Sauce

12 - 3 tablespoons soy sauce
13 - 2 tablespoons mirin
14 - 2 tablespoons sake or dry sherry
15 - 1 1/2 tablespoons sugar
16 - 1 teaspoon cornstarch
17 - 1 tablespoon water

→ For Serving

18 - Steamed white rice
19 - Sliced green onions
20 - Toasted sesame seeds

# How To:

01 - In a large bowl, combine ground chicken, egg, panko, green onions, soy sauce, mirin, grated ginger, garlic, salt, and black pepper. Mix until just combined—do not overwork the meat mixture.
02 - Wet your hands with water to prevent sticking. Form the mixture into 16 evenly sized meatballs, approximately 1.5 inches in diameter.
03 - Heat vegetable oil in a large nonstick skillet over medium heat. Add meatballs and cook for 8–10 minutes, turning occasionally, until browned on all sides and cooked through to an internal temperature of 165°F. Remove from pan and set aside.
04 - Wipe the skillet clean. In a small bowl, whisk together soy sauce, mirin, sake, sugar, cornstarch, and water until the cornstarch is fully dissolved.
05 - Pour the sauce mixture into the skillet and bring to a simmer over medium heat, stirring constantly until thickened, about 2 minutes. The sauce should coat the back of a spoon.
06 - Return the cooked meatballs to the skillet and gently toss to coat them evenly in the sauce. Simmer for 2–3 minutes so the glaze adheres properly to the meatballs.
07 - Serve hot over steamed rice if desired. Garnish with sliced green onions and toasted sesame seeds just before serving.

# Expert Advice:

01 -
  • The meatballs stay incredibly juicy thanks to the panko and careful mixing technique
  • That homemade teriyaki sauce puts bottled versions to shame with its perfectly balanced sweet and salty notes
  • They work beautifully as party appetizers or a cozy weeknight dinner over rice
02 -
  • Overmixing the chicken mixture is the quickest way to end up with tough, rubbery meatballs, so mix just until combined
  • The sauce thickens very quickly once it reaches temperature, so stand right there and stir constantly or it can turn into a gluey mess
  • If your sauce seems too thick, add a teaspoon of water at a time until it reaches that perfect coating consistency
03 -
  • Use a cookie scoop to get perfectly uniform meatballs that all cook at the same rate
  • Let the meatballs rest for 5 minutes after cooking so the juices redistribute instead of running out when you cut into them
  • Toast your sesame seeds in a dry pan for just a minute until fragrant, it makes such a difference in the final garnish

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