Baked Teriyaki Chicken Meatballs With Soy-Ginger Glaze

Quick Recipe Version (TL;DR)

• Yield: 4 servings (about 20 meatballs)
• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 40 minutes

Quick Ingredients

• 1 lb (450 g) ground chicken
• 1/2 cup panko breadcrumbs
• 1 large egg
• 2 green onions, finely sliced
• 2 cloves garlic, minced (divided)
• 2 tsp fresh ginger, grated (divided)
• 2 tbsp soy sauce (for meatballs)
• 1 tsp toasted sesame oil
• 1/3 cup low-sodium soy sauce (for glaze)
• 1/3 cup water
• 3 tbsp brown sugar
• 1 tbsp honey
• 1 tbsp rice vinegar
• 1 tbsp cornstarch + 2 tbsp water
• 1 tbsp toasted sesame seeds, for topping
• Extra sliced green onions, for garnish

Do This

• 1. Heat oven to 400°F (200°C). Line a baking sheet with parchment and lightly oil it.
• 2. Mix ground chicken, panko, egg, green onions, 1 clove garlic, 1 tsp ginger, soy sauce, and sesame oil until just combined.
• 3. Roll into about 20 meatballs (1 heaping tablespoon each). Place on the prepared pan.
• 4. Bake 13–16 minutes, until cooked through (165°F / 74°C), turning the pan once halfway.
• 5. Meanwhile, simmer soy sauce, water, brown sugar, honey, rice vinegar, 1 clove garlic, 1 tsp ginger; thicken with the cornstarch slurry.
• 6. Brush meatballs generously with glaze, broil 2–3 minutes until sticky, then toss with extra sauce and top with sesame seeds and green onions.

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Why You’ll Love This Recipe

• Juicy, oven-baked chicken meatballs that stay tender and flavorful.
• A glossy, sticky soy-ginger teriyaki glaze that clings to every bite.
• All pantry-friendly ingredients, ready in about 40 minutes.
• Perfect for weeknight dinners, meal prep bowls, or party appetizers.

Grocery List

• Produce: Green onions, fresh garlic, fresh ginger
• Dairy: Eggs
• Pantry: Ground chicken, panko breadcrumbs, soy sauce, toasted sesame oil, brown sugar, honey, rice vinegar, cornstarch, sesame seeds, neutral oil (for pan), optional rice or noodles for serving

Full Ingredients

For the Chicken Meatballs

• 1 lb (450 g) ground chicken (preferably a mix of breast and thigh, if available)
• 1/2 cup panko breadcrumbs
• 1 large egg
• 2 green onions, finely sliced (white and green parts)
• 1 clove garlic, minced
• 1 tsp fresh ginger, finely grated
• 2 tbsp low-sodium soy sauce
• 1 tsp toasted sesame oil
• 1/4 tsp kosher salt (or to taste, depending on soy brand)
• 1/4 tsp freshly ground black pepper
• 1–2 tsp neutral oil (for greasing the pan)

For the Sticky Teriyaki Glaze

• 1/3 cup low-sodium soy sauce
• 1/3 cup water
• 3 tbsp packed light brown sugar
• 1 tbsp honey
• 1 tbsp rice vinegar
• 1 clove garlic, minced
• 1 tsp fresh ginger, finely grated
• 1 tbsp cornstarch
• 2 tbsp cold water (to mix with cornstarch)

For Serving and Garnish

• 1 tbsp toasted sesame seeds (white, black, or a mix)
• 2 green onions, thinly sliced
• Steamed white or brown rice, noodles, or stir-fried vegetables (optional but recommended)

Step-by-Step Instructions

Step 1: Preheat the oven and prepare your pan

Preheat your oven to 400°F (200°C) with a rack in the middle position. Line a large rimmed baking sheet with parchment paper for easy cleanup. Lightly brush or spray the parchment with 1–2 teaspoons of neutral oil to help the meatballs brown and prevent sticking.

Set the pan aside while you mix the meatball mixture. Preheating the oven fully ensures the meatballs start cooking right away and helps them brown nicely.

Step 2: Make the chicken meatball mixture

In a large mixing bowl, combine the ground chicken, panko breadcrumbs, egg, sliced green onions, 1 clove minced garlic, 1 teaspoon grated ginger, soy sauce, toasted sesame oil, salt, and pepper.

Use a fork or clean hands to gently mix until everything is evenly combined. Avoid overmixing, which can make the meatballs dense. The mixture should be slightly sticky but still hold together. If it feels too wet, sprinkle in an extra tablespoon of panko; if it feels too dry and crumbly, add 1 teaspoon of water at a time until it comes together.

Step 3: Shape the meatballs

Prepare a small bowl of water nearby to dampen your hands, which helps prevent sticking. Using a heaping tablespoon of mixture at a time (about 1 ounce / 30 g), roll the mixture into balls about 1 to 1 1/4 inches in diameter.

Arrange the meatballs on the prepared baking sheet, leaving a little space between each one so the heat can circulate. You should get about 20 meatballs. For even cooking, try to keep them all roughly the same size.

Step 4: Bake the meatballs until tender

Place the baking sheet in the preheated oven and bake for 13–16 minutes, or until the meatballs are cooked through and lightly golden in spots. Rotate the pan halfway through baking for more even browning.

The meatballs are done when an instant-read thermometer inserted into the center reads 165°F (74°C). If you do not have a thermometer, cut one open; the inside should be opaque and no longer pink, with clear juices.

Step 5: Cook the teriyaki glaze while the meatballs bake

While the meatballs are in the oven, make the glaze. In a small saucepan, whisk together the soy sauce, 1/3 cup water, brown sugar, honey, rice vinegar, 1 clove minced garlic, and 1 teaspoon grated ginger. Place over medium heat and bring to a gentle simmer, stirring occasionally until the sugar dissolves.

In a separate small bowl, stir the cornstarch and 2 tablespoons cold water until completely smooth. Once the soy mixture is simmering, reduce the heat to medium-low and slowly pour in the cornstarch slurry while whisking constantly. Continue to cook, stirring, for 1–3 minutes, until the sauce thickens to a glossy, syrupy consistency that coats the back of a spoon. Remove from heat; it will thicken a bit more as it cools.

Step 6: Glaze and broil the meatballs

When the meatballs are cooked, remove them from the oven but leave the oven on. Turn the oven to Broil on high (or 500°F / 260°C, if your broiler has a temperature setting) and move the rack up one level, if needed, so the meatballs will sit about 6 inches from the heating element.

Transfer about half of the teriyaki glaze to a small bowl for brushing. Use a pastry brush or spoon to generously coat each meatball with the glaze. Return the pan to the oven and broil for 2–3 minutes, watching closely, until the glaze is bubbling, sticky, and slightly caramelized in spots. Remove from the oven and immediately drizzle or toss with a little more of the remaining glaze, reserving some for serving if you like.

Step 7: Garnish and serve

Transfer the glazed meatballs to a serving platter or onto bowls of hot steamed rice or noodles. Spoon any extra sauce from the pan or saucepan over the top for maximum flavor.

Sprinkle generously with toasted sesame seeds and sliced green onions. Serve right away while hot and glossy. Pair with simple sides like steamed broccoli, snap peas, or a crunchy cucumber salad to balance the sweet-savory richness of the teriyaki glaze.

Pro Tips

• Use slightly fatty ground chicken. A mix that includes dark meat (thigh) stays juicier than all breast meat.
• Do not overwork the mixture. Gentle mixing keeps the meatballs tender instead of tough and rubbery.
• Adjust the sauce thickness. If the glaze gets too thick, whisk in 1–2 tablespoons of water. If it is too thin, simmer it for another minute.
• Broil briefly, watch closely. The line between perfectly caramelized and burned can be less than a minute under the broiler.
• Toast your sesame seeds. If they are not already toasted, quickly toast them in a dry skillet over medium heat for 2–3 minutes until fragrant.

Variations

• Spicy teriyaki meatballs: Add 1–2 teaspoons of sriracha, chili-garlic sauce, or a pinch of red pepper flakes to the glaze for gentle heat.
• Gluten-free version: Use certified gluten-free panko and tamari or a gluten-free soy sauce alternative instead of regular soy sauce.
• Turkey or pork swap: Substitute ground turkey or ground pork for the chicken, keeping all other ingredients and steps the same.

Storage & Make-Ahead

Cool the meatballs completely, then store them in an airtight container in the refrigerator for up to 4 days, covered in some of the teriyaki glaze to keep them moist. Reheat gently in a covered skillet over low heat with a splash of water, or in the microwave in 30-second bursts, until warmed through. The glaze may thicken in the fridge; loosen it with a little water if needed. For longer storage, freeze cooked, glazed meatballs on a baking sheet until solid, then transfer to a freezer bag or container for up to 3 months. Thaw overnight in the refrigerator and reheat as above. You can also prepare the uncooked meatballs up to 24 hours in advance, cover tightly, and refrigerate; bake just before serving.

Nutrition (per serving)

Approximate values for 1 serving (about 5 meatballs with glaze, not including rice or sides): 360 calories; 22 g protein; 18 g fat; 23 g carbohydrates; 12 g sugars; 1 g fiber; 980 mg sodium. Actual values will vary based on brands of ingredients and portion sizes.