Baked Teriyaki Meatballs

$To make these tasty baked teriyaki meatballs, gather the following main ingredients: - 1 pound ground chicken (or turkey) - 1/2 cup breadcrumbs - 1/4 cup green onions, finely chopped - 2 cloves garlic, minced - 1 egg, lightly beaten - 1 tablespoon fresh ginger, grated - 1 teaspoon sesame oil - Salt and pepper to taste These ingredients create a juicy and flavorful base for your meatballs. Ground chicken or turkey keeps them light, while the breadcrumbs give them structure. The teriyaki sauce adds a sweet and savory glaze. Here’s what you need: - 1/2 cup soy sauce (low sodium preferred) - 1/4 cup honey or maple syrup - 1 tablespoon rice vinegar - 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry) The soy sauce is key for that umami flavor. Honey or maple syrup balances the saltiness with sweetness. Feel free to customize your meatballs! Consider these add-ins or substitutions: - Chopped bell peppers for extra crunch - Finely grated carrots for natural sweetness - Ground ginger instead of fresh - Use beef or plant-based meat for different flavors These options help make the recipe your own. Mix and match to find your favorite combination! {{ingredient_image_1}} To start, gather your ingredients. You’ll need ground chicken, breadcrumbs, green onions, garlic, an egg, ginger, sesame oil, salt, and pepper. In a large bowl, add the ground chicken and breadcrumbs. Then, add the chopped green onions and minced garlic. Next, mix in the beaten egg, grated ginger, and sesame oil. Finally, season with salt and pepper. Mix until just combined. Make sure not to overmix; this keeps your meatballs tender. Now it's time to form the meatballs. Take about 1.5 tablespoons of the mixture and roll it into a ball using your hands. Place each meatball on a baking sheet lined with parchment paper. Ensure they are spaced out so they bake evenly. Preheat your oven to 400°F (200°C) while you form the meatballs. Once all are ready, bake them for 15-20 minutes. They should turn golden brown and reach an internal temperature of 165°F. While the meatballs bake, prepare the teriyaki sauce. In a small saucepan, combine the soy sauce, honey (or maple syrup), and rice vinegar over medium heat. Stir well and bring it to a gentle simmer. To thicken the sauce, mix cornstarch with water in a small bowl to create a slurry. Slowly add this to your simmering sauce, stirring constantly. Keep simmering until the sauce thickens. Once the meatballs are done, drizzle the sauce over them and toss gently to coat. Return the meatballs to the oven for another 5 minutes to let the sauce caramelize. To make meatballs that are soft and juicy, use ground chicken or turkey. The meat should not be overmixed. Just combine all the ingredients gently. Adding breadcrumbs helps keep them moist. Also, use a light hand when rolling them. Aim for small meatballs, about 1.5 tablespoons each. This size helps them cook evenly. For a thick and rich teriyaki sauce, use a cornstarch slurry. Mix cornstarch with water before adding it to the sauce. This method prevents clumps. Heat the sauce gently until it simmers. Stir often to keep it smooth. If you want a thinner sauce, skip the cornstarch. Just let it simmer longer to reduce. Serve your teriyaki meatballs on a big platter. Garnish with chopped green onions and sesame seeds for a pop of color. Pair them with steamed rice to soak up the sauce. A side of stir-fried veggies adds crunch and color. You can also use these meatballs in a sandwich or wrap for a tasty lunch. Pro Tips Use Fresh Ingredients: Fresh garlic and ginger will enhance the flavor of your meatballs significantly compared to dried alternatives. Do Not Overmix: When combining the meatball ingredients, mix just until combined to keep your meatballs tender. Adjust the Sauce: Feel free to tweak the teriyaki sauce by adding a splash of orange juice or a pinch of crushed red pepper for extra flavor. Rest Before Serving: Allow the meatballs to rest for a few minutes after baking for the flavors to meld and to ensure they are juicy. {{image_2}} You can use different meats for these meatballs. Ground turkey works well and keeps them light. Beef gives a richer flavor. For a vegetarian option, try using lentils or chickpeas. Just mash them up and mix with breadcrumbs. Each option brings a new taste to your dish. Want to spice things up? Add red pepper flakes for a kick. You can also mix in Sriracha or your favorite hot sauce. If you love ginger, add more grated ginger to the meatball mix. This will enhance the flavor and give a nice zing. While teriyaki sauce is tasty, you can try other sauces too. A sweet chili sauce adds a nice twist. You could also use a soy-based glaze with garlic and honey. Experiment with barbecue sauce for a smoky flavor. Each sauce gives the meatballs a fresh identity. To store leftover meatballs, let them cool first. Place them in an airtight container. Keep the meatballs in the fridge. They will stay fresh for up to three days. For best taste, eat them within two days. If you want to freeze meatballs, shape them first. Place them on a baking sheet. Freeze them for about one hour until firm. Then, transfer them to a freezer bag. Label the bag with the date. Frozen meatballs can last for up to three months. To reheat meatballs, you have a few options. You can use the oven, microwave, or stovetop. For the oven, preheat it to 350°F (175°C). Place the meatballs on a baking sheet. Heat for about 10-15 minutes. In the microwave, place them on a safe plate. Heat for one minute at a time until warm. On the stovetop, add a little sauce to a pan. Heat over low until warm. This adds flavor back to the meatballs. Enjoy them with fresh teriyaki sauce for the best taste! Yes, you can make baked teriyaki meatballs ahead of time. Prepare the meatballs and place them on your baking sheet. Cover them with plastic wrap and refrigerate for up to 24 hours. When ready to cook, just bake them as directed. This saves time and makes meal prep easier. You can also freeze the raw meatballs for later use. Just thaw them overnight in the fridge before baking. To know if meatballs are fully cooked, check their internal temperature. Use a meat thermometer and aim for 165°F (74°C). This ensures they are safe to eat. You can also cut one in half to check. The meat should be no longer pink, and the juices should run clear. Don't worry; these meatballs stay juicy and tender when cooked right. Baked teriyaki meatballs pair well with many sides. Here are a few ideas: - Steamed rice - Stir-fried vegetables - Noodles - Salad with sesame dressing - Quinoa These sides balance the sweet and savory flavors of the meatballs. You can mix and match to create a fun meal! In this post, I shared how to make baked teriyaki meatballs. We covered essential ingredients, from the meatball mix to the teriyaki sauce. You learned step-by-step instructions for preparing, forming, and baking the meatballs. Tips on achieving the perfect texture and consistency were highlighted. We explored tasty variations and provided storage tips for leftovers. Now, whether you're hosting a dinner or meal prepping, these meatballs offer delicious options. Enjoy experimenting with flavors and making this dish your own!$

Delicious baked meatballs coated in a homemade teriyaki sauce.

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Prep Time 15

Cook Time 25

Total Time 40

Course Main Course

Cuisine Asian

Servings 4

Calories 250 kcal

Ingredients

1 pound ground chicken (or turkey)
0.5 cup breadcrumbs
0.25 cup green onions, finely chopped
2 cloves garlic, minced
1 large egg, lightly beaten
1 tablespoon fresh ginger, grated
1 teaspoon sesame oil
to taste salt and pepper
0.5 cup soy sauce (low sodium preferred)
0.25 cup honey or maple syrup
1 tablespoon rice vinegar
1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)

Instructions

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large mixing bowl, combine the ground chicken, breadcrumbs, chopped green onions, minced garlic, beaten egg, grated ginger, sesame oil, salt, and pepper. Mix until just combined.
Scoop out small portions of the mixture (about 1.5 tablespoons) and roll them into meatballs, placing them on the prepared baking sheet.
Once all the meatballs are formed, bake in the preheated oven for 15-20 minutes or until golden brown and cooked through (internal temperature should reach 165°F).
While the meatballs are baking, prepare the teriyaki sauce. In a small saucepan over medium heat, combine the soy sauce, honey (or maple syrup), and rice vinegar. Bring to a simmer.
Stir in the cornstarch slurry and continue to simmer until the sauce has thickened, then remove from heat.
Once the meatballs have finished baking, remove them from the oven and drizzle the teriyaki sauce over the meatballs, gently tossing to coat them evenly.
Place the glazed meatballs back in the oven for an additional 5 minutes to allow the sauce to caramelize slightly.

Notes

Serve with steamed rice and stir-fried vegetables for a complete meal.

Keyword baked, chicken, easy, meatballs, teriyaki