Chicken Teriyaki Meatballs
These juicy chicken teriyaki meatballs are covered in a sweet and savory teriyaki glaze, pan-cooked to perfection, and ready in just 20 minutes! Serve with brown rice and your favorite veggie for a quick and easy weeknight meal.
Easy Chicken Teriyaki Meatballs Recipe
I’ve become obsessed with teriyaki chicken meatballs for my meal prep! They’re quick to make and packed with protein, making them great for meal prepping and keeping track of macros.
Instead of using breadcrumbs, we use almond flour to make them gluten-free, but you can use regular breadcrumbs if you prefer.
Ingredients
- ground chicken
- egg
- almond flour
- coconut aminos
- fresh ginger
- fresh garlic cloves
- green onions
- raw honey
- sesame oil
- apple cider vinegar
- arrowroot powder
- black pepper
- neutral oil, for cooking
- sesame seeds, for garnishing
Homemade Teriyaki Sauce
This homemade teriyaki glaze is made with coconut aminos which come from the nectar of coconut blossoms. Coconut aminos are gluten-free, grain-free, soy-free, vegan, nut-free, plant-based, low glycemic, and contain no refined sugars!
Coconut aminos have a milder, sweeter flavor, and less sodium than soy sauce. The natural sweetness of coconut aminos can be used in place of refined sugars, such as white or brown sugar.
When mixed with fresh garlic, ginger, apple cider vinegar, sesame oil, and a touch of raw honey, the resulting flavor tastes just like a traditional teriyaki sauce you get at a restaurant but healthier!
How to make Chicken Teriyaki Meatballs
Step 1: Form the meatballs. In a large bowl, mix all the ingredients for the chicken meatball mixture. Take two tablespoons of the mixture and form into balls.
Step 2: Make the sauce. In a small bowl, add the coconut aminos, sesame oil, honey, apple cider vinegar, garlic, ginger, and arrowroot powder and mix.
Step 3: Heat oil in a large nonstick skillet over medium-high heat and add the meatballs to the pan making sure they don’t touch. Brown the meatballs on all sides, pour the teriyaki glaze, and gently turn the meatballs to coat them in the sauce. Reduce heat to low, cover with a lid, and simmer for about 10 minutes or until the meatballs are cooked through. Garnish with sesame seeds and chopped green onions.
Step 4: Pour the sauce into a large skillet. Heat the skillet over medium heat until the sauce reaches a boiling point. Then, lower the heat to a simmer and allow the sauce to cook for approximately 5 minutes, stirring from time to time, until it reaches a thicker consistency. Turn off the heat and add the warm meatballs to the skillet. Stir the mixture well, ensuring that the meatballs are thoroughly coated in the sauce.
Baking instructions
These meatballs can be baked versus cooked on the stovetop. Here’s how!
Preheat oven to 400º F (204ºC). Line a large baking sheet with parchment paper and set aside. Bake for 15 to 20 minutes or until browned and cooked through.
While the meatballs are baking you can make the sauce and pour it over the meatballs once they are cooked through.
Why you’ll love this recipe!
- Grain and gluten-free
- No refined sugars
- Macro friendly – easily adjust this recipe to fit your macros!
- Ready in 20 minutes
- Healthy
What to serve with Chicken Teriyaki Meatballs
Get your fiber in and serve with veggies like bell peppers and broccoli over a bed of steamed jasmine or brown rice.
If you’re grain-free or looking for a low-carb side, we suggest cauliflower rice or konjac noodles.
Storage and Reheating Instructions
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in a large pan over low-medium heat.
To freeze, let the meatballs cool completely and place them in a freezer bag or container for up to 3 months. Let thaw and reheat.
Can I use a different ground meat?
Yes! Ground pork, ground turkey, and ground beef work great for this recipe.
Tips for Success
- Since the teriyaki sauce already incorporates a sufficient amount of salt through the coconut aminos, it is advisable to add salt according to personal taste while savoring the meal, rather than during the meatball preparation.
- To prevent the chicken mixture from becoming overly sticky while shaping the balls, simply rub a small amount of oil between your palms. This will help prevent the mixture from sticking to your hands and making the process easier.
- To ensure that your chicken meatballs are thoroughly cooked, it is recommended to use a meat thermometer. The internal temperature of the chicken should reach a minimum of 165°F (74°C). This will help guarantee that the meatballs are cooked to the appropriate temperature for safe consumption.
Looking for more chicken recipes? Try these:
Cauliflower Gnocchi with Chicken Sausage
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Chicken Teriyaki Meatballs
Ingredients
Chicken Mixture
- 1 pound ground chicken
- 1 egg
- 1/4 cup almond flour
- 1 teaspoon grated ginger
- 2 cloves minced garlic
- 2 tablespoons chopped green onions
- 1/4 teaspoon black pepper
Teriyaki Sauce
- 1/2 cup coconut aminos
- 1 tablespoon raw honey
- 1 teaspoon sesame oil
- 1 teaspoon grated ginger
- 2 cloves minced garlic
- 1 tablespoon apple cider vinegar
- 1/2 tablespoon arrowroot powder
Instructions
- In a small bowl, mix the coconut aminos, honey, sesame oil, ginger, garlic, vinegar, and arrowroot powder. Set to the side.
- In a large bowl, mix the ground chicken, egg, almond flour, ginger, chopped green onions, garlic and pepper until fully combined.
- Scoop about 2 tablespoons of the chicken mixture into your hands and roll into a ball to form a meatball. Repeat with remaining meat.
- Heat a large nonstick pan over medium-high heat and add a bit of oil. Add the meatballs to the pan and brown on all sides about 3-5 minutes.
- Pour the teriyaki sauce into the pan and gently turn the meatballs to coat them in the sauce. Reduce heat to low, cover with a lid, and simmer for about 7-10 minutes or until the meatballs are cooked through. Garnish with sesame seeds and green onions.
Baking instructions
- Preheat oven to 400º F (204ºC). Line a large baking sheet with parchment paper and set aside. Bake for 15 to 20 minutes or until browned and cooked through. While the meatballs are baking you can make the sauce and pour it over the meatballs once they are cooked through.
