Jump to Recipe Print Recipe

If you're on the hunt for a flavorful, weeknight-friendly dinner that balances comfort with a healthy twist, these Teriyaki Chicken Meatballs with Rice will become a favorite in your kitchen. Juicy chicken meatballs are glazed in a sticky homemade teriyaki sauce, nestled over warm steamed rice, and garnished with scallions and sesame seeds for the perfect finish. This dish blends the ease of a simple meatball dinner with the umami punch of Asian-inspired flavors. It’s a satisfying, wholesome meal that's just as great for meal prep as it is for feeding a hungry family.

PIN IT

Teriyaki Chicken Meatballs with Rice

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 25 minutes mins

Total Time 45 minutes mins

Course Main Course

Cuisine Japanese

Servings 4

Equipment

• Mixing bowls For combining the meatball ingredients and preparing the sauce.
• Baking sheet with parchment paper or a silicone mat These help ensure even cooking and easy cleanup if you're baking the meatballs. (Yes, this recipe works beautifully as baked chicken meatballs!)
• Small saucepan For cooking and thickening the teriyaki sauce.
• Rice cooker or pot with lid To cook your rice to fluffy perfection.
• Tongs or spatula For handling the meatballs and coating them in the sauce.
• Oven (or skillet for stovetop option) The oven method is less messy, but if you prefer, pan-frying works well.

Ingredients

  

For the Chicken Meatballs

• 1 lb ground chicken preferably thigh for moisture, but breast works too
• 1/2 cup panko breadcrumbs
• 1 large egg
• 2 cloves garlic minced
• 1 tsp freshly grated ginger
• 1/4 cup finely chopped green onions
• 2 tbsp low-sodium soy sauce
• 1 tsp sesame oil
• 1/2 tsp salt
• 1/4 tsp black pepper

For the Teriyaki Sauce

• 1/3 cup low-sodium soy sauce
• 2 tbsp honey or brown sugar
• 1 tbsp rice vinegar
• 1 tbsp mirin optional but adds depth
• 1 tsp sesame oil
• 1 tsp freshly grated ginger
• 1 clove garlic minced
• 1 tbsp cornstarch mixed with 2 tbsp water slurry for thickening

For Serving

• 2 cups cooked jasmine or sushi rice
• Sliced green onions
• Toasted sesame seeds
• Steamed broccoli or snow peas optional for balance

Instructions

 

Make the Meatball Mixture

1. In a large bowl, combine the ground chicken, panko breadcrumbs, egg, garlic, ginger, green onions, soy sauce, sesame oil, salt, and pepper. Mix gently with your hands or a fork until everything is evenly combined. Be careful not to overmix—this keeps the meatballs tender.

Form the Meatballs

1. Using damp hands or a cookie scoop, form the mixture into 1.5-inch balls. You should get about 18 meatballs.

Bake the Meatballs

1. Preheat your oven to 400°F (200°C). Place the meatballs on a parchment-lined baking sheet. Bake for 20–22 minutes or until golden and cooked through (internal temp of 165°F). This method keeps things light and is ideal for those looking for chicken meatballs healthy enough for regular rotation.
2. If you're craving something crispier, you can sear the meatballs in a skillet with a bit of oil over medium-high heat until browned and cooked through, about 8–10 minutes.

Prepare the Teriyaki Sauce

1. While the meatballs are cooking, combine the soy sauce, honey, rice vinegar, mirin (if using), sesame oil, ginger, and garlic in a small saucepan over medium heat. Bring to a simmer and cook for 2–3 minutes.
2. Stir in the cornstarch slurry and continue to simmer until the sauce thickens into a glossy glaze, about 2–3 more minutes. Remove from heat.

Coat the Meatballs

1. Once the meatballs are done, transfer them to the saucepan with the teriyaki sauce and gently toss to coat evenly. Alternatively, pour the sauce over the meatballs on the baking sheet and return to the oven for 3–4 minutes to caramelize slightly.

Plate and Serve

1. Spoon the rice onto plates or into bowls. Top with 4–5 meatballs per serving. Drizzle extra teriyaki sauce over the top, then sprinkle with green onions and sesame seeds. Add steamed vegetables on the side for color and crunch.

Pairings

This dish is complete on its own, but if you're looking to elevate your chicken meatball dinner, here are a few tasty pairings:

• Cucumber and Carrot Salad: A quick pickled Asian-style salad balances the sweetness of the teriyaki with fresh acidity.
• Miso Soup: A warm, umami-rich starter that pairs well with the Japanese-inspired flavors of the dish.
• Ginger-Lime Sparkling Water or Iced Green Tea: Something light and citrusy helps cut through the richness of the sauce.
• Dessert: Try mochi ice cream or fresh pineapple slices for a sweet finish.

FAQs

1. Can I use chicken breast or thigh for the meatballs?

Yes, both work. Ground chicken thigh tends to be more flavorful and juicy, while breast is leaner. For chicken meatballs healthy enough for everyday eating, a mix of both is ideal.

2. Can I use frozen meatballs instead?

While this recipe is all about fresh, homemade flavor, you can use plain frozen chicken meatballs in a pinch. Bake or warm them, then coat in the teriyaki sauce. However, making them fresh will give you the best meatballs ever—guaranteed.

3. Are these good for meal prep?

Absolutely. These meatballs store well in the fridge for up to 4 days and reheat beautifully. Pair them with rice and veggies in a container, and you’ve got several chicken meatball meals ready to go.

4. Can I make this in a slow cooker?

Yes! You can form the meatballs and place them in a crockpot with the sauce poured over. Cook on low for 2–3 hours. This falls right into the category of easy chicken meatballs turned into one of your best chicken crockpot recipes.

5. Can I swap out the flavor profile?

Sure. If you're feeling like switching it up, try Italian chicken meatballs with marinara and pasta instead. This recipe framework is versatile and can be transformed into many chicken meatball dinner ideas with different sauces and sides.