Baked Teriyaki Meatballs

A white plate with rice and eight sesame-topped meatballs garnished with chopped green onions, with chopsticks resting on the plate.

Tender baked chicken meatballs tossed in a savory homemade teriyaki glaze with garlic and ginger. These easy teriyaki meatballs are family-friendly, mostly hands-off and perfect for busy weeknights.

Prep Time10

Cook Time15

Total Time25

Servings: servings

Calories: 290kcal

Author: Madison Wetherill

Ingredients

Meatballs

2 lbs ground chicken
⅓ cup almond flour or breadcrumbs
2 cloves garlic minced
1 teaspoon grated ginger
1 teaspoon salt
1 teaspoon pepper
1 teaspoon green onions
1 teaspoon coconut aminos

Sauce

1 tablespoon sesame oil
2 cloves garlic minced
1 teaspoon grated ginger
1 teaspoon rice vinegar
3-4 tablespoons coconut aminos
1 tablespoon cornstarch mixed with 2 tablespoons water

Instructions

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a large bowl, combine the 2 lbs ground chicken, ⅓ cup almond flour or breadcrumbs, minced 2 cloves garlic, 1 teaspoon grated ginger, 1 teaspoon salt, 1 teaspoon pepper, 1 teaspoon green onions, and 1 teaspoon coconut aminos. Mix gently until just combined (avoid overmixing to keep meatballs tender).
Using wet hands, form the mixture into 1½-inch meatballs and place on the prepared baking sheet, leaving a little space between each.
Bake for 13-15 minutes, or until meatballs reach an internal temperature of 165°F (74°C) and are lightly browned.
While the meatballs bake, prepare the sauce. In a skillet over medium heat, combine the 1 tablespoon sesame oil, minced 2 cloves garlic, 1 teaspoon grated ginger, 1 teaspoon rice vinegar, and 3-4 tablespoons coconut aminos. Heat through for 1-2 minutes until fragrant.
In a small bowl, mix the 1 tablespoon cornstarch mixed with 2 tablespoons water until smooth. Stir this slurry into the sauce and simmer for 1-2 minutes, stirring constantly, until the glaze thickens and coats the back of a spoon.
Let the meatballs rest for 5 minutes, then add them to the skillet and gently toss to coat with the glaze. Serve immediately.

Notes

Don't crowd the pan. Give the meatballs a little space so they cook evenly.

Check for doneness. I use an instant-read thermometer to make sure the chicken reaches 165°F.

Watch the glaze closely. Once the cornstarch slurry goes in, the sauce thickens quickly, so don't walk away from the skillet

Nutrition