Baked Teriyaki Chicken Meatballs

Name: Baked Teriyaki Chicken Meatballs
Prep time: 25 min
Cook time: 28 min
Total time: 53 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 1½ lb (680 g) ground chicken, preferably dark meat or thigh, cold; ½ cup (30 g) panko breadcrumbs; 1 whole (50 g) large egg, lightly beaten; 4 whole (60 g) scallions, white and green parts thinly sliced, plus 1 tablespoon green slices reserved for garnish; 2 cloves (8 g) garlic, finely grated or minced; 1 tablespoon (6 g) fresh ginger, peeled and finely grated; 1 tablespoon (15 ml) low-sodium soy sauce; 1 teaspoon (5 ml) toasted sesame oil; ½ teaspoon (3 g) kosher salt; 1 tablespoon (14 ml) neutral oil (such as canola), for greasing the pan and your hands; ⅓ cup (80 ml) low-sodium soy sauce; ⅓ cup (80 ml) water; ¼ cup (55 g) light brown sugar, packed; 2 tablespoons (30 ml) mirin; 1 tablespoon (15 ml) unseasoned rice vinegar; 1 clove (4 g) garlic, finely grated; 1 teaspoon (2 g) fresh ginger, peeled and finely grated; 1 tablespoon (8 g) cornstarch, mixed with 1 tablespoon cold water to make a slurry; 1 tablespoon (9 g) toasted sesame seeds

From the MyKitchenBank Kitchen

Tender, juicy chicken meatballs seasoned with ginger, garlic and scallions, baked until golden, then tossed in a glossy homemade teriyaki glaze. Easy to make on a sheet pan with no frying splatter.

Prep: 25 min
Cook: 28 min
Wait: 10 min
Total: 1 hr 3 min
Makes: about 24 meatballs (4 servings)

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Ingredients

4 servings

For the meatballs
1½ lb (680 g) ground chicken, preferably dark meat or thigh, cold
½ cup (30 g) panko breadcrumbs
1 whole (50 g) large egg, lightly beaten
4 whole (60 g) scallions, white and green parts thinly sliced, plus 1 tablespoon green slices reserved for garnish
2 cloves (8 g) garlic, finely grated or minced
1 tablespoon (6 g) fresh ginger, peeled and finely grated
1 tablespoon (15 ml) low-sodium soy sauce
1 teaspoon (5 ml) toasted sesame oil
½ teaspoon (3 g) kosher salt
1 tablespoon (14 ml) neutral oil (such as canola), for greasing the pan and your hands
For the teriyaki glaze
⅓ cup (80 ml) low-sodium soy sauce
⅓ cup (80 ml) water
¼ cup (55 g) light brown sugar, packed
2 tablespoons (30 ml) mirin
1 tablespoon (15 ml) unseasoned rice vinegar
1 clove (4 g) garlic, finely grated
1 teaspoon (2 g) fresh ginger, peeled and finely grated
1 tablespoon (8 g) cornstarch, mixed with 1 tablespoon cold water to make a slurry
To serve
1 tablespoon (9 g) toasted sesame seeds

Equipment (7)

Rimmed baking sheet, 18×13-inch (46×33 cm)
Parchment paper or foil
Large mixing bowl
Small saucepan, 2-quart (2 L)
Instant-read thermometer
Tablespoon or 1½-tablespoon cookie scoop
Microplane or fine grater

Steps

Before you start

Use ground chicken that is not extra lean (thigh or a mix of thigh and breast) so the meatballs stay juicy.
Line the baking sheet with parchment or foil and lightly oil it so the meatballs release easily.
Have a small bowl of water nearby to wet your hands; the mixture is sticky.
Mince the garlic and ginger finely and grate them with a microplane if you have one so they disperse evenly.

1
Heat oven, prep panOven 425°F / 220°C
- Position a rack in the center of the oven and heat to 425°F (220°C).
- Line an 18×13-inch (46×33 cm) rimmed baking sheet with parchment paper and brush or rub with about 2 teaspoons of the neutral oil.
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Ready when: Oven reaches 425°F (220°C)
Tip: A hot oven browns the exterior quickly so the meatballs don't dry out.
2
Mix the base
- In a large bowl, combine the panko, egg, sliced scallions (reserve 1 tablespoon of the green slices for garnish), grated garlic, grated ginger, 1 tablespoon soy sauce, sesame oil and salt.
- Stir and let sit 3 minutes so the panko absorbs the liquid.
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Ready when: Mixture looks like a thick, wet paste with no dry panko
3
Add chicken, mix gently
- Add the ground chicken to the bowl.
- Using your hands, mix just until evenly combined, about 30 seconds.
- The mixture will be soft and sticky.
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Ready when: No streaks of panko paste remain and the mixture holds together when pinched
Tip: Overmixing makes meatballs tough and rubbery. Stop as soon as it's combined.
4
Shape the meatballs
- Lightly oil your hands with the remaining neutral oil.
- Scoop about 2 tablespoons (35 g) of mixture and roll into a smooth ball about 1½ inches (4 cm) wide.
- Place on the prepared sheet 1 inch (2.5 cm) apart.
- You should get about 24 meatballs.
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Ready when: Balls are uniform in size and smooth on the surface
Tip: Uniform size means even cooking; use a scoop if you have one.
5
Bake the meatballsOven 425°F / 220°C
- Bake at 425°F (220°C) for 14–16 minutes, until the meatballs are golden brown on top and an instant-read thermometer inserted into the center of one reads 165°F (74°C).
- Rotate the pan front to back after 8 minutes for even browning.
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Ready when: Golden brown, firm to the touch, juices run clear, and 165°F (74°C) inside
Tip: Check the thickest meatball, not the smallest.
6
Simmer the glaze
- While the meatballs bake, whisk the glaze soy sauce, water, brown sugar, mirin, rice vinegar, grated garlic and grated ginger in a 2-quart saucepan.
- Bring to a simmer over medium heat, stirring until the sugar dissolves, about 3 minutes.
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Ready when: Sugar fully dissolved and the liquid is gently bubbling
7
Thicken the glaze
- Re-stir the cornstarch slurry, then whisk it into the simmering sauce.
- Reduce heat to medium-low and cook, stirring constantly, 1–2 minutes, until the sauce is glossy and coats the back of a spoon.
- Remove from the heat.
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Ready when: Sauce is glossy and leaves a clear line when you drag a finger across a coated spoon
Tip: Stir the slurry right before adding because cornstarch settles quickly.
8
Glaze and finishOven 425°F / 220°C
- Transfer the hot meatballs to a large bowl or leave on the pan.
- Pour about three-quarters of the glaze over them and gently toss to coat.
- For a sticky finish, return the pan to the oven for 2 minutes at 425°F (220°C) until the glaze bubbles and tightens.
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Ready when: Glaze is bubbling and clings to the meatballs in a shiny coat
Tip: Keep a little glaze back for drizzling so it stays fresh and glossy.
9
Garnish and serve
- Rest the meatballs 3 minutes, then pile onto a platter.
- Drizzle with the remaining glaze and sprinkle with the sesame seeds and reserved scallion greens.
- Serve with steamed rice and vegetables, or with toothpicks as an appetizer.
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Ready when: Glaze is glossy and not runny

Good to know

Tips

Dark-meat or 93% lean ground chicken gives the juiciest results; very lean breast meat can turn dry.
Wet or oiled hands keep the sticky mixture from clinging.
If the glaze thickens too much as it sits, whisk in water 1 tablespoon at a time.
For a deeper char, broil the glazed meatballs 1–2 minutes, watching closely since the sugar burns fast.

Make ahead

Shape the raw meatballs up to 24 hours ahead, cover and refrigerate on the lined pan. The glaze can be made 5 days ahead and refrigerated; rewarm gently, loosening with a splash of water.

Storage & reheating

Room temperature: up to 2 hours. Refrigerator: airtight container up to 4 days. Freezer: up to 3 months (freeze in a single layer first, then bag). Reheat covered at 350°F (175°C) for 10–12 minutes, or microwave in 30-second bursts, until hot throughout (165°F/74°C), adding a spoonful of water to the sauce if needed.

Substitutions

panko breadcrumbs → plain dry breadcrumbs (use 1/3 cup / 35 g) or gluten-free breadcrumbs. Dry breadcrumbs are denser so use slightly less.
mirin → dry sherry or white wine plus 1/2 teaspoon sugar. Gives a similar gentle sweetness.
ground chicken → ground turkey (thigh meat preferred). Cook to the same 165°F (74°C).
low-sodium soy sauce → tamari or coconut aminos. Tamari makes it gluten-free (check panko too); coconut aminos is sweeter, so cut brown sugar to 3 tablespoons.