This easy chicken teriyaki meatballs and rice recipe is great when you’re craving the Asian inspired flavors of take-out but in a homemade dinner. This version is baked, includes pineapple, and is topped with a homemade teriyaki sauce. Ready in 30 minutes!
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Why you'll want to make it
It's quick and easy. I know how tough it can be to get a delicious dinner made when you're busy. That's why I love recipes that are short on time but big on flavor-like this chicken teriyaki meatball recipe! These meatballs are baked for easy prep.
It's made with easy to find fresh and pantry staples. If you've never cooked an Asian inspired dish, some of these ingredients may be new to you. However, they are readily available at almost all grocers like Target and Walmart. My homemade teriyaki is simple and delicious.
It's got the flavor of takeout but it's homemade! The sweet and salty flavors of this teriyaki meatball recipe is addicting. Good thing it uses healthy and lean ground chicken. We love to serve over rice, either brown or white!
Ingredients
Ground chicken - lighter than beef or pork, however you can use another meat if desired. Just be sure to fully cook them. Ground turkey is a nice substitute as well.
Crushed pineapple - keeps the mixture moist and slightly sweet. I use a can, so I can use the leftover juice in the teriyaki sauce.
Panko - keeps it all together. You can use plain breadcrumbs too. Panko is lighter n texture.
Fresh ginger - fresh is best instead of ground ginger. If I don't have fresh ginger on hand, I usually leave it out.
Homemade teriyaki sauce - made form the leftover pineapple juice, water, brown sugar, hoisin sauce, fresh ginger and chopped garlic.
Step by step instructions
Preheat oven to 450º F. Spray (with cooking spray) or line (with foil or parchment) a large baking sheet or 9 x 13 inch pan.
In a large mixing bowl, gently combine meatball ingredients.
Form 20 meatballs and place on prepared baking sheet. Cook for 13-15 minutes or until internal temperature reaches 165º F. This is the best way to check for doneness!
While meatballs cook, combine all teriyaki sauce ingredients in a saucepan over medium heat. Whisk until the sugar dissolves then let the sauce simmer on the lowest heat possible until slightly thickened, about 8 minutes. Remove from heat and set aside until meatballs are finished.
When the meatballs are finished, put them in a mixing bowl. Pour teriyaki sauce over and gently toss until coated.
Serve over hot cooked rice or noodles with sliced green onions and sesame seeds.
Recipe Notes and Tips
I can't recommend getting a meat thermometer enough. Using one has made it so easy to know if food is thoroughly cooked.
Note that the ground chicken meatball mixture will be very soft and somewhat sticky.
Use ground turkey, ground beef, or ground pork in place of ground chicken, if desired. Pork and beef should be cooked to an internal temperature of 160º F.
If you don't have fresh ginger, you can leave it out. However, the dish will lack that layer of flavor. If I'm out of fresh, I usually don't substitute with ground since I associate it with baked goods. However, if you like using ground ginger or want to experiment, then go for it!
Double the teriyaki sauce for an extra saucy dish!
I love sesame seeds on this dish, but it's also really good with crushed peanuts.
If you want to spice it up, add a finely chopped jalepeño to the meatball mixture, and/or squeeze some sriracha over the top. You could also slice some chili peppers and sprinkle them over the top or serve on the side.
Store any leftovers in the refrigerator and use within 3 days.
More 30 minute meals
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Teriyaki Chicken Meatballs
Equipment
Ingredients
- 4 cups hot cooked rice noodles such as ramen or egg noodles
For the meatballs
- 1 lb ground chicken
- ¼ cup panko or any other, plain
- ¼ cup crushed pineapple canned or finely diced fresh
- 2 teaspoon sesame oil
- 2 tablespoon soy sauce low sodium
- 2 tablespoon green onion white parts, finely chopped
- 2 garlic cloves finely minced
- 1 teaspoon ginger fresh, finely diced
- salt and pepper to taste
For the teriyaki sauce
- ¼ cup pineapple juice reserved form meatballs
- ¼ cup water
- 2 tablespoon hoisin sauce
- 2 tablespoon brown sugar or white sugar
- 1 teaspoon fresh ginger
- 2 teaspoon fresh garlic
Instructions
- Preheat oven to 450º F. Spra (with cooking spray) or line (with foil or parchment) a large baking sheet or 9 x 13 inch pan.
- In a large mixing bowl, gently combine meatball ingredients.
- Form 20 meatballs and place on baking sheet. Cook for 13-15 minutes or until internal temperature reaches 165º F. This is the best way to check for doneness!
- While meatballs cook, combine all teriyaki sauce ingredients in a saucepan over medium heat. Whisk until the sugar dissolves then let the sauce simmer on the lowest heat possible, until slightly thickened, about 8 minutes. Remove from heat and set aside until meatballs are finished.
- When the meatballs are finished, put them in a mixing bowl. Pour teriyaki sauce over and gently toss until coated.
- Serve over hot cooked rice or noodles with sliced green onions and sesame seeds.
Notes
- Nutritional information is an estimate and includes 1 cup cooked rice and 5 meatballs.
- I can't recommend getting a meat thermometer enough. Using one has made it so easy to know if food is thoroughly cooked.
- Note that the ground chicken meatball mixture will be very soft and somewhat sticky.
- Use ground turkey, ground beef, or ground pork in place of ground chicken, if desired. Pork and beef should be cooked to an internal temperature of 160º F.
- If you don't have fresh ginger, you can leave it out. However, the dish will lack that layer of flavor. If I'm out of fresh, I usually don't substitute with ground since I associate it with baked goods. However, if you like using ground ginger or want to experiment, then go for it!
- Double the teriyaki sauce for an extra saucy dish!
- I love sesame seeds on this dish, but it's also really good with crushed peanuts.
- If you want to spice it up, add a finely chopped jalepeño to the meatball mixture, and/or squeeze some sriracha over the top. You could also slice some chili peppers and sprinkle them over the top or serve on the side.
- Store any leftovers in the refrigerator and use within 3 days.
Becky Deppe
Panko breadcrumbs are mentioned but not in the actual recipe.
Nikole
Thank you Becky, I'm adding the 1/4 cup panko to the recipe card!