Get dinner on the table in 25 minutes or less with a family-friendly recipe for extra-moist Baked Teriyaki Chicken Meatballs tossed in a simple homemade teriyaki sauce.
Table of Contents
- Key Ingredients
- How to Make Baked Teriyaki Chicken Meatballs
- How to Make Ahead of Time
- Kelly’s Recipe Tips
- How to Store and Freeze
- Serving Suggestions
- Frequently Asked Questions
- More Masterful Meatball Recipes
- Baked Teriyaki Chicken Meatballs Recipe
Teriyaki-glazed chicken is a classic for a reason. These baked chicken meatballs deliver the same sweet-savory flavor in a quick, easy 25–30 minute meal that the whole family will enjoy.
To keep ground chicken moist and flavorful I use crushed pineapple in the mixture and the pineapple juice in the sauce. The fruit adds sweetness and tenderizing moisture so the meatballs stay juicy.
I like to bake the meatballs in a mini muffin pan so the released juices baste the meatballs as they cook, but a greased baking dish works just as well if you don’t have a mini pan.
Baked at a high temperature, these meatballs finish quickly and can be tossed in the homemade teriyaki sauce right after baking. Serve as rice bowls or over noodles for an easy weeknight dinner.
Key Ingredients
- Milk: Adds moisture so the meatballs stay tender.
- Panko breadcrumbs: Bind the mixture and add a light texture; unseasoned breadcrumbs work as a substitute.
- Ground chicken: Lean and protein-packed. Ground turkey can be used instead.
- Minced garlic, ginger and scallions: Aromatics that build flavor—mince finely so they distribute evenly.
- Low-sodium soy sauce: Used in both the meatballs and the sauce to keep the dish savory without becoming too salty.
- Canned crushed pineapple: Adds sweetness and moisture to the meatballs; drain the fruit and reserve the juice for the sauce.
- Brown sugar: Sweetens the teriyaki sauce; light or dark brown sugar both work.
- Cornstarch: Thickens the sauce; arrowroot or tapioca starch are good alternatives.
See the recipe card for exact quantities and full ingredient details.
How to Make Baked Teriyaki Chicken Meatballs
- Preheat the oven. Set the oven to 500ºF and spray a mini muffin pan or a baking dish with cooking spray.
- Prepare the breadcrumbs. Combine milk and panko in a small bowl; let soak for 5 minutes.
- Mix the meatball base. In a large bowl combine ground chicken, minced garlic, ginger, scallions, soy sauce, crushed pineapple (drained), black pepper and the soaked breadcrumbs. Use your hands to mix thoroughly.
- Shape and bake. Form about 24 meatballs using 2–3 tablespoons of mixture each. Place them in the prepared pan and bake 12–15 minutes until cooked through.
- Make the teriyaki sauce. In a saucepan whisk together soy sauce, water, pineapple juice, brown sugar, garlic and ginger. Dissolve the sugar, then whisk a cornstarch slurry (cornstarch + water) into the sauce. Simmer until thick and syrupy.
- Toss to coat. Transfer the baked meatballs to a large bowl, pour the sauce over them and toss to coat. Serve immediately.
Pro Tip: If the mixture feels too sticky when shaping, wet your hands to make forming easier.
How to Make Ahead of Time
- Make and bake the meatballs: Follow the recipe and allow them to cool completely.
- Prepare the sauce: Cool the sauce before storing.
- Store separately: Keep meatballs and sauce in airtight containers in the refrigerator for up to 4 days.
- Reheat: Warm meatballs in a 350ºF oven until heated through and gently reheat the sauce on the stovetop, then toss together to serve.
Kelly’s Recipe Tips
- Save the pineapple juice: After draining the crushed pineapple, use the juice in the sauce for extra flavor.
- Expect a wet mixture: The blend will be moist while shaping—this moisture ensures tender meatballs.
- Mix by hand: Your hands are the best tool for even mixing; form a claw shape to work through the mixture thoroughly.
How to Store and Freeze
Refrigerate leftovers: Store in an airtight container for up to 4 days.
Freeze for longer: Freeze meatballs and sauce separately for up to 2 months. Flash-freeze meatballs on a parchment-lined sheet, transfer to a freezer bag, and thaw sauce overnight in the fridge. Reheat frozen meatballs in a 325ºF oven for best results.
Serving Suggestions
These meatballs are great with:
- Garlic bok choy or sautéed greens
- Chinese-style garlic green beans or steamed broccoli
- Steamed white rice or coconut rice
- Cauliflower fried “rice” with pineapple
- Chilled cucumber or ramen noodle salads for a lighter side
Frequently Asked Questions
Chicken is lean, so moisture is essential. This recipe uses soaked breadcrumbs, soy sauce and crushed pineapple to keep the meatballs tender.
Breadcrumbs help bind the mixture, and baking in a muffin pan helps the meatballs hold their shape until fully cooked.
Yes. Ground chicken makes flavorful, lean meatballs; you can swap in ground turkey if preferred.
More Masterful Meatball Recipes
- Baked Sweet and Sour Meatballs
- Cheese-Stuffed Meatballs with Garlic Bread Dippers
- Baked Buffalo Chicken Meatballs
- Baked Orange Chicken Meatballs
- Baked Hoisin Chicken Meatball Lettuce Wraps
Baked Teriyaki Chicken Meatballs
Ingredients
For the meatballs:
- 1/4 cup milk
- 1/4 cup Panko breadcrumbs
- 1 1/2 lbs ground chicken
- 1 Tablespoon minced garlic
- 2 teaspoons minced fresh ginger
- 2 Tablespoons minced scallions
- 2 Tablespoons low sodium soy sauce
- 1/4 cup crushed pineapple (juices drained)
- 1/4 teaspoon black pepper
For the sauce:
- 1/3 cup low sodium soy sauce
- 1/4 cup water
- 1/4 cup pineapple juice
- 1/4 cup brown sugar
- 2 teaspoons minced garlic
- 1 teaspoon minced fresh ginger
- 1 1/2 teaspoons cornstarch
- 1 Tablespoon water
Instructions
Make the meatballs:
- Preheat the oven to 500ºF. Spray a mini-muffin pan or baking dish with cooking spray.
- In a small bowl, stir together the milk and Panko breadcrumbs and let sit for 5 minutes.
- In a large bowl, combine the ground chicken, garlic, ginger, scallions, soy sauce, crushed pineapple, pepper and soaked breadcrumbs. Use your hands to thoroughly combine the meat mixture and then shape it into balls using 2 to 3 tablespoons of meat per meatball.
- Place the shaped meatballs into the prepared pan and bake for 12 to 15 minutes until the meatballs are fully cooked. While the meatballs are baking, prepare the sauce.
Make the sauce:
- In a medium saucepan set over medium heat, whisk together the soy sauce, water, pineapple juice, brown sugar, garlic and ginger. Cook, whisking constantly, until the sugar has dissolved fully.
- In a small bowl, whisk together the cornstarch with the water to make a slurry. Whisk the slurry into the sauce and simmer until it has thickened to the consistency of syrup, about 5 minutes.
- Remove the meatballs from the oven and transfer them into a large bowl. Pour the sauce on top and toss to coat. Serve immediately.
Kelly’s Notes
- After draining the crushed pineapple, use the resulting juice in the sauce.
- The meatball mixture will be wet while shaping; this moisture ensures very moist meatballs.
- Your hands are the best mixing tool—wash them first and use a claw grip to mix thoroughly.
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