Chicken Teriyaki Meatballs

We've given meatballs and Asian-inspired twist. Glazed with an easy homemade teriyaki sauce and served alongside tender veggies and garlic fried rice, this meal is sure to grab a repeat spot in your dinner repertoire. The recipe cooks quickly once you make the meatballs, so be sure to have all the ingredients ready to go!
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  • Level: Easy
  • Total: 40 min
  • Active: 40 min
  • Yield: 4 servings
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1 1/2 pounds ground chicken

1 cup panko breadcrumbs

3 scallions, sliced (about 1/2 cup)

1 large egg, lightly beaten

Kosher salt

Sesame seeds, for serving

Teriyaki Sauce:

1/2 cup low-sodium soy sauce

1/2 cup mirin

1 tablespoon rice vinegar

1 tablespoon light brown sugar

1 tablespoon cornstarch

2 cloves garlic, grated

Garlic Fried Rice:

3 tablespoons vegetable oil

4 scallions, sliced

6 cloves garlic, sliced

1/2 teaspoon minced peeled fresh ginger

Pinch red pepper flakes

3 cups cooked white rice

Stir-Fried Vegetables:

1 tablespoon vegetable oil

1 medium red onion, large dice

1 medium red bell pepper, large dice

1 stalk broccoli, cut into florets (about 2 1/2 cups)

Freshly ground black pepper


  1. Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper.
  2. For the meatballs: Combine the chicken, panko, scallions, egg and 1/2 teaspoon salt in a large bowl. Use a 1-ounce scoop to portion the chicken mixture into mounds (about 30 meatballs total), roll each into a ball and place on the prepared baking sheet.
  3. Bake until just cooked through, about 10 minutes. Set aside.
  4. For the teriyaki sauce: Whisk together the soy sauce, mirin, rice vinegar, brown sugar, cornstarch, garlic and 1 cup water in a medium saucepan. Bring to a boil over high heat and cook until slightly thickened and reduced by half, about 8 minutes. Transfer to a bowl and set aside (you should have about 1 cup).
  5. For the garlic fried rice: Heat the vegetable oil in a large nonstick skillet over high heat. Add the scallions and stir-fry 1 minute. Add the garlic, ginger and red pepper flakes and stir-fry until fragrant, 1 minute. Add the rice and 1 tablespoon of the teriyaki sauce and stir-fry until combined and heated through, about 3 minutes. Season with salt. Transfer to a serving platter and keep warm.
  6. For the stir-fried vegetables: Heat the oil in the skillet over high heat. Add the onion and bell pepper and stir-fry 1 minute. Add the broccoli and 2 tablespoons water. Season with salt and pepper.
  7. Stir-fry until the broccoli is bright green and still crisp, 2 to 3 minutes. Add 1/3 cup of the teriyaki sauce and cook until heated through. (Add more water if necessary, to thin the sauce.) Transfer to the serving platter and keep warm.
  8. Finish the meatballs: Add the remaining teriyaki sauce to the skillet and bring to a boil over high heat. Add the meatballs and toss until glazed and heated through, 2 to 3 minutes. Spoon the meatballs over the rice and sprinkle with sesame seeds.