These Teriyaki Chicken Meatballs are juicy, easy, and full of sweet-savory flavor—perfect served over rice, tucked into a sandwich, or enjoyed straight from the skillet. They come together in one bowl, cook quickly, and finish with a glossy teriyaki sauce that clings to every bite. This recipe is approachable for home cooks of any skill level and makes a great weeknight dinner, meal-prep protein, or party appetizer.

Why you’ll love this recipe

If you’re after a dish that bridges comfort and convenience, these Teriyaki Chicken Meatballs deliver. Ground chicken keeps them light but tender, while breadcrumbs and egg bind without drying. Garlic and onion powders provide even seasoning through every bite, and scallions add fresh brightness. The low-sodium soy sauce rounds out the mix, and a generous coating of teriyaki sauce gives each meatball that irresistible, glossy finish.

Ingredients

1 pound ground chicken
4 green onions (chopped)
1 cup breadcrumbs
1 teaspoon garlic powder
1 teaspoon onion powder
1 tablespoon soy sauce (low sodium)
1 large egg
¾ cup teriyaki sauce
2 green onions (chopped)

Notes on ingredients

Use fresh green onions for the best texture and flavor—chop most into the meatball mix and reserve a little for garnish. Low-sodium soy sauce helps control the saltiness so the teriyaki sauce can shine. Standard, plain breadcrumbs work fine; panko gives a slightly lighter texture. The listed amounts have been followed exactly to ensure consistent results.

Equipment

Large mixing bowl
Measuring cups and spoons
Cookie scoop or spoon
Large skillet or nonstick pan
Tongs or spatula
Plate lined with paper towels

Step-by-step instructions

Follow these rewritten, clear steps to make the meatballs exactly as intended. The order matches the ingredient list so you get consistent results every time.

Prep the aromatics: Chop 4 green onions—white and light-green parts included—and set them aside. Reserve the remaining 2 green onions, chopped, for garnish later.
Combine the meatball mix: In a large mixing bowl, add 1 pound ground chicken, the chopped 4 green onions, 1 cup breadcrumbs, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 tablespoon soy sauce (low sodium), and 1 large egg. Using clean hands or a spoon, gently mix until all ingredients are evenly combined. Avoid overmixing to keep the meatballs tender.
Portion the meatballs: Use a cookie scoop or a tablespoon to form evenly sized meatballs. Roll each portion between your palms to create smooth, compact balls. Place the formed meatballs on a plate as you work.
Cook the meatballs: Heat a large skillet over medium heat. Add a small amount of neutral oil if your pan is not nonstick. Arrange the meatballs in a single layer, leaving space between them so they brown evenly. Cook for about 3–4 minutes per side, turning carefully with tongs or a spatula until all sides are golden brown and the internal temperature reaches 165°F (74°C). Work in batches if necessary to avoid overcrowding the pan.
Drain any excess oil: Transfer the cooked meatballs to a plate lined with paper towels to absorb any excess oil. Keep the skillet over medium heat for the next step.
Glaze with teriyaki sauce: Reduce the heat to low and pour ¾ cup teriyaki sauce into the skillet. Allow the sauce to warm and begin to bubble gently, then return the meatballs to the skillet. Spoon the sauce over the meatballs, turning them to coat evenly. Cook for 1–2 minutes more, allowing the sauce to thicken slightly and form a glossy coating.
Finish and garnish: Remove the skillet from heat. Transfer the glazed meatballs to a serving dish and sprinkle the reserved chopped 2 green onions over the top for a fresh, crisp finish.

Serving suggestions

These meatballs shine in many settings. Serve them over steamed rice with a side of sautéed bok choy or broccoli for a quick dinner. They’re also great in lettuce wraps, a rice bowl with pickled vegetables, or even as a party appetizer with toothpicks. Leftovers keep well and reheat beautifully in a skillet or microwave.

Storage and reheating

Store cooled meatballs in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over low heat with a splash of water to revive the sauce, or microwave in short intervals until warmed through. For longer storage, freeze uncooked formed meatballs on a baking sheet, then transfer to a freezer bag; cook from frozen, increasing cook time slightly to ensure they reach a safe internal temperature.

Tips for success

Do not overwork the meat mixture; gentle mixing keeps meatballs tender.
Uniform size matters—use a scoop so meatballs cook evenly.
If you prefer a crisper exterior, finish the meatballs under a broiler for 1–2 minutes after glazing, watching carefully so the sauce doesn’t burn.
Adjust the amount of teriyaki sauce to taste—¾ cup gives a generous glaze, but reduce slightly if you want a subtler coating.

Flavor variations

Want to switch things up? Add a teaspoon of grated fresh ginger to the meat mixture for warmth, or mix in a couple of tablespoons of finely chopped cilantro for a bright herbal note. For a touch of heat, fold in a pinch of red pepper flakes or serve with a drizzle of chili oil.

Recipe summary

This easy, flavorful dish of Teriyaki Chicken Meatballs combines simple pantry ingredients and minimal hands-on time to produce a crowd-pleasing result. With clear steps and built-in flexibility, it’s a recipe you’ll return to again and again.

Printable recipe

Ingredients: 1 pound ground chicken; 4 green onions (chopped); 1 cup breadcrumbs; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1 tablespoon soy sauce (low sodium); 1 large egg; ¾ cup teriyaki sauce; 2 green onions (chopped).

Directions: 1) Chop 4 green onions and reserve 2 chopped for garnish. 2) In a bowl combine 1 pound ground chicken, chopped 4 green onions, 1 cup breadcrumbs, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 tablespoon soy sauce (low sodium), and 1 large egg; mix gently. 3) Form into evenly sized meatballs. 4) Cook in a skillet over medium heat 3–4 minutes per side until golden and internal temp reaches 165°F (74°C). 5) Drain on paper towels. 6) Warm ¾ cup teriyaki sauce in the skillet, return meatballs and coat, cooking 1–2 minutes until glossy. 7) Garnish with reserved chopped 2 green onions and serve.

Enjoy these Teriyaki Chicken Meatballs hot, paired with your favorite sides, and know they’re designed to be simple, satisfying, and reliably delicious every time.