Chicken Teriyaki Meatballs
Sweet, sticky, and full of flavour, these Chicken Teriyaki Meatballs are a weeknight winner. Tender bites of chicken are pan-seared until golden, then tossed in a glossy homemade teriyaki glaze that’s perfectly balanced with soy, ginger, and a hint of sweetness. Serve them over steamed rice with greens for an easy, family-favourite meal that tastes just as good as your favourite takeaway — only fresher.
How long will it take?
30 minutes
What’s the serving size?
Serves 4
What do I need?
For the Meatballs
- 500g chicken mince
- 1 egg
- ½ cup panko breadcrumbs
- 2 spring onions, finely sliced
- 2 cloves garlic, minced
- 1 tsp grated fresh ginger
- 1 tbsp soy sauce
- 1 tsp sesame oil
- Salt, to taste
- Freshly ground black pepper, to taste
For the Teriyaki Sauce
- ¼ cup soy sauce
- 2 tbsp mirin
- 2 tbsp sake (or water if you prefer non-alcoholic)
- 1 tbsp brown sugar or honey
- 1 clove garlic, grated
- 1 tsp grated fresh ginger
- 2 tsp cornflour mixed with 2 tsp water, to thicken
To Serve
- Steamed rice
- Steamed or stir-fried greens, like bok choy or broccolini
- Toasted sesame seeds
- Extra sliced spring onions
- Red chilli, sliced (optional)
How do I make it?
- In a large bowl, combine the chicken mince, egg, panko, spring onion, garlic, ginger, soy sauce, sesame oil, salt and pepper. Mix until just combined.
- Roll into 20 small meatballs, using about 1 tablespoon of mixture for each.
- Heat a large non-stick frying pan over medium heat with a drizzle of olive oil.
- Add the meatballs in batches and cook for 8–10 minutes, turning often, until golden brown and cooked through. Remove from the pan and set aside.
- In the same pan, combine soy sauce, mirin, sake (or water), brown sugar, garlic, and ginger. Bring to a simmer for 2 – 3 minutes.
- Stir in the cornflour slurry and cook for another minute until the sauce thickens and becomes glossy.
- Return the meatballs to the pan, tossing gently until well coated in the sauce.
- Spoon the meatballs and sauce over steamed rice, sprinkle with sesame seeds and spring onions, and serve with greens on the side.
