Japanese Chicken Meatballs Teriyaki Sauce (Printable)
Juicy chicken meatballs glazed with sweet and savory homemade teriyaki sauce, perfect over steamed rice.
# What You’ll Need:
→ For the Chicken Meatballs
01 - 1.1 pounds ground chicken
02 - 1 large egg
03 - 2 tablespoons panko breadcrumbs
04 - 2 tablespoons finely chopped green onions
05 - 1 tablespoon soy sauce
06 - 1 tablespoon mirin
07 - 1 teaspoon grated ginger
08 - 1 garlic clove, minced
09 - 1/2 teaspoon salt
10 - 1/4 teaspoon ground black pepper
11 - 1 tablespoon vegetable oil
→ For the Teriyaki Sauce
12 - 3 tablespoons soy sauce
13 - 2 tablespoons mirin
14 - 2 tablespoons sake or dry sherry
15 - 1 1/2 tablespoons sugar
16 - 1 teaspoon cornstarch
17 - 1 tablespoon water
→ For Serving
18 - Steamed white rice
19 - Sliced green onions
20 - Toasted sesame seeds
# Steps:
01 - Combine ground chicken, egg, panko, green onions, soy sauce, mirin, grated ginger, garlic, salt, and black pepper in a large bowl. Mix until just combined—do not overwork the mixture.
02 - Wet your hands to prevent sticking and form the mixture into 16 evenly sized meatballs, rolling gently between your palms.
03 - Heat vegetable oil in a large nonstick skillet over medium heat. Add meatballs and cook for 8–10 minutes, turning occasionally, until browned on all sides and cooked through. Remove from skillet and set aside.
04 - Wipe the skillet clean. In a small bowl, whisk together soy sauce, mirin, sake, sugar, cornstarch, and water until cornstarch is fully dissolved.
05 - Pour the sauce mixture into the skillet and bring to a simmer over medium heat, stirring constantly until thickened, about 2 minutes.
06 - Return the cooked meatballs to the skillet and gently toss to coat them evenly in the sauce. Simmer for 2–3 minutes, allowing the glaze to adhere to the meatballs.
07 - Serve hot over steamed rice if desired, garnished with sliced green onions and toasted sesame seeds.
# Expert Advice:
01 -
- The homemade teriyaki glaze puts expensive restaurant versions to shame and takes literally minutes
- These meatballs stay impossibly juicy thanks to the panko and proper mixing technique
02 -
- The sauce thickens dramatically in the last 30 seconds, do not walk away from the stove
- Cornstarch must be completely dissolved in cold liquid before heating or you will get lumps
03 -
- Add a splash of rice vinegar to cut through the sweetness if you prefer a tangier glaze
- Toast your sesame seeds in a dry pan for 2 minutes before sprinkling on top