Baked Teriyaki Chicken Meatballs Recipe

Make extra-moist Baked Teriyaki Chicken Meatballs in a homemade teriyaki sauce for dinner in 25 minutes or less.


FOR THE MEATBALLS: – 1/4 cup milk – 1/4 cup Panko breadcrumb – 1 1/2 lbs ground chicken – 1 Tablespoon minced garlic – 2 teaspoons minced fresh ginger – 2 Tablespoons minced scallion – 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


MAKE THE MEATBALLS:- Pre-heat the oven to 500ºF. Spray mini-muffin pan or baking dish with cooking spray. Mix milk and Panko breadcrumbs in a small bowl and let sit for 5 minutes.

Step 1

Mix ground chicken, garlic, ginger, scallions, soy sauce, crushed pineapple, pepper, and soaked breadcrumbs in a large bowl. After mixing the meat with your hands, form 2–3 tablespoon meatballs.

Step 2

Put the shaped meatballs on the pan and bake for 12–15 minutes until cooked. Make the sauce while the meatballs bake.

Step 3

MAKE THE SAUCE:- Mix soy sauce, water, pineapple juice, brown sugar, garlic, and ginger in a medium saucepan over medium heat. Whisk continually until sugar dissolves.

Step 4

Mix cornstarch and water in a small bowl to produce a slurry. Whisk the slurry into the sauce and boil for 5 minutes to thicken to syrup.

Step 5

Place the meatballs in a large basin after baking. Cover with sauce and toss. Serve now.

Step 6


– Calories: 60kcal,  – Carbohydrates: 4g,  – Protein: 5g,  – Fat: 2g,  – Saturated Fat: 1g,  – Trans Fat: 1g,  – Cholesterol: 25mg,  – Sodium: 186mg,  – Potassium: 176mg,  – Fiber: 1g,  – Sugar: 3g,  – Vitamin A: 11IU,  – Vitamin C: 1mg,  – Calcium: 11mg,  – Iron: 1mg

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