We love my classic Baked Chicken Meatballs and my Pesto Meatballs, so it seemed like a great time to try them with a slightly different flavor profile: teriyaki! I love this easy recipe to pair with rice or noodles and broccoli or green beans, and as a way to include a delicious flavor combo in the mix. This easy meatballs recipe comes together quickly since it starts with ground chicken and has the option to add a veggie right into the batter. The finished meatballs also store really nicely in the fridge or freezer, so you can use this recipe for meal prep—or just know that the leftovers store nicely. (You may also like Turkey Meatballs with Zucchini, Zucchini Tots, Healthy Meatballs, and Broccoli Tots.)
Ingredients You Need
Below is a list of the ingredients you need to have on hand to get started with this recipe so you know what to get from the store or gather from the fridge and pantry. Sign up for our email updates to get tips and ideas sent to your inbox.
Ground chicken: Starting with ground chicken makes mixing up these meatballs easy and affordable. Look for it near ground turkey and pork in your store. Plain bread crumbs: These add flavor and help ensure the meatballs hold together nicely. (You can also use plain bread crumbs and add a little Italian seasoning.) Shredded carrots (optional): I like to add a veggie to meatballs to ensure they are super tender and easy for kids to chew, and it’s also a nice way to stretch the recipe. Egg: I use egg to help bind the meatball batter together. (See the Notes at the end of the recipe if you have an egg-free household.) Ground ginger, garlic powder, reduced-sodium soy sauce: A combo of these add flavor to the meatballs. Teriyaki sauce: Serving the finished meatballs in teriyaki sauce adds flavor and moisture, and is delicious over rice and veggies. You can use a homemade sauce or a bottle from the store.
Step-by-Step Instructions
Below is a look at how to make this recipe so you know what to expect from the process. Scroll down to the end of the post for the full recipe, including the amounts and the timing.
How to Store
Let the cooked meatballs cool fully and store in an airtight container in the fridge for up to 5 days. Or freeze in a freezer bag for up to 6 months. Thaw overnight in the fridge, simmer in teriyaki sauce to warm, or warm in 15- to 30-second increments in the microwave. You can store them with or without the sauce added.
Best Tips for Success
Use store-bought ground chicken to make this easy. Dice for older babies or younger toddlers as needed. Gluten-free: Use gluten-free bread crumbs if needed. Egg-free: Omit the egg and add 1 tablespoon milk. Use jarred teriyaki sauce for serving or try a homemade option. I mix together 1 grated garlic clove (I use a microplane), 1/2 teaspoon ground ginger, 1/4 cup honey or maple syrup, and 1/4 cup reduced-sodium soy sauce.
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