Delicious chicken teriyaki meatballs glazed in a savory sauce, served over rice with a sprinkle of green onions.

This post has been sponsored by Moore’s Marinades. All opinions are mine alone.

Irresistible Chicken Teriyaki Meatballs: Your New Weeknight Favorite

Life with kids is a wonderful adventure, often punctuated by impromptu cravings and the delightful chaos of family outings. My husband, Jay, and I occasionally summon our bravery and venture out to dinner with our little ones. Our local wing spot is a cherished go-to – a place where laughter and lively conversations are not just tolerated but encouraged. Without fail, our order always includes a generous platter of boneless chicken wings, perfectly split between zesty buffalo and savory teriyaki.

One particular Friday evening, the craving for those sticky, sweet, and tangy teriyaki wings hit hard. But the thought of wrangling everyone out of the house after a long week? Not so appealing. That’s when inspiration struck: why not bring the restaurant experience home and transform those beloved wing flavors into a convenient, family-friendly dish? Thus, the journey to create these incredible Chicken Teriyaki Meatballs began.

Crafting the Perfect Teriyaki Flavor Profile

My goal was to capture that signature teriyaki taste in a homemade meatball. I immediately gravitated towards Moore’s Teriyaki Wing Sauce, a product we already adore for grilling chicken. Its exceptional blend of authentic flavors—featuring savory soy, aromatic garlic, and a hint of spicy ginger—strikes a perfect balance. It delivers a medium heat level that’s palatable for most, adding just enough warmth without overpowering the other ingredients. This sauce would be the heart and soul of my new meatball creation, ensuring that classic teriyaki goodness in every bite.

Close-up of baked chicken teriyaki meatballs on a cooling rack, perfectly browned and ready for saucing.

Enhancing the Meatball Experience: Sweet & Savory Additions

To complement the robust teriyaki sauce and elevate the meatballs beyond just “chicken in sauce,” I decided to incorporate a few key ingredients into the meatball mixture itself. Fresh crushed pineapple was a must; its tropical sweetness beautifully enhances the sauce’s inherent flavors and adds a juicy tenderness to the meatballs. Minced fresh ginger and garlic further intensified the Asian-inspired profile, infusing each meatball with aromatic depth. For a delightful textural contrast and a pop of color, I included finely chopped green onions and crisp water chestnuts. To bind everything together and ensure a moist, flavorful meatball, panko breadcrumbs, beaten eggs, and a touch of milk were essential. Finally, a couple of tablespoons of that amazing Moore’s Teriyaki Wing Sauce went directly into the mix, guaranteeing a punch of flavor from the inside out.

Once the meatballs were perfectly formed and baked to a golden brown, the real magic happened. I gently simmered the remaining Moore’s Teriyaki Wing Sauce in a pot, creating a warm, glossy glaze. Freshly baked, these tender chicken meatballs were then tossed in the simmering sauce, ensuring every surface was generously coated in that irresistible, savory-sweet goodness. This final step transforms them from simple baked meatballs into a truly gourmet experience that’s deceptively easy to prepare.

Cooked chicken teriyaki meatballs covered in a rich teriyaki glaze, ready to be served.

Tips for Perfectly Baked Meatballs

Achieving perfectly cooked meatballs is easier than you think, especially when baking. One trick I swear by is placing the meatballs on a cooling rack sprayed with nonstick cooking spray, set over a foil-lined baking sheet. This method allows air to circulate around the meatballs, promoting even cooking and a beautifully browned exterior on all sides, without them sitting in their own juices. The foil-lined sheet also makes cleanup a breeze! If you don’t have a cooling rack, parchment paper on a baking sheet works just as well, though you might need to gently flip them halfway through baking for even browning. Aim for meatballs that are uniform in size, about 1 ¼ to 1 ½ inches, to ensure they cook consistently. Overmixing the meatball mixture can lead to tough meatballs, so mix just until everything is combined.

Baking is truly the best way to prepare these chicken meatballs. It’s less messy than frying, requires less oil, and yields tender, juicy results every time. The oven does most of the work, leaving you free to prepare your side dishes or simply relax before dinner. Once baked and glistening with that luscious teriyaki sauce, these meatballs are not just a meal; they’re an experience.

A vibrant bowl of chicken teriyaki meatballs served on white rice, garnished with fresh green onions, showcasing a delicious homemade meal.

Serving Suggestions & Versatility

The first time I served these Teriyaki Chicken Meatballs, I spooned them over fluffy white rice, and they were an instant hit. The combination of tender chicken, sweet pineapple, and savory teriyaki sauce, perfectly absorbed by the rice, was a truly satisfying meal that silenced my wing craving and spared me the stress of dining out. But their versatility doesn’t end there! These meatballs make an exceptional appetizer for parties and gatherings. Arrange them on a platter with toothpicks for easy grabbing, or keep them warm in a slow cooker for a fuss-free snack.

For a lighter meal, try them in crisp lettuce wraps with a sprinkle of sesame seeds and extra green onions. They also pair wonderfully with stir-fried vegetables or over a bed of quinoa or brown rice for added nutrition. Imagine them tucked into a soft bun for a unique meatball sub, or skewered with bell peppers and onions for a vibrant kabob. For meal prepping, these meatballs are a dream. Cook a large batch, then portion them out with your favorite grain and vegetable for quick, delicious lunches throughout the week. Their flavor actually deepens overnight, making them even more delightful as leftovers.

A close-up of a single chicken teriyaki meatball, glistening with sauce and topped with green onions, ready to be enjoyed.

Why You’ll Love This Homemade Teriyaki Meatball Recipe

This recipe isn’t just about satisfying a craving; it’s about creating a delicious, wholesome meal that fits seamlessly into a busy lifestyle. Here’s why these Chicken Teriyaki Meatballs are destined to become a staple in your kitchen:

**Quick and Easy:** With minimal prep time and straightforward baking instructions, you can have a flavorful dinner on the table in under 40 minutes.
**Family-Friendly:** The sweet and savory teriyaki flavor is a universal crowd-pleaser, appealing to both kids and adults. Plus, the meatball format is always a hit!
**Healthy Alternative:** Using lean ground chicken makes this a healthier option compared to traditional beef or pork meatballs, especially when baked instead of fried.
**Versatile:** As mentioned, they shine as a main course, a captivating appetizer, or even a component in a larger Asian-inspired spread.
**Packed with Flavor:** The combination of Moore’s Teriyaki Wing Sauce, fresh ginger, garlic, and sweet pineapple creates a symphony of tastes that’s truly unforgettable.

This recipe proves that you don’t need to leave the comfort of your home to enjoy restaurant-quality teriyaki. With Moore’s Marinades and a few fresh ingredients, you can easily whip up a dish that’s bursting with flavor, convenient, and sure to become a cherished family favorite. Give these Chicken Teriyaki Meatballs a try, and prepare to be delighted!

Explore More Delicious Meatball Recipes

If you love the versatility and flavor of meatballs as much as we do, you’re in for a treat! Here are a few more meatball recipes from our collection that you might enjoy:

Classic & Versatile Basic Meatball Recipe
Mediterranean-Inspired Chicken Pesto Meatballs
Hearty & Comforting Porcupine Meatballs

No ratings yet

Moore’s Chicken Teriyaki Meatballs

By

Heather Seeley

Delicious and easy-to-make chicken teriyaki meatballs perfect for a weeknight dinner or appetizer.

Prep:

10 minutes

Cook:

25 minutes

Total:

35 minutes

Servings:

30
-35 meatballs

Save Recipe

Pin Recipe
Leave a Review
Print Recipe

Ingredients

▢

2
lbs
ground chicken
▢

1
cup
panko breadcrumbs
▢

2
large eggs
beaten
▢

1/4
cup
milk
▢

2
teaspoons
minced fresh ginger
▢

3
cloves
minced garlic
▢

4
tablespoons
minced green onions
(scallions)
▢

3
tablespoons
chopped water chestnuts
▢

1
8 oz can crushed pineapple, juices drained
▢

1
bottle Moore’s Teriyaki Wing Sauce
▢

1/2
teaspoon
salt
▢

1/4
teaspoon
black pepper

Instructions

Preheat oven to 400 degrees F (200 degrees C). For best results, spray a cooling rack with nonstick cooking spray and place it on a foil-lined baking sheet. This allows for even air circulation and browning. If a cooling rack is not available, you may also place the meatballs directly on a parchment-lined baking sheet.
In a large mixing bowl, combine the ground chicken, panko breadcrumbs, milk, beaten eggs, minced fresh ginger, minced garlic, chopped green onions, chopped water chestnuts, drained crushed pineapple, and 2 tablespoons of the Moore’s Teriyaki Wing Sauce.
Using clean hands (or a spoon), gently mix all the ingredients until just combined. Be careful not to overmix, as this can lead to tough meatballs.
Roll the mixture into uniform meatballs, approximately 1 1/4 to 1 1/2 inches in diameter. For easier rolling, you can lightly dampen your hands.
Place the formed meatballs onto the prepared baking sheet (on the cooling rack or parchment paper). Bake for 25 minutes, or until the meatballs are slightly browned on top and cooked through. The internal temperature should reach 165°F (74°C).
While the meatballs are baking, pour the remaining Moore’s Teriyaki Wing Sauce into a saucepan. Heat on medium heat, stirring occasionally, until the sauce is warm and slightly thinned, about 5 minutes. Do not boil.
Once the meatballs are removed from the oven, immediately transfer them into the warm teriyaki sauce. Gently toss to ensure all meatballs are thoroughly coated.
Garnish generously with extra fresh green onion before serving for an added pop of color and flavor.
Serve these delectable meatballs on a bed of steamed white rice, nestled in fresh lettuce wraps, or simply enjoy them on their own as a savory snack or appetizer.

Notes

These versatile meatballs are truly terrific served atop fluffy rice, wrapped in crisp lettuce, or enjoyed all on their own as a delightful snack or appetizer. For an extra touch of flavor and texture, consider toasting some sesame seeds and sprinkling them over the finished dish. You can prepare the meatballs ahead of time and store them in the refrigerator for up to 3 days, then warm the sauce and coat them just before serving.

Nutrition

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course:
Appetizer, Main Course

Cuisine:
Asian, American-Asian Fusion

Loved this recipe? Share your thoughts below!