These healthy teriyaki chicken meatballs are an easy dinner recipe that’s perfect to meal prep. They’re gluten free and delicious served with fresh jasmine rice and steamed broccoli.
If you know me, you know I LOVE a good meal prep, high protein recipe. Just like these teriyaki chicken meatballs. Even though I run Eat With Clarity full time and am constantly cooking/baking, when it comes to making dinner for myself during the week, I’m usually quite lazy.
So I love having flavorful and easy to make recipes that make enough to last for several dinners throughout the week!
These teriyaki chicken meatballs are gluten free, dairy free, incredibly easy to make and perfect served with fresh jasmine rice and a green veggie like broccoli.
GROUND CHICKEN. Since these are teriyaki chicken meatballs, we will of course use ground chicken as the base! However, these are just as delicious with ground turkey or beef and you’ll follow the recipe as usual!
BREADCRUMBS. I used gluten free breadcrumbs of course, but regular also work. Be sure to use plain panko breadcrumbs and not Italian seasoned.
EGG. One egg will help bind all ingredients and make sure the meatballs hold their shape. Some meatball recipes call for a bit of milk, but for these, I find just the egg is enough to add moisture and bind everything together.
ONION & GARLIC. You need diced green onion and minced garlic to add a ton of flavor. For a more mild onion flavor, just use the green part, and for a stronger flavor, use the white part as well.
SALT & PEPPER. Just to round out the flavors a bit! You don’t want to add too much salt since the teriyaki sauce is naturally salty.
TERIYAKI SAUCE. This simple teriyaki sauce is gluten free and sweetened with just honey for a healthy version.
How to make teriyaki chicken meatballs
Preheat the oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper and set aside.
In a medium mixing bowl, combine all ingredients for the meatballs.
Use a small cookie scoop or about 1 heaping tablespoon and roll into balls.
Place on the baking sheet. You should have about 24 meatballs depending on size. Bake for 25 minutes.
Meanwhile, whisk together all ingredients for the sauce in a bowl and set aside. When the meatballs are done, transfer to a large skillet and heat over medium heat.
Pour in the sauce and let simmer until thickened, stirring frequently to coat the meatballs. Once thickened, serve over rice or quinoa and broccoli with red pepper flakes for some spice. Enjoy!
I love serving these teriyaki chicken meatballs with jasmine rice and steamed broccoli, but you can also serve them with my edamame crunch salad for extra veggies.
How to store and freeze
These teriyaki chicken meatballs will keep in the fridge for 3-4 days. I suggest letting them cool, then transferring to an air tight container. Reheat on the stove until warm through the center.
You can also freeze these meatballs! Again, let them cool, then transfer to a freezer safe bag or container and freeze for up to 2 months.
You can let them defrost for a few hours or just reheat right from frozen on the stove until warm through the center.
Frequently asked questions
Why are my chicken meatballs tough?
If you pack meatballs too tightly, they can end up a bit tough of rubbery. It helps to lightly oil your hands and just scoop then gently press into even balls.
Also be sure you don’t overcook them, keep a close eye and remove from the oven when the center is all the way cooked or the internal temperature reaches 165 degrees Fahrenheit.
Are chicken meatballs healthy?
Yes! These meatballs are made with such simple ingredients, packed with protein and definitely part of a healthy dinner. Plus, they’re baked, not fried so we don’t need tons of added oil.
More easy dinner recipes!
- Spicy Ramen Noodles
- Sriracha Salmon Bowls
- Lemon Pepper Salmon
- Teriyaki Noodles
- Buffalo Popcorn Chicken
- Curry Chicken Meatballs
Teriyaki Chicken Meatballs
by: claire cary
- 1 pound ground chicken
- ½ cup gluten free breadcrumbs can sub for regular
- 1 egg
- ⅓ cup diced green onion
- 1 teaspoon minced garlic
- 1 teaspoon salt
- ¼ teaspoon black pepper
- ⅓ cup low sodium tamari or soy sauce
- ¼ cup low sodium chicken broth
- ¼ cup honey
- 2 tablespoons rice vinegar
- 1 teaspoon toasted sesame oil
- 2 teaspoons fresh grated ginger
- 2 teaspoons minced garlic
- 2 teaspoons cornstarch
- Preheat the oven to 400 degrees Fahrenheit.
- Line a baking sheet with parchment paper and set aside.
- In a medium mixing bowl, combine all ingredients for the meatballs.
- Use a small cookie scoop or about 1 heaping tablespoon and roll into balls.
- Place on the baking sheet. You should have about 24 meatballs depending on size.
- Bake for 25 minutes.
- Meanwhile, whisk together all ingredients for the sauce in a bowl and set aside.
- When the meatballs are done, transfer to a large skillet and heat over medium heat.
- Pour in the sauce and let simmer until thickened, stirring frequently to coat the meatballs.
- Once thickened, serve over rice and broccoli with red pepper flakes for some spice. Enjoy!