Ingredients (~8 servings)
Meatballs
- 2 lbs ground chicken
- 3 large eggs, beaten
- 1 cup panko breadcrumbs
- 1 1/2 Tbsp grated fresh ginger
- 4 garlic cloves, finely chopped
- 4 green onions, finely chopped
- 1 1/2 tsp kosher salt
- 1 Tbsp sesame oil
Teriyaki Sauce
- 1 cup low-sodium soy sauce or tamari
- 1/3 cup brown sugar or honey
- 3 garlic cloves, minced
- 1 1/2 Tbsp minced fresh ginger
- 1 1/2 Tbsp fresh lime juice (from ~1 lime)
- 1 Tbsp sesame oil
- 1 1/2 Tbsp chili paste or sriracha (optional)
- 1 1/2 Tbsp cornstarch
For Serving
- Steamed broccoli
- Sesame seeds
- Green onions, thinly sliced
Preheat Oven and Prep Your Sheet Pan
Get your oven to 400F with a rack in the center position.
Line a rimmed sheet pan with parchment paper – this prevents sticking and makes cleanup way easier.
Make the Meatballs
In a large bowl, combine the ground chicken, eggs, panko, ginger, garlic, green onions, salt, and sesame oil.
Mix well but don’t overwork it – you want them tender, not tough.
With wet hands, form meatballs using about 2 tablespoons of mixture each and place on your prepared sheet pan.
You should end up with ~40 meatballs total. Wetting your hands prevents the mixture from sticking to you constantly.
Bake the Meatballs
Bake for ~20 minutes or until the internal temperature hits 165F on an instant-read thermometer.
The tops should be lightly browned and they’ll feel firm when you press on them gently.
Make the Teriyaki Sauce While Meatballs Cook
In a small saucepan, whisk together the soy sauce, brown sugar, garlic, ginger, lime juice, sesame oil, and chili paste if you’re using it.
Bring the sauce to a simmer over medium-high heat, then reduce to medium-low.
Cook for ~5 minutes, stirring frequently – you’ll notice it starts to smell really fragrant and the sugar fully dissolves.
Thicken the Sauce
In a small bowl, whisk the cornstarch with 1/4 cup water to make a slurry.
Make sure there are no lumps – the cornstarch clumps at first but keeps whisking until smooth.
Stir the slurry into your simmering sauce and cook for ~2 more minutes until it thickens.
If the sauce gets too thick, add water 1 tablespoon at a time until it coats the back of a spoon but still pours easily.
Combine and Serve
Put the finished meatballs in a large serving bowl and pour the teriyaki sauce over them.
Toss to coat – every meatball should be glossy with sauce.
Serve with steamed broccoli alongside and garnish with sesame seeds and sliced green onions.
Teriyaki Meatballs
Ingredients
Meatballs
- 2 lbs ground chicken
- 3 large eggs beaten
- 1 cup panko breadcrumbs
- 1 1/2 Tbsp grated fresh ginger
- 4 garlic cloves finely chopped
- 4 green onions finely chopped
- 1 1/2 tsp kosher salt
- 1 Tbsp sesame oil
Teriyaki Sauce
- 1 cup low-sodium soy sauce or tamari
- 1/3 cup brown sugar or honey
- 3 garlic cloves minced
- 1 1/2 Tbsp minced fresh ginger
- 1 1/2 Tbsp fresh lime juice from ~1 lime
- 1 Tbsp sesame oil
- 1 1/2 Tbsp chili paste or sriracha optional
- 1 1/2 Tbsp cornstarch
For Serving
- Steamed broccoli
- Sesame seeds
- Green onions thinly sliced
Instructions
- Mix ground chicken, eggs, panko, ginger, garlic, green onions, salt, and sesame oil in a large bowl.
- Form 40 meatballs using 2 tablespoons of mixture each.
- Place meatballs on parchment-lined sheet pan.
- Bake at 400F for 20 minutes until internal temperature reaches 165F.
- Whisk soy sauce, brown sugar, garlic, ginger, lime juice, sesame oil, and chili paste in saucepan.
- Simmer sauce for 5 minutes.
- Mix cornstarch with water to create smooth slurry.
- Stir slurry into sauce and cook 2 minutes until thickened.
- Pour teriyaki sauce over meatballs and toss to coat.
- Serve with steamed broccoli, garnish with sesame seeds and green onions.
