Baked Teriyaki Chicken Meatballs: Your Ultimate 25-Minute Weeknight Meal Solution

Say goodbye to long cooking times and hello to a family favorite ready in 25 minutes or less! These incredibly moist Baked Teriyaki Chicken Meatballs are coated in a vibrant, easy-to-make homemade teriyaki sauce, making them the perfect quick dinner solution for busy weeknights. Forget dry, flavorless chicken meatballs; our secret ingredients guarantee a tender, juicy bite every time, delivering a takeout-quality meal right in your own kitchen.

A dinner bowl containing baked chicken teriyaki meatballs on top of white rice and sprinkled with sesame seeds.

Why You’ll Love These Teriyaki Chicken Meatballs
Key Ingredients for Perfect Meatballs
How to Make Baked Teriyaki Chicken Meatballs
Pro Tip: For Shaping Meatballs
How to Make Ahead of Time
Kelly’s Expert Recipe Tips
How to Store and Freeze
Serving Suggestions
Frequently Asked Questions
More Masterful Meatball Recipes
Baked Teriyaki Chicken Meatballs Recipe

Why You’ll Love These Teriyaki Chicken Meatballs

There’s a reason teriyaki glazed chicken remains a culinary classic. This recipe takes that beloved flavor profile and elevates it into tender, bite-sized meatballs, perfect for a 30-minute family meal. Swapping traditional seared chicken breast for baked chicken meatballs not only speeds up cooking but also makes for a kid-friendly dish that’s less messy and incredibly fun to eat. These healthy chicken meatballs are suitable for all ages and dietary preferences, offering a leaner alternative to pork or beef.

Many wonder if chicken meatballs can truly be moist and flavorful, given chicken’s lean nature. Our secret weapon for guaranteed juiciness is crushed pineapple. The fruit itself is incorporated into the meatball mixture, infusing it with a subtle sweetness and natural tenderizing properties. Simultaneously, the drained pineapple juice becomes a star ingredient in our simple, yet intensely flavorful homemade teriyaki sauce, creating a harmonious blend of sweet and savory that’s utterly irresistible – truly a “takeout fakeout” experience you’ll crave!

Another game-changing tip for achieving extra-juicy meatballs is using a mini muffin pan. As the meatballs bake, any released juices collect in the wells of the pan, allowing the meatballs to reabsorb them, resulting in an exceptionally tender and moist texture. If you don’t have a mini muffin pan, no worries! A standard baking dish coated with cooking spray works just as well. Simply arrange the meatballs in rows, ensuring they have a little space between them, and let your oven do its magic.

The beauty of these meatballs lies in their high-temperature baking. They cook quickly, meaning they’re ready for tossing in the rich teriyaki sauce in mere minutes. This efficient cooking method is key to getting dinner on your table in 25 minutes or less, making it an ideal choice for busy weeknights. Serve them as a delicious teriyaki chicken rice bowl, over your favorite noodles (we highly recommend the easy and veggie-packed noodles from our Chicken Lo Mein recipe for a complete meal), or alongside fresh vegetables.

If you’re constantly on the hunt for more homemade takeout recipes that are healthier and more cost-effective than their restaurant counterparts, these Baked Teriyaki Chicken Meatballs are a must-try. Explore other “takeout-fakeout” feasts with our go-to recipes, including Easy Beef and Broccoli, Sesame Chicken Egg Rolls, and Sticky Pineapple Chicken.

Key Ingredients for Perfect Meatballs

Achieving perfectly moist and flavorful teriyaki chicken meatballs relies on a few key ingredients, each playing a vital role in both texture and taste:

Small glass bowls containing ground chicken, panko breadcrumbs, minced garlic, soy sauce, crushed pineapple, brown sugar and milk. Two scallions sit beside the bowls.

Milk: A crucial ingredient for moisture, milk helps to keep the lean ground chicken tender and prevents the meatballs from becoming tough or dry during baking. It creates a succulent interior that melts in your mouth.
Panko Breadcrumbs: These Japanese-style breadcrumbs are superior for binding meatballs. Their larger, flakier crumb absorbs moisture without turning mushy, helping the meatballs hold their shape while contributing to a lighter, slightly crunchy exterior. While other unseasoned breadcrumbs can be used, Panko offers the best texture.
Ground Chicken: The star of our meatballs! Ground chicken is a lean, protein-packed choice that makes these meatballs a healthier option compared to traditional beef or pork. Its mild flavor readily absorbs the aromatic spices and teriyaki sauce. For a subtle flavor variation, you can easily swap in ground turkey.
Minced Garlic, Ginger, and Scallions: These aromatics are the backbone of the savory Asian-inspired flavor profile. Freshly minced garlic and ginger provide pungent, warm notes, while scallions add a mild oniony freshness. Mincing them finely ensures even distribution throughout the meatballs and sauce for consistent flavor in every bite.
Low-Sodium Soy Sauce: This versatile ingredient pulls double duty, flavoring both the savory meatballs and forming the base of the homemade teriyaki sauce. Opting for low-sodium soy sauce is essential. It allows you to control the saltiness, preventing the dish from becoming overly salty while still delivering that signature umami depth, similar to our honey garlic chicken recipe.
Canned Crushed Pineapple: Our “secret weapon” for ultimate moisture and flavor! The crushed pineapple adds a delightful sweetness that perfectly complements the savoriness of the chicken. More importantly, its natural acidity acts as a tenderizer, ensuring the meatballs remain incredibly juicy. The drained juice is then repurposed for the teriyaki sauce, balancing its saltiness with a fruity tang, creating truly sweet and savory chicken meatballs at their finest.
Brown Sugar: The primary sweetener for our DIY teriyaki sauce, brown sugar contributes a rich, molasses-like sweetness that caramelizes beautifully. Both light and dark brown sugar work wonderfully, adding depth and that classic sticky teriyaki glaze.
Cornstarch: This common pantry staple acts as a highly effective thickening agent for the teriyaki sauce. When mixed with water to form a “slurry” before being added to the hot sauce, it creates a glossy, syrupy consistency that coats the meatballs perfectly. If needed, you can substitute cornstarch with arrowroot powder or tapioca starch.

For precise measurements and detailed quantities, please refer to the comprehensive recipe card below.

How to Make Baked Teriyaki Chicken Meatballs

Crafting these delicious and moist teriyaki chicken meatballs is surprisingly straightforward, designed for efficiency without sacrificing flavor. Follow these simple steps for a perfect weeknight meal:

Preheat the oven and prep the pan. Begin by preheating your oven to a blazing 500ºF. This high temperature is crucial for quickly cooking the meatballs and achieving a slight sear, locking in their juices. Generously spray a mini muffin pan or a standard baking dish with cooking spray to prevent sticking. The mini muffin pan is recommended for extra juiciness as it helps the meatballs retain moisture.
Prepare the breadcrumbs and meat mixture. In a small bowl, combine the milk and Panko breadcrumbs. Let this mixture sit for 5 minutes, allowing the breadcrumbs to fully absorb the milk. This step is key to the meatballs’ moist texture. In a separate, large mixing bowl, combine the ground chicken, minced garlic, fresh minced ginger, chopped scallions, low-sodium soy sauce, drained crushed pineapple, and black pepper. Add the soaked breadcrumbs to this mixture.
Mix and shape the meatballs. Using your clean hands (your best tool here!), gently but thoroughly combine all the ingredients in the large bowl. Avoid overmixing, as this can lead to tougher meatballs. The mixture will feel quite wet – this is normal and desirable for extra moist results! Once combined, form the mixture into 24 uniform meatballs, using approximately 2 to 3 tablespoons of the meat mixture per meatball. Aim for consistent size for even cooking.

Unbaked chicken meatballs in a greased mini muffin tin.

Bake the meatballs. Carefully place the shaped meatballs into the prepared mini muffin tin wells or arrange them in rows on your baking dish. Bake them in the preheated 500ºF oven for 12 to 15 minutes, or until they are fully cooked through and lightly golden brown. The internal temperature should reach 165°F (74°C). While the meatballs are baking, you’ll have plenty of time to prepare the luscious teriyaki sauce.
Prepare the homemade teriyaki sauce. In a medium saucepan, whisk together the low-sodium soy sauce, water, reserved pineapple juice (from the crushed pineapple), brown sugar, minced garlic, and minced ginger. Place the saucepan over medium heat and whisk continuously until the brown sugar has completely dissolved. In a separate small bowl, combine the cornstarch and 1 tablespoon of water to create a smooth slurry. Whisk this cornstarch slurry into the simmering sauce. Continue to simmer, stirring occasionally, until the sauce visibly thickens to a syrupy consistency, typically within about 5 minutes. It should be thick enough to coat the back of a spoon.
Coat and serve. Once the meatballs are baked, remove them from the oven and carefully transfer them into a large mixing bowl. Pour the freshly made, warm teriyaki sauce generously over the meatballs. Toss gently to ensure every meatball is thoroughly coated in the sticky, flavorful glaze. Serve immediately with your preferred sides, such as fluffy white rice or steamed vegetables, for a complete and satisfying meal.

Baked chicken meatballs in a large glass mixing bowl with teriyaki sauce poured on top of them.

Pro Tip: For Shaping Meatballs
If you find the meatball mixture is too sticky to comfortably shape, simply wet your hands with a little water before forming each ball. This creates a non-stick surface and makes the process much easier and cleaner.

How to Make Ahead of Time

These Baked Teriyaki Chicken Meatballs are fantastic for meal prepping, allowing you to enjoy a quick, flavorful meal even on your busiest days. Here’s how to prepare them in advance:

Make and bake the meatballs. Follow the recipe instructions to mix and bake the meatballs until fully cooked. Once baked, let them cool completely to room temperature. This is important to prevent condensation when storing.
Prepare the sauce. Whip up the homemade teriyaki sauce as directed in the recipe. Allow the sauce to cool completely as well before storing.
Store the meatballs and sauce separately. To maintain optimal texture and flavor, it’s best to store the meatballs and sauce in separate airtight containers. Refrigerate both for up to 4 days. Storing them apart prevents the meatballs from becoming soggy or absorbing too much sauce prematurely.
Reheat. When you’re ready to enjoy your meal, preheat your oven to 350ºF. Place the meatballs on a baking sheet and heat them in the oven until warmed through, usually about 10-15 minutes. Simultaneously, gently reheat the teriyaki sauce in a small saucepan over medium-low heat, stirring occasionally, until it’s hot and smooth. Once both are warmed, combine the meatballs with the sauce, toss to coat, and serve immediately.

Kelly’s Expert Recipe Tips

Ensure your Baked Teriyaki Chicken Meatballs turn out perfect every time with these helpful tips:

Save the Pineapple Juice: Don’t discard the liquid after draining your crushed pineapple! This natural sweetness and acidity is a star ingredient for the homemade teriyaki sauce, providing a beautiful balance of flavors and enhancing the overall depth of the dish.
Embrace the Moisture: The meatball mixture will seem quite wet as you prepare to shape it into balls. Do not be alarmed or tempted to add more breadcrumbs! This high moisture content, largely from the milk and crushed pineapple, is precisely what guarantees these chicken meatballs will be incredibly moist, tender, and juicy, preventing the dry texture often associated with lean ground chicken.
Use Your Hands for Mixing: Your hands are the best tools for mixing the meatball ingredients. They allow you to thoroughly combine everything without overworking the meat, which can make meatballs tough. Ensure your hands are clean, then dive in! Forming your hand into a claw shape can help you mix effectively and gently.
Consistent Meatball Size: Aim for uniformly sized meatballs. This ensures that all meatballs cook evenly and are ready at the same time, preventing some from being undercooked or overcooked.
Don’t Overcook: Because chicken is lean, it can dry out if overcooked. Bake for the recommended time (12-15 minutes) or until an internal thermometer reads 165°F (74°C).

How to Store and Freeze

Leftover baked teriyaki chicken meatballs will remain fresh in the fridge in an airtight container for up to 4 days. This makes them an excellent option for meal prepping and enjoying throughout the week.

For longer storage, you can freeze both the cooked meatballs and the teriyaki sauce separately for up to 2 months. To freeze the meatballs effectively, first arrange the cooled meatballs in a single layer on a parchment-lined baking sheet. Flash freeze them for 1-2 hours until solid. This prevents them from sticking together. Once frozen, transfer the individual meatballs to a heavy-duty zip-top freezer bag, removing as much air as possible before sealing. For the sauce, store it in an airtight freezer-safe container or a zip-top freezer bag. When ready to use, thaw the frozen sauce overnight in the refrigerator. For reheating the meatballs directly from frozen, we recommend using the oven at a low temperature (around 325ºF/160°C) for about 20-25 minutes, or until heated through, to ensure they remain moist and tender.

Serving Suggestions

These incredibly versatile teriyaki chicken meatballs pair wonderfully with a variety of side dishes, transforming into a complete, satisfying meal. Here are some of our favorite accompaniments:

10-Minute Garlic Bok Choy: A quick and vibrant green vegetable that complements the savory meatballs beautifully.
Chinese Garlic Green Beans: Crisp-tender green beans with a hint of garlic, offering a delightful texture contrast.
Steamed Broccoli: A classic and healthy side that soaks up the extra teriyaki sauce perfectly.
Steamed White Rice: The ideal base for absorbing all the delicious teriyaki sauce, creating a satisfying rice bowl. (Or try The Best Creamy Coconut Rice for an exotic twist!)
Cauliflower Fried “Rice” with Pineapple: A low-carb alternative that continues the pineapple theme and adds extra veggies.
Chilled Sweet and Sour Cucumber Noodles: A refreshing and light side, perfect for balancing the richness of the meatballs.
Chilled Ramen Noodle Salad with Peanut Dressing: A flavorful and textured noodle salad that adds another layer of Asian-inspired taste.

Frequently Asked Questions

Why are my chicken meatballs tough?

Chicken is inherently a lean meat, which means it lacks the fat content found in beef or pork that contributes to tenderness. To combat this and ensure your chicken meatballs are never tough, our recipe incorporates several moisture-retaining ingredients. Soaked Panko breadcrumbs, the milk, the savory soy sauce, and especially the crushed pineapple all work together to infuse moisture and keep the meatballs exceptionally tender and juicy, preventing any dryness often associated with lean chicken.

How do you keep chicken meatballs from falling apart?

The key to keeping chicken meatballs intact lies in proper binding and cooking technique. Panko breadcrumbs play a crucial role as a binding agent, absorbing moisture and creating a structure that holds the meat together without making it dense. Additionally, baking the meatballs, particularly in a mini muffin pan, provides support and helps them set their shape as they cook, preventing them from crumbling. Avoid overmixing the meatball mixture, as this can break down proteins and make them more prone to falling apart.

Can meatballs be made out of chicken?

Absolutely! Chicken is an excellent choice for meatballs and offers a fantastic alternative to traditional beef or pork. Ground chicken is much leaner, making these meatballs a healthier option for those looking to reduce fat intake without sacrificing flavor or satisfaction. With the right techniques and ingredients, like the crushed pineapple and milk in this recipe, chicken meatballs can be incredibly moist, flavorful, and versatile, adapting well to a wide range of sauces and culinary styles.

A bowl with white rice and chicken teriyaki meatballs with sesame seeds sprinkled on top.

More Masterful Meatball Recipes

If you loved these Teriyaki Chicken Meatballs, you’re in for a treat! Our collection of meatball recipes offers a diverse range of flavors and styles, perfect for any occasion. Explore these other fantastic options:

Baked Sweet and Sour Meatballs: A classic favorite with a perfect balance of tangy and sweet.
Cheese-Stuffed Meatballs with Garlic Bread Dippers: Indulgent meatballs with a cheesy center, ideal for a comforting meal or appetizer.
Baked Buffalo Chicken Meatballs: All the zesty, spicy flavor of buffalo wings in a delicious meatball form.
Baked Orange Chicken Meatballs: A vibrant and citrusy alternative to the classic takeout dish.
Baked Hoisin Chicken Meatball Lettuce Wraps: A light and fresh way to enjoy meatballs, perfect for a healthy lunch or dinner.

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