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Cast iron skillet filled with teriyaki chicken meatballs and broccolini.

Chicken Teriyaki Meatballs

  • Author: Erin Jensen
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 2-4 servings 1x
  • Category: Dinner/Entree
  • Method: Stove Top + Oven
  • Cuisine: Asian-Inspired


Chicken Teriyaki Meatballs – a simple and delicious weeknight dinner option the whole family will love! Packed with flavor!



Teriyaki Sauce:

  • 1 cup of water
  • 1 teaspoon sesame oil
  • 4 tablespoons brown sugar (or coconut sugar)
  • 1/2 cup soy sauce (or coconut aminos)
  • 2 teaspoons honey
  • 2 teaspoons garlic, minced
  • 1/21 teaspoon fresh ginger, minced
  • Slurry: 2 tablespoon cornstarch + 1/4 cup cold water


  • 1 pound ground chicken
  • 1 egg
  • 1/2 cup Bob’s Red Mill Super Fine Almond Flour 
  • 1 teaspoon onion powder
  • 1 teaspoon garlic, minced
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  • 1 teaspoon ginger paste
  • 2 teaspoons soy sauce (sub tamari)
  • 1 tablespoon green onion, minced


  • 6oz broccolini 
  • rice of your choice 


Teriyaki Sauce:

  1. In medium saucepan whisk together water, sesame oil, brown sugar, soy sauce, honey, garlic and ginger.
  2. Whisk together slurry in a small bowl; set aside.
  3. Bring ingredients in saucepan to a simmer.
  4. Add slurry to saucepan; whisk to combine.
  5. Whisk slowly but continuously while bringing sauce to a simmer.
  6. After a few minutes of simmering, sauce will start to thicken.
  7. Remove when it reaches your desired thickness – remember it will thicken more as it cools slightly.

Meatballs + Broccolini:

  1. Preheat oven to 400 degrees F. 
  2. Combine Chicken Meatball ingredients in a medium mixing bowl. 
  3. Place broccolini on a plate and drizzle with olive oil. Massage the oil into every little bit of the broccolini. Sprinkle with a little kosher salt. 
  4. Bring a large cast iron skillet to medium-high heat and add just enough oil to barely coat the pan. Use a 1 tablespoon cookie dough scoop (or add a little oil to your hands) to help form the meatballs. 
  5. Quickly sear the meatballs on all sides. Pour in approx. 1/3 of the teriyaki sauce; toss to coat the meatballs. Move the meatballs to one side and place the broccolini next to the meatballs. 
  6. Place in the oven, middle rack and uncovered, for 10-15 minutes or until the meatballs are fully cooked.
  7. Remove from oven. Serve with rice and drizzle with remaining teriyaki sauce.


  • Broccolini: I would recommend cutting larger/thicker pieces in half once or even twice lengthwise to create thinner pieces of broccolini so they cook faster.
  • Sheet Pan Method: you could definitely skip the searing of the meatballs and simply place the uncooked meatballs and broccolini on a sheet pan and place in the oven for approx. 20 minutes (or use two different sheet pans if you are making a bigger batch or want to use more veggies). Totally up to you! 
  • Storage: store leftovers in an airtight container in the refrigerator for up to 3 days.


  • Serving Size: 5 meatballs
  • Calories: 439
  • Sugar: 15.1 g
  • Sodium: 1179.6 mg
  • Fat: 14.3 g
  • Carbohydrates: 40.5 g
  • Protein: 28.3 g
  • Cholesterol: 142.8 mg

Keywords: chicken teriyaki meatballs