Teriyaki Chicken Meatballs with Sesame Ginger Cream Sauce

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Sticky, glossy meatballs coated in a rich teriyaki glaze, sitting on a pool of creamy sesame ginger sauce — this dish is the kind of thing you make once and immediately add to the permanent rotation.

I’ve been making these for weeknight dinners and casual get-togethers, and every single time the bowl is empty before I even sit down.

What Makes These Teriyaki Chicken Meatballs So Different From Regular Meatballs?

Most meatball recipes give you one sauce and call it a day. This recipe gives you three distinct flavor layers — and that changes everything.

The meatballs themselves are seasoned with soy sauce, sesame oil, fresh ginger, and garlic, so they have flavor built in from the start.

Then the teriyaki glaze coats every surface with that classic sweet-savory stickiness, while the creamy sesame ginger sauce underneath adds a cooling, slightly spicy richness that ties the whole bowl together.

Substitutions and Variations

• Ground chicken: Ground turkey works as a direct swap and keeps a similarly light texture.
• Panko breadcrumbs: Regular breadcrumbs can work in a pinch, though panko gives a slightly better texture and keeps the meatballs lighter.
• Soy sauce: Use tamari for a gluten-free version, or coconut aminos for a lower-sodium alternative.
• Mayonnaise (in the cream sauce): Full-fat Greek yogurt can substitute for a lighter, tangier sauce.
• Chili flakes: Swap for gochugaru for a Korean-inspired heat, or omit entirely for a milder, kid-friendly version.
• Honey: Maple syrup works as an equal substitute in both the cream sauce and the teriyaki glaze.
• Rice vinegar: Apple cider vinegar is the closest alternative and works well in both the sauce and the glaze.

Watch Out for These Mistakes While Cooking

Overworking the meat mixture. Mix the meatball ingredients just until combined. Overmixing develops the proteins too much and leads to tough, dense meatballs.

Making them too large. Bigger meatballs take longer to cook through and can end up dry on the outside before the center is done. Keep them around 1 to 1.5 inches for the best results.

Adding the glaze too early. Honey burns quickly over heat. Add the teriyaki glaze in the final few minutes of cooking so it caramelizes without scorching.

Skipping the cornstarch slurry. That cornstarch and water mixture is what turns the glaze from thin and watery into something thick and glossy. Don’t leave it out.

What to Serve With This Teriyaki Chicken Meatballs with Sesame Ginger Cream Sauce

• Steamed jasmine rice or garlic fried rice to soak up both sauces
• Noodles tossed with a little sesame oil for a complete noodle bowl
• Steamed or roasted broccoli, bok choy, or snap peas for a fresh contrast
• Cucumber salad with rice vinegar for something light and cooling on the side
• Serve as an appetizer with toothpicks — the cream sauce doubles as a perfect dipping sauce

Storage Instructions

Store: Keep leftover meatballs and sauce in separate airtight containers in the refrigerator for up to 4 days.

Freeze: Freeze the cooked, glazed meatballs on a baking sheet until solid, then transfer to a freezer bag for up to 3 months. The cream sauce does not freeze well and is best made fresh.

Reheat: Warm meatballs in a skillet over medium-low heat with a splash of water to loosen the glaze, or microwave in 30-second intervals until heated through. Make a fresh batch of cream sauce when serving from frozen.

Estimated Nutrition

• Calories: 520
• Protein: 42g
• Fat: 28g
• Carbohydrates: 22g

(Estimated per serving, without optional ingredients)

Ingredients

• 2 lbs ground chicken
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 2 green onions, finely chopped
• 1 egg
• 1/3 cup panko breadcrumbs
• 2 tbsp soy sauce
• 1 tsp sesame oil
• 1 tsp black pepper
• For the Sesame Ginger Cream Sauce:
• 1/2 cup mayonnaise
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 1 tsp fresh ginger, grated
• 1 tsp chili flakes
• 1 tsp honey
• For the Teriyaki Glaze:
• 1/4 cup soy sauce
• 2 tbsp honey
• 1 tbsp rice vinegar
• 1 tsp cornstarch
• 2 tbsp water
• Garnish: sliced green onions, toasted sesame seeds

Step 1: Mix and Shape the Meatballs

• 2 lbs ground chicken
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 2 green onions, finely chopped
• 1 egg
• 1/3 cup panko breadcrumbs
• 2 tbsp soy sauce
• 1 tsp sesame oil
• 1 tsp black pepper

I add all the meatball ingredients to a large mixing bowl and use my hands to combine everything gently until just mixed. I find that stopping as soon as there are no visible streaks of egg or breadcrumbs is the key — a light touch here keeps the meatballs tender. I then roll the mixture into balls about 1 to 1.5 inches in diameter and place them on a lined baking sheet or plate. You should get around 24 to 28 meatballs from this batch.

Step 2: Make the Sesame Ginger Cream Sauce

• 1/2 cup mayonnaise
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 1 tsp fresh ginger, grated
• 1 tsp chili flakes
• 1 tsp honey

I whisk all the cream sauce ingredients together in a small bowl until completely smooth. I like to taste it at this stage and adjust the heat level with more or fewer chili flakes to suit whoever I’m feeding. Set it aside at room temperature while you cook the meatballs — it will spread beautifully into the bottom of your serving bowl later.

Step 3: Cook the Meatballs

I heat a large non-stick skillet or cast iron pan over medium-high heat with a thin film of neutral oil. I add the meatballs in a single layer, making sure not to crowd the pan (work in two batches if needed). I cook them for about 10 to 12 minutes total, turning them every few minutes to brown on all sides. I tend to use a spoon to gently roll them rather than tongs so they keep their round shape. They’re done when they’re golden brown all over and cooked through to an internal temperature of 165°F.

Step 4: Make the Teriyaki Glaze

• 1/4 cup soy sauce
• 2 tbsp honey
• 1 tbsp rice vinegar
• 1 tsp cornstarch
• 2 tbsp water

While the meatballs finish cooking, I whisk together the soy sauce, honey, and rice vinegar in a small bowl. In a separate little bowl, I mix the cornstarch with the water until it’s completely smooth before adding it to the soy mixture. I find that mixing the cornstarch slurry separately first prevents any lumps in the final glaze.

Step 5: Glaze and Finish the Meatballs

Once all the meatballs are cooked through, I reduce the heat to medium-low and pour the teriyaki glaze over them directly in the skillet. I stir and toss gently for about 2 to 3 minutes, coating every meatball as the glaze thickens and turns glossy. I like to keep them moving so nothing sticks or burns — the honey caramelizes fast and the results are stunning.

Step 6: Assemble and Serve

• Sliced green onions
• Toasted sesame seeds

I spread the sesame ginger cream sauce across the bottom of a wide serving bowl, then pile the glazed meatballs right on top. I finish with a generous scatter of sliced green onions and toasted sesame seeds. The contrast of the dark, sticky glaze against the creamy white sauce makes this bowl look as good as it tastes — and when you pull a meatball away and that sauce stretches behind it, you’ll know exactly why I keep making this recipe on repeat.

Teriyaki Chicken Meatballs with Sesame Ginger Cream Sauce

Juicy ground chicken meatballs seasoned with garlic, ginger, and soy sauce, coated in a thick and glossy teriyaki glaze and served over a creamy, spicy sesame ginger sauce. Ready in 45 minutes and packed with bold Asian-inspired flavors, this dish works equally well as a weeknight dinner or a crowd-pleasing appetizer.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings 4 servings

Calories 520 kcal

Ingredients

  

1x2x3x

Meatballs

• 2 lbs ground chicken
• 3 cloves garlic minced
• 1 tbsp fresh ginger grated
• 2 green onions finely chopped
• 1 egg
• 1/3 cup panko breadcrumbs
• 2 tbsp soy sauce
• 1 tsp sesame oil
• 1 tsp black pepper

Sesame Ginger Cream Sauce

• 1/2 cup mayonnaise
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 1 tsp fresh ginger grated
• 1 tsp chili flakes
• 1 tsp honey

Teriyaki Glaze

• 1/4 cup soy sauce
• 2 tbsp honey
• 1 tbsp rice vinegar
• 1 tsp cornstarch
• 2 tbsp water

Garnish

• Sliced green onions
• Toasted sesame seeds

Instructions

 

Instructions

• Add the ground chicken, minced garlic, grated ginger, finely chopped green onions, egg, panko breadcrumbs, soy sauce, sesame oil, and black pepper to a large mixing bowl. Mix gently with your hands until just combined — do not overwork the mixture. Roll into balls approximately 1 to 1.5 inches in diameter and place on a lined baking sheet. You should yield about 24 to 28 meatballs.
• Whisk together the mayonnaise, soy sauce, rice vinegar, sesame oil, grated ginger, chili flakes, and honey in a small bowl until completely smooth. Taste and adjust chili flakes as desired. Set aside at room temperature.
• Heat a large non-stick skillet or cast iron pan over medium-high heat with a thin film of neutral oil. Add the meatballs in a single layer without crowding (work in two batches if needed). Cook for 10 to 12 minutes total, turning gently every few minutes to brown all sides. The meatballs are done when golden brown all over and the internal temperature reaches 165°F.
• In a small bowl, whisk together the soy sauce, honey, and rice vinegar. In a separate bowl, mix the cornstarch and water until fully smooth, then add it to the soy sauce mixture and whisk to combine.
• Reduce the heat to medium-low. Pour the teriyaki glaze over the cooked meatballs in the skillet. Toss and stir gently for 2 to 3 minutes until every meatball is fully coated and the glaze is thick and glossy.
• Spread the sesame ginger cream sauce across the bottom of a wide serving bowl. Pile the glazed meatballs on top. Garnish generously with sliced green onions and toasted sesame seeds. Serve immediately.

Notes

Do not overwork the meatball mixture or they will become tough. Keep meatballs 1 to 1.5 inches in size for even cooking. Always mix the cornstarch with water separately before adding to the glaze to prevent lumps. Add the glaze only in the final few minutes of cooking to avoid burning the honey. The cream sauce can be made ahead and refrigerated for up to 3 days. For a gluten-free version, substitute tamari for soy sauce and use gluten-free breadcrumbs.

Nutrition

Calories: 520kcalCarbohydrates: 22gProtein: 42gFat: 28gSodium: 1480mgFiber: 1gSugar: 12g

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