Teriyaki Chicken Meatballs with Sesame Ginger Cream Sauce

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These teriyaki chicken meatballs have become one of my most-requested recipes, and honestly, I completely understand why.

Juicy, garlicky chicken meatballs coated in a sticky teriyaki glaze, served over a creamy sesame ginger sauce that pulls everything together in the most incredible way.

What Makes These Teriyaki Chicken Meatballs So Irresistible?

It comes down to the three-layer approach: seasoned meatballs, a glossy teriyaki glaze, and that creamy sesame ginger sauce underneath.

Each component is good on its own, but together they create something genuinely special.

The ginger and sesame oil run through both the meatballs and the sauces, tying everything into one cohesive, deeply flavored dish.

Substitutions and Variations

• Ground chicken: Ground turkey works just as well and gives a very similar texture and flavor.
• Panko breadcrumbs: Regular breadcrumbs can be used in a pinch, though panko gives a lighter, more tender result.
• Mayonnaise: Full-fat Greek yogurt or sour cream can replace mayo in the cream sauce for a tangier, lighter option.
• Soy sauce: Tamari or coconut aminos work as a gluten-free swap throughout the entire recipe.
• Rice vinegar: Apple cider vinegar is a fine substitute with a slightly bolder tang.
• Honey: Maple syrup or agave syrup can replace honey in both the glaze and the cream sauce.
• Chili flakes: Adjust the amount to your heat preference, or leave them out entirely for a milder version.
• Fresh ginger: A good quality ginger paste works well when fresh ginger is not on hand.

Watch Out for These Mistakes While Cooking

Overmixing the meat mixture. Mixing too aggressively makes the meatballs dense and tough. Stir just until everything is combined.

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

Adding the glaze too early. If you brush on the teriyaki glaze before the meatballs are nearly cooked, the sugars in the honey and soy sauce will burn. Wait until the last few minutes.

Skipping the cornstarch slurry. Do not skip the cornstarch and water step in the glaze. It is what gives that beautiful thick, sticky coating that clings to every meatball.

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

• Steamed jasmine or short-grain white rice to soak up all that sauce
• Garlic fried rice for an extra savory, satisfying base
• Steamed or stir-fried bok choy or broccoli for a fresh, crunchy contrast
• Cucumber salad with rice vinegar and sesame oil for a cool, light side
• Noodles, especially udon or soba, tossed lightly in sesame oil

Storage Instructions

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

Freeze: Freeze the cooked meatballs (without the sauces) in a single layer on a baking sheet first, then transfer to a freezer bag for up to 3 months. The cream sauce does not freeze well.

Reheat: Warm the meatballs in a skillet over medium heat or in the oven at 350 degrees Fahrenheit for about 10 minutes, then toss with freshly warmed teriyaki glaze. Serve over freshly made cream sauce.

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
• 1/2 cup mayonnaise (for sauce)
• 2 tbsp soy sauce (for sauce)
• 1 tbsp rice vinegar (for sauce)
• 1 tsp sesame oil (for sauce)
• 1 tsp fresh ginger, grated (for sauce)
• 1 tsp chili flakes (for sauce)
• 1 tsp honey (for sauce)
• 1/4 cup soy sauce (for teriyaki glaze)
• 2 tbsp honey (for teriyaki glaze)
• 1 tbsp rice vinegar (for teriyaki glaze)
• 1 tsp cornstarch (for teriyaki glaze)
• 2 tbsp water (for teriyaki glaze)
• Sliced green onions, for garnish
• Toasted sesame seeds, for garnish

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 bowl and mix them together with my hands until just combined. I find that using wet hands makes rolling much easier, and I aim for meatballs about 1.5 inches in diameter. I like to lay them out on a parchment-lined baking sheet as I go so they are ready to cook all at once.

Step 2: Cook the Meatballs

• Shaped meatballs from Step 1
• A drizzle of neutral cooking oil

I heat a large oven-safe skillet over medium-high heat with a little oil and sear the meatballs in batches, turning them to get color on all sides, about 2 to 3 minutes per side. I then transfer the whole pan to a 400 degree Fahrenheit oven and bake for 10 to 12 minutes until cooked through. I tend to use the oven finish because it ensures even cooking without drying out the outside.

Step 3: 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

While the meatballs are in the oven, I whisk together all the cream sauce ingredients in a small bowl until completely smooth. I like to taste it at this point and adjust the chili flakes depending on how much heat I am in the mood for. The sauce can go straight into the serving bowl now, ready to be the creamy base for the finished meatballs.

Step 4: Make the Teriyaki Glaze

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

I whisk the cornstarch and water together first to make a smooth slurry, then add it to a small saucepan along with the soy sauce, honey, and rice vinegar. I cook over medium heat, stirring constantly, for about 2 to 3 minutes until the glaze thickens and turns glossy. I find that pulling it off the heat just as it coats the back of a spoon gives the perfect consistency.

Step 5: Glaze the Meatballs and Assemble

• Cooked meatballs
• Teriyaki glaze
• Sesame ginger cream sauce
• Sliced green onions, for garnish
• Toasted sesame seeds, for garnish

I pour the sesame ginger cream sauce into a wide serving bowl or spread it across the base. I toss the hot meatballs in the teriyaki glaze until every single one is coated and glistening, then pile them right on top of the cream sauce. I finish with a generous scatter of sliced green onions and toasted sesame seeds, and I like to serve immediately while the glaze is still warm and sticky.

Teriyaki Chicken Meatballs with Sesame Ginger Cream Sauce

Juicy ground chicken meatballs seasoned with garlic, ginger, and sesame are coated in a glossy homemade teriyaki glaze and served over a rich, creamy sesame ginger sauce. This dish is packed with bold Asian-inspired flavors and comes together in just 45 minutes. Perfect 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 all meatball ingredients to a large bowl and mix with your hands until just combined. With wet hands, roll into meatballs approximately 1.5 inches in diameter. Place on a parchment-lined baking sheet as you go.
• Heat a drizzle of neutral oil in a large oven-safe skillet over medium-high heat. Sear the meatballs in batches for 2 to 3 minutes per side until browned. Transfer the pan to a preheated 400 degree Fahrenheit oven and bake for 10 to 12 minutes until cooked through.
• While the meatballs bake, 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 to your heat preference. Spread or pour into the serving bowl.
• In a small saucepan, whisk together the cornstarch and water to form a smooth slurry. Add the soy sauce, honey, and rice vinegar. Cook over medium heat, stirring constantly, for 2 to 3 minutes until the glaze thickens and turns glossy. Remove from heat when it coats the back of a spoon.
• Toss the hot cooked meatballs in the teriyaki glaze until fully coated. Arrange them over the sesame ginger cream sauce in the serving bowl. Garnish generously with sliced green onions and toasted sesame seeds. Serve immediately.

Notes

Use wet hands when rolling meatballs to prevent sticking. Do not overmix the meat mixture or the meatballs will turn out dense. Add the teriyaki glaze only after the meatballs are fully cooked to prevent the sugars from burning. The cream sauce and teriyaki glaze can both be made up to 2 days ahead and stored in the refrigerator. For a gluten-free version, swap all soy sauce for tamari or coconut aminos and use gluten-free breadcrumbs.

Nutrition

Calories: 520kcalCarbohydrates: 22gProtein: 42gFat: 28gSodium: 1420mgFiber: 1gSugar: 12g

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