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–+ servings

Teriyaki Chicken Meatballs with Sesame Ginger Cream Sauce

Juicy ground chicken meatballs seasoned with garlic, ginger, and sesame oil are seared, baked, and coated in a glossy homemade teriyaki glaze. They're served over a rich, tangy sesame ginger cream sauce and finished with toasted sesame seeds and fresh green onions. This is a weeknight-friendly recipe that delivers serious restaurant-quality flavor.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 servings
Calories 520 kcal

Ingredients
  

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

  • In a large mixing bowl, combine the ground chicken, minced garlic, grated ginger, chopped green onions, egg, panko breadcrumbs, soy sauce, sesame oil, and black pepper. Mix gently with your hands just until everything is evenly incorporated — do not overmix. Rest the mixture in the fridge for 10 minutes to firm up slightly before rolling.
  • Using a cookie scoop or tablespoon, portion the mixture into balls roughly 1.5 inches in diameter. Wet your palms lightly to prevent sticking. Heat a large oven-safe skillet over medium-high heat with a thin layer of neutral oil. Sear the meatballs in a single layer for 2 to 3 minutes per side until golden brown, working in batches if needed. Transfer the skillet to a 400°F (200°C) oven and bake for 10 to 12 minutes until cooked through to an internal temperature of 165°F.
  • 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 seasoning as desired. Set aside or refrigerate until ready to serve.
  • In a small bowl, whisk together the cornstarch and water until fully dissolved. Add the soy sauce, honey, and rice vinegar and whisk until combined. Have the glaze ready before the meatballs come out of the oven.
  • Remove the meatballs from the oven and return the skillet to the stovetop over medium heat. Pour the teriyaki glaze over the meatballs and toss gently to coat. Let the glaze bubble and thicken for 60 to 90 seconds, stirring continuously, until every meatball is coated in a glossy, sticky finish.
  • Spread the sesame ginger cream sauce across the bottom of a wide serving bowl or individual plates. Pile the glazed meatballs on top. Garnish generously with sliced green onions and toasted sesame seeds. Serve immediately with steamed rice or noodles on the side.

Notes

For best results, chill the meatball mixture for 10 minutes before rolling to make it easier to handle. Do not overmix the meat mixture or the meatballs will turn out dense. The cream sauce can be made up to 2 days ahead and stored in the fridge. Add the glaze only after the meatballs are fully cooked to prevent burning the honey. Adjust chili flakes in the cream sauce to control heat level.

Nutrition

Calories: 520kcalCarbohydrates: 22gProtein: 42gFat: 28gSodium: 1820mgFiber: 1gSugar: 12g
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