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–+ servings

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.
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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

  • 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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