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–+ servings

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.
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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 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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