I used to think Asian meatball recipes were intimidating, like I needed to master some secret technique to pull them off.
Then I made these teriyaki chicken meatballs and realized how wonderfully simple they actually are.
The magic happens in three places: the seasoned meat mixture, the glossy teriyaki glaze, and that creamy sesame ginger sauce that ties everything together.
What makes this recipe special is how the sweet, savory glaze caramelizes on the outside while staying tender inside.
Best part? You can have dinner on the table in under an hour, and your kitchen will smell absolutely incredible.
Why You Will Love This Teriyaki Chicken Meatballs with Sesame Ginger Cream Sauce
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: Make the Meatball Mixture
- 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 like to combine all the meatball ingredients in a large bowl and mix gently with my hands until just combined. The key is not to overwork the meat, as that makes the meatballs tough and dense. I find it helpful to wet my hands slightly before rolling to prevent sticking. Roll the mixture into about 20 evenly sized balls, roughly the size of golf balls.
Step 2: Prepare 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 together all the sauce ingredients in a small bowl until smooth and creamy. The mayo creates a silky base, while the soy sauce and ginger add umami depth. I tend to make this while the meatballs cook so it’s fresh and ready to drizzle. Set it aside until you’re ready to serve.
Step 3: Cook the Meatballs
I heat a large skillet or Dutch oven over medium-high heat and add a light coating of oil.
Once the pan is hot, I carefully place the meatballs in a single layer, working in batches if needed to avoid crowding.
I let them cook undisturbed for 4 to 5 minutes on the first side so they develop a nice golden brown exterior.
Then I turn them and cook for another 4 to 5 minutes on the other side, turning occasionally until they’re cooked through, about 12 to 15 minutes total.
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, rice vinegar, cornstarch, and water in a small saucepan.
I bring this mixture to a simmer over medium heat, stirring occasionally. I find the glaze thickens beautifully in about 2 to 3 minutes as the cornstarch activates.
I want it thick enough to coat the back of a spoon but still pourable. If it’s too thick, I add a splash more water.
Step 5: Coat the Meatballs in Glaze
Once all the meatballs are cooked through, I pour the warm teriyaki glaze directly over them in the pan.
I gently toss them to coat evenly, letting them cook for 1 to 2 minutes more so the glaze caramelizes slightly on the outside.
The exterior should look shiny and mahogany-colored at this point.
Step 6: Plate and Garnish
I transfer the meatballs to a serving bowl and drizzle generously with the sesame ginger cream sauce.
I sprinkle the top with fresh sliced green onions and toasted sesame seeds for texture and visual appeal.
Serve immediately while they’re warm and the sauce is at its best.
Storage Instructions
Store: Keep cooled meatballs in an airtight container in the refrigerator for up to 4 days. The glaze will thicken as it cools, which is normal.
Freeze: Cooked meatballs freeze beautifully for up to 3 months. Freeze them in a single layer on a baking sheet, then transfer to freezer bags. You can freeze them with or without the glaze.
Reheat: Thaw in the refrigerator overnight, then warm in a 350F oven for 10 to 12 minutes, or gently reheat in a skillet over medium heat for 5 to 7 minutes. Add a splash of water if the glaze seems too thick. Drizzle with fresh sesame ginger cream sauce before serving.
What to Serve With This Teriyaki Chicken Meatballs with Sesame Ginger Cream Sauce
- Steamed white or brown rice absorbs the delicious sauce perfectly.
- Cauliflower rice works great if you want a lower-carb option.
- Cucumber salad with rice vinegar provides a refreshing, cool contrast.
- Stir-fried broccoli or snap peas adds vegetables and crunch.
- Creamy mashed potatoes offer comfort alongside the Asian-inspired flavors.
Estimated Nutrition
- Calories: 385
- Protein: 32g
- Fat: 22g
- Carbohydrates: 18g
(Estimated per serving of 5 meatballs, without optional serving suggestions)
Teriyaki Chicken Meatballs with Sesame Ginger Cream Sauce
Ingredients
Method
- Combine ground chicken, minced garlic, grated ginger, chopped green onions, egg, panko breadcrumbs, soy sauce, sesame oil, and black pepper in a large bowl. Mix gently with your hands until just combined, being careful not to overwork the meat. Roll the mixture into about 20 evenly sized balls, roughly the size of golf balls.
- Whisk together mayonnaise, soy sauce, rice vinegar, sesame oil, grated ginger, chili flakes, and honey in a small bowl until smooth and creamy. Set aside until ready to serve.
- Heat a large skillet or Dutch oven over medium-high heat with a light coating of oil. Place meatballs in a single layer and cook undisturbed for 4 to 5 minutes on the first side until golden brown. Turn and cook for another 4 to 5 minutes on the other side, turning occasionally until cooked through, about 12 to 15 minutes total.
- While the meatballs finish cooking, whisk together soy sauce, honey, rice vinegar, cornstarch, and water in a small saucepan. Bring to a simmer over medium heat, stirring occasionally. The glaze will thicken in about 2 to 3 minutes. It should be thick enough to coat the back of a spoon but still pourable.
- Pour the warm teriyaki glaze over the cooked meatballs in the pan. Gently toss to coat evenly and let cook for 1 to 2 minutes more so the glaze caramelizes slightly on the outside.
- Transfer meatballs to a serving bowl and drizzle generously with the sesame ginger cream sauce. Sprinkle the top with fresh sliced green onions and toasted sesame seeds. Serve immediately while warm.
