Teriyaki Chicken Meatballs

Teriyaki chicken meatballs are juicy and tender meatballs coated in a sticky, sweet, and savory glaze. Made with ground chicken, almond flour, egg, ginger, garlic, and scallions, then baked. Finished by tossing in a teriyaki reduction, offering a caramel-like umami flavor.  Try some of our other teriyaki favorites like this Air Fryer Teriyaki Chicken or this Teriyaki Pork Stir-Fry with Pineapple.

Why You’ll Love This Recipe

Flavor-Packed: Unlike plain meatballs, these infused with aromatics like garlic, ginger, and green onions inside the meat itself.

Kid-Friendly: The sweet and savory teriyaki flavor is a hit with both children and adults. 

It’s Paleo and Whole30: Having no gluten, grains, or dairy, it is the perfect dish if you need to keep it Paleo or Whole30 friendly.

Ingredients You Will Need

Ground chicken: chicken processed through a grinder, consisting of chicken breast and chicken thigh meat. I like Grass Roots Coop for my meat purchases.

Eggs: are a good source of protein and vitamins and are one of the few foods that should be classified as “superfoods”

Almond flour: is typically finer and made from blanched almonds, while almond meal is coarser and often includes the almond skins in its preparation.

Sesame oil: commonly used in Asian and Middle Eastern cuisines, it is derived from sesame seeds.

Ginger root: imparts a zesty, warm flavor that elevates the overall taste with a hint of spiciness and a deep aroma.

Garlic powder: is best for when you want a milder flavor that will also coat meats easier for sautéing or quickly frying.

Salt and black pepper: salt enhances and balances flavors. Meanwhile, ground black pepper adds a gentle heat.

Teriyaki coconut aminos: is a gluten free and soy-free alternative to traditional soy sauce with spices like ginger and garlic added.

Arrowroot powder: (or flour), a versatile thickening agent in recipes, serves as an excellent alternative to cornstarch or flour without impacting the flavor of a dish.

Sesame seeds: are tiny, nutrient-dense oil seeds having a rich, nutty flavor.

Instructions

Preheat oven: to 400˚ and line a pan with parchment paper.

In a bowl: mix the ground chicken, almond flour, egg, sesame oil, ginger root, garlic powder, salt and pepper and form into 1 1/2″ meatballs.

Place on the pan: and bake for 20 minutes.

Meanwhile: whisk the coconut aminos and arrowroot in a bowl.

Pour the mixture into a skillet: and simmer until it begins to thicken.

When the meatballs are baked: move them to the skillet and coat with the sauce, simmering for 5 minutes.

Garnish: with sesame seeds.

Enjoy!

Recipe Tips and Tricks

Easy Handling: Chicken mixture can be sticky. Wet your hands with water or a little oil before rolling to keep the meatballs smooth and prevent sticking.

Alternative Cooking: You can air fry the meatballs at 400°F for 12–15 minutes if you prefer a crispier exterior. 

Even Cooking: Use a cookie scoop (typically 1.5 tablespoons) to ensure all meatballs are the same size, which helps them cook at the same rate.

Recipe Variations

Protein Swaps: Use ground turkey, pork, or extra-lean beef instead of chicken.

Aromatics: Increase fresh ginger and garlic, or add chopped scallions and cilantro directly into the meatball mix.

Serve over cauliflower rice: instead of or along with stir-fried veggies.

Storage Tips

You can store these teriyaki chicken meatballs in the fridge for 4-5 days when placed in an airtight glass container. They freeze well for up to 6 months.

FAQ’s About Teriyaki Chicken Meatballs

How do I know they are done? 

They are fully cooked when they reach an internal temperature of 165°F. 

Can I make these ahead of time?

Yes, they are excellent for meal prep. You can bake them in advance and simply reheat them in the sauce when ready to serve. 

What are the best sides for teriyaki chicken meatballs?

They are traditionally served over white or brown rice but to keep them Paleo and Whole30 I like stir-fried veggies, steamed broccoli or cauliflower rice.