Chicken Teriyaki Meatballs

Chicken Teriyaki Meatballs

I'm a teriyaki sauce junkie. I love using it either as a marinade or for dipping for chicken, shrimp, or grilled vegetables. I even toss it with rice as a simple flavor booster. The tough part is finding good brands that don't rely on corn syrup to sweeten it. Frustrated with my limited bottled options, I came up with my own homemade teriyaki sauce years ago to mimic a brand with a sweet pineapple flavor that I enjoy.

Both of my kids love using toothpicks to eat their dinner (who knew toothpicks could be such fun), so I thought mixing my beloved teriyaki sauce with some ground chicken and making these little meatballs would be fun for them both to poke and eat for dinner. Not only did it wind up being an entertaining dish for Kenya and Chloe -- they happily scarfed down almost a double batch -- but luckily we had enough leftovers to put in their lunch boxes the next day.

LapTop Lunches loved these Chicken Teriyaki Meatballs so much when I showed them the picture, they're offering Weelicious readers 10% off from November 6th-10th when they add the code wee10 at checkout. If you're looking for a the perfect holiday gift for your child or for a friend, LapTop's lunch boxes are amazing. Now is the time for you to stock up on them so you can make sure to fill them with lots of these tasty meatballs!

Chicken Teriyaki Meatballs 3

Toothpicks make it so much fun!

Chicken Teriyaki Meatballs 4

Great for dinner one night and then...

Chicken Teriyaki Meatballs 2

Perfect to pick up and eat the next day for lunch too!

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Chicken Teriyaki Meatballs (makes 30 meatballs )

Prep Time: 5 mins Cook Time: 14 mins

egg free

nut free

dairy free

Ingredients

  • 1 8-ounce can crushed pineapples in juice
  • 1/2 cup low sodium soy sauce
  • 3 tablespoons honey
  • 1 teaspoon freshly grated ginger
  • 1 garlic clove, minced
  • 1 teaspoon cornstarch
  • 1 pound ground chicken
  • 1/4 cup breadcrumbs
  • 1 teaspoon Salt

Preparation

1. Preheat oven to 350F.

2. In a small saucepan over medium heat, whisk together the pineapples, soy sauce, honey, ginger, and garlic. Whisk in the cornstarch and cook, stirring constantly, until thick, about 2 minutes. Allow mixture to cool.

3. Place the chicken, breadcrumbs, salt and 1/4 cup of the teriyaki sauce in a bowl and mix until well combined.

4. Using a 1 tablespoon measure or small ice cream scoop, shape the mixture into balls.

5. Place the meatballs on a parchment-lined baking sheet and bake for 12-14 minutes, until cooked through.

6. Serve with the extra teriyaki sauce for dipping.





To Freeze: Place uncooked meatballs on a cookie sheet in the freezer for 30 minutes, then transfer to a labeled freezer bag. Defrost in the fridge overnight and continue cooking as directed above in step 5. Alternately, bake the meatballs directly from frozen, adding 5 minutes to the cooking time.

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Hi, I’m Catherine. Mama of three. A Kentucky girl living in California. Here’s what I know: all kids can be great eaters and mealtime must be easy. My passion is creating simple, healthy recipes that can be enjoyed by the whole family.

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53 comments

  • Marianne

    I'm curious when you do them for kids' lunches the next day are they reheated or just eaten cold? Thanks!

    leave a comment

    • Catherine

      Lunch is served at room temperature!

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  • Marta

    Do you drain the pineapples or keep the liquid for the sauce?

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    • Catherine

      Keep the liquid!

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  • Becky

    How long does the teriyaki sauce keep and how do you store it?

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    • Catherine

      Store in an air tight container in the fridge for about 1 week!

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  • Gabby

    Love this recipe! But, my son has a soy allergy - anything I can substitute for the soy sauce?

    leave a comment

    • Catherine

      I haven't tried it out yet, but I've heard that coconut aminos make a great soy sauce substitute!

      leave a comment

  • Catherine

    I love this recipe!!!! Would ground beef work too?

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    • Catherine

      Yes I think that would work great!

      leave a comment

  • Denise

    would love to see nutritional values for the recipes.

    leave a comment

    • Heather

      I just entered this recipe into Livestrong for the nutrition and using extra lean chicken it came out to:

      NUTRITION FACTS
      Serving Size: 7 1/2 meatballs (assuming I made 30 meatballs and this served 4 people)
      Calories 246
      Total Fat 0.78g
      Saturated Fat 0g
      Cholesterol 65mg
      Sodium 1114.63mg --> I entered the salt as just a \"dash\" and not the full amount in the recipe
      Total Carbohydrate 28.77g
      Dietary Fiber 1.06g
      Sugars 9.06g
      Protein 28.75g

      leave a comment

  • Anu

    Can you freeze the cooked meatballs. I only have 1 toddler and he doesn't eat a lot!

    leave a comment

    • Catherine

      Yes you can! Freeze for up to 4 months, defrost in the fridge overnight and heat up in the microwave or toaster oven!

      leave a comment

  • Aprilgaietto

    Can't wait to try the sauce. It sounds really good
    Thanks!

    leave a comment

  • Katherine

    I have ground turkey in my freezer and I am going to try it this weekend. My toddler is not a big meat fan so I always try different ways to get him to eat protein. This should be a fun try. Thank you for all your awesome recipes!

    leave a comment

  • Krista Sanderson

    It just so happened that I was looking for a teriyaki recipe to use with ground turkey when this recipe came to my in-box. I've been wanting to try to make my own teriyaki with pineapple, but hadn't found a recipe that inspired me yet. Your's is so simple and it was such a huge hit! My 3.5 yr old son kept wanting more! Thank you so much! It was delicious for the adults as well and would make a great Holiday appetizer!

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  • Lisa

    I love the recipe and will be trying it (slightly modified) tonight - but the tsp salt, along with the 1/2cup soya sauce seems like the sodium content might be through the roof here... even with 'lower sodium' soy sauce and completely omitting the additional salt. Thoughts?
    p.s. I use aminos all the time in place of soy sauce as it's GF and we really like it!

    leave a comment

    • Mary T.

      I think you may be right. I followed the recipe exactly, like I always do. For once, the sauce was super salty. I tried to cut the saltiness by adding more pineapples and honey. I even tried to scoop out all of the salt that I had added to the meat mixture. I managed to get big spoonfuls out, but the dish was still salty.

      leave a comment

  • Sarah

    Thank you so much for this recipe. I just bought some teriyaki chicken meatball from Costco and loved them but I was told Costco was not carrying it al.l the time. Now I can make my own.

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  • Alison

    Those carrots are awesome! My little one loves to eat with a toothpick too, so I'll be making a batch of these soon.

    leave a comment

  • Sue

    I ran out of soy sauce, so I added a bit of water and didn't whisk cornstarch consistently. Despite this, the meatballs and sauce were delicious!!! I just found another go-to recipe!!! I can't wait to make these again--as per the recipe next time! Lol!

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  • Kelly

    My very picky 3-year-old did eat these, with a lot of prodding. I loved them, though! Thanks for the recipe! (I used gluten-free soy sauce and omitted the bread crumbs.)

    leave a comment

    • Liz

      Kelly,

      I made mine gluten free as well, but I used Rice Chex (well, generic anyway) and it turned out really well. I'm not sure if it's really necessary, but it does work, just in case :)

      leave a comment

  • Melanie

    Thanks for a great recipe! That is the most chicken my two year old had ever eaten! By far! And he loved eating them with a toothpick!

    leave a comment

  • Zoya

    Thanks for the recipe! I'm allergic to pineapple do you think I could substitute mandarin oranges and a splash of lemon juice to achieve the sweet/tart balance?

    leave a comment

    • Catherine McCord

      Hmm I haven't tried that, but I think it would work! Let me know how it turns out!

      leave a comment

  • Dee

    Just made these with thawed ground chicken... I couldn't get them into little balls because they were way to sticky to handle... any suggestions...??

    leave a comment

    • Catherine McCord

      Moisten your hands with water if they're too sticky!

      leave a comment

  • Traci

    Just made these tonight and they were too salty for my taste. If I make them again, I will be sure to use a low sodium soy sauce and maybe even omit the additional salt. But even with making the teriyaki sauce from scratch, they were simple and fairly quick :)

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  • Pamela S.

    Wonderful recipe--cooks up nicely. And can I just say that I LOVE the baking as opposed to frying. Thank you!

    leave a comment

  • Nyc Mom

    Do you use dark meat ground chicken for this recipe, or white meat?

    leave a comment

    • Catherine McCord

      I prefer to use white meat, but you can use either!

      leave a comment

  • Gabriela

    I loved making this for my family. My toddlers ate them, they love meatballs but to have them with fruit is great. I used fresh pineapple, and I loved the sauce. Did reduce the salt a little bit, personal preference.

    leave a comment

  • Marissa

    Hi Catherine :)
    I couldn't get my sauce to thicken. I had a 20 oz can of pineapple - so used 8 oz of juice... Then tried less. Help? Stirred constantly... Is there a little trick to thickening sauces in general? Thx!!

    leave a comment

    • Meredith

      Next time perhaps add more corn starch (it's for thickening).

      leave a comment

  • Janice Montesa

    The food looks yummy and nutritious.

    leave a comment

  • TodaysMama.Com Fresh And Easy School Lunch Ideas

    […] 4. Chicken Teriyaki Meatballs by Weelicious […]

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  • Liz Smith

    My kids love any finger foods and they've loved all the recipes i've made from this site so far- even my husband!

    leave a comment

  • Ambs

    I have soy yay veri veri teriyaki in my fridge already can I use this you think or should I make the one in the recipe please let me know thanks!

    leave a comment

  • Feeding My Year Old The Average Mama

    […] for those times you’re short on ideas for what to feed your child. Every month, I make these teriyaki meatballs. I use turkey instead of chicken, and they come out super moist. I double the meat quantities but […]

    leave a comment

  • Robyn @RealFoodWholeLife

    Everyone in the family loved these! I used 1/2 cup of cooked quinoa in place of the breadcrumbs, and everyone chowed--including my 2 1/2 year old. This recipe is going right into my Real Food Whole Life Meal Plan this week!

    leave a comment

  • Real Food Meal Plan: July 18, 2014 Real Food Whole Life

    […] Chicken Teriyaki Meatballs from Weelicious […]

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  • Christen

    Chicken recipe

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  • GAinFL

    Love so many of the recipes on weelicious but sadly, these did not work for my 6 yr old boys or my husband. I must admit the taste was not very appetizing.

    leave a comment

  • Veronica

    These look delicious! I know my kids will love these. Do you warm these up for their lunch? If so what do you store them in? Thank you!!

    leave a comment

    • McCord

      School lunch is served at room temp. I pack lunch the night before, keep it in the fridge, then pack it with an icepack in the morning to keep everything at a safe temp by lunch time. Lunch is not warmed up, but it also is not cold like it just came out of the fridge. :)

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  • Katie

    Tried these tonight and they were amazing!

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  • Steve

    Here you go

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  • Jessica

    chicken terriyaki meatballs

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  • Helen

    So yummy!! So easy!! We're trying out recipes in preparation for our first year at school and these are a HIT. And just as an aside, the grocery store didn't have any ground chicken today, so I subbed turkey - still delicious.)

    leave a comment

  • Michelle

    I am making these for my fan but I have baby under a yr, can I use agave instead of the honey?

    leave a comment

    • McCord

      Yes you can use agave instead!

      leave a comment