Chicken Teriyaki Meatballs Recipe
58 815

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!

Chicken Teriyaki Meatballs  (makes 30 meatballs )

  • Prep Time: 5 mins,
  • Cook Time: 14 mins,
  • Rating:
    Rate this recipe
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...


  • 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


  1. 1. Preheat oven to 350F.
  2. 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. 3. Place the chicken, breadcrumbs, salt and 1/4 cup of the teriyaki sauce in a bowl and mix until well combined.
  4. 4. Using a 1 tablespoon measure or small ice cream scoop, shape the mixture into balls.
  5. 5. Place the meatballs on a parchment-lined baking sheet and bake for 12-14 minutes, until cooked through.
  6. 6. Serve with the extra teriyaki sauce for dipping.
  7. 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.
Chicken Teriyaki Meatballs

Nutrition Information

Related Recipes


  1. michelle

    August 15, 2015 at 8:41 am

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

    • C. McCord

      August 17, 2015 at 9:11 am

      Yes you can use agave instead!

  2. helen

    July 9, 2015 at 2:09 pm

    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.)

  3. jessica

    January 20, 2015 at 7:47 pm

    chicken terriyaki meatballs

  4. Steve

    January 2, 2015 at 11:10 am

    Here you go

  5. Katie

    December 5, 2014 at 12:32 am

    Tried these tonight and they were amazing!

  6. Veronica

    October 27, 2014 at 5:54 am

    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!!

    • C. McCord

      October 27, 2014 at 9:18 am

      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. :)

  7. GAinFL

    August 28, 2014 at 7:32 am

    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.

  8. Christen

    July 24, 2014 at 12:21 pm

    Chicken recipe

  9. Pingback: Real Food Meal Plan: July 18, 2014 - Real Food Whole Life

  10. Robyn @RealFoodWholeLife

    July 15, 2014 at 9:38 pm

    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!

  11. Pingback: Feeding my 1 year old | The Average Mama

  12. ambs

    April 27, 2014 at 7:39 am

    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!

  13. liz smith

    February 20, 2014 at 10:23 pm

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

  14. Pingback: - 5 Fresh and Easy School Lunch Ideas

  15. Janice Montesa

    January 23, 2014 at 2:12 pm

    The food looks yummy and nutritious.

  16. Marissa

    January 15, 2014 at 9:54 pm

    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!!

    • Meredith

      April 22, 2014 at 10:11 am

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

  17. Gabriela

    January 15, 2014 at 12:05 pm

    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.

  18. NYC mom

    December 29, 2013 at 11:22 pm

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

    • Catherine McCord

      December 30, 2013 at 2:33 am

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

  19. Pamela S.

    December 3, 2013 at 7:51 pm

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

  20. Traci

    November 17, 2013 at 7:44 pm

    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 :)

  21. Dee

    November 17, 2013 at 12:40 pm

    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…??

    • Catherine McCord

      November 18, 2013 at 11:59 am

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

  22. Zoya

    November 15, 2013 at 3:19 pm

    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?

    • Catherine McCord

      November 15, 2013 at 7:29 pm

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

  23. Melanie

    November 15, 2013 at 11:39 am

    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!

  24. Kelly

    November 12, 2013 at 10:19 pm

    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.)

    • Liz

      November 14, 2013 at 10:41 am


      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 :)

  25. Sue

    November 11, 2013 at 6:42 pm

    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!

  26. Alison

    November 7, 2013 at 5:44 pm

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

  27. Sarah

    November 7, 2013 at 2:55 pm

    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.

  28. Lisa V

    November 7, 2013 at 8:12 am

    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!

    • Mary T.

      November 10, 2013 at 1:24 pm

      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.

      • Lisa V

        November 11, 2013 at 11:17 pm

        I made the recipe with ground beef and really liked it (sans additional salt, used only 1/4cup lower sodium GF tamari, plus no breadcrumbs) and it was still too salty for my taste. Kids and hubby enjoyed although the kids did ask for an extra glass of water at bedtime, haha! I’d make it again in a heartbeat, just with more modifications. The teriyaki sauce, despite being too salty for me, was really, really flavourful. Overall a keeper.

  29. Krista Sanderson

    November 7, 2013 at 8:00 am

    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!

  30. Katherine

    November 7, 2013 at 7:27 am

    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!

  31. aprilgaietto

    November 6, 2013 at 6:47 pm

    Can’t wait to try the sauce. It sounds really good

  32. Anu

    November 6, 2013 at 4:33 pm

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

    • catherine

      November 6, 2013 at 9:24 pm

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

  33. Denise

    November 6, 2013 at 3:14 pm

    would love to see nutritional values for the recipes.

    • Heather

      April 28, 2014 at 6:16 am

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

      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

  34. Catherine

    November 6, 2013 at 2:31 pm

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

    • catherine

      November 6, 2013 at 3:00 pm

      Yes I think that would work great!

  35. gabby

    November 6, 2013 at 1:50 pm

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

    • catherine

      November 6, 2013 at 3:02 pm

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

  36. Becky

    November 6, 2013 at 1:04 pm

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

    • catherine

      November 6, 2013 at 3:03 pm

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

  37. Marta

    November 6, 2013 at 12:59 pm

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

    • catherine

      November 6, 2013 at 3:04 pm

      Keep the liquid!

  38. Marianne

    November 6, 2013 at 12:29 pm

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

    • catherine

      November 6, 2013 at 12:31 pm

      Lunch is served at room temperature!

      • kari hanson

        November 6, 2013 at 1:13 pm

        Oops, I didn’t mean that to be a reply.

        Anyway, is it safe to eat meat at room temperature?? I usually reheat in the morning and put in a thermos so hopefully they are still somewhat hot at lunchtime for them.

        • catherine

          November 6, 2013 at 3:03 pm

          I always pack an ice pack with lunch to keep everything at a safe temperature until lunch time!

      • kari hanson

        November 6, 2013 at 1:12 pm

        I have turkey in the fridge, that would probably work as well, you think? Sounds yummy, think my boys would love it! :)

        • catherine

          November 6, 2013 at 3:03 pm

          Yes, turkey will work!