Chicken Teriyaki Meatballs


  • 1 lb ground chicken
  • 1 egg
  • 2 tsp cornstarch
  • ¼ cup green onions, chopped
  • 2 garlic cloves, minced
  • 2 tsp fresh ginger, grated
  • 2 tsp soy sauce
  • salt and pepper to taste
  • sliced green onion for serving
  • Butter lettuce leaves for serving
  • Teriyaki sauce: ⅓  cup water, ½ cup soy sauce, ⅓ honey, 1 garlic clove (minced), ½ tsp fresh ginger (minced), 2 tbsp cornstarch, 1 tbsp sesame seeds


  1. Preheat oven to 425°F. Grease a mini-muffin pan or baking sheet.  In a large bowl, combine all meatball ingredients. Form mixture into small balls and place into the greased pan. Bake for 15-20 minutes, or until fully cooked.
  2. In a small saucepan on medium-low heat, combine the water, soy sauce, honey, garlic, and ginger. Stir until the honey is fully dissolved. In a small bowl, combine cornstarch and 2 tablespoons of water. Pour the slurry into the sauce and stir until thickened.
  3. Transfer cooked meatballs into a dish lined with lettuce, and stir the sauce all over to coat. Sprinkle with sesame seeds and serve.

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