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Teriyaki Chicken Meatballs

This Teriyaki Chicken Meatballs are juicy and moist chicken meatballs with sweet and savory teriyaki sauce. You'll want them every day!

Prep Time

    •    Prep time: 20 minutes
    •    Cook time: 15 minutes
    •    Yield: Serves 4


    •    1 tsp salt
    •    1 egg white
    •    1 tbsp sugar
    •    2 tbsps soy sauce
    •    oil, for shallow frying
    •    1/4 small onion, diced
    •    3 cloves garlic, peeled
    •    3 dashes black pepper
    •    1 1/2 tbsps lemon juice
    •    white sesame (Optional)
    •    1 lb. boneless, skinless chicken thighs
    •    Chopped scallion or cilantro (Optional)
    •    1/3 cup Japanese mirin, sweet rice wine


  1. Blend the chicken, onion, garlic, egg white, lemon juice, salt and pepper in a food processor until well combined. Wet both hands with some water and shape the ground chicken into meatballs and lay on a plate lined with parchment paper. Heat up a pan or skillet with some oil, shallow fry the meatballs until lightly browned or cooked through.
  2. Remove the excess oil from the pan or skillet. Lower the heat to medium-low and add the Japanese mirin, soy sauce and sugar. Stir well with the chicken meatballs. Simmer and cook until the sauce slightly thickened, about 5 minutes. Top with sesame and chopped scallion or cilantro, if using. Dish out and serve immediately.

This great family recipe is thanks to RASA MALAYSIAat


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