Baked Teriyaki Chicken Meatballs

I served these Teriyaki Chicken Meatballs as one of the appetizers on New Years Eve. These bite size meatballs are packed with flavor. Thank you very much Soy Vay for your amazing Veri Veri Teriyaki sauce. They vanished so quickly my daughter didn't even have the chance to taste one. You can substitute the ground chicken for ground turkey or beef. We liked them best when we used the ground chicken. They were tastier and juicier. I know I put that the dipping sauces are optional but you must try it with the sweet chili sauce!

Baked Teriyaki Chicken Meatballs

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  • Prep Time


  • Total Time


  • Servings



  • 2-½

    lbs. ground chicken

  • 1

    cup Veri Veri Teriyaki Sauce

  • 2

    scallions, minced

  • 1

    tablespoon black sesame seeds

  • 2

    cloves garlic, through garlic press or minced

  • ¼

    teaspoon crushed black pepper

  • ¾

    cup panko bread crumbs


Preheat oven to 375°F. Add all ingredients to large bowl and mix well. Line a baking sheet with parchment paper. Form bite size meatballs and place on parchment paper. Bake for 40 minutes. Transfer to serving tray with toothpicks. Optional - Serve with dipping sauces (as seen in photo above): Sweet Chili Sauce and/or Sesame Garlic Glaze.


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