Baked Teriyaki Chicken Meatballs

from 14 votes

Get dinner on the table in 25 minutes or less with a family-friendly recipe for extra-moist Baked Teriyaki Chicken Meatballs tossed in a homemade teriyaki sauce.

Baked Teriyaki Chicken Meatballs over white rice in large bowl

What’s not to love about a good ol’ culinary classic like chicken teriyaki? Swap in baked chicken meatballs for seared chicken breast and you’ve got a 30-minute meal suitable for all ages.

Various sized bowls containing ground meat, pineapple, breadcrumbs, garlic, soy sauce, brown sugar and a slurry

You may be wondering how chicken meatballs can possibly be moist or have any flavor. Allow me to introduce you to my secret weapon: crushed pineapple.

The fruit itself stars in the meatball mixture, while the drained juices are stirred into the homemade teriyaki sauce. A total takeout fakeout.

Mini muffin tin with meatballs

My other secret weapon for extra-juicy meatballs? A mini muffin pan! All of the juices released as the meatballs cook get soaked back into them.

No mini muffin pan? No problem! Simply coat a baking dish with cooking spray, arrange the meatballs in rows and fire up the oven.

Teriyaki sauce over meatballs in clear mixing bowl

Best of all, these meatballs are baked at a high temp so they’re ready for tossing in minutes, and that means dinner is on your table in 25 minutes or less. Serve over rice or noodles and dinner is done!

In search of more takeout-fakeout dishes? Find inspiration for a takeout-fakeout feast with my go-to recipes, including Easy Beef and Broccoli, Sesame Chicken Egg Rolls, Sticky Pineapple Chicken and more.

Extra-moist baked teriyaki chicken meatballs over rice in a bowl

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Baked Teriyaki Chicken Meatballs

Get dinner on the table in 25 minutes or less with this recipe for extra-moist Baked Teriyaki Chicken Meatballs tossed in a homemade teriyaki sauce.
Author: Kelly Senyei
5 from 14 votes
Baked Teriyaki Chicken Meatballs over white rice in large bowl
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Servings 24 meatballs


For the meatballs:

  • 1/4 cup milk
  • 1/4 cup Panko breadcrumbs
  • 1 1/2 lbs ground chicken
  • 1 Tablespoon minced garlic
  • 2 teaspoons minced fresh ginger
  • 2 Tablespoons minced scallions
  • 2 Tablespoons low sodium soy sauce
  • 1/4 cup crushed pineapple (juices drained)
  • 1/4 teaspoon black pepper

For the sauce:

  • 1/3 cup low sodium soy sauce
  • 1/4 cup water
  • 1/4 cup pineapple juice
  • 1/4 cup brown sugar
  • 2 teaspoons minced garlic
  • 1 teaspoon minced fresh ginger
  • 1 1/2 teaspoons cornstarch
  • 1 Tablespoon water


Make the meatballs:

  • Preheat the oven to 500ºF. Spray a mini-muffin pan or baking dish with cooking spray.
  • In a small bowl, stir together the milk and Panko breadcrumbs and let sit for 5 minutes.
  • In a large bowl, combine the ground chicken, garlic, ginger, scallions, soy sauce, crushed pineapple, pepper and soaked breadcrumbs. Use your hands to thoroughly combine the meat mixture and then shape it into balls using 2 to 3 tablespoons of meat per meatball.
  • Place the shaped meatballs into the prepared pan and bake for 12 to 15 minutes until the meatballs are fully cooked. While the meatballs are baking, prepare the sauce.

Make the sauce:

  • In a medium saucepan set over medium heat, whisk together the soy sauce, water, pineapple juice, brown sugar, garlic and ginger. Cook, whisking constantly, until the sugar has dissolved fully.
  • In a small bowl, whisk together the cornstarch with the water to make a slurry. Whisk the slurry into the sauce and simmer until it has thickened to the consistency of syrup, about 5 minutes.
  • Remove the meatballs from the oven and transfer them into a large bowl. Pour the sauce on top and toss to coat. Serve immediately.

Kelly’s Notes:

  • After draining the crushed pineapple, use the resulting juice in the sauce recipe.
  • The meatball mixture will be very wet while you are shaping it into balls, however the added liquid from the milk and crushed pineapple helps guarantee the meatballs will be very moist.
  • ★ Did you make this recipe? Don't forget to give it a star rating below!


Calories: 60kcal, Carbohydrates: 4g, Protein: 5g, Fat: 2g, Saturated Fat: 1g, Trans Fat: 1g, Cholesterol: 25mg, Sodium: 186mg, Potassium: 176mg, Fiber: 1g, Sugar: 3g, Vitamin A: 11IU, Vitamin C: 1mg, Calcium: 11mg, Iron: 1mg


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Recipe by Kelly Senyei of Just a Taste. Please do not republish this recipe without my permission. If you'd like to feature this recipe on your site, please rewrite the method of preparation and link to this post as the original source.

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  1. 5 stars
    Delicious , my family were all very impressed with this meal despite being picky eaters.

  2. 5 stars
    I was going to have these for dinner over rice. I never tried the recipe before. I like to follow recipes exactly and tweek the next time if I need to. We had company unexpectedly show up so I put them in a bowl with the sauce on the side. Everyone loved them. They were all gone in a short amount of time. My husband still talks about them. The recipe needs no tweeking:) They are delicious!

  3. 5 stars
    These are the best. I make them often and with sticky rice and never tire of them. Also make a great appetizer to take to company!

    1. 5 stars
      These meatballs were amazing! Using a mini muffin tin was an excellent idea causing a nice crusty exterior and juicy flavourful interior. So yummy served over cauliflower rice with mushrooms. Will definitely make these meatballs often.
      Thanks, Kathryn

  4. Hi! I was just wondering if these could be done in an air fryer. If so, what temp and for how long?

    1. Hi Cheri! I’ve never used an air fryer to bake these meatballs so I can’t weigh in on the time or temp. Let me know if you give it a shot!

    2. I just made the meatballs and cooked them in my air fryer. They came out perfect. I cooked them at 350 for about 15 minutes.

  5. 5 stars
    My family loves this recipe. It’s part of my regular dinner rotation. We had them for dinner tonight. YUM!!

    1. Hi Margot – It’s hard to say what could have caused your meatballs to be soft. Did you follow the proportions as listed?

  6. 5 stars
    These were great. The only change I made was to 1.25X the sauce recipe to have a little extra to put over the rice. My picky daughter also loved them. Leftovers reheated well the next day for lunch.

  7. 5 stars
    Tasted d-lish. Even my picky daughter went back for seconds (LOL). My sauce didn’t get thick though. Should I have brought it to a boil or maybe add more cornstarch? Either way, it really didn’t matter, everyone loved them.

    1. Made these for dinner tonight, served over a brown rice and quinoa mixture. It was delicious! The meatballs were a great texture!

  8. 5 stars
    Thank you for such a great recipe. I have been struggling to find a lunch my children would eat at school and finally found something they actually will eat. Thanks!

  9. OMG this is a absolutely delicious recipe. I doubled the sauce just because we love extra but no need really. I served with jasmine rice. Next time I’ll do a side dish of broccoli, snow peas and julienned carrots to add color. Watch the time on these and don’t overcook. I cooked mine too long and they were still out of this world delicious! Thank you Kelly

  10. 5 stars
    These are great! Thank you for the recipe. I didn’t have ground chicken available, so I used turkey & pork.

  11. 5 stars
    My family LOVESSSS this recipe, it’s sooo easy and delicious, I almost have to make it 2 or 3 times a months.

  12. Hello,

    I live in France and have noticed that many recipes mention quantities in cups instead of grams. I don’t know how big a cup should be, so maybe you could covert into grams ? Thanks a lot!

  13. I don’t see why you couldn’t make these, freeze the meatballs on a cookie sheet (once frozen transfer to a container or freezer bag) and make the sauce when you are ready to eat them.

    1. Hi Amber! I’ve never tried freezing these meatballs so I can’t say with certainty how they would turn out. Let me know if you give it a shot!

  14. OMG! I just made these and ate them for dinner! So moist and delicious!! I’m not gonna lie, I tasted the meatballs before the sauce was added because I couldn’t wait and they were so flavorful! A lot of meatball recipes, to me, don’t have a lot of flavor and need some kind of sauce. These were so-o-o good. I could eat them alone! (I mean without sauce, but also by myself! Lol) I then made the sauce and we ate them over rice. We sprinkled sesame seeds, green onions, peanuts and cilantro! The cilantro, specifically, really enhanced the flavor! I highly recommend anyone who’s thinking about trying this recipe to do so now!!! Thanks for sharing it!

    1. Thanks, Susan! And yes, you should have ample sauce for serving the meatballs over rice, as that’s how I always serve it. :)

  15. Hi! I’ve got these Aidells teriyaki pineapple meatballs, do you think they would pair well with sauce recipe ?

    1. Hi Nancy! I am not a nutritionist so I am unable to provide nutritional info for my recipes, as I’d have to way to guarantee it’s 110% accurate (which is super important to me!).

    1. Hi Diane! Thanks so much for your comment. I don’t include nutritional info because I am not a certified nutritionist and would have no way to guarantee the info is 110% accurate, which is incredibly important to me!

  16. Excited to try, disappointed. Meatballs fell apart, needs egg to bind together. Will try another recipe would like to make these again.

    1. Hi Ashley – I’m not a nutritionist so I don’t provide that info for my recipes, as I’d want to make sure it’s 100% accurate.

  17. made these tonight and they were delicious! I tossed in some steamed brocolli when I put in the sauce which made it even better!

  18. I’m in Austalia and I don’t know what Panko breadcrumbs are. Am I right in assuming that it is just a brand, and they are dried bread crumbs? To make for a GF person could I use rice crumbs?

    1. Hi there! Panko breadcrumbs are Japanese-style breadcrumbs and they’re extra crunchy and light. You can use any type of regular breadcrumbs instead. I’ve never tried subbing rice crumbs, but it should work!

  19. I really want to make these but my sister is gluten free paleo and I was wondering if there are any good substitutions for the Panko? I know that there is gluten free soy sauce out there so I’m not concerned so much with that component.

    1. Hi Bethanie! You can make your own breadcrumbs with gulten-free bread, or there are also already made gluten-free breadcrumbs available at many supermarkets. One brand I know of is called Gillian’s. Hope this helps!

  20. I made these last night with ground turkey and added some of Penzey’s Bangkok Blend mixture in place of the pepper. I also added 1/2 tsp of baking powder which was a constant on another site and I figured it couldn’t hurt. These were scrumptious. I didn’t have low-sodium soy sauce, and that would have been better. As it was the sauce was salty, and low-sodium would have taken care of that. I added extra honey to compensate and they were still delicious. I also used my own cracker crumbs since I was out of Panko.. They weren’t a bit dry and held their shape. Thank you for this, and everyone at the party I attended thanks you, as well.

  21. In the Teriyaki Chicken meatballs, which Panko breadcrumbs do you use? Are there plain ones? I usually see Italian

    1. Hi Jessica! I’ve never tried this, but I think it would work. My only concern is that the meatballs would get too firm if cooked for too long. Let me know if you give it a shot!

  22. Cooked these yesterday. Taste quite good and are easy to make. Best for Sunday cooking to freeze and eat mid week.

    1. Hi Anne – I’ve never tried freezing these meatballs so I can’t say with certainty how they would turn out. Let me know if you give it a shot!

  23. the meatballs are awesome!! I used Turkey instead but I don’t know why the sauce did not thicken :(. Otherwise very yummy!!! Kids loved it!

  24. Thanks for this recipe! I made it last night and it was awesome. I added a little Sriracha to it for a little kick of spice and it worked out great. Very moist and tasty meatballs.

  25. Hi there! Very excited about making these, but wondering how well they would freeze? I love to prepare in advance, and usually freeze homemade burgers before they’re cooked.

    1. Hi Sophi! I’ve never tried freezing them before so I can’t say with certainty how they would turn out. Let me know if you give them a shot!

  26. Did you recently change the recipe and add pineapple juice? I made these meatballs about a month ago and I know there was no pineapple in the recipe at that time. Could I just omit the pineapple?

    1. Hi Kristin! Nope! There’s always been pineapple juice in the recipe. I’ve never made them without it, but it sounds like it worked :)

  27. Hello! I don’t have a mini muffin pan – should I use a regular muffin pan? Or would they be fine on a normal baking sheet? Thank you!

  28. I made this for dinner tonight. Instead of chicken I used ground turkey and left them in the oven a little longer until the browned a little. Let me tell you, they were a complete hit with the kids!! My husband was out of town and he always complains that when he is not home I make delicious meals, so I guess we will have to make the sacrifice and make them again soon! :)

  29. Oh my goodness, just made these for dinner tonight…AMAZING! They are a little bit of work but soo worth it. Very delicious and Weight Watchers Points Plus friendly! Great recipe!

  30. these meatballs look seriously craving some right now, inspired to give the recipe a go!

  31. What a great idea!!! This would be awesome at a party or any time- really like this twist on classic meatballs!

  32. YUMM! Well, I just found what I am making for dinner this week! I was JUST wondering, too! It’s like you knew! Looking forward to it – sounds easy AND I have a mini muffin pan so that will come in handy! =)

  33. This looks delicious! I love a good meatball recipe with chicken…so tasty this way! Thanks for sharing!

  34. We love chicken teriyaki and these meatballs look like the perfect bite-sized solution when we don’t want to fuss with a more complicated recipe. Thanks for sharing!