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Easy Teriyaki Chicken Meatballs Recipe for Bento Boxes

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These easy teriyaki chicken meatballs are a happy accident turned family favorite. They come together in under 30 minutes with simple pantry ingredients, are perfect for bento boxes, and are absolutely delicious with a savory-sweet glaze.

Ingredients

Scale
  • 1 lb (450g) ground chicken (preferably thigh, 7-10% fat)
  • ½ cup (60g) panko breadcrumbs
  • 1 large egg, lightly beaten
  • 3 green onions, finely chopped (plus extra for garnish)
  • 1 tablespoon fresh ginger, grated
  • 2 cloves garlic, minced
  • 1 tablespoon low-sodium soy sauce
  • 1 teaspoon sesame oil
  • ⅓ cup (80 ml) low-sodium soy sauce
  • ¼ cup (85g) honey
  • 2 tablespoons mirin
  • 1 tablespoon rice vinegar
  • 1 teaspoon fresh ginger, grated
  • 1 clove garlic, minced
  • 1 tablespoon cornstarch mixed with 2 tablespoons cold water (cornstarch slurry)

Instructions

  1. Preheat your oven to 400°F (200°C). Line a rimmed baking sheet with parchment paper.
  2. Make the teriyaki glaze: In a small saucepan, combine ⅓ cup soy sauce, ¼ cup honey, 2 tablespoons mirin, 1 tablespoon rice vinegar, 1 teaspoon grated ginger, and 1 minced garlic clove. Whisk over medium heat. Bring to a gentle simmer and cook for 2-3 minutes, stirring occasionally. Pour in the cornstarch slurry, whisking constantly, until the sauce thickens (about 30 seconds). Remove from heat and set aside.
  3. Prepare the meatball mixture: In a large mixing bowl, combine 1 lb ground chicken, ½ cup panko breadcrumbs, 1 beaten egg, 3 finely chopped green onions, 1 tablespoon grated ginger, 2 minced garlic cloves, 1 tablespoon soy sauce, and 1 teaspoon sesame oil. Mix gently with your hands until just combined. Do not overmix.
  4. Form the meatballs: Using a cookie scoop or tablespoon, portion the mixture into balls about 1.5 inches in diameter. You should get about 20-24 meatballs. Place them on the prepared baking sheet, spacing about 1 inch apart.
  5. Bake the meatballs: Bake for 12-15 minutes, or until cooked through and lightly browned. Internal temperature should reach 165°F (74°C). For extra color, broil for 1-2 minutes at the end, watching closely.
  6. Glaze the meatballs: Remove from oven. Brush or spoon the teriyaki glaze generously over each meatball. Return to the oven and bake for another 2-3 minutes until the glaze is sticky and slightly caramelized. Alternatively, transfer baked meatballs to the saucepan with glaze and toss over low heat until coated.
  7. Garnish and serve: Transfer to a serving plate or bento box. Sprinkle with additional sliced green onions and sesame seeds if desired. Serve warm, at room temperature, or cold.

Notes

Do not skip the cornstarch slurry—it gives the glaze its glossy thickness. For a crispier exterior, pan-fry the meatballs instead of baking. Make a double batch of glaze and store in the fridge for up to 2 weeks. Avoid overmixing the meatball mixture to keep them tender. For gluten-free, use gluten-free panko or almond flour and tamari instead of soy sauce.

Nutrition

Keywords: teriyaki chicken meatballs, bento box recipe, easy meatballs, chicken meatballs, teriyaki glaze, kid-friendly lunch, quick dinner

Find it online: https://ariaappetite.com/easy-teriyaki-chicken-meatballs-recipe-for-bento-boxes/