There’s something special about the smell of sizzling garlic and ginger filling my kitchen. It reminds me of the first time I tried making teriyaki sauce from scratch—way too much soy sauce, not enough honey, and a disaster of burnt sugar on the stove.
But hey, we all start somewhere! Now, I’ve got it down to a science, and these gluten-free teriyaki chicken meatballs are one of my go-to meals when I need something easy, comforting, and downright delicious.
This recipe is packed with flavor, high in protein, and naturally gluten-free. The homemade teriyaki sauce is rich, sticky, and just the right amount of sweet, clinging to tender, juicy meatballs that melt in your mouth.
Whether you’re serving them over rice, stuffing them in lettuce wraps, or popping them straight off the pan (guilty!), these meatballs will quickly become a staple in your kitchen.
Pro Tips for Maximum Flavor
✅ Don’t Overmix the Meat: Overworking the meat mixture makes tough meatballs. Mix just until combined.
✅ Sear for a Crispy Edge: Browning the meatballs before adding them to the sauce locks in flavor.
✅ Use Fresh Garlic & Ginger: It makes a massive difference in taste compared to powdered versions.
✅ Balance the Sweetness: If you prefer less sweetness, reduce the honey by 1 tablespoon.
Recipe Variations & Substitutions
🔹 Make it Spicy: Add ½ teaspoon of red pepper flakes to the teriyaki sauce.
🔹 Go Low-Carb: Swap rice for cauliflower rice and use almond flour instead of breadcrumbs.
🔹 Use Another Protein: Ground turkey, beef, or even plant-based meat substitutes work well!
🔹 No Soy? No Problem! Try coconut aminos for a soy-free alternative.
Serving Suggestions
🥢 Classic Bowl: Serve over rice with a side of stir-fried veggies.
🥬 Lettuce Wraps: Skip the rice and wrap the meatballs in crisp lettuce leaves.
🍢 Party Appetizer: Stick a toothpick in each meatball and serve with extra sauce for dipping.
Teriyaki Chicken Meatballs
Juicy gluten-free chicken meatballs coated in a sticky, homemade teriyaki sauce.
- Total Time: 25 minutes
- Yield: 4 servings 1x
Ingredients
For the Chicken Meatballs:
- 1 lb ground chicken (or turkey)
- ½ cup gluten-free breadcrumbs (or almond flour for low-carb)
- 1 large egg
- 2 green onions, finely chopped
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 1 tbsp gluten-free soy sauce (or coconut aminos)
- 1 tsp sesame oil
- ½ tsp salt
- ½ tsp black pepper
For the Homemade Teriyaki Sauce:
- ¼ cup gluten-free soy sauce (or coconut aminos)
- 2 tbsp honey (or maple syrup)
- 1 tbsp rice vinegar
- 1 tbsp sesame oil
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated
- ½ cup water
- 1 tbsp cornstarch (or arrowroot powder) mixed with 2 tbsp water
For Serving:
- Cooked jasmine rice or cauliflower rice
- Steamed broccoli or snap peas
- Sesame seeds & extra green onions for garnish
Instructions
Step 1: Make the Meatballs
- In a large bowl, mix ground chicken, gluten-free breadcrumbs, egg, green onions, garlic, ginger, soy sauce, sesame oil, salt, and pepper.
- Use your hands or a spoon to combine the ingredients, but don’t overmix—this keeps the meatballs tender.
- Scoop about 1 tablespoon of the mixture and roll into balls. You should get around 16-18 meatballs.
- Heat a large pan over medium heat with a drizzle of oil. Cook the meatballs in batches, browning on all sides, about 6-7 minutes total. Transfer to a plate.
Step 2: Make the Teriyaki Sauce
- In the same pan, add soy sauce, honey, rice vinegar, sesame oil, garlic, ginger, and water. Stir well and bring to a gentle simmer.
- In a small bowl, mix cornstarch with water until smooth, then stir it into the sauce.
- Cook for 1-2 minutes, stirring constantly, until the sauce thickens into a sticky glaze.
Step 3: Combine & Serve
- Return the meatballs to the pan, tossing gently to coat them in the teriyaki sauce.
- Let them simmer for another 2 minutes so they soak up the flavors.
- Serve over rice with steamed veggies, sprinkle with sesame seeds, and garnish with extra green onions.
Notes
Easily customizable with different proteins, spice levels, or serving options.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Asian-inspired
Nutrition
- Serving Size: 4-5 meatballs
- Calories: 290 per serving
- Sugar: 8g
- Sodium: 750mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 22g
- Cholesterol: 75mg
